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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]
In the 1970s the vegetables lost popularity as imported vegetables replaced them. Such vegetables were easier to cook than Kyō-yasai, leaving Kyō-yasai on the verge of extinction. [4] Kyoto-area growers improved their products so that people could easily cook them. They made them smaller without losing flavor and spread new methods of cooking.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
Komatsuna (小松菜 （ コマツナ ）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.
A light batter is made of iced water, eggs, [2] and soft wheat flour (cake, [3] pastry [4] or all-purpose flour [2]). Sometimes baking soda [5] or baking powder is added to make the batter light. [5] Using sparkling water in place of plain water [6] has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks ...
Chicken, pork, seafood, and seasonal vegetables. Ingredients generally used. Egg, flour, and panko. Variations. Osaka, Tokyo, Nagoya. Media: Kushikatsu. Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. [1][2] In Japanese, kushi (串) refers to the skewers used [1] while ...
January 7. Frequency. Annually. Country. Japan. Activity. Eating seven-herb rice porridge. Nanakusa-gayu. The Festival of Seven Herbs or Nanakusa no sekku (Japanese: 七草の節句) is the long-standing Japanese custom of eating seven-herb rice porridge (七草粥, nanakusa-gayu, lit. "7 Herbs Rice-Congee") on January 7 (Jinjitsu); one of the ...
A tsukemonoki (漬物器) ("pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called tsukemono ishi (漬物石) ("pickle stone") with a weight of one to two kilograms, sometimes more. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass, or ...