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Katemeshi
''Katemeshi'', also spelled ''katé-meshi'', was a common Peasant foods, peasant food in Japan during the Meiji period, Meiji and Taishō periods (1867–1924). Some laborers and farmers subsisted on the dish during this time, whereas wealthier people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet, and chopped daikon (a mild winter radish). Variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan. History ''Katemeshi'' was a rice dish, Peasant foods, peasant food and former staple food in Japanese cuisine that was common during the Meiji period, Meiji and Taishō periods of Japan. During this time, rice was an expensive food for laborers, and some employers fed their workers ''katemeshi'', while feeding themselves with significantly larger quantities of rice and separate side dishes. Some farmers i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Foods
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Dishes
Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common. Rice dishes () * ''Gohan'' or ''meshi'': plainly cooked white rice. It is such a staple that the terms ''gohan'' and ''meshi'' are also used to refer to meals in general, such as ''Asa gohan/meshi'' ( breakfast), ''Hiru gohan/meshi'' ( lunch), and ''Ban gohan/meshi'' ( dinner). Also, raw rice is called ''kome'' ( rice), while cooked rice is ''gohan'' ( ookedrice). Nori (), and furikake () are popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus ''Lyngbya'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Historical Foods
History (derived ) is the systematic study and the documentation of the human activity. The time period of event before the invention of writing systems is considered prehistory. "History" is an umbrella term comprising past events as well as the memory, discovery, collection, organization, presentation, and interpretation of these events. Historians seek knowledge of the past using historical sources such as written documents, oral accounts, art and material artifacts, and ecological markers. History is not complete and still has debatable mysteries. History is also an academic discipline which uses narrative to describe, examine, question, and analyze past events, and investigate their patterns of cause and effect. Historians often debate which narrative best explains an event, as well as the significance of different causes and effects. Historians also debate the nature of history as an end in itself, as well as its usefulness to give perspective on the problems of the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Rice dishes Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Kanika * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods * Rice dishes Rice dishes Rice dishes Rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruel
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel may be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less bitter acorns of some oaks. Gruel has historically been associated with feeding the sick and recently weaned children. ''Gruel'' is also a colloquial expression for any watery food of unknown character, e.g., pea soup. Gruel has often been associated with poverty, with negative associations attached to the term in popular culture, as in the Charles Dickens novel '' Oliver Twist''. History Gruel was the staple food of the ancient Greeks, for whom roasted meats were the extraordinary feast that followed sacrifice, even among heroes, and "In practice, bread was a luxury eaten only in towns" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adzuki Bean
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an Annual plant, annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, Black adzuki bean, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across Japan, Korea, China, Nepal and Bhutan. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans (as well as soybeans) dating from 3000 BC to 2000 BC are indicated to still be largely within the wild si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okara (food)
''Okara'', soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations. It is called ''dòuzhā'' or ''dòufuzhā'' in Chinese, ''okara'' in Japanese, and ''biji'' or ''kongbiji'' in Korean. Okara is the oldest of three basic types of soy fiber. The other two are soy bran (finely ground soybean hulls) and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein, also called "soy protein isolate"). Production Okara is a food by-product from tofu and soy drink production.David B. Haytowitz and Ruth H. Matthews for the USDA Human Nutrition Information Service December 198Agriculture Handbook No. 8-16. Composition of Foods: Legumes and Legume Products ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wakame
Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period). , the Invasive Species Specialist Group has listed the species on its list of 100 worst globally invasive species. Names The primary common name is derived from the Japanese name (, , , ). *In English, it can be also called ''sea mustard''. *In China, it is called ( 裙带菜). *In French, it is called or ('sea fern'). *In Korea, it is called (미역). Etymology In Old Japanese, stood for edible seaweeds in general as opposed to standing for algae. In kanji, such as , and were applied to transcribe the word.小学館国語辞典編集部 (ed.) (2006), 『日本国語大辞典 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hijiki
(''Sargassum fusiforme'', syn. ''Hizikia fusiformis''), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia. Hijiki has been a part of the Japanese culinary sphere and diet for centuries. It is rich in dietary fiber and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts. Hijiki has been sold in United Kingdom natural products stores for 30 years and its culinary uses have been adopted in North America. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom, and the United States, have advised against its consumption. In the West In 1867 the word "hijiki" first appeared in an English-language publication: ''A Japanese and English Dicti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mie Prefecture
is a prefecture of Japan located in the Kansai region of Honshu. Mie Prefecture has a population of 1,781,948 () and has a geographic area of . Mie Prefecture is bordered by Gifu Prefecture to the north, Shiga Prefecture and Kyoto Prefecture to the northwest, Nara Prefecture to the west, Wakayama Prefecture to the southwest, and Aichi Prefecture to the east. Tsu is the capital and Yokkaichi is the largest city of Mie Prefecture, with other major cities including Suzuka, Matsusaka, Ise, and Kuwana. Mie Prefecture is located on the eastern coast of the Kii Peninsula, forming the western side of Ise Bay which features the mouths of the Kiso Three Rivers. Mie Prefecture is a popular tourism destination home to Nagashima Spa Land, Suzuka International Racing Course, and some of the oldest and holiest sites in Shinto, the traditional religion of Japan, including the Ise Grand Shrine and the Tsubaki Grand Shrine. History Until the Meiji Restoration, the area that is now Mie P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meiji Period
The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization by Western powers to the new paradigm of a modern, industrialized nation state and emergent great power, influenced by Western scientific, technological, philosophical, political, legal, and aesthetic ideas. As a result of such wholesale adoption of radically different ideas, the changes to Japan were profound, and affected its social structure, internal politics, economy, military, and foreign relations. The period corresponded to the reign of Emperor Meiji. It was preceded by the Keiō era and was succeeded by the Taishō era, upon the accession of Emperor Taishō. The rapid modernization during the Meiji era was not without its opponents, as the rapid changes to society caused many disaffected traditionalists from the former samurai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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