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Udon Soba Introduction Stele
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yaki Udon
is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir-frying technique using ramen-style wheat noodles. Yaki udon is relatively simple to make and popular as a staple of Japan's izakaya, or pubs, eaten as a late-night snack. The dish originated in Kokura, in southern Japan, after the Pacific War. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations, because the proper noodles were not available. References Udon Fried noodles Japanese noodle dishes {{Japan-cuisine-stub ... [...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] |
Kansai
The or the lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropolitan region of Osaka, Kobe and Kyoto (Keihanshin region) is the second-most populated in Japan after the Greater Tokyo Area. Name The terms , , and have their roots during the Asuka period. When the old provinces of Japan were established, several provinces in the area around the then-capital Yamato Province were collectively named Kinai and Kinki, both roughly meaning "the neighbourhood of the capital". Kansai (literally ''west of the tollgate'') in its original usage refers to the land west of the Osaka Tollgate (), the border between Yamashiro Province and Ōmi Province (present-day Kyoto and Shiga prefectures).Entry for . Kōjien, fifth edition, 1998, During the Kamakura period, this border was redefined to include Ōmi and I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kantō Region
The is a geography, geographical region of Honshu, the largest island of Japan. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures of Japan, prefectures: Chiba Prefecture, Chiba, Gunma Prefecture, Gunma, Ibaraki Prefecture, Ibaraki, Kanagawa Prefecture, Kanagawa, Saitama Prefecture, Saitama, Tochigi Prefecture, Tochigi, and Tokyo. Slightly more than 45 percent of the land area within its boundaries is the Kantō Plain. The rest consists of the hills and mountains that form land borders with other list of regions of Japan, regions of Japan. As the Kantō region contains Tokyo, the capital and largest city of Japan, the region is considered the center of Japan's politics and economy. According to the official census on October 1, 2010 by the Statistics Bureau (Japan), Statistics Bureau of Japan, the population was 42,607,376, amounting to approximately one third of the total population of Japan. Other definitions The assemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burdock
''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mechanism for seed dispersal, led to the invention of the hook and loop fastener. Description Plants of the genus ''Arctium'' have dark green leaves that can grow up to long. They are generally large, coarse, and ovate, with the lower ones being heart-shaped. They are woolly underneath. The leafstalks are generally hollow. ''Arctium'' species generally flower from July through October. Burdock flowers provide essential pollen and nectar for honeybees around August, when clover is on the wane and before the goldenrod starts to bloom. Burdock's clinging properties make it an excellent mechanism for seed dispersal. Taxonomy A large number of species have been placed in genus ''Arctium'' at one time or another, but most of them are now class ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi (food)
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in the production of moch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Udon, At Wakashachiya
Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words. A first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sugar workers to the Caribbean, and by British traders to Japan. Further exchanges ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon (Kitsune Udon) 2
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soba
Soba ( or , "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes. In Japan, soba noodles can be found at fast food venues like to expensive specialty restaurants. Dried soba noodles are sold in stores, along with ''List of Japanese condiments#Mentsuyu, men-tsuyu'', or instant noodle broth, to make home preparation easy. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. Etymology The word ''soba'' (蕎麦) means "buckwheat" (''Fagopyrum esculentum''). The full name for buckwheat noodles is ''soba-kiri' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
