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Morioka Jajamen
Morioka Jajamen () is a local cuisine of Morioka, Iwate Prefecture. It is one of the Three Great Noodles of Morioka, along with Morioka Reimen and Wanko soba. It is based on Zhajiangmian from China. History Before World War II Takashina Kanshou (高階貫勝) visited Manchukuo, now Northeast China, and ate Zhajiangmian. In 1945 he returned to his hometown in Morioka and brought the dish with him. He recreated the miso paste many times on his return and incorporated the opinions of his customers to create a taste that was popular with the people of Morioka. It eventually evolved into its own unique dish that is now a speciality of Morioka with many restaurants and izakayas offering it. Overview Morioka Jajamen uses a thin udon noodle. It is served with a scoop of meat miso which is a combination of minced pork, onion, dried shitake mushrooms, water, vegetable oil, sake, garlic, ginger, miso, mentsuyu, sugar, black ground sesame, and sesame oil. It is then garnished with cucumb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morioka
is the capital city of Iwate Prefecture located in the Tōhoku region of northern Japan. On 1 February 2021, the city had an estimated population of 290,700 in 132,719 households, and a population density of . The total area of the city is . Geography Morioka is located in the in central Iwate Prefecture, at the confluence of three rivers, the Kitakami, the Shizukuishi and the Nakatsu. The Kitakami River is the second largest river on the Pacific side of Japan (after the Tone River) and the longest in the Tōhoku region. It runs through the city from north to south and has a number of dams within the city boundaries, including the Shijūshida Dam and Gandō Dam. An active volcano, Mount Iwate, dominates the view to the northwest of the city. Mount Himekami is to the north and Mount Hayachine can sometimes be seen to the southeast. Surrounding municipalities Iwate Prefecture *Hanamaki * Hachimantai * Takizawa * Miyako *Shizukuishi * Kuzumaki * Shiwa *Yahaba * Iwaizumi Demo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jajangmyeon
''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. Variants of the dish use seafood, or other meats. History ''Jajangmyeon'' was introduced in the late nineteenth century, when workers from the Shandong province of China were sent by the Chinese military to Korea. It was offered in 1905 at ''Gonghwachun'' (), a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong region. The restaurant is now the Jajangmyeon Museum. Both the name and dish originate from the Chinese '' zhájiàngmiàn'' (). The common features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste. However, ''jajangmyeon'' uses both starch flurry and caramel coloring, resulting in a thicker and darker sauce when compared to ''zhájiàngmiàn''. Yong Chen, an associate history professor at the University of California, Irvine, has said that although the dish "began as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tianmian Sauce
Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and ''jajangmyeon'' are two popular dishes that feature the sauce. Etymology The Chinese word ''tiánmiànjiàng'' () consists of characters meaning "sweet" (), "flour" (), and "sauce" (). It is also called ''tiánjiàng'' (), which means "sweet sauce". The origin of the Korean word ''chunjang'' () is unknown. One theory is that it derived from the word ''cheomjang'' (), which is the Korean reading of the Chinese characters . Preparation Although terms such as "sweet bean sauce" and "sweet bean paste" are used to describe the sauce, it is primarily made from fermented wheat flour. A mixture of approximately 19 portions of wheat flour to one portion of soybean is used. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sino-Japanese Vocabulary
Sino-Japanese vocabulary, also known as refers to Japanese vocabulary that had originated in Chinese or were created from elements borrowed from Chinese. Some grammatical structures and sentence patterns can also be identified as Sino-Japanese. Sino-Japanese vocabulary is referred to in Japanese as , meaning 'Chinese words'. ''Kango'' is one of three broad categories into which the Japanese vocabulary is divided. The others are native Japanese vocabulary (''yamato kotoba'') and borrowings from other, mainly Western languages (''gairaigo''). It is estimated that approximately 60% of the words contained in the modern written Japanese dictionary are ''kango'', with about 18%–20% of words being used in common speech. The usage of such ''Kango'' words also increases when they are used in formal or literary contexts, or to express abstract or complex ideas. ''Kango'', the use of Chinese-derived words in Japanese, is to be distinguished from ''kanbun'', which is historical Literary Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katakana
is a Japanese syllabary, one component of the Japanese writing system along with hiragana, kanji and in some cases the Latin script (known as rōmaji). The word ''katakana'' means "fragmentary kana", as the katakana characters are derived from components or fragments of more complex kanji. Katakana and hiragana are both kana systems. With one or two minor exceptions, each syllable (strictly mora) in the Japanese language is represented by one character or ''kana'' in each system. Each kana represents either a vowel such as "''a''" (katakana ア); a consonant followed by a vowel such as "''ka''" (katakana カ); or "''n''" (katakana ン), a nasal sonorant which, depending on the context, sounds either like English ''m'', ''n'' or ''ng'' () or like the nasal vowels of Portuguese or Galician. In contrast to the hiragana syllabary, which is used for Japanese words not covered by kanji and for grammatical inflections, the katakana syllabary usage is comparable to italics in En ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kanji
are the logographic Chinese characters taken from the Chinese family of scripts, Chinese script and used in the writing of Japanese language, Japanese. They were made a major part of the Japanese writing system during the time of Old Japanese and are still used, along with the subsequently-derived syllabic scripts of ''hiragana'' and ''katakana''. The characters have Japanese pronunciation, pronunciations; most have two, with one based on the Chinese sound. A few characters were invented in Japan by constructing character components derived from other Chinese characters. After World War II, Japan made its own efforts to simplify the characters, now known as shinjitai, by a process similar to China's simplified Chinese characters, simplification efforts, with the intention to increase literacy among the common folk. Since the 1920s, the Japanese government has published character lists periodically to help direct the education of its citizenry through the myriad Chinese characte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Phonology
The phonology of Japanese features about 15 consonant phonemes, the cross-linguistically typical five-vowel system of , and a relatively simple phonotactic distribution of phonemes allowing few consonant clusters. It is traditionally described as having a mora as the unit of timing, with each mora taking up about the same length of time, so that the disyllabic ("Japan") may be analyzed as and dissected into four moras, , , , and . Standard Japanese is a pitch-accent language, wherein the position or absence of a pitch drop may determine the meaning of a word: "chopsticks", "bridge", "edge" (see Japanese pitch accent). Unless otherwise noted, the following describes the standard variety of Japanese based on the Tokyo dialect. Consonants *Voiceless stops are slightly aspirated: less aspirated than English stops, but more so than Spanish. *, a remnant of Old Japanese, now occurs almost always medially in compounds, typically as a result of gemination (as in 切符 ''k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Fistulosum
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two (tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Condiments
This is a list of Japanese condiments by type. Basic Mirin Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is ''hon mirin'' (lit. true mirin), which contains alcohol. The second is ''shio mirin'', which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is ''shin mirin'' (lit. new mirin), or ''mirin-fu chomiryo'' (lit. mirin-like seasoning), which contains less than 1% alcohol yet retains the same flavour. Rice vinegar Rice vinegar is a very mild and mellow vinegar and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as ''awasezu'' or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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