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Champon
, also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for ''champon'' are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year. Although Nagasaki Champon is the best-known rendition, there are other variations found in Japan. ''Ankake no Champon'' is a soy-sauce based variant found in Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagasaki
is the capital and the largest Cities of Japan, city of Nagasaki Prefecture on the island of Kyushu in Japan. It became the sole Nanban trade, port used for trade with the Portuguese and Dutch during the 16th through 19th centuries. The Hidden Christian Sites in the Nagasaki Region have been recognized and included in the World Heritage Sites in Japan, UNESCO World Heritage List. Part of Nagasaki was home to a major Imperial Japanese Navy base during the First Sino-Japanese War and Russo-Japanese War. Near the end of World War II, the American atomic bombings of Hiroshima and Nagasaki made Nagasaki the second and, to date, last city in the world to experience a Bombing of Nagasaki, nuclear attack (at 11:02 am, August 9, 1945 'Japan Standard Time (UTC+9)'). , the city has an estimated population of 407,624 and a population density of 1,004 people per km2. The total area is . History Nagasaki as a Jesuit port of call The first contact with Portuguese explorers occur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjamppong
''Jjamppong'' () is a Korean Chinese noodle soup with red, spicy seafood- or pork-based broth flavored with '' gochugaru'' (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. Along with Jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in South Korea as part of Korean Chinese cuisine. History and etymology While the dish is derived from the Chinese Shandong-style chǎomǎmiàn (), the name of the dish was derived from '' chanpon'', a Japanese Chinese cuisine dish itself derived from the Fujian-style mènmiàn (). During the Japanese occupation of Korea (1910–1945), the Japanese saw ''chǎomǎmiàn'' in Chinese restaurants in Korea and named it ''chanpon'', as the white soup seemed similar to the soup of ''chanpon'' to their eyes. The Japanese word was subsequently adapted phonetically into Korean as ''jjamppong''. When considering how champon is made, it is assumed that the ... [...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 gruel of Mariko; * Japanese crafts as souvenirs such as the swords of 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 such as the fire-resistant sal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. History Etymology The word ''ramen'' is a Japanese borrowing of the Mandarin Chinese '' lāmiàn'' (, "pulled noodles"). However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish "ramen". One theory suggests that the Japanese mistook the Chinese particles "le" (了) or "la" (啦, a contraction of 了啊) for a "ra" sound when Chinese cooks would announce "hăo le" (好了) to communicate that a dish was complete. The Jap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. History Etymology The word ''ramen'' is a Japanese borrowing of the Mandarin Chinese '' lāmiàn'' (, "pulled noodles"). However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish "ramen". One theory suggests that the Japanese mistook the Chinese particles "le" (了) or "la" (啦, a contraction of 了啊) for a "ra" sound when Chinese cooks would announce "hăo le" (好了) to communicate that a dish was complete. The Jap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Chinese Cuisine
Japanese Chinese cuisine or ''Chūka'' is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food", e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants, others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China. Overview is the adjective for ''Japanese'' style "Chinese" dishes, or the restaurants in Japan which serve them. Chuka dishes originated in China, but have become modified over the years to suit Japanese taste, often with Japanese or even Western foods. Japanese cooking styles have been added, such as in the case of miso-ramen. In other cases, only the noodles are "Chinese", as in the case of hiyashi chū ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Campur
Nasi campur ( Indonesian for 'mixed rice'), also known as nasi rames or sega campur (; ) in Java, refers to an Indonesian dish of a scoop of ''nasi putih'' ( white rice) accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia and popular in Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia. A similar form called '' chanpurū'' exists in Okinawa. Origin and variations Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. There is no exact rule, recipe, or definition of what makes a nasi campur, since Indonesians and by large Southeast Asians commonly consume steamed rice surrounded with side dishes consisting of ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Language
Indonesian ( ) is the official and national language of Indonesia. It is a standardized variety of Malay, an Austronesian language that has been used as a lingua franca in the multilingual Indonesian archipelago for centuries. Indonesia is the fourth most populous nation in the world, with over 270 million inhabitants—of which the majority speak Indonesian, which makes it one of the most widely spoken languages in the world. James Neil Sneddon. ''The Indonesian Language: Its History and Role in Modern Society''. UNSW Press, 2004. Most Indonesians, aside from speaking the national language, are fluent in at least one of the more than 700 indigenous local languages; examples include Javanese and Sundanese, which are commonly used at home and within the local community. However, most formal education and nearly all national mass media, governance, administration, and judiciary and other forms of communication are conducted in Indonesian. Under Indonesian rule from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Min
Southern Min (), Minnan ( Mandarin pronunciation: ) or Banlam (), is a group of linguistically similar and historically related Sinitic languages that form a branch of Min Chinese spoken in Fujian (especially the Minnan region), most of Taiwan (many citizens are descendants of settlers from Fujian), Eastern Guangdong, Hainan, and Southern Zhejiang. The Minnan dialects are also spoken by descendants of emigrants from these areas in diaspora, most notably the Philippines, Indonesia, Malaysia, Singapore, San Francisco, Los Angeles and New York City. It is the most populous branch of Min Chinese, spoken by an estimated 48 million people in c. 2017–2018. In common parlance and in the narrower sense, Southern Min refers to the Quanzhang or Hokkien-Taiwanese variety of Southern Min originating from Southern Fujian in Mainland China. This is spoken mainly in Fujian, Taiwan, as well as certain parts of Southeast Asia. The Quanzhang variety is often called simply "Minnan Proper". It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese Cuisine
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java. There are several native ethnic groups who live on the island of Java (Sundanese, Madurese, Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese people become more mobile and may move to different regions, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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