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Tonjiru
is a Japanese soup made with pork and vegetables, flavoured with miso. It is a more substantial version of miso soup, with a larger quantity and variety of ingredients. Common ingredients ''Tonjiru'' is usually made by stewing thinly sliced pieces of pork, alongside vegetables, in ''dashi'' stock, and flavoured by dissolving miso.Tadashi Ono, Harris Salat. Japanese Hot Pots: Comforting One-Pot Meals (2009) 160 pag. , Common additional ingredients include Arctium lappa, burdock root, konjac, seaweed, spring onions, daikon radish, carrot, tofu including fried tofu (aburaage), tubers such as potatoes, taro or sweet potato, and mushrooms such as shiitake and shimeji. On rare occasions, mildly degreased (not crispy) bacon can be used in place of pork. Instant butajiru is also available. Name The Japanese character for pig (豚) can be pronounced either as ''buta'' (the ''kun'yomi'' way), or as ''ton'' (the ''on'yomi'' way). The name ''butajiru'' is said to be dominant in Wes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japan, Japanese soup consisting of miso paste mixed with a ''dashi'' Stock (food), stock. It is commonly served as part of an meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as ''wakame'', tofu, ''Allium fistulosum, negi'', ''abura-age'', mushrooms, etc. Along with ''suimono'' (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice. Miso soup is also called in some parts of Japan, especially around Tokyo. Miso paste The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as '':ja:麹, kōjikin'' (麹菌), and sometimes rice, barley, or other ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aburaage
is a Japanese food product made from tofu. Thin slices of tofu are deep-fried, and the product can then be split open to form pouches. is often used to wrap , and it is added to miso soup. It is also added to udon noodle dishes, which are called because of legends that foxes () like deep-fried tofu. can also be stuffed, e.g. with , before frying again. There is a thicker variety known as or . Gallery Sukeroku-zushi of Daily Yamazaki.jpg, '' Inarizushi'' (bottom) Kitsune udon of Nakau.jpg, '' Kitsune udon'' Nakao's Toyokawa Inari Udon (2015-05-10) 2.jpg, '' Inari udon'' きんちゃく (37173340651).jpg, ''Kinchaku'', stuffed tofu pouch in soup Tochio-aburage.jpg, With '' katsuobushi'' flakes Atsuage.jpg, ''Atsu-age'', a thicker variant See also * Tofu skin Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Fistulosum
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two ( tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and its leaves and scapes are hollow (''fistulosum'' means "hollow"). Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales; indeed, the plant is neither indigenous to Wales nor particularly common in Welsh cuisine (the green ''Allium'' common to Wales is the leek, ''A. ampeloprasum'', the national vegetable of Wales ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niigata Prefecture
is a Prefectures of Japan, prefecture in the Chūbu region of Honshu of Japan. Niigata Prefecture has a population of 2,131,009 (1 July 2023) and is the List of Japanese prefectures by area, fifth-largest prefecture of Japan by geographic area at . Niigata Prefecture borders Toyama Prefecture and Nagano Prefecture to the southwest, Gunma Prefecture to the south, Fukushima Prefecture to the east, and Yamagata Prefecture to the northeast. Niigata, Niigata, Niigata is the capital and largest city of Niigata Prefecture, with other major cities including Nagaoka, Niigata, Nagaoka, Jōetsu, Niigata, Jōetsu, and Sanjō, Niigata, Sanjō. Niigata Prefecture contains the Niigata Major Metropolitan Area centered on Niigata with a population of 1,395,612, the largest metropolitan area on the Sea of Japan coast and the twelfth-largest in Japan. Niigata Prefecture is part of the historic Hokuriku region and features Sado Island, the sixth largest island of Japan in area following the List o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkaidō
is the second-largest island of Japan and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by railway via the Seikan Tunnel. The largest city on Hokkaido is its capital, Sapporo, which is also its only ordinance-designated city. Sakhalin lies about to the north of Hokkaidō, and to the east and northeast are the Kuril Islands, which are administered by Russia, though the four most southerly are claimed by Japan. The position of the island on the northern end of the archipelago results in a colder climate, with the island seeing significant snowfall each winter. Despite the harsher climate, it serves as an agricultural breadbasket for many crops. Hokkaido was formerly known as '' Ezo'', ''Yezo'', ''Yeso'', or ''Yesso''. Nussbaum, Louis-Frédéric. (2005). "Hokkaidō" in Although Japanese settlers ruled the southern tip of the island since the 16th century, Hok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
On'yomi
, or the Sino-Japanese vocabulary, Sino-Japanese reading, is the reading of a kanji based on the historical Chinese pronunciation of the character. A single kanji might have multiple ''on'yomi'' pronunciations, reflecting the Chinese pronunciations of different periods or regions. ''On'yomi'' pronunciations are generally classified into ''go-on'', ''kan-on'', ''tō-on'' and ''kan'yō-on'', roughly based on when they were borrowed from China. Generally, ''on'yomi'' pronunciations are used for technical, compound words, while the native ''kun'yomi'' pronunciation is used for singular, simpler words. Usage ''On'yomi'' primarily occur in , many of which are the result of the adoption, along with the kanji themselves, of Chinese words for concepts that either did not exist in Japanese or could not be articulated as elegantly using native words. This borrowing process is often compared to the List of English words with dual French and Anglo-Saxon variations, English borrowings fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kun'yomi
is the way of reading kanji characters using the native Japanese word that matches the meaning of the Chinese character when it was introduced. This pronunciation is contrasted with ''on'yomi'', which is the reading based on the original Chinese pronunciation of the character. Generally, ''kun'yomi'' readings are used for simple, singular words, including most verbs, while ''on'yomi'' readings are used for compound, technical words. Characteristics ''Kun'yomi'' are characterized by the strict (C)V syllable structure of Japanese words (''yamato kotoba''). Most noun or adjective ''kun'yomi'' are two to three syllables long, while verb ''kun'yomi'' are usually between one and three syllables in length, not counting trailing hiragana called '' okurigana''. ''Okurigana'' are not considered to be part of the internal reading of the character, although they are part of the reading of the word. A beginner in the language will rarely come across characters with long readings, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT, BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for #Bacon fat, barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic , meaning . Meat from other animals, such as beef, Lamb and mutton, lamb, chicken (food), chicken, goat meat, goat, or turkey meat, turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Kashrut, Jewish and Islamic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shimeji
''Shimeji'' (Japanese: , or ) is a group of edible mushrooms native to East Asia, but also found in northern Europe. ''Hon-shimeji ( Lyophyllum shimeji'') is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and ''buna-shimeji'' ('' Hypsizygus tessulatus'') is now widely cultivated. ''Shimeji'' is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Species Several species are sold as ''shimeji'' mushrooms. All are saprotrophic except '' Lyophyllum shimeji''. Mycorrhizal * ''Hon-shimeji'' (), '' Lyophyllum shimeji'' :The cultivation methods have been patented by several groups, such as Takara Bio and Yamasa, and the cultivated ''hon-shimeji'' is available from several manufacturers in Japan. Saprotrophic * ''Buna-shimeji'' (, lit. beech shimeji), '' Hypsizygus tessulatus'', also known in English as the brown beech or brown clamshell mushroom. *:'' Hypsizygus marmoreus'' is a synonym of ''Hypsizygus tessulatu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiitake
The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus '' Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *'' Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *'' Lentinus edodes'' (Berk.) Singer (1941) *'' Collybia shiitake'' J.Schröt. (1886) *'' Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *'' Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinus tonkinensis'' Pat. (1890) *''Lentinus mellianus'' Lohwag (1918) The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (Stipe (mycology), stipe), a cap (Pileus (mycology), pileus), and gills (lamellae, sing. Lamella (mycology), lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
