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Kakiage
, a Japanese cuisine, Japanese dish, is a type of ''tempura''. It is made by Batter (cooking), batter-dipping and deep frying, deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). ''Kakiage'' may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients. General description Kakiage is a type of tempura that uses small pieces of seafood, or vegetable or both. Sometimes the main ingredients are clumps of fish or shellfish that are individually small, or chopped into small pieces. The variety of seafood used include shrimp, mollusks like scallop, or fish, and can be combined with vegetables such as onion or ''Cryptotaenia, mitsuba''. The ''kakiage'' may also use Ovo vegetarianism, vegetarian ingredients such as carrots, burdock, or onions chopped into Julienning, matchsticks or into bits. Preparation The lump being fried is shaped into disks, and the ''kakiage'' are sometimes described as a "pa ... [...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] |
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] |
Tempura
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura Soba By Shibainu At Tachigui In Hatsudai, Tokyo
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to become soft a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Definition The 1854 edition of Webster's Dictionary, ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shungiku
''Glebionis coronaria'', formerly called ''Chrysanthemum coronarium'', is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America. ''Glebionis coronaria'' is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. ''Glebionis coronaria'' has been hybridized with related ''Argyranthemum'' species to create cultivars of garden marguerites. Characteristics A leafy herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves. Its seeds are ribbed and winged cypselae. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shizuoka Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Chūbu region of Honshu. Shizuoka Prefecture has a population of 3,555,818 and has a geographic area of . Shizuoka Prefecture borders Kanagawa Prefecture to the east, Yamanashi Prefecture to the northeast, Nagano Prefecture to the north, and Aichi Prefecture to the west. Shizuoka (city), Shizuoka is the capital and Hamamatsu is the largest city in Shizuoka Prefecture, with other major cities including Fuji, Shizuoka, Fuji, Numazu, and Iwata, Shizuoka, Iwata. Shizuoka Prefecture is located on Japan's Pacific Ocean coast and features Suruga Bay formed by the Izu Peninsula, and Lake Hamana which is considered to be one of Japan's largest lakes. Mount Fuji, the tallest volcano in Japan and cultural icon of the country, is partially located in Shizuoka Prefecture on the border with Yamanashi Prefecture. Shizuoka Prefecture has a significant Motor vehicle, motoring heritage as the founding location of Honda, Suzuki Motor C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suruga Bay
Suruga Bay (駿河湾, ''Suruga-wan'') is a bay on the Pacific coast of Honshū in Shizuoka Prefecture, Japan. It is situated north of a straight line from Omaezaki Point to Irōzaki Point at the tip of the Izu Peninsula and surrounded by Honshū to the southwest and west and the Izu Peninsula to the east. Geology Suruga Bay is a place of contrasts. Japan's loftiest peak, Mount Fuji at , rises from the depth of the Suruga Trough running up the middle of the bay, which makes it Japan's deepest. Numerous rivers—especially the major Fuji, the Ōi, and Abe rivers—empty into its western portion, giving that area of the bay a seabed rich in submarine canyons and other geographical features, whereas at the bay's easternmost end, only the Kano River empties into a pocket called Uchiura-wan at Numazu, Shizuoka, where the Izu Peninsula connects to Honshu, giving the water greater transparency and leaving the seabed largely flat except for a number of small rocky islands, some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakura Shrimp
''Lucensosergia lucens'' is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from ', the Japanese word for the cherry blossom. The species grows to about 4–5cm and lives primarily in Suruga Bay in Shizuoka Prefecture, Japan, where it is caught to be eaten. It is also caught in Taiwan. Taxonomy The species name of the sakura shrimp has not been settled. The International Code of Zoological Nomenclature uses the designation ''Sergia kishinouyei'' that Nakazawa and Terao gave it in 1915. Researchers tend to use the ''Sergia lucens'', which Danish zoologist Hans Jacob Hansen gave it in 1922, especially since Isabella Gordon published a detailed account of the species in ''On New Or Imperfectly Known Species of Crustacea Macrura'' in 1935 using Hansen's designation. Hansen's designation comes from the genus ''Sergia'' and the Latin ''lucentis'' ("lighting"), likely referring to the sakura shrimp's phosphore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mactra Chinensis
''Mactra chinensis'' is a species of saltwater clam, a marine bivalve mollusc in the family Mactridae, the trough shells. Distribution and habitat ''Mactra chinensis'' is found living in sandy substrates in shallow marine habitats in Vietnam, Korea, Mainland China and Taiwan. As food In Japan, the clam is known as bakagai ("fool clam") or aoyagi. The adductor muscle is called kobashira and is often eaten as sushi. File:Kobashira (surf clam) Gunkanmaki.jpg, Japanese 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 n ... with raw ''kobashira'' File:Sauteed yellow clams at Putian Seafood Restaurant, Shuangqiao (20230702172031).jpg, Chinese sauteed clams References Mactridae Bivalves described in 1846 {{bivalve-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adductor Muscles (bivalve)
The adductor muscles are the main muscular system in bivalve mollusks (e.g. in clams, scallops, mussels, oysters, etc.). In many parts of the world, when people eat scallops, the adductor muscles are the only part of the animal which is eaten. Adductor muscles leave noticeable scars or marks on the interior of the shell's valves. Those marks (known as adductor muscle scars) are often used by scientists who are in the process of identifying empty shells to determine their correct taxonomic placement. Bivalve mollusks generally have either one or two adductor muscles. The muscles are strong enough to close the valves of the shell when they contract, and they are what enable the animal to close its valves tightly when necessary, such as when the bivalve is exposed to the air by low water levels, or when it is attacked by a predator. Most bivalve species have two adductor muscles, which are located on the anterior and posterior sides of the body. Some families of bivalves h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
