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In China, rice flour is used to made foods like jian dui, tangyuan, nian gao, qingtuan, and yuanxiao. In Japan, cooked glutinous rice flour, called mochigomeko (or mochiko for short) is used to create mochi, dango or as a thickener for sauces. [2] [3] Uncooked glutinous rice flour shiratamako is often used to produce confectioneries. [3]
Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans. [13] Okayu – the name for the type of congee eaten in Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking ...
The filament is made up of eleven smaller "protofilaments", nine of which contains flagellin in the L-type shape and the other two in the R-type shape. [6] The helical N-and C-termini of flagellin form the inner core of the flagellin protein, and is responsible for flagellin's ability to polymerize into a filament. The middle residues make up ...
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh. Poha is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and then ...
Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour or maida (white wheat flour) and gum arabic. [ citation needed ] Ferula assa-foetida is a monoecious , herbaceous , perennial plant of the family Apiaceae .
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [1] [2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most ...
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.