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Imperial Japanese Rations
Imperial Japanese rations were the field rations issued by Imperial Japan in World War II, and which reflected the culture of the Japanese military. Rations had to be stout, durable, simple, sturdy and had to survive without refrigeration for long periods of time. Typically each ration was served in the field in tin boxes, and cooked near the battlefield. The mess tin was known as a ''han-gou''. The rations issued by the Imperial Japanese Government, usually consisted of rice with barley, meat or fish, vegetables, pickled vegetables, umeboshi, shoyu sauce, miso or bean paste, and green tea. A typical field ration would have 1½ cups of rice, with barley. The reason why rice was issued with barley was to combat nutritional deficiencies such as beriberi. Often, soldiers would forage for fresh fruit to provide vitamins. Typically ¼ cup of canned tuna, or sausages, and/or squid would be cooked from either captured locations or hunting in the nearby area. Preserved foods from J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Field Ration
A field ration (combat ration, ration pack, or food packet) is a type of prepackaged or canned military ration. Field rations are distinguished from garrison rations by virtue of being designed for minimal preparation in the field, as well as for long shelf life. They contain canned, vacuum-sealed, pre-cooked or freeze-dried foods, powdered beverage mixes or concentrated food bars. Many field rations contain meat as one of their main courses, but countries such as the United States offer vegetarian options as well. A WWI term, the "iron ration" is a soldier's dry emergency rations. The term ''MRE'' is sometimes used synonymously with ''field ration'' but it more accurately describes a specific type from the United States. Most armed forces in the world today now field some form of pre-packaged combat ration, often suitably tailored to meet national or regional cuisines. Such meals used for field rations also prove invaluable for disaster or wartime relief, where large sto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squid (food)
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter. Squid can be prepared for consumption in a number of other ways. In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. Use The body ( mantle) can be stuffed whole, cut into flat pieces or sliced into rings. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients, but is not harvested. Names In culinary contexts, ''daikon'' ( ja, 大根, lit=big root) or are the most common names in all forms of English. British India, Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe #Varieties, regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takuan
''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, ''takuan'' is often served uncooked alongside other types of ''tsukemono'' ('pickled things'). It is also enjoyed at the end of meals to aid digestion. History In Japan, famous Buddhist monk Takuan Sōhō (1573–1645) is popularly credited with creating this yellow pickle, which now bears his name.Nagamura, Kit"All at sea in Shinagawa" ''The Japan Times Online''. October 5, 2007. Accessed July 11, 2011. Usage Usually, ''takuan'' is washed with water to remove excess brine and then sliced thinly before serving. It is eaten as a side dish during meals, and eaten as a snack at teatime. Strip-cut ''takuan'' is often used for Japanese bento. Traditional ''takuan''—using daikon radish that has been sun-dried and then pickled in a rice bran bed—i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beans
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus '' Phaseolus'' was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of ''Phaseolus'', such as the common bean and the runner bean, and the related genus ''Vigna''. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lychee
Lychee (US: ; UK: ; ''Litchi chinensis''; ) is a Monotypic taxon, monotypic taxon and the sole member in the genus ''Litchi'' in the Sapindus, soapberry family, ''Sapindaceae''. It is a tropical tree native to Southeast and Southwest China (the Guangdong, Fujian, Yunnan and Hainan provinces), Assam, Vietnam, Laos, Myanmar, Thailand, Malaya, Java, Jawa, Borneo, Philippines and New Guinea. The tree is introduced into Cambodia, Andaman Islands, Bangladesh, East Himalaya, India, Mauritius and Réunion. The cultivation in China is documented from the 11th century. China is the main producer of lychees, followed by Vietnam, India, other countries in Southeast Asia, the Indian Subcontinent, Madagascar and South Africa. A tall evergreen tree, the lychee bears small fleshy Drupe, fruits. The outside of the fruit is pink-red, roughly textured, and inedible, covering sweet flesh eaten in many different dessert dishes. Lychee seeds contain Methylene cyclopropyl acetic acid, methylene cycl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandarin Orange
The mandarin orange (''Citrus reticulata''), also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-coloured citrus fruit consisting of hybrids of mandarin orange with some pomelo contribution. Mandarins are smaller and oblate, unlike the spherical common oranges (which are a mandarin–pomelo hybrid). The taste is considered sweeter and stronger than the common orange. A ripe mandarin is firm to slightly soft, heavy for its size, and pebbly-skinned. The peel is thin, loose, with little white mesocarp, so they are usually easier to peel and to split into segments. Hybrids usually have these traits to a lesser degree. The mandarin is tender and is damaged easily by cold. It can be grown in tropical and subtropical areas. According to genetic studies, the mandarin was one of the original citrus species; through breeding or natural hybridization ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peach
The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-fuzzy varieties), nectarines. The specific name ''persica'' refers to its widespread cultivation in Persia (modern-day Iran), from where it was transplanted to Europe. It belongs to the genus ''Prunus'', which includes the cherry, apricot, almond, and plum, in the rose family. The peach is classified with the almond in the subgenus '' Amygdalus'', distinguished from the other subgenera by the corrugated seed shell (endocarp). Due to their close relatedness, the kernel of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan. Peaches and nectarines are the same species, though they are regarded commercially as different fruits. The skin of nectarines lac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Sprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * Pulses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lotus Root
''Nelumbo nucifera'', also known as sacred lotus, Laxmi lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately, and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony. Under favorable circumstances, the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in no ... [...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] |
