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Yakisoba
(, , ) is a Japanese noodle Stir frying, stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in are Chinese-style noodles () made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. Preparation is prepared by frying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with Worcestershire sauce#Japan, Japanese-style Worcestershire sauce, salt, and pepper. It can be served with a variety of Garnish (food), garnishes, such as ''aonori'' (seaweed powder), ''beni shōga'' (shredded pickled ginger), ''katsuobushi'' (bonito fish flakes), or Mayonnaise#Japan, Japanese-style mayonnaise. Serving can be served on a plate either as a main dish or a side dish. In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakisoba-pan
''Yakisoba-pan'' (焼きそばパン) is a popular Japanese food in which yakisoba, ''yakisoba'' is sandwiched between an oblong white bread roll resembling an American hotdog bun known as ''koppe-pan''. This high-carbohydrate food item is essentially a sandwich with a filling of fried wheat noodles. Omura describes it succinctly as a "Japanese noodle bun". Behymer more loosely terms it a "spaghetti sandwich" and it has also been portrayed as a Japanese stir-fried noodle sandwich. Moreover, scenes of young people eating this high-carb food in Japanese films such as "''jp:花束みたいな恋をした, Hanataba mitaina koi o shita''" [花束みたいな恋をした, I fell in love like a bouquet] or "''Shitsuren meshi''" [失恋めし, Heartbreak on a Plate] further attest to its cultural ubiquity in Japan. History and variants There are various theories about the origin of ''yakisoba-pan''. Most concur that it took off during the 1950s. In that era, the United States flooded Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January 9th, 2010 Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period. History Noodles were first introduced into Japan around 800 A.D. during the Heian period (794–1185). This dish was adopted from China. During the Edo period, specifically between the 1661 to 1672, Soba noodles became popular in restaurants in the capital city of Edo (now Tokyo). It is rumored that it became extremely popular because soba noodles can be served cold, and with all of the fires occurring, the government limited the use of fuel. Types of Japanese noodles * ''Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen befor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aonori
Green laver (), known as ''aonori'' (; ) in Japan, ''sea cabbage'' () or ''hutai'' () in China, and ''parae'' () and ''kim'' () in Korean, is a type of edible green seaweed, including species from the genera '' Monostroma'' and ''Ulva'' ('' Ulva prolifera'', '' Ulva pertusa'', '' Ulva intestinalis''). It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called ''aosa'' (アオサ, ''Ulva pertusa'') in some places in Japan. Culinary use Japan It is used in its dried form for Japanese soups, ''tempura'', and material for manufacturing dried ''nori'' and '' tsukudani'' and rice. It is also used in a powdered form, often blended with ''Ulva'' species of Ulvaceae as its production is limited. It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma: * Fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Noodles
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist. Fried noodle dishes Stir-fried * Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions * Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages * Chow chow – Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India * Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese * Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein * Drunken noodles (''phat khi mao'') – Thai dish of stir-fried wide rice noodl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chow Mein
''Chow mein'' ( and , ; Cantonese Yale: ''cháaumihn'', Pinyin: ''chǎomiàn'') is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US. Etymology 'Chow mein' is the Americanization of the Chinese term for fried noodles (). Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906. The term 'chow mein' means 'stir-fried noodles', also loosely translated as "fried noodles" in English, ''chow'' () meaning 'stir-fried' (or "sautéed") and ''mein'' () meaning "noodles". Regional cuisin ... [...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] |
Katsuobushi
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes or broadly as . Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ''dashi'', a broth that forms the basis of many soups (such as miso) and sauces (such as ''soba no tsukejiru'') in Japanese cuisine. ''Katsuobushi''s distinct umami taste comes from its high inosinic acid content. Traditionally made ''katsuobushi'', known as ''karebushi'', is deliberately fermented with '' Aspergillus glaucus'' fungus in order to reduce moisture. ''Katsuobushi'' has also been shown to impart '' kokumi'' (a term translated as "heartiness"). Traditional production process The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teppanyaki
, often called in the United States and Canada, is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word is derived from , the metal plate on which it is cooked, and , which means grilled, broiled, or pan-fried. In Japan, refers to dishes cooked using a , including steak, shrimp, , , and . are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. They are commonly confused with the barbecue grill, which is called in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables. Origin The originator of the -style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono. The restaurant claims to be the first to introduce the concept of cooking Western-influenced food on a in Japan, in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
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] |
Los Angeles Times
The ''Los Angeles Times'' is an American Newspaper#Daily, daily newspaper that began publishing in Los Angeles, California, in 1881. Based in the Greater Los Angeles city of El Segundo, California, El Segundo since 2018, it is the List of newspapers in the United States, sixth-largest newspaper in the U.S. and the largest in the Western United States with a print circulation of 118,760. It has 500,000 online subscribers, the fifth-largest among U.S. newspapers. Owned by Patrick Soon-Shiong and published by California Times, the paper has won over 40 Pulitzer Prizes since its founding. In the 19th century, the paper developed a reputation for civic boosterism and opposition to Trade union, labor unions, the latter of which led to the Los Angeles Times bombing, bombing of its headquarters in 1910. The paper's profile grew substantially in the 1960s under publisher Otis Chandler, who adopted a more national focus. As with other regional newspapers in California and the United Sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Japan Times
''The Japan Times'' is Japan's largest and oldest English-language daily newspaper. It is published by , a subsidiary of News2u Holdings, Inc. It is headquartered in the in Kioicho, Chiyoda, Tokyo. History ''The Japan Times'' was launched by on 22 March 1897, with the goal of giving Japanese people an opportunity to read and discuss news and current events in English to help Japan participate in the international community. In 1906, Zumoto was asked by Japanese Resident-General of Korea Itō Hirobumi to lead the English-language newspaper '' The Seoul Press''. Zumoto closely tied the operations of the two newspapers, with subscriptions of ''The Seoul Press'' being sold in Japan by ''The Japan Times'', and vice versa for Korea. Both papers wrote critically of Korean culture and civilization, and advocated for Japan's colonial control over the peninsula in order to civilize the Koreans. The newspaper was independent of government control, but from 1931 onward, the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
