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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 ...
Nukazuke. Nukazuke (糠漬け) is a type of traditional 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 celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
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 ...
Daikon that has been shredded and dried (a common method of preserving food in Japan) is called kiriboshi-daikon (切干大根, "cut-dried daikon"). [16] Daikon radish sprouts (kaiware-daikon (貝割れ大根, literally "open-clam-like daikon")) are used raw for salad or garnishing sashimi. Daikon leaves are frequently eaten as a green vegetable.
In 1968 (or 1969 [3]), Otsuka Foods Company became the first company in the world to commercialize a retort pouch food product. The product was a Japanese curry called "Bon Curry" (ボンカレー). Curry became a food that could be stored for long periods of time and, like instant noodles, could be eaten in three minutes with boiling water.
Kōhaku-namasu (紅白なます), literally "red-white vegetable kuai", is made of daikon and carrot cut into thin strips and pickled in sweetened vinegar with yuzu flavor. Tai (鯛, たい), red sea-bream. Tai is associated with the Japanese word medetai, meaning auspicious, as to welcome auspicious events for the new year.
The most common variety in Japan (aokubi-daikon) produces an elongated root in the shape of a giant white carrot about 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in) in diameter.
It was the ancient capital of Japan and the home to the aristocracy. They supported a market for high-grade food. Kyoto is surrounded by mountains, making it difficult to transport seafood to the area. Instead, people cultivated the most delicious vegetables possible. The climate and soil quality contributed to making delicious vegetables. [3]