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Tonkatsu Sauce
Tonkatsu sauce or katsu sauce is a Japanese food, Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 Poiseuille (unit), pascal-second, per Japanese Agricultural Standard, JAS Standard) Worcestershire sauce#Japan, Japanese Worcestershire-type sauce. It is similar to the British and Irish brown sauce, and can include a fish sauce, Tomato, tomatoes, Prune, prunes, Date palm#Fruits, dates, Apple, apples, Lemon#Culinary uses, lemon juice, Carrot, carrots, Onion, onions, and celery among its Ingredient, ingredients. History and varieties The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd. of Hyōgo Prefecture. The Bull-Dog brand of tonkatsu sauce, for example, is made from malt vinegar, yeast, and vegetable and fruit purees, pastes, and extracts. In the United States, Kikkoman brand sells a fruity tonkatsu sauce with applesauce as the main ingredient. See also * Soy sauce * Tare sauce * Mayonnaise#Japan, Japanese mayonnaise * Worces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, ''Malus sieversii'', is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to North America by European colonization of the Americas, European colonists. Apples have cultural significance in many mythological, mythologies (including Norse mythology, Norse and Greek mythology, Greek) and religions (such as Christianity in Europe). Apples grown from seeds tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tare Sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for Ramen#Tare, ramen by combining it with Stock (food), stock and/or broth in order to add to the complex combination of Flavor (taste), flavors, and as a Braising, braising liquid for meat (e.g. Char siu#Japanese cuisine, chāshū). Due to its use in glazing grilled eel (unagi), it is often called or eel sauce. The sauce is best described as sweetened, thickened Soya sauce, soy sauce for grilling and flavored soy sauce with ''dashi'', vinegar, etc., for and ''nattō'' such as ''ponzu'' but every chef has their own variation. Ingredients for a ''tare'' sauce will also include soy sauce, sake and/or mirin, sugar and/or honey, and optional ingredients include oyster sauce and ginger. Tare is traditionally made by mixing and heating soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Applesauce
Apple sauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. Formerly, sour apples were usually used to make savory apple sauce. Commercial versions of apple sauce are readily available at supermarkets and other retail outlets. Preparation Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill. Sugar and spices such as cinnamon, allspice, and even Red Hots, Red Hot candies may be added for flavor. Lemon juice, citric acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double Fermentation in food processing, fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or Garnish (cooking), garnishes, including balsamic vinegar and #Grains, malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a Cleaning agent, household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyōgo Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Kansai region of Honshu. Hyōgo Prefecture has a population of 5,469,762 () and a geographic area of . Hyōgo Prefecture borders Kyoto Prefecture to the east, Osaka Prefecture to the southeast, and Okayama Prefecture, Okayama and Tottori Prefecture, Tottori prefectures to the west. Kobe is the capital and largest city of Hyōgo Prefecture, and the List of cities in Japan, seventh-largest city in Japan, with other List of cities in Hyōgo Prefecture by population, major cities including Himeji, Nishinomiya, and Amagasaki. Hyōgo Prefecture's mainland stretches from the Sea of Japan to the Seto Inland Sea, where Awaji Island and a small archipelago of islands belonging to the prefecture are located. Hyōgo Prefecture is a major economic center, transportation hub, and tourist destination in western Japan, with 20% of the prefecture's land area designated as List of national parks of Japan#History, Natural Parks. Hyōgo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kikkoman
is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, , and sake, juice and other beverages, pharmaceuticals, and restaurant management services. As of 2002, the company was the world's largest producer of soy sauce. As of 2024, the company's motto is "To promote the international exchange of food culture." As of 2002, Kikkoman has production facilities in Japan, the United States, the Netherlands, Singapore, and Taiwan; additional facilities have been reported in China and Canada. Kikkoman is the most popular brand of soy sauce in Japan and the United States. The city of Düsseldorf, Germany, is the European headquarters of the company. A plant in Sappemeer, Netherlands, began operations in 1997 and now produces over 400 million litres of soy sauce per year. History West Japanese-style soy sauce, called , has been a well-known condiment for over 300 years. Kikkoman is the largest manufacturing company in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ingredient
In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different recipes. Many commercial products contain secret ingredients purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is the ingredient in a Pharmaceutical formulation, formulation which invokes biological activity. National laws usually require prepared food products to display a list of ingredients and specifically require that certain food additive, additives be listed. Law typically requires that ingredients be listed according to their relative weight within the product. Etymology From Middle French , from Latin , present participle of ('to go or enter into or onto'). Artificial ingredient An artificial ingredient usually refers to an ingredient which is wikt:artificial, artifici ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celery
Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times. The original wild species has been selectively bred over centuries into three primary cultivar groups: stalk celery (Dulce Group), consumed for its fibrous edible stalks; leaf celery (Secalinum Group), grown for its aromatic leaves; and celeriac (Rapaceum Group), cultivated for its large, edible hypocotyl. Celery is characterized by its long, ribbed stalks, pinnate leaves, and small white flowers arranged in umbels. Celery is composed primarily of water (95%) but contains large amounts of vitamin K and negligible fat. The vegetable is commonly consumed raw in salads, cooked in soups and stews, or juiced. Celery seeds, which have a strong, aromatic flavor, are used as a spice or processed into celery salt. Celery is among a small group of foods that may pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
