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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.
They supported a market for high-grade food. Kyoto is surrounded by mountains, making it difficult to transport seafood to the area. Instead, people cultivated the most delicious vegetables possible. The climate and soil quality contributed to making delicious vegetables. [3] In the Kamakura period, Zen Buddhism became popular. At that time ...
Sansai (山菜) is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields. However, in modern times, the distinction is somewhat blurred, as some sansai such as warabi have been successfully cultivated. [ 1 ]
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch ) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.
Karaage: a Japanese cooking technique in which various foods—-most often chicken, but other meat and fish—-are coated with flour and deep-fried in oil. Kushikatsu: a Japanese dish of breaded and deep-fried skewered meat and vegetables. Tonkatsu: Japanese breaded and deep-fried pork cutlet. Toriten: a Japanese fritter of marinated chicken.
In 1867 the word "hijiki" first appeared in an English-language publication: A Japanese and English Dictionary by James C. Hepburn. Starting in the 1960s, the word "hijiki" started to be used widely in the United States, [citation needed] and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of ...
Category to include characteristically Japanese vegetables and also cultivated varieties. Pages in category "Japanese vegetables" The following 32 pages are in this category, out of 32 total.
Some elements of Japanese cuisine involving eating live seafood, such as Ikizukuri and Odori ebi, have received criticism overseas as a form of animal cruelty. [140] Japanese cuisine is heavily dependent on seafood products. About 45 kilograms of seafood are consumed per capita annually in Japan, more than most other developed countries. [141]