Search results
Results from the WOW.Com Content Network
Umaibō (うまい棒) or "delicious stick" is a small cylindrical puffed corn snack from Japan. It is produced by Riska and sold by Yaokin. There are many flavors of Umaibō available, including savory flavors, such as salad, mentaiko, takoyaki and cheese; and sweet flavors, such as cocoa, caramel, and chocolate. New and unusual flavors are ...
1.7 Corn. 1.8 Chocolate. 1.9 Ice cream & shaved ice. 1.10 Potato. 1.11 Rice. ... Onigiri, or rice ball can be eaten both as a snack and as a meal, by modern Japanese ...
Tohato Inc. (株式会社東ハト, Kabushiki-gaisha Tōhato) is a Japanese food company that specializes in snack food. [1] They are known for their variety of the caramel corn snack, manufactured since 1971. [2] [3] [4] [5]
Curl (カール, Kāru) is a brand of Kombu Dashi taste corn puffs/cheesy flavour corn puffs snack in Japan sold by Meiji. It also sports its own mascot, Karl, in which the snack may be romanized Karl instead. Although Curl comes in several flavors, the two dominant ones are Kombu Dashi lightly salted and cheese.
Ta in Japanese means "rice fields". Ta-no-Kami is also called Noushin (kami of agriculture) or kami of peasants. Ta-no-Kami shares the kami of corn, the kami of water and the kami of defense, especially the kami of agriculture associated with mountain faith and veneration of the dead (faith in the sorei).
Kyabetsu Tarō (Japanese: キャベツ太郎, Tarō being a common Japanese male first name) is a Japanese snack food made by the Kadō (菓道) company of Ibaraki Prefecture. [1] It consists of balls of corn [2] about 3 cm in diameter flavoured with small pieces of nori and Japanese brown sauce. It is a relatively low cost snack aimed at children.
Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch, and frying
Some Mizuame are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup [1] which consists mainly of maltose. [2]