Search results
Results from the WOW.Com Content Network
Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are interchangeable. Soy sauce was introduced into Japan in the 7th century.
Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste; Oyster ...
Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice. [24] Curry sauce is made by frying together curry powder, flour, and oil, along with other ingredients, to make roux; the roux is then added to stewed meat and vegetables, and then simmered until thickened. [25] Pressure cooking can be used as well ...
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
The use of soy sauce is prevalent in Japanese cuisine. Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present.
Teriyaki duck. Teriyaki [a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. [1] [2] [3] Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Au jus – Meat gravy made from cooking juices; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Béchamel sauce – French white sauce based on roux and milk; Black pepper – Ground fruit of the family Piperaceae