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Shiruko
, or with the honorific , is a traditional Japanese dessert. It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with . There are different styles of , such as with candied chestnuts, or with glutinous rice flour dumplings instead of . The half-melted sticky and the sweet, warm red bean porridge is enjoyed by many Japanese, especially during the winter. is frequently served with a side dish of something sour or salty, such as or , to refresh the palate as is so sweet that the taste may cloy after a while. Types There are two types of based on different methods of cooking azuki beans. Azuki beans may be turned into paste, crushed without keeping their original shape, or a mix of paste and roughly crushed beans. There is a similar dish, , which is made from condensed paste with heat and is less watery than , like making jam or marmalade. In Western Japan, refers to a type of made from a mixture of paste and crushed beans. In Okinawa, the term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patjuk
''Patjuk'' () is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and it is associated with '' dongji'' (winter solstice), * as people used to believe that the red color of ''patjuk'' drives off baneful spirits. Preparation Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve. The bean skins are discarded, and the remaining beans sit for some time in order for them to separate into layers. The upper layer consisting of clear water is used to boil rice, while the lower layer consisting of settled red bean mash is kept. When the rice is cooked, the mashed beans are added back into the porridge along with ''saeal-sim'' (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), which are the small rice cake balls made of glutinous rice flour. The number of ''saealsim'' added is often the same number ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Dou Tang
''Hong dou tang'' (紅豆湯), ''hong dou sha'' (紅豆沙), or red bean soup is a sweet Chinese dessert soup made from azuki beans. It is served in mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a ''tong sui'', or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert. Ingredients In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米 ''xīmi''), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (). Gallery HK 旺角 Mong kok 朗豪坊 Langham Place 香港康得思酒店 Cordis Hotel buffet food November 2018 SSG Red bea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patjuk
''Patjuk'' () is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and it is associated with '' dongji'' (winter solstice), * as people used to believe that the red color of ''patjuk'' drives off baneful spirits. Preparation Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve. The bean skins are discarded, and the remaining beans sit for some time in order for them to separate into layers. The upper layer consisting of clear water is used to boil rice, while the lower layer consisting of settled red bean mash is kept. When the rice is cooked, the mashed beans are added back into the porridge along with ''saeal-sim'' (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), which are the small rice cake balls made of glutinous rice flour. The number of ''saealsim'' added is often the same number ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genmai
Brown rice is a whole grain rice with only the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain brow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. These animal traits have been claimed to emerge across the different species in response to selection for tameness, which was purportedly demonstrated in a famous Russian fox breeding experiment, though this claim has been disputed. Other research suggested that pleiotropic change in neural crest cell regulating genes was the common cause of shared traits seen in many domesticated animal species. However, several recent publications have either questioned this neural crest cell explanation or cast doubt on the existence of domestication syndrome itself. One recent publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zoni Soup
{{disambig, geo ...
Zoni may refer to: Places * Zoni, Arcadia, a Greek village * Zoni, Evros, a Greek village * Zoni, Kozani, a Greek village * Agia Zoni, a place on the island of Samos Other uses * zōni, Japanese soup with rice cakes (''mochi'') * The Zoni, a race of energy beings who appear in the ''Ratchet & Clank'' video games * A slang, sometimes pejorative term for a person from Arizona Arizona is a U.S. state, state in the Southwestern United States, Southwestern region of the United States, sharing the Four Corners region of the western United States with Colorado, New Mexico, and Utah. It also borders Nevada to the nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shimane Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Chūgoku region of Honshu. Shimane Prefecture is the List of Japanese prefectures by population, second-least populous prefecture of Japan at 665,205 (February 1, 2021) and has a geographic area of 6,708.26 Square kilometre, km2. Shimane Prefecture borders Yamaguchi Prefecture to the southwest, Hiroshima Prefecture to the south, and Tottori Prefecture to the east. Matsue is the capital and largest city of Shimane Prefecture, with other major cities including Izumo, Shimane, Izumo, Hamada, Shimane, Hamada, and Masuda, Shimane, Masuda. Shimane Prefecture contains the majority of the Lake Shinji-Nakaumi metropolitan area centered on Matsue, and with a population of approximately 600,000 is Japan's third-largest metropolitan area on the Sea of Japan coast after Niigata (city), Niigata and Greater Kanazawa. Shimane Prefecture is bounded by the Sea of Japan coastline on the north, where two-thirds of the population live, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tottori Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Chūgoku region of Honshu. Tottori Prefecture is the List of Japanese prefectures by population, least populous prefecture of Japan at 538,525 (2023) and has a geographic area of . Tottori Prefecture borders Shimane Prefecture to the west, Hiroshima Prefecture to the southwest, Okayama Prefecture to the south, and Hyōgo Prefecture to the east. Tottori, Tottori, Tottori is the capital and largest city of Tottori Prefecture, with other major cities including Yonago, Kurayoshi, and Sakaiminato. Tottori Prefecture is home to the Tottori Sand Dunes, the largest sand dunes system in Japan, and Mount Daisen, the highest peak in the Chūgoku Mountains. Etymology The word "Tottori" in Japanese is formed from two ''kanji'' characters. The first, , means "bird" and the second, means "to get". Early residents in the area made their living catching the region's plentiful waterfowl. The name first appears in the in the 23rd y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetened Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd ( katyk), which can be made into a drin ... [...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] |
Umeboshi
''Umeboshi'' (Japanese language, Japanese: wiktionary:梅, 梅干し, pronounced , ) are pickled (brined) ''ume'' fruits common in Japanese cuisine, Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ''Ume'' (''Prunus mume'') is a species of fruit-bearing tree in the genus ''Prunus'', which is often called a "plum", but is actually more closely related to the apricot. Pickled ''ume'' which are not dried are called ''umezuke'' (梅漬け). Umeboshi are a popular kind of Japanese ''tsukemono'' ('pickled thing'; preserved or pickling, fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on onigiri, rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner. Physical characteristics Umeboshi are usually round and vary from smooth to very wrinkl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
