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Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. The paste form is commonly horseradish-based, since fresh wasabi ...
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. [1] It is composed of butter and ...
Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter; Palm butter – a spread made of palm oil designed to imitate dairy butter; Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spices; Pâté [17] Chopped ...
Each meal bag contains an 8-ounce (230 g) main course (packaged in a four-layer plastic and foil laminate retort pouch), 8 hardtack crackers, some form of spread (cheese, peanut butter, or jelly), a fruit-based beverage powder, some form of dessert (cake, candy, cookies, or fruit), and an accessory packet containing coffee or tea, creamer ...
The name is a literal translation of the Chinese chūn juǎn (Chinese: 春卷; lit. 'spring roll'') found in East Asian and Southeast Asian cuisine. Swiss roll A type of sponge cake roll in which a thin cake layer is made of flour , eggs , and sugar and baked in a very shallow rectangular baking pan, upon which the cake is spread with jam or ...
Allium macrostemon (野蒜, ノビル), Chinese garlic, Japanese garlic or long-stamen onion, [5] is a species of wild onion widespread across much of East Asia. It is known from many parts of China, as well as Japan (incl Ryukyu Islands), Korea, Mongolia, Tibet and Primorye. It has been collected from elevations ranging from sea level to 3000 m.
Due to the lack of meat products, Japanese people minimized spice utilization. Spices were rare to find at the time. Spices, like pepper and garlic, were used only in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today.
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 ...