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  2. Narutomaki - Wikipedia

    en.wikipedia.org/wiki/Narutomaki

    Main ingredients: Surimi (ground fish) Other information: Unicode emoji 🍥 Media: Narutomaki; Narutomaki (鳴門巻き/ ...

  3. Kamaboko - Wikipedia

    en.wikipedia.org/wiki/Kamaboko

    Kamaboko is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. [citation needed] A model of a 12th-century meal including the earliest known example of kamaboko.

  4. Rice wine - Wikipedia

    en.wikipedia.org/wiki/Rice_wine

    Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch , during which microbes enzymatically convert polysaccharides to sugar and then to ethanol . [ 1 ]

  5. Noodles and wine are the secret ingredients for a strange new ...

    www.aol.com/noodles-wine-secret-ingredients...

    In fact, he argued, it could have been a culinary conspiracy concocted by criminals, whose actions led to the cooking wine used to prepare the noodles being laced with a banned heart drug that ...

  6. Agkud - Wikipedia

    en.wikipedia.org/wiki/Agkud

    Agkud is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. Agkud specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and agonan or tapey (the yeast starter culture, also known as bubud or tapay in Tagalog and Visayan languages).

  7. Tapai - Wikipedia

    en.wikipedia.org/wiki/Tapai

    It has a sweet or sour taste [1] and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called tapai). Tapai is traditionally made with white rice or glutinous rice , but can also be made from a variety of carbohydrate sources, including cassava and potatoes.

  8. Sato (drink) - Wikipedia

    en.wikipedia.org/wiki/Sato_(drink)

    The steamed sticky rice is mixed with luk paeng and kept in a fermentation tank for three days, as the starch in the rice changes to sugar. Water is then added to the fermentation tank and the mixture is allowed to ferment for a further week. Following that, the fresh rice wine is pressed from the dregs, and filtered.

  9. Sake kasu - Wikipedia

    en.wikipedia.org/wiki/Sake_kasu

    Sake kasu can commonly be found in Japanese food recipes since it has a distinct taste and also contains yeast and enzymes which can synergize with other food ingredients. [6] Marinating food ingredients in sake kasu can increase the amount of inosine-monophosphate, which is one of the substances that contribute to the umami flavor of the dish ...