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Dynamite Roll
A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura, avocado, and cucumber. It can also include proteins like salmon, crab, tuna, hamachi/yellowtail, vegetables like radish sprouts or oshinko, and garnishes like masago/tobiko (fish roe). It is combined together with a sauce consisting of kewpie, Worcestershire, soy sauce, Sriracha or wasabi, and sometimes garlic. Dynamite rolls are made with the rice on the outside of the nori Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus ''Pyropia'', including ''P. yezoensis'' and ''Pyropia tenera, P. tenera''. It has a strong and distinctive flavor, and is generally made in ... instead of on the inside. References External links Dynamite Roll Sushiat jangorecipes.com American fusion cuisine Sushi in the United States {{US-Japanese-fusion-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makizushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred 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 medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Certain types of sushi are vegetarian. It is often served with , w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon As Food
Salmon is a common fish as food, food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. Norway is a major producer of Aquaculture of salmonids, farmed and Salmon#Wild fisheries, wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. Colour Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. The concentration of carotenoids exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Stick
Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of ''surimi'' (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. It is a product that uses fish meat to imitate shellfish meat. In Japanese, it is called , a portmanteau of ''kani'' ("crab") and ''kamaboko'' ("fish cake"). History The Japanese company first produced and patented imitation crab flesh in 1974, as ''kanikama''. This was a flake type. In 1975, the company Osaki Suisan first produced and patented imitation crab sticks. In 1977, The Berelson Company of San Francisco, California, US, working with Sugiyo, introduced them internationally. Kanikama is still their common name in Japan, but internationally they are marketed under names including Krab Sticks, Ocean Sticks, Sea Legs and Imitation Crab Sticks. Legal restrictions now prevent them from being marketed as "Crab Sticks" in man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Amberjack
The Japanese amberjack or yellowtail, ''Seriola quinqueradiata'', is a species of Amberjack, jack bony fish, fish in the family Carangidae, native to the northwest Pacific Ocean. It is known as ''shiyu'' () in China, ''bang'eo'' () in Korea, and ''buri'' () or ''hamachi'' () in Japan. Although it is frequently listed on menus as "yellowtail tuna", it is a fish of an entirely different family, the Carangidae, rather than the family Scombridae that includes tunas, mackerels, and bonitos. Description Japanese amberjack usually grows to around 1 meter in length, though some can reach 1.5 meters. They have a characteristic yellow band that runs horizontally along the length of the body, as well as a yellow tail, hence their name. Mojako.jpg, Juvenile Japanese amberjack Naturalis Biodiversity Center - RMNH.ART.197 - Seriola quinqueradiata Temminck and Schlegel - Kawahara Keiga - 1823 - 1829 - Siebold Collection - pencil drawing - water colour.jpeg, Japanese amberjack, painting by K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternative names Tsukemono are also referred to as , , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a '' nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color very much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masago
Roe, ( ) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooking, cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar. The roe of marine animals, such as the roe of Cyclopterus lumpus, lumpsucker, hake, Mullet (fish), mullet, salmon, Atlantic bonito, mackerel, squid, and cuttlefish are especially rich sources of omega-3 fatty acids, but omega-3s are present in all fish roe. Also, a significant amount of Vitamin B12, vitamin B12 is among the nutrients present in fish roes. Roe from a sturgeon or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made. The term soft roe or white roe denotes fish milt, not fish eggs. By country Africa South Africa People in KwaZulu-Natal consume fish roe in the form of slightly sour curry o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tobiko
is flying fish roe in Japanese cuisine, known for its use in ''sushi''. Description The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, ''tobiko'' is larger than '' masago'' ( capelin roe), but smaller than '' ikura'' (salmon roe). Natural ''tobiko'' has a red-orange color, a mild smoky or salty taste, and a crunchy texture. ''Tobiko'' is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as squid ink to make it black, ''yuzu'' to make it pale orange (almost yellow), or even ''wasabi'' to make it green and spicy. A serving of ''tobiko'' can contain several pieces, each having a different color. When prepared as ''sashimi'', it may be presented on avocado halves or wedges. ''Tobiko'' is used in the creation of many other Japanese dishes. Often, it is used as an ingredient in California rolls. Frequently, ''masago'' (capelin or smelt roe) is substituted for ''tobiko'', due to its similar appearance an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kewpie (mayonnaise)
(English: ) is a Japanese brand of mayonnaise produced by the Kewpie Corporation (キユーピー株式会社, ''Kyūpī kabushikigaisha''). Kewpie is the best-selling mayonnaise in Japan, and is also sold in other countries. History Shokuhin Kogyo Co. Ltd. (''食品工業株式会社'') was founded in Nakano, Tokyo in 1919 by Toichiro Nakashima. He had previously worked in the United States for three years as an intern for the Ministry of Agriculture and Commerce, where he first encountered mayonnaise and the Kewpie doll that became his emblem. Originally, his business distributed canned salmon. Mayonnaise production began in 1925, and it has been the best-selling brand of mayonnaise in Japan ever since. The company is now called the Kewpie Corporation. The company stopped production of mayonnaise during World War II because of supply shortages and resumed production in 1948. Nakashima's businesses are based on "innovation, consistent improvement, and building cooperative ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcestershire Sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans. History Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
