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Ankimo
is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. ''Ankimo'' is often served with ''momiji-oroshi'' ( chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. ''Ankimo'' is considered one of the ''chinmi'' (delicacies) of Japan. It is listed at number 32 on ''The World's 50 Best Foods'' compiled by ''CNN Go''. Preparations Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima. See Also * Chinmi * Meibutsu is a term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades. ... References {{Reflis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ankimo Monkfish Liver
is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. ''Ankimo'' is often served with ''momiji-oroshi'' ( chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. ''Ankimo'' is considered one of the ''chinmi'' (delicacies) of Japan. It is listed at number 32 on ''The World's 50 Best Foods'' compiled by ''CNN Go''. Preparations Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima. See Also * Chinmi * Meibutsu is a term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades. ... References {{Reflis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinmi
{{Nihongo, Chinmi, 珍味 is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area. Many involve pickled seafood. List of ''chinmi'' Hokkaidō area * ''Hizunamasu'' * ''Ikanankotsu'' - Cooked soft bones of squid * ''Kankai'' - Dried ''saffron cod, Komai'' fish. It may be eaten as is, or broiled and eaten with a sauce made by mixing mayonnaise and soy sauce and sprinkles of red pepper powder. * Kirikomi * Matsumaezuke * Mefun * ''Saketoba'' - A smoked salmon * ''Tachikama'' * Sea urchin, Uni Tōhoku area * ''Awabi no Kimo'' - Ground internal organs of abalone * ''Donpiko'' - The heart of a salmon. As only one can be taken from a fish, it is very rare. * ''Hoya'' - sea pineapple * ''Momijizuke'' - Shreds of fresh salmons and Ikura pickled together * Tonburi - A speciality of Akita Prefecture, Akita prefecture. The dried seeds of the ''Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinmi
{{Nihongo, Chinmi, 珍味 is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area. Many involve pickled seafood. List of ''chinmi'' Hokkaidō area * ''Hizunamasu'' * ''Ikanankotsu'' - Cooked soft bones of squid * ''Kankai'' - Dried ''saffron cod, Komai'' fish. It may be eaten as is, or broiled and eaten with a sauce made by mixing mayonnaise and soy sauce and sprinkles of red pepper powder. * Kirikomi * Matsumaezuke * Mefun * ''Saketoba'' - A smoked salmon * ''Tachikama'' * Sea urchin, Uni Tōhoku area * ''Awabi no Kimo'' - Ground internal organs of abalone * ''Donpiko'' - The heart of a salmon. As only one can be taken from a fish, it is very rare. * ''Hoya'' - sea pineapple * ''Momijizuke'' - Shreds of fresh salmons and Ikura pickled together * Tonburi - A speciality of Akita Prefecture, Akita prefecture. The dried seeds of the ''Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fukushima Prefecture
Fukushima Prefecture (; ja, 福島県, Fukushima-ken, ) is a prefecture of Japan located in the Tōhoku region of Honshu. Fukushima Prefecture has a population of 1,810,286 () and has a geographic area of . Fukushima Prefecture borders Miyagi Prefecture and Yamagata Prefecture to the north, Niigata Prefecture to the west, Gunma Prefecture to the southwest, and Tochigi Prefecture and Ibaraki Prefecture to the south. Fukushima is the capital and Iwaki is the largest city of Fukushima Prefecture, with other major cities including Kōriyama, Aizuwakamatsu, and Sukagawa. Fukushima Prefecture is located on Japan's eastern Pacific coast at the southernmost part of the Tōhoku region, and is home to Lake Inawashiro, the fourth-largest lake in Japan. Fukushima Prefecture is the third-largest prefecture of Japan (after Hokkaido and Iwate Prefecture) and divided by mountain ranges into the three regions of Aizu, Nakadōri, and Hamadōri. History Prehistory The keyhole-shaped Ōy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meibutsu
is a term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades. Definition could be classified into the following five categories:According to a paper by Laura Nenzi cited by Jilly Traganou in ''The Tokaido Road: Traveling and Representation in Edo and Meiji Japan'' (Routledge, 2004), (72) * , regional Japanese food specialties such as the roasted rice cakes () of Hodogaya, and the Yam (vegetable), yam gruel of Mariko; * Japanese crafts as souvenirs such as the swords of Kamakura, Kanagawa, Kamakura or the shell-decorated screens of Enoshima; In the past, also included: * Supernatural souvenirs and wonder-working panaceas, such as the bitter powders of Menoke that supposedly cured a large number of illnesses; * Bizarre things that added a touch of the "exotic" to the aura of each location ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount o ... [...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 (1603–1867). It was the fast food of the ''chōnin'' 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] |
CNN International
CNN International (CNNI, simply branded on-air as CNN) is an international television channel that is owned by CNN Global. CNN International carries news-related programming worldwide; it cooperates with sister network CNN's national and international news bureaus. Unlike its sister channel, CNN, a North American only subscription service, CNN International is carried on a variety of TV platforms across the world, and broadcast from studios inside and outside the US, in Atlanta, New York City, London, Mumbai, Hong Kong, and Abu Dhabi. In some countries, it is available as a free-to-air network. The service is aimed at the overseas market, similar to BBC World News, France 24, CNA (TV network), CNA, Deutsche Welle, DW, CGTN (TV channel), CGTN, RT (TV network), RT, WION, NHK World-Japan, NHK World, Arirang TV or Al Jazeera English. History Early years CNN International began broadcasting on September 1, 1985, at first primarily broadcasting to American business travelers in ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ponzu
is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning ''punch'' as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character , meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon. Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes) such as . It is used as a dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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