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Kakiage
, a Japanese dish, is a type of ''tempura''. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). ''Kakiage'' may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients. General description Kakiage is a type of tempura that uses small pieces of seafood, or vegetable or both. Sometimes the main ingredients are clumps of fish or shellfish that are individually small, or chopped into small pieces. The variety of seafood used include shrimp, mollusks like scallop, or fish, and can be combined with vegetables such as onion or '' mitsuba''. The ''kakiage'' may also use vegetarian ingredients such as carrots, burdock, or onions chopped into matchsticks or into bits. Preparation The lump being fried is shaped into disks, and the ''kakiage'' are sometimes described as a "pancake" of sorts. It is also referred to as a type of "fritter". The recipe may call for g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. 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 fritter light. Using sparkling water in the place of plain water makes 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 the 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 ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura Soba By Shibainu At Tachigui In Hatsudai, Tokyo
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. 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 fritter light. Using sparkling water in the place of plain water makes 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 the 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 batt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found in a variety of settings, from "fast food" places to expensive specialty restaurants. Markets sell dried noodles and '' men-tsuyu'', or instant noodle broth, to make home preparation easy. A wide variety of dishes, both hot for winter and cold for summer, uses these noodles. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. History of soba in Japan, development of eateries The tradition of eating soba originates from the Tokugawa period, also called the Edo period, from 1603 to 1868. In the Tokugawa period, eve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... [...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] |
Shungiku
''Glebionis coronaria'', formerly called ''Chrysanthemum coronarium'', is a species of flowering plant in the daisy family. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America. ''Glebionis coronaria'' is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. ''Glebionis coronaria'' has been hybridized with related ''Argyranthemum'' species to create cultivars of garden marguerites. Characteristics A leafy herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves. Its seeds are ribbed and winged cypselae. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shizuoka Prefecture
is a prefecture of Japan located in the Chūbu region of Honshu. Shizuoka Prefecture has a population of 3,637,998 and has a geographic area of . Shizuoka Prefecture borders Kanagawa Prefecture to the east, Yamanashi Prefecture to the northeast, Nagano Prefecture to the north, and Aichi Prefecture to the west. Shizuoka is the capital and Hamamatsu is the largest city in Shizuoka Prefecture, with other major cities including Fuji, Numazu, and Iwata. Shizuoka Prefecture is located on Japan's Pacific Ocean coast and features Suruga Bay formed by the Izu Peninsula, and Lake Hamana which is considered to be one of Japan's largest lakes. Mount Fuji, the tallest volcano in Japan and cultural icon of the country, is partially located in Shizuoka Prefecture on the border with Yamanashi Prefecture. Shizuoka Prefecture has a significant motoring heritage as the founding location of Honda, Suzuki, and Yamaha, and is home to the Fuji International Speedway. History Shizuoka Prefe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suruga Bay
Suruga Bay (駿河湾, ''Suruga-wan'') is a bay on the Pacific coast of Honshū in Shizuoka Prefecture, Japan. It is situated north of a straight line from Omaezaki Point to Irōzaki Point at the tip of the Izu Peninsula and surrounded by Honshū to the southwest and west and the Izu Peninsula to the east. Geology Suruga Bay is a place of contrasts. Japan's loftiest peak, Mount Fuji at , rises from the depth of the Suruga Trough running up the middle of the bay, which makes it Japan's deepest. Numerous rivers—especially the major Fuji, the Ōi, and Abe rivers—empty into its western portion, giving that area of the bay a seabed rich in submarine canyons and other geographical features, whereas at the bay's easternmost end, only the Kano River empties into a pocket called Uchiura-wan at Numazu, Shizuoka, where the Izu Peninsula connects to Honshu, giving the water greater transparency and leaving the seabed largely flat except for a number of small rocky islands, some joined ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakura Shrimp
''Lucensosergia lucens'' is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from ', the Japanese word for the cherry blossom. The species grows to about 4–5cm and lives primarily in Suruga Bay in Shizuoka Prefecture, Japan, where it is caught to be eaten. It is also caught in Taiwan. Taxonomy The species name of the sakura shrimp has not been settled. The International Code of Zoological Nomenclature uses the designation ''Sergia kishinouyei'' that Nakazawa and Terao gave it in 1915. Researchers tend to use the ''Sergia lucens'', which Danish zoologist Hans Jacob Hansen gave it in 1922, especially since Isabella Gordon published a detailed account of the species in ''On New Or Imperfectly Known Species of Crustacea Macrura'' in 1935 using Hansen's designation. Hansen's designation comes from the genus ''Sergia'' and the Latin ''lucentis'' ("lighting"), likely referring to the sakura shrimp's phosphore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mactra Chinensis
''Mactra chinensis'' is a species of saltwater clam, a marine bivalve mollusc in the family Mactridae, the trough shells. Distribution and habitat ''Mactra chinensis'' is found living in sandy substrates in shallow marine habitats in Vietnam, Korea, Mainland China and Taiwan Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the nort .... References Mactridae Bivalves described in 1846 {{bivalve-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adductor Muscles (bivalve)
The adductor muscles are the main muscular system in bivalve mollusks (e.g. in clams, scallops, mussels, oysters, etc.). In many parts of the world, when people eat scallops, the adductor muscles are the only part of the animal which is eaten. Adductor muscles leave noticeable scars or marks on the interior of the shell's valves. Those marks (known as adductor muscle scars) are often used by scientists who are in the process of identifying empty shells to determine their correct taxonomic placement. Bivalve mollusks generally have either one or two adductor muscles. The muscles are strong enough to close the valves of the shell when they contract, and they are what enable the animal to close its valves tightly when necessary, such as when the bivalve is exposed to the air by low water levels, or when it is attacked by a predator. Most bivalve species have two adductor muscles, which are located on the anterior and posterior sides of the body. Some families of bivalves have on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuruma Ebi
''Marsupenaeus'' is a monotypic genus of prawn. It contains a single species, ''Marsupenaeus japonicus'', known as the kuruma shrimp, kuruma prawn, or Japanese tiger prawn. It occurs naturally in bays and seas of the Indo-West Pacific, but has also reached the Mediterranean Sea as a Lessepsian migrant. It is one of the largest species of prawns, and is accordingly one of the most economically important species in the family. Description Males of ''M. japonicus'' can reach a total length of , while females may reach and a mass of , making it one of the largest species in the family Penaeidae. The body is pale, with brown bands across the back, while the pereiopods and pleopods (walking and swimming legs, respectively) are pale yellow near their bases, and blue near the tips. The rostrum bears 8–10 spines on the top, and one or two below. Ecology and behavior ''M. japonicus'' lives in bays and inland seas, particularly where warm currents occur. It is nocturnal, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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