Search results
Results from the WOW.Com Content Network
[7] [8] Today, yakisoba-pan is widely sold in convenience stores and bakeries, not only in Japan but also in some overseas locations, [9] [10] as well as school canteens. [11] Numerous variations of this product exist in terms of seasonings, noodle thickness, and noodle length. Some versions of yakisoba-pan come with red pickled ginger and ...
Yakisoba (Japanese: 焼きそば, [jakiꜜsoba], transl. 'fried noodle') is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese-style noodles ( chuuka soba ) made from wheat flour , typically flavored with a condiment similar to Worcestershire sauce .
The Kahiki Supper Club was a Polynesian-themed restaurant in Columbus, Ohio.The supper club was one of the largest tiki-themed restaurants in the United States, and for a time, the only one in Ohio.
The word teppanyaki is derived from teppan , the metal plate on which it is cooked, and yaki , which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, okonomiyaki , yakisoba , and monjayaki .
Although the popular Japanese dish Yakisoba includes "soba" in its name, the dish is made with Chinese-style noodles (chūkamen). [6] Sōmen noodles are a very thin, white, wheat-based noodle. They are usually served chilled in the summertime with dipping sauces although they may be used in soups and other hot dishes.
The origins of curry, as well many other foreign imports such as pan or bread, are linked to the emergence of yōshoku, or western cuisine. Yōshoku can be traced as far back as the late Muromachi period (1336–1573) during a culinary revolution called namban ryori (南蛮料理), which means "Southern barbarian cooking", as it is rooted in ...
Soft white bread is popular in Asia, particularly in Japan, and has artisan status there. [1] [2] Bread was not a traditional food in Japan, but it came into culinary use there after the American response to post-World War II Japanese rice shortages included relief shipments of wheat. [3]
Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce. [22] The amount of cabbage used is usually three to four times the amount used in the Osaka style. [2] [18] [8] It starts out piled very high and is pushed down as the cabbage cooks. [8]