Search results
Results from the WOW.Com Content Network
Some common brands of packaged instant 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] Dashi is also mixed into the flour base of some grilled foods like ...
Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles, [1] in a hot dashi soup of duck (鴨) or chicken meat [2] and leeks [3] or Welsh onions. [ 4 ] [ 5 ] [ 6 ] On its own, "nanban soba" ( 南蛮蕎麦 ) or simply "nanban" might be used, referring to the onions in the dish.
In Japan, niboshi dashi is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of niboshi permeates the water to make the stock. Niboshi are also cooked and served as snacks.
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 ...
Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru, お-/o- being honorific) is a traditional Japanese soup consisting of miso paste mixed with a dashi stock.It is commonly served as part of an ichijū-sansai (一汁三菜) meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes.
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii.Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.
Udon (うどん): thick white wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup. Miso-nikomi-Udon (味噌煮込みうどん): hard udon simmered in red miso soup. Sōmen (素麺, そうめん): thin white wheat noodles served chilled with a dipping sauce. Hot sōmen is called ...
Clam soup; Cullen skink; Dashi; Fish soup; Fish soup bee hoon; Fish tea; Halászlé - Hungarian spicy fish soup; Gumbo – often includes seafood, made with shrimp or crab stock; Ikan kuah kuning — a Maluku and Papua dish [2] Herring soup; Jaecheopguk; Lohikeitto; Lung fung soup; Maeutang; Mohinga; Moqueca; Paila marina; Phở – some ...