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Olive No Hana
is one type of bite-sized Japanese rice cracker ('' arare'') which is made by Uegakibeika Co. Ltd. in Hyōgo Prefecture in Japan. It is an assortment of crackers which has many savory flavors, squares of edible kelp (''kombu'') and dried, thick edible seaweed (''nori Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus ''Pyropia'', including ''P. yezoensis'' and ''Pyropia tenera, P. tenera''. It has a strong and distinctive flavor, and is generally made in ...''). Notes External links *Uegakibeika Co. Ltd. Japanese snack food Crackers (food) Beika {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyōgo Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Kansai region of Honshu. Hyōgo Prefecture has a population of 5,469,762 () and a geographic area of . Hyōgo Prefecture borders Kyoto Prefecture to the east, Osaka Prefecture to the southeast, and Okayama Prefecture, Okayama and Tottori Prefecture, Tottori prefectures to the west. Kobe is the capital and largest city of Hyōgo Prefecture, and the List of cities in Japan, seventh-largest city in Japan, with other List of cities in Hyōgo Prefecture by population, major cities including Himeji, Nishinomiya, and Amagasaki. Hyōgo Prefecture's mainland stretches from the Sea of Japan to the Seto Inland Sea, where Awaji Island and a small archipelago of islands belonging to the prefecture are located. Hyōgo Prefecture is a major economic center, transportation hub, and tourist destination in western Japan, with 20% of the prefecture's land area designated as List of national parks of Japan#History, Natural Parks. Hyōgo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cracker
A rice cracker is an East Asian cracker made from cooked rice or rice flour. Many regional varieties exist, though most are fried or baked and puffed and/or brushed with soy sauce or vinegar to create a smooth texture. Some may also be wrapped in seaweed. Preparation History Rice crackers are thought to have originated during China's Han dynasty (c. 202 BC). Later, during the Tang dynasty, there are records of senbei being served to houseguests as a token of courtesy. In Japan, they were popularized during the Edo period. The Japanese Soka senbei (made in Soka City, Saitama Prefecture) is widely considered to be the first modern rice cracker. Serving Rice crackers are traditionally served with soup or salad, along with green tea and/ or alcoholic beverages. In the western world, they are often eaten as a snack food in trail mixes along with ingredients such as wasabi peas, nuts, dried and salted edamame, and sesame sticks. Types Rice crackers are produced in several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cracker
A rice cracker is an East Asian cracker made from cooked rice or rice flour. Many regional varieties exist, though most are fried or baked and puffed and/or brushed with soy sauce or vinegar to create a smooth texture. Some may also be wrapped in seaweed. Preparation History Rice crackers are thought to have originated during China's Han dynasty (c. 202 BC). Later, during the Tang dynasty, there are records of senbei being served to houseguests as a token of courtesy. In Japan, they were popularized during the Edo period. The Japanese Soka senbei (made in Soka City, Saitama Prefecture) is widely considered to be the first modern rice cracker. Serving Rice crackers are traditionally served with soup or salad, along with green tea and/ or alcoholic beverages. In the western world, they are often eaten as a snack food in trail mixes along with ingredients such as wasabi peas, nuts, dried and salted edamame, and sesame sticks. Types Rice crackers are produced in several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arare (food)
is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish ''arare'' from '' senbei.'' The name is chosen to evoke hailstones – smaller arare are similar in size and shape to hailstones, though others can vary significantly in size, flavor and shape. Arare is also called kakimochi or mochi crunch in Hawaii where it was introduced in the 1900s. Types There are many different sizes, colors, and shapes of ''arare''. Some are sweet, and others savory. One, called ''norimaki arare'' (nori meaning an edible seaweed in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, , takes its name from its resemblance to a persimmon seed. (''Kaki'' is Japanese for "persimmon".) ''Kaki no tane'' are often sold with peanuts, a combination called . These are a popular snack to accompany Japanese beer. Culture Japanese typically consume ''arare'' to celebrate '' Hinamats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, '' katsuobushi'', sardines, and anchovies), '' dashi'', tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce. In 1908, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombu
''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), ** ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), ** ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l ** ''Saccharina japonica'' var. ''ochotensis'' (''Laminaria ochotensis''), – co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nori
Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus ''Pyropia'', including ''P. yezoensis'' and ''Pyropia tenera, P. tenera''. It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or ''onigiri'' (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time. Nori—despite not being cultivated by humans until the 1600s—has been popular since the pre-modern era in Japan, having been used as currency, offerings at shrines, and food since the 700s. History Ancient Originally, the term ''nori'' was generic and referred to seaweeds, including ''hijiki''. One of the earliest descriptions of nori is dated to around the eighth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Snack Food
This is a list of Japanese and finger foods. It includes both brand name and generic snacks. Types ''Anko'', or sweet bean paste ''Red bean paste, Anko'' is a kind of sweet bean paste. Anko is mainly eaten during the afternoon green tea time in Japan. School students eat it after school, at home. *Botamochi *Daifuku ** - Daifuku with strawberry *Dorayaki *Manjū *Monaka *Imagawayaki *Kusa mochi *Taiyaki *Yōkan File:Botamochi,Ohagi,Katori-city,Japan.JPG, Botamochi File:Daifuku_1.jpg, Daifuku File:Ichigo daifuku 001.jpg, Ichigo daifuku File:Dorayaki_001.jpg, Dorayaki File:Imagawayaki_001.jpg, Imagawayaki File:Taiyaki 003.jpg, Taiyaki File:Taiyaki - cut section.jpg, Cut surface of taiyaki File:KurimushiYoukan.jpg, Yōkan with chestnut Bean Beans with salt are mainly taken with beer in the evening. *Edamame * Soramame - boiled broad bean * - fried broad bean File:Edamame by Zesmerelda in Chicago.jpg, Edamame File:Fava beans from the Farmers' market ファーマーズマーケ� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crackers (food)
A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before or after baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain. Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, dips, or soft spreads such as jam, butter, peanut butter, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship's biscuits, military hardtack, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crispbread. Asian analogues include ''papadum'', '' senbei'' and '' num kreab''. The cha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
