|
Jakoten
is made from small fish caught nearby that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period. History According to the ''Jakoten Book'', jakoten was invented in 1614. Originally Date Hidemune made his craftsman make steamed fish pastes in 1615.Yasuhiro Oka, ''Jakoten Book'' (Matsuyama: Ehime Shinbunsha, 2007) The craftsmen made steamed pastes of Uwajima fish. Hidemune was a ''daimyō'' of Uwajima. He loved steamed fish pastes when he was in Sendai so he wanted to eat them in Ehime. Process Hotarujako, which are small white fish, are good for making jakoten. Hotarujako is the Japanese name for '' Acropoma japonicum'', a member of the bioluminescent fish family Acropomatidae, called glowbelly or lanternbelly in English. Hotarujako is also called haranbo in Uwajima. First, the heads, viscera and scales of the fish are removed. Then, the remaining parts are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serving Jakoten In Dogo
Serving may refer to: * Serving size * Providing a non-material good, as in the work of a servant * Supplying customers with food and drink, as in the work of a food server * Service of process Service of process is the procedure by which a party to a lawsuit gives an appropriate notice of initial legal action to another party (such as a defendant), court, or administrative body in an effort to exercise jurisdiction over that person s ..., the procedure for delivering a legal or administrative summons * Serving channel, a type of file sharing channel * Servitude (other) * Worm, parcel and serve, a technique for protecting rope from abrasion See also * Serve (other) * Service (other) {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acropomatidae
Acropomatidae is a family of fish in the order Perciformes, commonly known as lanternbellies. ''Acropoma'' species are notable for having light-emitting organs along their undersides. They are found in all temperate and tropical oceans, usually at depths of several hundred meters. There are about 32 species in as many as 9 genera, although some authorities recognise fewer genera than Fishbase does. Members of the family are generally small, with some ranging up to 40 cm, but most no more than 15 cm. They have two dorsal fins, the first with seven to 10 spines and the second with possibly a spine in addition to eight to 10 soft rays. The anal fin has two or three spines, and the pelvic fins one spine and five soft rays. Timeline of genera ImageSize = width:1000px height:auto barincrement:15px PlotArea = left:10px bottom:50px top:10px right:10px Period = from:-65.5 till:10 TimeAxis = orientation:horizontal ScaleMajor = unit:year increment:5 start:-65.5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nimono
is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredient for a nimono is typically a vegetable, fish, seafood, or tofu, or some combination of these. The ''shiru'' stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. Types 235px, Boiled seaperch with ginger, soy sauce, mirin, sugar, sake, and water. * , also : fish, but sometimes vegetables, simmered in a mixture of miso and dashi * : beef and potato stew, flavoured with sweet soy * : fish poached in a broth of sweetened dashi, sometimes with miso, also referred to as . The dish first appears in cookbooks in the early 18th century * : chunks of pork ... [...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] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shichirin
] The ''shichirin'' (; , literally "seven wheels") is a small charcoal grill. Etymology ''Shichirin'' being a compound word made up of the characters 七 (''shichi'' or ''nana'', "seven") and 輪 (''rin'' or ''wa'', "wheel," "loop," or "ring"), its coinage can be suggested through the individual ''kanji''. A popular story links the ''"rin"'' of ''shichirin'' to the Edo period currency denomination, the one-''rin'' coin (albeit a different character, 厘). It is said that the ''shichirin'' was an affordable way to cook a meal because the amount of charcoal needed for each lighting only cost seven ''rin.'' Description The ''shichirin'' is a lightweight, compact, and easy-to-move cooking stove. Most modern ''shichirin'' are produced from rigid blocks of diatomaceous earth mined from deposits. These blocks of earth were then carved by hand or turned by machine before being fired in a kiln and affixed with metal hardware. Some ''shichirin'' are made with a double inside and ou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscus
In biology, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a function. Tissues of different types combine to form an organ which has a specific function. The intestinal wall for example is formed by epithelial tissue and smooth muscle tissue. Two or more organs working together in the execution of a specific body function form an organ system, also called a biological system or body system. An organ's tissues can be broadly categorized as parenchyma, the functional tissue, and stroma, the structural tissue with supportive, connective, or ancillary functions. For example, the gland's tissue that makes the hormones is the parenchyma, whereas the stroma includes the nerves that innervate the parenchyma, the blood vessels that oxygenate and nourish it and carry away its metabolic wastes, and the connec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bioluminescence
Bioluminescence is the production and emission of light by living organisms. It is a form of chemiluminescence. Bioluminescence occurs widely in marine vertebrates and invertebrates, as well as in some fungi, microorganisms including some bioluminescent bacteria, and terrestrial arthropods such as fireflies. In some animals, the light is bacteriogenic, produced by symbiotic bacteria such as those from the genus ''Vibrio''; in others, it is autogenic, produced by the animals themselves. In a general sense, the principal chemical reaction in bioluminescence involves a light-emitting molecule and an enzyme, generally called luciferin and luciferase, respectively. Because these are generic names, luciferins and luciferases are often distinguished by the species or group, e.g. firefly luciferin. In all characterized cases, the enzyme catalyzes the oxidation of the luciferin. In some species, the luciferase requires other cofactors, such as calcium or magnesium ions, and somet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uwajima
270px, Uwajma City Hall 270px, Aerial view of Uwajma city center 270px, Japan National Route 320 in Uwajma city center is a city located in Ehime Prefecture, Japan. , the city had an estimated population of 70,440 in 35429 households and a population density of 150 persons per km². The total area of the city is . Geography Uwajima is located in southwestern Ehime Prefecture, facing the wide rias coastline and remote islands, Uwa Bay on the Seto Inland Sea to the east, and with the other three sides surrounded by mountains. Although it is actually located to the south-southeast of Yawatahama, as it is the terminus of the limited express train on the JR Shikoku Yosan Line, people other than local residents tend to think that it is the westernmost city in Ehime Prefecture. Neighbouring municipalities Ehime Prefecture * Seiyo * Kihoku * Matsuno Kōchi Prefecture * Shimanto city * Sukumo Climate Uwajima has a humid subtropical climate (Köppen climate classification ''Cfa'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acropoma Japonicum
''Acropoma japonicum'', the glowbelly, is a fish species in the family Acropomatidae found in the Indo-West Pacific. It is a benthopelagic predatory fish with a bioluminescent organ on its ventral surface. The glowbelly is an important food fish in some areas. Description ''Acropoma japonicum'' has a moderately elongated and compressed body with a covering of large scales which are deciduous. It has two light-producing organs, photophores in the abdominal muscle which run from the thorax to just past the anus, these are connected at the end nearest the fish's head. The dorsal fin of the glowbelly has 9 spines in its anterior portion with 10 soft rays behind them while the anal fin has 3 spines and 7 soft rays. This species attains a maximum total length of . Distribution ''Acropoma japonicum'' has a wide distribution in the Indo-Pacific region and it can be found from the eastern coast of Africa through the Indian Ocean and into the western Pacific Ocean as far north as Japan. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaping Jakoten In Matsuyama
Shaping can refer to: * In baking, shaping refers to the process step directly preceding proofing or final fermentation. * In electricity generation, maintaining reliable delivery, for example by use of pumped storage hydroelectricity. * In archeology, the shaping (archeology) is the process of giving a stone a desired shape. * In psychology, shaping (psychology), is the reinforcement of successive approximations to train a type of behavior. * In communications, Traffic shaping, is the internet traffic management. * In mechanics, shaping is a material removal process in which a cutting tool takes mass and shapes a stationary object to produce a sculpted or plane surface. ** Gear shaper, the shaping process used specifically for gear manufacturing. * Shaping (audio), modifications both additive and subtractive that alter the final timbre of the initial audio wave whether this is produced as an acoustic sound wave or an electric signal. Chinese places Towns * Shaping, Dian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.svg "Click for more on -> Uwajima"){kind=logo}