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Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. [1] The most common variety is kinpira gobō, or braised burdock root. [2] Other vegetables used include carrots, lotus root; [1] [2] skins of squash such as kabocha, mushrooms or broccoli; [3] [4] and seaweeds such as arame and ...
Fukujinzuke (福神漬) is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The result has a crunchy texture. [1]
Tekka is a miso-condiment [1] [2] that consists of a number of root vegetables (Greater Burdock roots, carrots, Ginger root, and Lotus root) which have been stir-fried and boiled to a concentrated powder. Traditional preparation time used to be 16 hours (on a low fire), yet speedier preparation is possible.
Here in the U.S., white potatoes are one of the most popular root veggies to incorporate into nourishing meals. This vegetable is unique nutritionally in that it’s very low on the glycemic index ...
Dangojiru (団子汁): soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots; Sumashijiru (澄まし汁) or "osumashi" (お澄まし): a clear soup made with dashi and seafood or chicken. Zōni (雑煮): soup containing mochi rice cakes along with various vegetables and often chicken.
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
Senbei , also spelled sembei, is a type of Japanese rice cracker. [1] They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment. There are several types of traditional Japanese senbei. They can be ...
Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.