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Ganmodoki
is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. ''Ganmodoki'' means ''pseudo-goose'' ( + ). This is because ganmodoki is said to taste like goose; compare mock turtle soup. ''Ganmodoki'' is also called ''ganmo'' for short. In the Edo period, ''ganmodoki'' was a stir-fried konjac dish. A dish similar to the ganmodoki today was made by wrapping chopped up vegetables in tofu (much like a manjū) and deep frying it. In Western Japan, Ganmodoki is called ''hiryōzu'', ''hiryuzu'' or ''hirōsu'', from the Portuguese word '' filhós'' or Spanish '' fillos''. Gallery File:Ganmodoki 1 by kina3.jpg, Ganmodoki (right) See also * Oden * List of tofu dishes This is a list of tofu dishes. Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. Tofu dishes * ... * Referenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Words Of Portuguese Origin
Many Japanese words of Portuguese origin entered the Japanese language when Portuguese Jesuit priests introduced Christian ideas, Western science, technology and new products to the Japanese during the Muromachi period (15th and 16th centuries). The Portuguese were the first Europeans to reach Japan and the first to establish direct trade between Japan and Europe, in 1543. During the 16th and 17th century, Portuguese Jesuits had undertaken a great work of Catechism, that ended only with religious persecution in the early Edo period (Tokugawa Shogunate). The Portuguese were the first to translate Japanese to a Western language, in the Nippo Jisho (日葡辞書, literally the "Japanese-Portuguese Dictionary") or Vocabulario da Lingoa de Iapam compiled by Portuguese Jesuit João Rodrigues, and published in Nagasaki in 1603, who also wrote a grammar . The dictionary of Japanese-Portuguese explained 32,000 Japanese words translated into Portuguese. Most of these words refer to the produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burdock
''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mechanism for seed dispersal, led to the invention of the hook and loop fastener. Description Plants of the genus ''Arctium'' have dark green leaves that can grow up to long. They are generally large, coarse and ovate, with the lower ones being heart-shaped. They are woolly underneath. The leafstalks are generally hollow. ''Arctium'' species generally flower from July through to October. Burdock flowers provide essential pollen and nectar for honeybees around August when clover is on the wane and before the goldenrod starts to bloom. Burdock's clinging properties provides it an excellent mechanism for seed dispersal. Taxonomy A large number of species have been placed in genus ''Arctium'' at one time or another, but most of them are now c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goose
A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the shelducks, have "goose" as part of their names. More distantly related members of the family Anatidae are swans, most of which are larger than true geese, and ducks, which are smaller. The term "goose" may refer to either a male or female bird, but when paired with "gander", refers specifically to a female one (the latter referring to a male). Young birds before fledging are called goslings. The collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump. Etymology The word "goose" is a direct descendant of,''*ghans-''. In Germanic languages, the root gave Old English ''gōs'' with the plural ''gēs'' and ''gandres'' (b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mock Turtle Soup
Mock turtle soup is an English soup that was created in the mid-18th century as an imitation of green turtle soup. It often uses brains and organ meats such as calf's head to duplicate the texture and flavour of the original's turtle meat after the green turtles used to make the original dish were hunted nearly to extinction. In the United States, mock turtle soup eventually became more popular than the original dish and is still popular in Cincinnati. The soup is also a traditional dish in the Lower Saxony areas of Germany, where it is considered a specialty of English cuisine. History Calf's head soups were known in England before importation of turtles began. The soup was created in response to overhunting to near extinction of the turtles needed for the original dish. Turtle soup was known as early as the 1720s after sailors returning from the West Indies brought several green turtles home with them and was popular by the mid-18th century. By the late 19th century, comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edo Period
The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characterized by economic growth, strict social order, isolationist foreign policies, a stable population, perpetual peace, and popular enjoyment of arts and culture. The period derives its name from Edo (now Tokyo), where on March 24, 1603, the shogunate was officially established by Tokugawa Ieyasu. The period came to an end with the Meiji Restoration and the Boshin War, which restored imperial rule to Japan. Consolidation of the shogunate The Edo period or Tokugawa period is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's regional '' daimyo''. A revolution took place from the time of the Kamakura shogunate, which existed with the Tennō's court, to the Tok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konjac
Konjac (or konjak, ) is a common name of the East and Southeast Asian plant ''Amorphophallus konjac'' ( syn. ''A. rivieri''), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for '' A. paeoniifolius''). It is native to Yunnan in China and cultivated in warm subtropical to tropical East and Southeast Asia, from China and Japan south to Indonesia and Vietnam (USDA hardiness zone 6–11). It is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long. The food made from the corm of this plant is widely known in English by its Japanese name, ''konnyaku'' (yam cake), being cooked and consumed primarily in Japan and Korea. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manjū
is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of ''anko'' ( red bean paste), usually made from boiled adzuki beans and sugar. ''Manjū'' is sometimes made with other fillings such as chestnut jam. In Hawaii, one can find Okinawan ''manjū ''that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include ''koshian'', ''tsubuan'', and ''tsubushian''. History Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). It originated in China under the name ''mantou'' in Chinese, but became known as ''manjū'' when it came to Japan. In 1341, a Japanese envoy who came back from China brought back ''mantou'' with him and started to sell it as ''nara-manjū''. This was said to be the origin of Japanese ''manjū''. Since then, it has been eaten fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fillos (dish)
Fillos de Galicia () is a web portal and virtual community that focuses on the Galician culture and diaspora. The site focuses on promoting unity between Galicians and the Galician diaspora. The community is a hub that provides information about the Galician language or finding relatives in Galicia using the Atopadoiro'. Fillos.org is one of the most popular websites regarding Galicia and its diaspora. History Fillos de Galicia was started in 1997 by Manuel Casal Lodeiro, son of Galician emigrants. Since its inception, the portal has been growing. The supporting association spawned sister sites dealing with specific themes relating to Galicians. Statistics As of 2010, more than 6700 users had registered, from over 70 countries. MOst are between ages 30 and 60. Over 1500 live in Argentina, with sizable populations in Spain and Brazil. Over half are either born in Galicia or children of Galicians. Another 1200 are grandchildren and great-grandchildren of Galicians. Of all the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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