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Kitsune udon: ("fox udon"): topped with aburaage (sweet, deep-fried tofu pouches). [4] The kitsune fox spirits are said to enjoy aburaage. Originated in Osaka. Maruten udon: topped with maruten, deep-fried large fish cake; Nabeyaki udon: a sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ...
Kajiken is known for abura soba, a dish similar to ramen but instead of broth, flavors come from a blend of oils and sauces.
Sawtelle Boulevard is a north/south street in the Westside region of the city of Los Angeles, California. For most of its length, it parallels the San Diego Freeway (Interstate 405), one block to the west. The street has important Japanese American cultural and historical significance. [1]
Currently, Nijiya Market operates 12 stores in California and Hawaii. Among its locations are sites in San Francisco's Japantown, [6] San Jose's Japantown, [7] and Los Angeles' Little Tokyo. A Nijiya store that had operated in Hartsdale, New York closed in 2018.
Fox spirits are said to be particularly fond of a fried slice of tofu called aburage or abura-age, which is accordingly found in the noodle-based dishes kitsune udon and kitsune soba. Similarly, Inari-zushi is a type of sushi named for Inari Ōkami that consists of rice-filled pouches of fried tofu. [84]
Hōtō (ほうとう) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.
This is an incomplete list of Michelin-starred restaurants in Japan.. The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars more and therefore need to replace the tires as they wore out.
Sanuki udon is a successful example of regional branding, as it has brought benefits such as increases in tourism, local udon production, and increased name recognition and attention. [9] It was selected as first place out of 350 commodities in terms of regional branding strength in biennial surveys by Nikkei Research in 2008 and 2010. [10]