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is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin (Japanese Sweet Rice Wine For Cooking)
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ε³ι
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Condiments
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japonicum * Japonicus * Japanese studies Japanese studies (Japanese: ) or Japan studies (sometimes Japanology in Europe), is a sub-field of area studies or East Asian studies involved in social sciences and humanities research on Japan. It incorporates fields such as the study of Japanese ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qΕ« as starter culture, followed by saccharification and Fermentation in food processing, fermentation at around 13-18 Β°C for fortnights. Its alcohol content is typically 8%-20%. ''Huangjiu'' is usually pasteurized, aged, and filtered before its final bottling for sale to consumers. Pasteurization, Pasteurisation removes impurities as well as stabilising the aromatic flavour compounds. Maturation (wine), Maturation process can be complicated but important for the development of the layers of flavours and fragrance. A few brands of premium grade ''huangjiu'' could have been aged for up to 20 years. Although as ''huangjius name may suggest, its colour is typically light yellow and orange, but it can in fact range from clear to brown. Many famous ''huangjiu'' brands use t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mijiu
Mijiu () is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% and 20%. Rice wine was made around or before 1000 BC in ancient China, and then the practice spread to Japan and other East Asian countries. Since then, it has played an important role in Chinese life. In most Chinese supermarkets there are various kinds of rice wines. It is a traditional beverage to the Chinese and some of the families still follow the custom of making rice wine by themselves. The rice wine is made using glutinous rice, Chinese yeast and water. It is also served as an aperitif and is believed to be beneficial in improving metabolism and skin. Mijiu is usually drunk warm, like the Japanese sake and Korean cheongju, and is also used in cooking. The cooking mijiu available in Asian grocery stores are generally of a lower qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Flavorings
Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common. Rice dishes () * ''Gohan'' or ''meshi'': plainly cooked white rice. It is such a staple that the terms ''gohan'' and ''meshi'' are also used to refer to meals in general, such as ''Asa gohan/meshi'' ( breakfast), ''Hiru gohan/meshi'' ( lunch), and ''Ban gohan/meshi'' ( dinner). Also, raw rice is called ''kome'' ( rice), while cooked rice is ''gohan'' ( [cooked] rice). Nori (), and furikake () are pop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teriyaki
''Teriyaki'' (kanji: η §γ ηΌγ) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ''teriyaki'' derives from the noun , which refers to a shine or luster given by the sugar content in the , and , which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. Teriyaki was invented by Japanese chefs in the 1600s. The is traditionally made by mixing and heating soy sauce, sake (or mirin), and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603β1867). It was the fast food of the ''chΕnin'' class in the Edo period. Sushi is traditionally made with white rice, medium-grain white rice, though it can be prepared with brown rice or Short grain rice, short-grain rice. It is very often prepared with seafood, such as Squid as food, squid, eel, Japanese amberjack, yellowtail, salmon, tuna or Crab stick, imitation crab meat. Many types of sushi are Vegetarian cuisine, vegetarian. It is often served with , wasabi, and soy sauce. Daiko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
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. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of '' katsuobushi'' β preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hiroshima Home Television
, a.k.a. is a television station in Hiroshima. It is a network station of ANN. It is broadcast in Hiroshima Prefecture is a Prefectures of Japan, prefecture of Japan located in the ChΕ«goku region of Honshu. Hiroshima Prefecture has a population of 2,811,410 (1 June 2019) and has a geographic area of 8,479 kmΒ² (3,274 sq mi). Hiroshima Prefecture borders Okayama .... History On September 18, 1964, the station makes a license request as Setonaikai Broadcasting (unrelated to the current TV station of the same name). *December 1, 1970: The station commenced operating as an affiliate of Nippon Educational Television (NET TV, current TV Asahi). The original abbreviation was UHT (UHF Hiroshima-Home Television). *April 1, 1974: The station joins ANN. *October 1, 1975: TV Shin-Hiroshima System (TSS) starts broadcasting. Fuji TV network programming migrates to the new station. *November 14, 1985: Bilingual sound multiplex broadcasts start. Some programs shown are available in En ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabayaki
is a preparation of fish, especially ''unagi'' eel,, vol. 7,"kabayaki" by describes it as being used principally or almost always for ''unagi'' (γγγ£γ±γι°»γ) where the fish is split down the back the Japanese dictionary says ''kabayaki'' applies to such fish as ungai, hamo, and dojΕ (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle. Besides ''unagi'', the same preparation is made of other long scaleless fish such as ''hamo'' ( pike conger), ''dojΕ'' (loach), catfish, ''anago'' (conger eel), and ( gunnels). One can also find canned products labeled as kabayaki-style ''sanma'' (Pacific saury). ''Kabayaki'' eel is very popular and a rich source of vitamins A and E, and omega-3 fatty acids., p.144- A popular custom from the Edo period, pp.167-8, repeats a story of an eel purveyor from Edo who asked a calligrapher to write the Ox (day) character as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Wordplay
Japanese wordplay relies on the nuances of the Japanese language and Japanese script for humorous effect. Double entendres have a rich history in Japanese entertainment (such as in kakekotoba) due to the language's large number of homographs (different meanings for a given spelling) and homophones (different meanings for a given pronunciation). Kakekotoba or "pivot words" are an early form of Japanese wordplay used in waka poetry, wherein some words represent two homonyms. The presence of multiple meanings within these words allowed poets to impart more meaning into fewer words. Goroawase is an especially common form of Japanese wordplay, wherein homophonous words are associated with a given series of letters, numbers or symbols, in order to associate a new meaning with that series. The new words can be used to express a superstition about certain letters or numbers. More commonly, however, ''goroawase'' is used as a mnemonic technique, especially in the memorization of nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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