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Okazuya
Okazuya ( or ) or okazu-ya are a Japanese-style delicatessen common in Hawaii. Unlike western delicatessens found in North America or Europe, an is an establishment that sells readymade Japanese-styled food. "''Okazu''" refers to a side dish to accompany rice, while "''wikt:屋#Etymology 1, ya''" refers to a retail establishment. In Cuisine of Hawaii, Hawaii, an offers an array of , food items that are sold , often by the piece, which can be combined to create a meal. However, many of the dishes may also be offered in the form of ready-to-go . It is often considered the precursor to the plate lunch. History The idea of the was a result of Japanese in Hawaii, Japanese and Okinawans in Hawaii, Okinawan immigration in the late 1800s. Thousands came to Hawaii to work as indentured, contract laborers in the fruit and sugar plantations in Hawaii, sugar plantations. While men labored in the plantation fields, women were doing household jobs such as cooking. Many of these women would ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cuisine Of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, primarily originating from Polynesian, North American and East Asian cuisines. In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for '' poi'', planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into lomilomi salmon. As pineapple and sugarcane plantations grew, so did the demand for labor, bringing many immigrant groups to the Islands between 1850 and 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hawaiian Islands
The Hawaiian Islands () are an archipelago of eight major volcanic islands, several atolls, and numerous smaller islets in the Pacific Ocean, North Pacific Ocean, extending some from the Hawaii (island), island of Hawaii in the south to northernmost Kure Atoll. Formerly called the Sandwich Islands by Europeans, the present name for the archipelago is derived from the name of its largest island, Hawaii. The archipelago sits on the Pacific Plate. The islands are exposed peaks of a great undersea mountain range known as the Hawaiian–Emperor seamount chain, formed by volcano, volcanic activity over the Hawaiian hotspot. The islands are about from the nearest continent and are part of the Polynesia subregion of Oceania. The U.S. state of Hawaii occupies the archipelago almost in its entirety (including the mostly uninhabited Northwestern Hawaiian Islands), with the sole exception of Midway Atoll (a United States Minor Outlying Island). Hawaii is the only U.S. state that is sit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Croquettes
A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls. Etymology The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'. In the 18th century, in Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Corned Beef
Corned beef, called salted beef in some Commonwealth countries, is a salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to , giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Tinned corned beef, alongside salt pork and hardtack, was a standard ration for many militaries and navies from the 17th through the early 20th centuries, including World War I and World War II, during which fresh meat was rationed. Corned beef remains ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Onigiri
, also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''umeboshi'' (pickled Prunus mume, Chinese plum), salted salmon as food, salmon, ''katsuobushi'' (smoked and fermented bonito), kombu, ''tarako'' or ''mentaiko'' (pollock roe), or ''takanazuke'' (pickled brassica juncea, Japanese giant red mustard greens). Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal. Many Japanese convenience stores and supermarkets stock onigiri with various fillings and flavors. It has become so mainstream that it is even served in izakayas and sit-down restaurants. There are even specialized shops which only sell onigiri to Take-out, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Beef Chow Fun
Beef chow fun, also known as beef ho fun, gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish made from stir-frying beef, '' hor fun'' (wide rice noodles) and bean sprouts. It is commonly found in '' yum cha'' restaurants in Guangdong, Hong Kong, and overseas, as well as in ''cha chaan tengs''. Chow fun, or stir-fried hor fun (''shahe fen'') noodles, is any number of different individual preparations (and could be compared to the number of pizza varieties in United States cuisine). In the Philippines, it is called "beef hofan" ( 河粉). The main ingredient of this dish is ''hor fun'' noodles, which is also known as ''shahe fen'', originating in the town of Shahe in Guangzhou. It is a wide, flat noodle that is cut into shape ('' qiefen''). The most common methods of cooking ''hor fun'' are in soup or stir fried. ''Hor fun'' can be dry-fried (fried only with condiments such as soy sauce) or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fusion Cuisine
Fusion cuisine is a cuisine that combines elements of different cuisine, culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s. The term fusion cuisine, added to the ''Oxford English Dictionary'' in 2002, is defined as "a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style." Categories Fusion food is created by combining various cooking techniques from different cultures to produce a new type of cuisine. Although it is commonly invented by chefs, fusion cuisine can occur naturally. Cuisines which get fused can either come from a particular region (such as East Asian cuisine and European cuisine), sub-region (such as Cuisine of the Southwestern United States, Southwestern American cuisine and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mirin
is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Types Three types of products are marketed as ''mirin''. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which are substitutes not actually ''mirin''. They are blends of sweetener glucose syrup, syrups, flavorings such as K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Food Warmer
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture reli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
