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Kanijiru - a traditional Japanese crab soup; Kare rajungan - a traditional Indonesian of a blue crab in a curry sauce. It is a delicacy from Tuban, East Java. [8] Ketam Masak Lemak Cili Api campur Nenas - a traditional Malaysian crab dish which crab is cooked with green spicy chilli and coconut milk together with pineapples. The sweetness of ...
Malus floribunda, common name Japanese flowering crabapple, [1] [2] Japanese crab, [3] purple chokeberry, [2] or showy crabapple, [2] originates from Japan and East Asia. It may be a hybrid of M. toringo with M. baccata , in which case it would be written as Malus × floribunda .
Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West.
Tenshindon (Japanese: 天津丼), also known as tenshinhan (Japanese: 天津飯), is a Japanese Chinese specialty, consisting of a crab meat omelette on rice, [1] named after Tianjin in northern China. [2]
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Macromeles tschonoskii (common names Chonosuki crab and pillar apple) is a species of flowering plant in the family Rosaceae. It is a tree endemic to Japan. [2] The specific epithet tschonoskii refers to the 19th century Japanese botanist Sugawa Tschonoski. [3]
The Japanese spider crab is "occasionally collected for food", [22] and even considered a delicacy in many parts of Japan and other areas in the region. [ 12 ] [ 23 ] In total, 24.7 tonnes (54,000 lb) were collected in 1976, but fell to only 3.2 tonnes (7,100 lb) in 1985. [ 15 ]
This is a list of Japanese soups and stews. 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 [ ja ] cuisine.