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Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
Shizuoka oden is a traditional Japanese dish that is popular in both West and East Japan. The main difference between the two versions is the ingredients and broth used. In West Japan, the stew is seasoned with light soy sauce with mirin and salt , and left to lightly simmer in the pot [ 3 ] .It’s common to see people use more meat in there ...
Oden: several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Karashi (Japanese mustard) is often used as a condiment. Shabu-shabu: thinly sliced meat and vegetables that are boiled in a pot at the dining table and eaten with a dipping sauce.
A bowl of oden containing chikuwabu. Chikuwabu (ちくわぶ) is a wheat-based Japanese food item that is frequently eaten as an ingredient in oden.Similar to the process used to make udon, dough is made by kneading flour with salt and water and then formed into a thick cylindrical shape with a hollow tube through its center and steamed. [1]
Hanpen is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after him. [1]
The Japanese attach as much importance to the aesthetic arrangement of the food as its actual taste. Before touching the food, it is polite to compliment the chef. [7] It is also a polite custom to wait for the eldest or highest ranking guest at the table to start eating before the other diners start. [8]
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In Japan the dessert is known as mizu shingen mochi (水信玄餅). [3] The dish is an evolution of the Japanese dessert shingen mochi ().Shingen mochi was developed in the 1960s [4] and inspired by the locally made abekawa mochi (安倍川餅) which is traditionally eaten during Obon festival in Yamanashi and Shizuoka prefectures.