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It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chūka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on ...
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. [1] [3]
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.
Fukaya negi (深谷ネギ) – Often used to denote the types as thick as leeks used in Kantō region, but is not a proper name of a cultivar, and merely taken from the production area of Fukaya, Saitama. In the east, the white part of the onion near the base like to be used. Bannō negi ("multipurpose scallion") – young plants.
Add vegetables and stir-fry 2 minutes, or until vegetables are heated through. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Cook over low heat for 1 to 2 minutes, stirring ...
They are commonly confused with the hibachi barbecue grill, which is called shichirin in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the teppan is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables. [1]
miso-braised vegetables or mushrooms; marinades: fish or chicken can be mixed with miso and rice wine overnight to be grilled; corn on the cob in Japan is often coated with shiro miso, wrapped in foil and grilled; sauces: sauces like misoyaki (a variant on teriyaki) dips: used as a dip to eat with vegetables (e.g., cucumbers, daikon, carrots, etc.)
The base ingredient for a nimono is typically a vegetable, fish, seafood, or tofu, or some combination of these. The shiru stock for a nimono is generally dashi . Other than sake and soy sauce, the stock can be further flavored with mirin , sugar , salt , vinegar , miso , or other condiments .