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Tempura (song)
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to become soft and d ... [...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] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, Deep frying, deep-fried pork cutlet. It involves coating slices of pork with Bread crumbs#Panko, panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsu curry and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word "cutlet", which was in turn adopted from the French language, French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French cuisine, French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Nipponica
The is a discontinued series of encyclopedia of Japan and the Japanese people, first published by Shogakukan from 1984 to 1989 in 25 volumes. After 10 years of preparation, over 130,000 entries and 500,000 indexes were organized in alphabetical order in more than 23,000 pages. The most recent version, 1994, has 26 volumes, including the separate volumes of indexes and an auxiliary. The encyclopedia is currently out of print. Shogakukan and Heibonsha When it was founded in 1922, Shogakukan specialized in study books and magazines for elementary school students. According to its websites, published in 1962 was the first encyclopedia from Shogakukan. Since then, Shogakukan has continuously published encyclopedias: in 1965, in 1967, in 1970, and in 1972 among others. Shogakukan's ''Encyclopedia Nipponica'' has been one of the major Japanese encyclopedias. The other major encyclopedia, '' World Encyclopedia'' (), was published from Heibonsha. Since the foundation in 1914, Heibonsh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Furai
Furai (フライ) is a form of ''yōshoku'' (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century. The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of ''yōshoku'' known as '' katsu'' (cutlets). The main types of ''furai'' are: * Ebi furai (エビフライ, 海老フライ) - breaded shrimp * Kaki furai (カキフライ, 牡蠣フライ) - breaded oyster * Aji furai (アジフライ, あじフライ, 鰺フライ) - breaded Japanese horse mackerel They are usually served with shredded cabbage and/or shredded lettuce, Japanese Worcestershire sauce or tonkatsu sauce, and lemon. ''Furai'' differs from ''tempura'' in that the latter is fried in a light batter, rather than breading, and is typically served with tentsuyu. ''Tempura'' is generally classified as ''washoku Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daijisen
The is a general-purpose Japanese dictionary published by Shogakukan in 1995 and 1998. It was designed as an "all-in-one" dictionary for native speakers of Japanese, especially high school and university students. History Shogakukan intended for the to directly compete with Iwanami's popular desktop dictionary, which was a bestseller through three editions (1955, 1969 and 1983). The followed upon the success of two other competitors, Sanseido's ("Great forest of words", 1988, 1995, 2006) and Kōdansha's color-illustrated ("Great dictionary of Japanese", 1989, 1995). All of these dictionaries weigh around and have about 3000 pages. The 1st edition of the (1995) included over 220,000 entries and 6000 all-color illustrations and photographs. The chief editor was also chief editor of the directly competing dictionary. Other editors included , , and . Shogakukan also released a CD-ROM version (1997) of the 1st edition. The "enlarged and revised" edition (1998) was more o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panko
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to the te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Education, Culture, Sports, Science And Technology
The , also known as MEXT, is one of the eleven ministries of Japan that compose part of the executive branch of the government of Japan. History The Meiji period, Meiji government created the first Ministry of Education in 1871. In January 2001, the former Ministry of Education, Science, Sports and Culture and the former merged to become the present MEXT. Organization The Ministry of Education, Culture, Sports, Science and Technology currently is led by the Minister of Education, Culture, Sports, Science and Technology, minister of education, culture, sports, science and technology. Under that position is two state ministers, two parliamentary vice-ministers, and administrative vice-minister, and two deputy ministers. Beyond that the organization is divided as follows. Minister's Secretariat The Minister's Secretariat is the department that manages general policies that affect the Ministry of Education, Culture, Sports, Science and Technology as a whole. These functions in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain Cereal, cereal grains. The term ''gluten'' usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, Khorasan wheat, khorasan, emmer, and Einkorn wheat, einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in Common wheat, bread wheat. Glutens, especially Triticeae glutens, have unique viscoelasticity, viscoelastic and Adhesion, adhesive properties, which give dough its elasticity, helping it Proofing (baking technique), rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chopsticks
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food. Originating in China, chopsticks later spread to other parts of continental Asia. Chopsticks have become more accepted in connection with East Asian food in the West, especially in cities with significant East Asian diaspora communities. The use of chopsticks has also spread to the rest of Southeast Asia either via the Chinese diaspora or through some dishes such as noodles that may require chopsticks. Chopsticks are smoothed, and frequently tapered. They are traditionally made of wood, bamboo, metal, ivory, and ceramics, and in modern days, increasingly available in non-traditional materials such as plastic, stainless steel, and even titanium. Chopsticks are often seen as requiring practice and skill to master to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sparkling Water
Carbonated water is water containing dissolved carbon dioxide gas, either artificially injected under pressure, or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially produced sparkling water. Club soda, sparkling mineral water, and some other sparkling waters contain added or dissolved minerals such as potassium bicarbonate, sodium bicarbonate, sodium citrate, or potassium sulfate. These occur naturally in some mineral waters but are also commonly added artificially to manufactured waters to mimic a natural flavor profile and offset the acidity of introducing carbon dioxide gas giving one a fizzy sensation. Various carbonated waters are sold in bottles and cans, with some also produced on demand by commercial carbonation systems in bars and restaurants, or made at home using a carbon dioxide cartridge. It is thought t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
J-STAGE
J-STAGE (Japan Science Technology Information Aggregator, Electronic) is an electronic journal platform for Japanese academic journals. It supports the submission of manuscripts, peer‐reviewing, page‐layouting and dissemination of electronic journals published in Japan. The site provides free access to full text electronic journals, proceedings, and reports from various Japanese scientific societies. Journal@rchive J-STAGE includes the Journal@rchive (:ja:Journal@rchive, ja), an open access digital archive of Japanese journals, established in 2005 by the Government of Japan. By April 2009, some 540 academic organizations made use of the facility. As of February 2012, 1.68 million articles were available for download. To build the archive, in 2006 a robotic book scanner was introduced that could Book scanning, scan 1,200 pages per hour. See also * CiNii * National Institute of Informatics, National Institute for Informatics References External links J-STAGE Bibli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
