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Katsudon 001
is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words ''tonkatsu'' (for pork cutlet) and ''donburi'' (for ''rice bowl dish''). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb , meaning "to win" or "to be victorious". It is also a trope in Japanese police films: that suspects will speak the truth with tears when they have eaten katsudon and are asked, "Did you ever think about how your mother feels about this?" Even nowadays, the gag of "We must eat katsudon while interrogating" is popular in Japanese films. However, , police will never actually feed suspects during interrogation. Preparation The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsudon 001
is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words ''tonkatsu'' (for pork cutlet) and ''donburi'' (for ''rice bowl dish''). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb , meaning "to win" or "to be victorious". It is also a trope in Japanese police films: that suspects will speak the truth with tears when they have eaten katsudon and are asked, "Did you ever think about how your mother feels about this?" Even nowadays, the gag of "We must eat katsudon while interrogating" is popular in Japanese films. However, , police will never actually feed suspects during interrogation. Preparation The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donburi
is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to distinguish, the bowl is called and the food is called . The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ''dashi'' (stock broth) flavored with soy sauce and ''mirin'' (rice wine). Proportions vary, but there is normally three to four times as much ''dashi'' as soy sauce and ''mirin''. For ''oyakodon'', Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ''gyūdon'', Tsuji recommends water flavored with dark soy sauce and ''mirin''. One can make donburi from almost any ingredients, including leftovers. Varieties of donburi Traditional Japanese ''donburi'' include the following: ''Gyūdon'' , is a Japanese dish consisting of a bowl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu Sauce
Tonkatsu sauce is a thick sauce served with tonkatsu (Japanese pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce. It is similar to a brown sauce, and can include a fish sauce, tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients. The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd. of Hyogo Prefecture. The Bull-Dog brand of tonkatsu sauce, for example, is made from malt vinegar, yeast, and vegetable and fruit purees, pastes, and extracts. In the United States, Kikkoman brand sells a fruity tonkatsu sauce with applesauce as the main ingredient. See also * Soy sauce * Tare sauce is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for ... * Japanese mayonnaise * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagoya, Aichi
is the largest city in the Chūbu region, the fourth-most populous city and third most populous urban area in Japan, with a population of 2.3million in 2020. Located on the Pacific coast in central Honshu, it is the capital and the most populous city of Aichi Prefecture, and is one of Japan's major ports along with those of Tokyo, Osaka, Kobe, Yokohama, and Chiba. It is the principal city of the Chūkyō metropolitan area, which is the third-most populous metropolitan area in Japan with a population of 10.11million in 2020. In 1610, the warlord Tokugawa Ieyasu, a retainer of Oda Nobunaga, moved the capital of Owari Province from Kiyosu to Nagoya. This period saw the renovation of Nagoya Castle. The arrival of the 20th century brought a convergence of economic factors that fueled rapid growth in Nagoya, during the Meiji Restoration, and became a major industrial hub for Japan. The traditional manufactures of timepieces, bicycles, and sewing machines were followed by the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hatchō Miso
is a city located in Aichi Prefecture, Japan. , the city had an estimated population of 386,999 in 164,087 households, and a population density of 999 persons per km². The total area of the city was . Geography Okazaki is in the coastal plains of southeastern Aichi Prefecture. The ground rises to undulating hills in the former Nukata area to the northeast. About 60 percent of the city area is forested and remains sparsely populated. Okazaki is about from Tokyo, to the southwest. Climate The city has a climate characterized by hot and humid summers, and relatively mild winters (Köppen climate classification ''Cfa''). The average annual temperature in Okazaki is . The average annual rainfall is with September as the wettest month. The temperatures are highest on average in August, at around , and lowest in January, at around . Demographics Per Japanese census data, the population of Okazaki has grown steadily over the past 60 years. This fast population growth reflects the l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niigata, Niigata
is a city located in the northern part of Niigata Prefecture (). It is the capital and the most populous Cities of Japan, city of Niigata Prefecture, and one of the cities designated by government ordinance of Japan, located in the Chūbu region of Japan. It is the most populous city on the west coast of Honshu, and the second populous city in Chūbu region after Nagoya. It faces the Sea of Japan and Sado, Niigata, Sado Island. , the city had an estimated population of 779,049, and a population density of 1,072 persons per km2. The total area is . Greater Niigata, the Niigata Urban Employment Area, Metropolitan Employment Area, has a GDP of US$43.3 billion as of 2010. It is the only government-designated city on the west coast of Honshu. It has the greatest habitable area of cities in Japan (). It is designated as a reform base for the large scale agriculture under () initiatives. Overview Niigata was one of the cities incorporated by the legislation effective on April 1, 1889 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tare Sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for ramen by combining it with stock and/or broth in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū). The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with ''dashi'', vinegar, etc., for and ''nattō'' such as ''ponzu'' but every chef has their own variation. Ingredients for a ''Tare'' sauce will also include soy sauce, sake and/or mirin, sugar and/or honey, and optional ingredients include oyster sauce and ginger. Tare is traditionally made by mixing and heating soy sauce, sake and/or mirin, and sugar and/or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okayama, Okayama
is the capital city of Okayama Prefecture in the Chūgoku region of Japan. The city was founded on June 1, 1889. , the city has an estimated population of 720,841 and a population density of 910 persons per km2. The total area is . The city is the site of Kōraku-en, known as one of the top three traditional gardens in Japan, and Okayama Castle, which is ranked among the best 100 Japanese castles. The city is famous as the setting of the Japanese fable "Momotarō". Okayama joined the UNESCO Global Network of Learning Cities in 2016. History Sengoku period to Teisho period Before the Muromachi period, Okayama was one corner of a farm region and included a small castle built by the Kanemitsu. In the Sengoku period, Ukita Naoie attacked Okayama and attacked the castle for the transportation resources and extensive farmland in the region. Naoie remodeled the castle, built the old Sanyo road to the central part of the castle town, and called in craftsmen both from inside and outsi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Peas
The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (''Cajanus cajan''), the cowpea (''Vigna unguiculata''), and the seeds from several species of ''Lathyrus''. Peas are annual plants, with a life cycle of one year. They are a cool-season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 gram. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from a matured pod. These are the basi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (''demi-glace au bœuf'') or "chicken demi-glace" (''demi-glace au poulet''). The term "demi-glace" by itself implies that it is made with the traditional veal stock. Preparation The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have refined the method of French cooking, as well as codified many standard French recipes. Although many recipes for demi-glace give the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Komagane, Nagano
is a city located in Nagano Prefecture, Japan. , the city had an estimated population of 32,210 in 12937 households, and a population density of 190 persons per km². The total area of the city is . Geography Komagane is located in a north-south valley of the Tenryu River between the Central and Southern Alps in south-central Nagano Prefecture at an average elevation of 676 meters. It is situated at the 220 km marker on the southern (Nagoya) branch of the Chūō Expressway, Surrounding municipalities *Nagano Prefecture ** Ina ** Iijima ** Nakagawa ** Miyada ** Agematsu ** Ōkuwa ** Ōshika Climate The city has a climate characterized by characterized by hot and humid summers, and relatively mild winters (Köppen climate classification ''Cfa''). The average annual temperature in Komagane is 11.7 °C. The average annual rainfall is 1486 mm with September as the wettest month. The temperatures are highest on average in August, at around 24.3 °C, and low ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aizuwakamatsu
is a city in Fukushima Prefecture, Japan. , the city had an estimated population of 118,159 in 50,365 households, and a population density of 310 persons per km2. The total area of the city was . Geography Aizuwakamatsu is located in the western part of Fukushima Prefecture, in the southeast part of Aizu basin. Mountains * Mount Ōtodake (1416 m) * Mount Seaburi * Mount Oda * Mount Iimori Rivers * Aga River * Nippashi River * Yugawa River * Sesenagi River Lakes * Lake Inawashiro * Lake Wakasato * Lake Higashiyama * Lake Sohara Hot springs * Higashiyama Onsen * Ashinomaki Onsen Administrative divisions There are 11 administrative divisions (hamlets or ) in the city. * Wakamatsu * Machikita * Kouya * Kouzashi * Monden * Ikki * Higashiyama * Ōto * Minato * Kitaaizu * Kawahigashi Neighboring municipalities Fukushima Prefecture *North: Kitakata, Aizubange, Yugawa, Bandai *East: Koriyama, Inawashiro *West: Aizumisato *South: Shimogo, Tenei Climate Aizuwakamats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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