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Tsukemen
''Tsukemen'' (, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States. ''Tsukemen'' is a Japanese noodles, Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. Soba and udon are some types of noodles used in the dish. The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. The noodles can also be served at room temperature. Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. Some additional ingredients used include nori, Char siu, chashu, menma, tamagoyaki and boiled eggs. The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen Dishes
is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word ''lāmiàn'' (), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen
is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word ''lāmiàn'' (), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ramen Dishes
This is a list of notable ramen dishes. Ramen is a Japanese dish that consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso. Ramen dishes often include toppings such as , , fermented bamboo shoots (メンマ, '' menma''), and . Nearly every region in Japan has its own variation of ramen. Ramen shops (ラーメン屋, '' ramen-ya'') are restaurants that specialize in ramen dishes. Ramen dishes * Champon – a ramen dish that is a regional cuisine of Nagasaki, Japan, different versions exist in Japan, Korea and China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. * Hokkaido ramen – many cities in Hokkaido have their own versions of ramen, and is known throughout Japan. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazuo Yamagishi
Kazuo Yamagishi (1934-2015) was a Japanese chef, who is known for inventing the tsukemen dish. He was born in Nagano Prefecture is a Landlocked country, landlocked Prefectures of Japan, prefecture of Japan located in the Chūbu region of Honshu. Nagano Prefecture has a population of 2,007,682 () and has a geographic area of . Nagano Prefecture borders Niigata Prefecture ..., and came upon the idea of Tsukemen at the age of 17 after seeing a co-worker eating noodles dipped in a soup bowl. In 1961, he added tsukemen, then named "special morisoba", to his ''Taishoken'' restaurant. The 2013 documentary The God of Ramen, follows 13 years in his life. References {{Authority control 1934 births 2015 deaths Japanese chefs People from Nagano Prefecture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Noodle Dishes
This is a list of notable noodle dishes. Noodles are a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. General * Fried noodles – A common dish throughout East Asia, Southeast Asia and South Asia, many varieties, cooking styles, and ingredients exist. * Instant noodles, or instant ramen, are noodles sold in a precooked and dried block with either a flavoring powder, a packet of sauce, and/or seasoning oil; the flavoring is usually in a separate packet, although in the case of cup noodles, the flavoring is often loose in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Soups And Stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic '' kaiseki'', '' honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the Japanese soups and stews Soup/'' Shirumono'' * '' Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. * Dashi – a class of soup and cooking stock used in Japanese cuisine. * Sweet corn porridge soup. * '' Kasujiru'' * '' Kenchin jiru'' * Miso soup * '' Noppe'' * ''Ohaw'' * ''Suimono'' – generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' – Chicken soup * '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''mochi'' * '' Zōni'' Noodle soup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dipping Sauce
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Soups And Stews
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japanese studies , sometimes known as Japanology in Europe, is a sub-field of area studies or East Asian studies involved in social sciences and humanities research on Japan. It incorporates fields such as the study of Japanese language, history, culture, litera ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Side Dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. (definition. Merriam-webster.com Accessed August 2011. Common types 
Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. Rice and couscous have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at Party# ...
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Japanese Yen
The is the official currency of Japan. It is the third-most traded currency in the foreign exchange market, after the United States dollar and the euro. It is also widely used as a third reserve currency after the US dollar and the euro. The New Currency Act of 1871 introduced Japan's modern currency system, with the yen defined as of gold, or of silver, and divided decimally into 100 ''sen'' or 1,000 ''rin''. The yen replaced the previous Tokugawa coinage as well as the various ''hansatsu'' paper currencies issued by feudal ''han'' (fiefs). The Bank of Japan was founded in 1882 and given a monopoly on controlling the money supply. Following World War II, the yen lost much of its pre-war value as Japan faced a debt crisis and hyperinflation. Under the Bretton Woods system, the yen was pegged to the US dollar alongside other major currencies. After this system was abandoned in 1971 with the Nixon shock, Nixon Shock, the short-lived Smithsonian Agreement temporarily reinstat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
