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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] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokyo
Tokyo, officially the Tokyo Metropolis, is the capital of Japan, capital and List of cities in Japan, most populous city in Japan. With a population of over 14 million in the city proper in 2023, it is List of largest cities, one of the most populous urban areas in the world. The Greater Tokyo Area, which includes Tokyo and parts of six neighboring Prefectures of Japan, prefectures, is the most populous metropolitan area in the world, with 41 million residents . Lying at the head of Tokyo Bay, Tokyo is part of the Kantō region, on the central coast of Honshu, Japan's largest island. It is Japan's economic center and the seat of the Government of Japan, Japanese government and the Emperor of Japan. The Tokyo Metropolitan Government administers Tokyo's central Special wards of Tokyo, 23 special wards, which formerly made up Tokyo City; various commuter towns and suburbs in Western Tokyo, its western area; and two outlying island chains, the Tokyo Islands. Although most of the w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skipjack Tuna
The skipjack tuna (''Katsuwonus pelamis'') is a perciform fish in the tuna family, Scombridae, and is the only member of the genus ''Katsuwonus''. It is also known as katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. It grows up to in length. It is a Cosmopolitan distribution, cosmopolitan pelagic fish found in tropical and warm-temperate waters. It is a very important species for fisheries. It is also the namesake of the nuclear submarine USS Skipjack (SSN-585), USS ''Skipjack''. Description It is a streamlined, fast-swimming pelagic fish common in tropical waters throughout the world, where it inhabits surface waters in large Shoaling and schooling, shoals (up to 50,000 fish, often in combination with other Scombridae, scombridaes), feeding on fish, crustaceans, cephalopods, and Mollusk, mollusks. It is an important prey species for sharks and large pelagic fishes and is often used as live bait when fishing for marlin. It has no scales, except on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonito
Bonitos are a tribe of medium-sized, ray-finned, predatory fish in the family Scombridae, which it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of eight species across four genera; three of those four genera are monotypic, having a single species each. Bonitos closely resemble the skipjack tuna, which is often called a bonito, especially in Japanese contexts. Etymology The fish's name comes from the Portuguese and Spanish ''bonito'' (no evidence has been found for the origin of the name), identical to the adjective meaning "pretty", but the noun referring to the fish seems to come from the low and medieval Latin form ''boniton'', a word with a strange structure and an obscure origin, related to the word ''byza'', a possible borrowing from the Greek βῦζα, "owl".''Oxford English Dictionary'', 3rd edition, 2018''s.v.''/ref> Species * Genus '' Sarda'' ( Cuvier, 1832) ** Austra ... [...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] |
Kelp
Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a stramenopile (a group containing many protists). Kelp grow from stalks close together in kelp forest, very dense areas like forests under shallow temperate and Arctic oceans. They were previously thought to have appeared in the Miocene, 5 to 23 million years ago based on fossils from California. New fossils of kelp holdfasts from early Oligocene rocks in Washington State show that kelps were present in the northeastern Pacific Ocean by at least 32 million years ago. The organisms require nutrient-rich water with temperatures between . They are known for their high growth rate—the genera ''Macrocystis'' and ''Nereocystis'' can grow as fast as half a metre a day (that is, about 20 inches a day), ultimately reaching .Thomas, D. 2002. ''Seaweed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombu
''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), ** ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), ** ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l ** ''Saccharina japonica'' var. ''ochotensis'' (''Laminaria ochotensis''), – co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines As Food
Sardines (also known as pilchards) are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, smoked, or eaten fresh. The term ''sardine'' was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. The terms ''sardine'' and ''pilchard'' are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger ones pilchards. The FAO/ WHO Codex standard for canned sardines cites 12 species in the Order of Clupeiformes that may be classed as sardines, including Atlantic herring (''Clupea harengus''), and brisling sardine (''Sprattus sprattus''); FishBase, a compreh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niboshi
Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are small dried fish used in Japanese cuisine for making ''dashi'' ( soup stock). They can also be eaten as snacks, or as a side dish. The types of fish used include anchovies, sardines, round herring, and others. Niboshi made of anchovies are the most common. Name The word ''niboshi'' (煮干し) literally means "boiled" or "dried", and it does not include the specific name of the ingredient. For this reason, ''niboshi'' is translated both as "dried sardine" and "dried anchovy". The translation of the term ''niboshi'' is an object of confusion among Japanese speakers, in terms of whether it is sardines or anchovies, because in Japanese, both sardine and anchovy are referred to as ''iwashi'' (イワシ). Usage In Japan, ''niboshi dashi'' is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shinano Province
or is an old province of Japan that is now Nagano Prefecture. Shinano bordered Echigo, Etchū, Hida, Kai, Kōzuke, Mikawa, Mino, Musashi, Suruga, and Tōtōmi Provinces. The ancient capital was located near modern-day Matsumoto, which became an important city of the province. The World War II-era Japanese aircraft carrier ''Shinano'' was named after this old province. Historical record In 713, the road that traverses Mino and Shinano provinces was widened to accommodate increasing numbers of travelers through the Kiso District of modern Nagano Prefecture. In the Sengoku period, Shinano Province was often split among fiefs and castle towns developed, including Komoro, Ina, and Ueda. Shinano was one of the major centers of Takeda Shingen's power during his wars with Uesugi Kenshin and others. During the Azuchi–Momoyama period, after Nobunaga's assassination at Honnō-ji Incident, the province was contested between Tokugawa Ieyasu and the Go-Hōjō clan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
