Search results
Results from the WOW.Com Content Network
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
A Japanese dinner Japanese breakfast foods Tempura udon. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles.A separate list is available for noodle dishes.
Created originally as a palace banquet food for the royal family during the Joseon Dynasty, japchae remains popular celebratory dish served at weddings, birthdays and holidays such as Seollal, or ...
Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. [2] Champon – Noodle dish from Japanese-Chinese cuisine; Hiyashi chūka – Chinese-style Japanese noodle dish; Hōtō – Popular regional dish from Yamanashi, made by stewing flat udon noodles and vegetables ...
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.
Traditional - Food originating from local ingredients before the days of refrigeration Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
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. [139] 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. [140]