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Kyoyasai. Kintoki carrots. Kyōyasai (京野菜 " Kyoto vegetables") are heirloom vegetables originating in Japan's Kyoto Prefecture. According to the research of the Laboratory of Health and Environment of Kyoto, kyōyasai have more minerals, fibers and vitamins, as well as nutrients that repair DNA than other vegetables. [1]
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
Nukazuke (糠漬け) is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1] Almost any vegetable may be preserved using this technique, although some common varieties include eggplants, daikon, cabbage, carrots, and cucumbers. [2] The taste of nukazuke can vary from pleasantly ...
A light batter is made of iced water, eggs, [2] and soft wheat flour (cake, [3] pastry [4] or all-purpose flour [2]). Sometimes baking soda [5] or baking powder is added to make the batter light. [5] Using sparkling water in place of plain water [6] has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks ...
The plate to the right is the national dish, gōyā chanpurū, made with bitter melon known as goyain. The traditional diet of the islanders contained sweet potato, green-leafy or root vegetables, and soy foods, such as miso soup, tofu or other soy preparations, occasionally served with small amounts of fish, noodles, or lean meats, all cooked with herbs, spices, and oil. [8]
Japanese curry (カレー, karē) is commonly served in three main forms: curry over rice (カレーライス, karē raisu), curry udon (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one of the most popular dishes in Japan. [1] The very common "curry rice" is most often referred to simply ...
kinpira. Kinpira (金平) is a Japanese cooking style that can be summarized as a technique of sauté and simmer. [1] The most common dish made with this technique is Kinpira Gobo, braised burdock root. [2] Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root; [1][2] skins of squash such as Kabocha ...
Takikomi gohan. Takikomi gohan (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice. [ 1] The dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are ...