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Daepa
''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 Scape (botany), 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 vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Missouri Botanical Garden
The Missouri Botanical Garden is a botanical garden located at 4344 Shaw Boulevard in St. Louis, Missouri. It is also known informally as Shaw's Garden for founder and philanthropy, philanthropist Henry Shaw (philanthropist), Henry Shaw. Its herbarium, with more than 6.6 million specimens, is the second largest in North America, behind that of the New York Botanical Garden. Its Peter H. Raven Library contains 85% coverage of all literature ever published on systematic botany and plant taxonomy. The ''Index Herbariorum'' code assigned to the herbarium is MO and it is used when citing housed specimens. History The land that is currently the Missouri Botanical Garden was previously the land of businessman Henry Shaw. Founded in 1859, the Missouri Botanical Garden is one of the oldest botanical institutions in the United States and a National Historic Landmark. It is also listed in the National Register of Historic Places. In 1983, the botanical garden was added as the fourt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as Squid as food, squid, Eel as food, eel, Japanese amberjack, yellowtail, Salmon as food, salmon, Tuna as food, tuna or Crab stick, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nattō
is a traditional Japanese cuisine, Japanese food made from whole soybeans that have been Fermentation in food processing, fermented with Bacillus subtilis, ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served with karashi, ''karashi'' mustard, soy sauce, soy or tare sauce, ''tare'' sauce, and sometimes Allium fistulosum, Japanese bunching onion. Within Japan, ''nattō'' is most popular in the eastern regions, including Kantō region, Kantō, Tōhoku, and Hokkaido. ''Nattō'' is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of the 3,827 respondents (0.003% of the population) found the taste pleasant, and others who may not find the taste pleasant still eat the food out of habit. History Sources differ about the earliest origin of ''nattō''. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyūdon
, also known as , is a Cuisine of Japan, Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with ''dashi'' (Bonito, fish and Kelp, seaweed stock), soy sauce and ''mirin'' (sweet rice wine). It may sometimes also be served with toppings such as raw or soft poached Egg as food, eggs, ''Allium fistulosum, negi'' onions, grated cheese or kimchi. A popular food in Japan, it is commonly eaten with ''beni shōga'' (pickled ginger), ''shichimi'' (ground chili pepper), and a side dish of miso soup. History After the Buddhism in Japan, arrival of Buddhism in Japan in the 6th century, consumption of meat became rare in Japanese culture (especially those of four-footed animals such as beef, cattle or pork, pigs) and in many cases frowned upon, both for religious and practical reasons. It was only after the Meiji Restoration in 1868 and the subsequent westernization of the country that meat began to be widely eaten. ''Gyūdon ... [...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] |
Takoyaki
Takoyaki ( or ) is a ball-shaped Japanese snack made of a wheat flour-based batter (cooking), batter and cooked in a special molded pan. It is typically filled with minced or diced octopus as food, octopus (''tako''), tempura scraps (''tenkasu''), beni shoga, pickled ginger (''beni shoga''), and Welsh onion, green onion (''negi''). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (''aonori'') and shavings of dried bonito (''katsuobushi''). is one of the cooking methods in Japanese cuisine, meaning 'to grill', and can be found in the names of other dishes in Japanese cuisine such as ''okonomiyaki'' and ''ikayaki'' (other famous Osakan dishes). Typically, it is eaten as a snack or between meals, but in some areas it is served as a side dish with rice. It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. History Takoyaki was first popularized in Osaka, where a Street food#Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teriyaki
''Teriyaki'' is a cooking technique in which foods are grilling#Overhead grilling, broiled or Grilling, grilled with a Glaze (cooking technique), glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, Fish – Japanese amberjack, yellowtail, marlin, skipjack tuna, Salmon as food, salmon, trout, and Mackerel as food, mackerel – and chicken are mainly used in Japan, while other white and red meats – pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include Squid as food, squid, hamburger steak, and meatballs. The word ''teriyaki'' derives from the noun , which refers to a shine or luster given by the sugar content in the , and , which refers to the cooking method of grilling or Grilling, broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. It is believed that Teriyaki in Japan evolved during the 1600s. The is traditionally mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Negimaki
is a Japanese American food consisting of broiled strips of meat marinated in teriyaki sauce and rolled with scallions ( negi). Originally beef was used, but negimaki are also commonly made with other meat such as chicken. History The dish originated in Manhattan in the 1960s at Restaurant Nippon after the ''New York Times'' food critic Craig Claiborne suggested that something with beef was needed to appeal to the American diner. According to the dish's inventor, Nobuyoshi Kuraoka, it was a variation of a dish traditionally made with bluefin tuna Bluefin tuna is a common name used to refer to several species of tuna of the genus ''Thunnus''. {{Animal common name Commercial fish Thunnus Fish common names .... References Japanese cuisine {{Japan-cuisine-stub ... [...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] |
Peking Duck
Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber, and sweet bean sauce, with pancakes rolled around the fillings. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom. History Ducks have been roasted in China since the Southern and Northern dynasties. A variation of roast duck was prepared by the emperor of China in the Yuan dynasty. The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the ''Complete Recipes for Dishes and Beverages'' (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. The Peking roas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lanzhou Beef Noodle Soup
Lanzhou beef noodles or ''Lanzhou lamian'' is a type of beef noodle soup from Lanzhou, China. This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations. History Lanzhou beef noodles are named after the city of Lanzhou, in Gansu province, which stretches to the Yellow River and was a stop on the ancient Silk Road. During the Tang dynasty, the Muslim Hui people developed a variation of beef noodle soup noodle that is compatible with the Muslim diet, with easy-to-prepare ingredients. Local lore attributes its creation to Ma Baozi (), a Hui Chinese man from Lanzhou. There are numerous beef noodle soups available in China, with a wider variety in the west than the east. An old saying states that Lanzhou has three treasures: "Auspicious gourds, beef noodles, and sheepskin rafts". Description Lanzhou beef noodles consist of hand-pulled ''lamian'' noodles, and clear consommé broth made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
