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Suimono
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', ''honzen-ryōri, honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the Japanese soups and stews Soup/''Shirumono'' * ''Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. * Dashi – a class of soup and cooking Stock (food), stock used in Japanese cuisine. * Sweet corn porridge soup. * ''Kasujiru'' * ''Kenchin jiru'' * Miso soup * ''Noppe'' * ''Ohaw'' * ''Suimono'' – generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * ''Torijiru'' – Chicken soup#Japan, Chicken soup * ''Red bean soup#Japan, Zenzai'' – In Okinawa Prefecture, refers to red bean soup serv ... [...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] |
Kaiseki
or is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. There are two kinds of traditional Japanese meal styles called or . The first, where is written as and as , refers to a set menu of select food served on an individual tray (to each member of a gathering).''Kenkyusha's New Japanese-English Dictionary'', The second, written as and as , refers to the simple meal that the host of a gathering serves to the guests before a ceremonial tea, and is also known as . The development of nouvelle cuisine was likely inspired by principles. Origin The kanji characters used to write literally mean "breast-pocket stone". These kanji are thought to have been incorporated by (1522–1591) to indicate the frugal meal served in the austere style of (Japanese tea ceremony). The idea came from the practice where Zen monks would ward off hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okinawa Soba
is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat. The thick wheat noodles more closely resemble the texture of udon, and when served in soup, the broth is more similar to that of ramen. The noodles tend to have a circular cross section in the Yaeyama Islands and tend to be slightly flat in the rest of Okinawa Prefecture. It is served in a broth flavored with ''konbu'' (edible seaweed), ''katsuobushi'' flakes and pork. Standard toppings are ''kamaboko'' (fish cake), sliced scallion and a thick slice of stewed or soki (boneless pork ribs) and usually garnished with ''beni shōga'' (pickled ginger). For extra spice, din ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cup Noodles
A cup noodle is an instant ramen product in a disposable cup, first developed in 1971 and manufactured by the Japanese food company Nissin Foods. The product was first introduced in the United States as "Cup O' Noodles" in 1972, before being renamed to "Cup Noodles" in 1993. History Instant noodles were originally invented in 1958 by Momofuku Ando, the founder of Nissin Foods. Ando recognized that the traditional bowls used to package instant noodles in Asia were not common in the US, so he designed the paper cup format to make the product more convenient for American consumers. In 1971, Nissin Foods introduced Nissin Cup Noodles, a cup noodle to which boiling water is added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. Both Cup Noodle and Cup Noodles are registered trademarks of Nissin Foods. The three original Cup O' Noodles flavors were beef, chicken, and shrimp, with pork flavor added in 1976. Today, C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instant Noodle
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by Deep frying, flash-frying cooked noodles, which is still the dominant method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States with all instant noodle products. Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide under List of instant noodle brands, many brand names. The main ingredi ... [...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] |
Hōtō
is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though ''hōtō'' is commonly recognized as a variant of ''udon'', locals do not consider it to be an ''udon'' dish because the dough is prepared in the style of dumplings rather than noodles. Origins Wheat farming and the flour culture were brought into Yamanashi prefecture due to shortages in local rice crops. Sericulture had turned lands traditionally reserved for rice crops into silk farms, and flour products like hōtō were invented as a means to counter food shortages which arose from this change in agriculture. This transition may have begun in Yamanashi's Gunnai region, where rice farming was impossible to start due to cold temperature and large amounts of volcanic debris embedded into the soil. Wheat farming spread through the rest of the prefecture and into the neighboring Nagano, Shizuoka, Saitama, and Gunma prefectures, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champon
, also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for ''champon'' are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year. Although Nagasaki Champon is the best-known rendition, there are other variations found in Japan. ''Ankake no Champon'' is a soy-sauce based variant found in Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板麵) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing-the-bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zōni
, often with the honorific "o-" as ''o-zōni'', is a Japanese soup containing ''mochi'' rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of ''osechi'' ceremonial foods. The preparation of zōni varies both by household and region. Etymology Zōni is written in the Japanese language using two ''kanji'' characters. Since the first, means "miscellaneous" or "mixed", and the second, , means " simmer" or "boil", it is thought that the word is derived from the fact that zōni consists of many miscellaneous items of food (such as mochi, vegetables and seafood) being boiled together. Formerly, amongst samurai society, the dish was referred to as "烹雑" (Hōzō) with also being an archaic term for "to simmer" or "to boil". Origin It is said that ''zōni'' finds its roots in samurai society cuisine. It is thought to be a meal that was cooked on field battles, boiled together with ''mochi,'' vegetables and dried foods, among other ingredi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
