Search results
Results from the WOW.Com Content Network
pike conger - in Kyoto-style cuisine, also as high-end surimi. pufferfish ( fugu ) - flesh, skin, soft roe eaten as sashimi and hot pot ( tecchiri ); organs, etc. poisonous; roe also contain tetrodotoxin but a regional specialty food cures it in nuka until safe to eat.
Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and other food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat , but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.
Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism , but with the modernization of Japan in the 1880s, meat-based dishes ...
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai (一汁三菜, "one soup, three sides") refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku cuisine. The term is also used to describe the first course served in standard kaiseki ...
Peel potatoes, rinse then slice into 1/4" rounds. Place in a pot, cover with water then allow to soften; approximately 15-20 minutes. Heat oil in a large frying pan then add onions. Drain potatoes ...
Tsuma and Oroshi are kind of edible garnishes used Daikon in Japanese cuisine and both can be dipped. Tsuma is used as sashimi 's accompaniment and Oroshi is frequently used as a garnish. The pink spicy momiji-oroshi (もみじおろし, literally "autumn-leaf-red grated (daikon)") is daikon grated with chili pepper.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes. [1] While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have ...