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  2. Dashi - Wikipedia

    en.wikipedia.org/wiki/Dashi

    Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup , clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami . [ 1 ]

  3. Wasanbon - Wikipedia

    en.wikipedia.org/wiki/Wasanbon

    It is a light golden colour, with granules slightly larger than icing sugar, and has a unique aroma and flavour, with butter and honey overtones. Wasanbon is used in making sweets and yōkan, as a coffee and tea sweetener, in dipping sauces at sushi restaurants, and in baking at home.

  4. Modified starch - Wikipedia

    en.wikipedia.org/wiki/Modified_starch

    A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, [5] e.g. industrial milk-based desserts like yogurt [6] or reduced-fat hard salami [7] having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product Olestra.

  5. List of Japanese soups and stews - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_soups_and...

    Dashi – a class of soup and cooking stock used in Japanese cuisine. Sweet corn porridge soup. Kasujiru; Kenchin jiru; Miso soup; Noppe; Ohaw; Suimono – generic name for clear traditional soups Ushiojiru – clear soup of clams; Torijiru – Chicken soup; Zenzai – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ...

  6. 12 Healthiest Butter Substitute Brands, According to Dietitians

    www.aol.com/lifestyle/12-healthiest-butter...

    Nutrition (Per tbsp): Calories: 60 Fat: 6 g (Saturated Fat: 2 g) Sodium: 90 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. This brand is probably most synonymous with substitute butter, and ...

  7. Niboshi - Wikipedia

    en.wikipedia.org/wiki/Niboshi

    Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are small dried fish used in Japanese cuisine for making dashi . They can also be eaten as snacks, or as a side dish. The types of fish used include anchovies, sardines, round herring, Pacific sand lance and others. [1] Niboshi made of anchovies are the most common. [2]

  8. Miso - Wikipedia

    en.wikipedia.org/wiki/Miso

    It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in ...

  9. Instant mashed potatoes - Wikipedia

    en.wikipedia.org/wiki/Instant_mashed_potatoes

    Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals. Poha , an instant rice mush, is also much in the same spirit, as more broadly are other instant porridges , formed from flakes, granules, or pearls to avoid lumping.

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