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Negitoro (243099726)
''Negitoro'' () is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, commonly served together with green onion. In addition to being an ingredient to sushi of various types, they are also used as a rice bowl topping, forming ''negitorodon''. Etymology Multiple hypotheses exist. Combination of green onion and toro part of tuna One hypothesis is that ''negitoro'' is so named because it is a combination of green onion (), and (, fatty parts of tuna).Since the 1980s, with the appearance of new ''toro'' sushi combined with pungent vegetables, the well-matched taste and combination of ''toro'', green onion and ''nori'' seaweed have become popular. Toro referring to something other than part of tuna One of the restaurants hypothesized as the origin of the dish claims the dish was so named based on , a dish that was popular around the place at the time. Negi referring to something other than green onion In the field of con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Negitoro (243099726)
''Negitoro'' () is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, commonly served together with green onion. In addition to being an ingredient to sushi of various types, they are also used as a rice bowl topping, forming ''negitorodon''. Etymology Multiple hypotheses exist. Combination of green onion and toro part of tuna One hypothesis is that ''negitoro'' is so named because it is a combination of green onion (), and (, fatty parts of tuna).Since the 1980s, with the appearance of new ''toro'' sushi combined with pungent vegetables, the well-matched taste and combination of ''toro'', green onion and ''nori'' seaweed have become popular. Toro referring to something other than part of tuna One of the restaurants hypothesized as the origin of the dish claims the dish was so named based on , a dish that was popular around the place at the time. Negi referring to something other than green onion In the field of con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Negitoro
''Negitoro'' () is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, commonly served together with green onion. In addition to being an ingredient to sushi of various types, they are also used as a rice bowl topping, forming ''negitorodon''. Etymology Multiple hypotheses exist. Combination of green onion and toro part of tuna One hypothesis is that ''negitoro'' is so named because it is a combination of green onion (), and (, fatty parts of tuna).Since the 1980s, with the appearance of new ''toro'' sushi combined with pungent vegetables, the well-matched taste and combination of ''toro'', green onion and ''nori'' seaweed have become popular. Toro referring to something other than part of tuna One of the restaurants hypothesized as the origin of the dish claims the dish was so named based on , a dish that was popular around the place at the time. Negi referring to something other than green onion In the field of con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shogakukan
is a Japanese publisher of dictionaries, literature, comics (manga), non-fiction, DVDs, and other media in Japan. Shogakukan founded Shueisha, which also founded Hakusensha. These are three separate companies, but are together called the Hitotsubashi Group, one of the largest publishing groups in Japan. Shogakukan is headquartered in the Shogakukan Building in Hitotsubashi, part of Kanda, Chiyoda, Tokyo, near the Jimbocho book district. The corporation also has the other two companies located in the same ward. International operations In the United States Shogakukan, along with Shueisha, owns Viz Media, which publishes manga from both companies in the United States. Shogakukan's licensing arm in North America was ShoPro Entertainment; it was merged into Viz Media in 2005. Shogakukan's production arm is Shogakukan-Shueisha Productions (previously Shogakukan Productions Co., Ltd.) In March 2010 it was announced that Shogakukan would partner with the American comics publish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heibonsha
Heibonsha (平凡社) is a Japanese publishing company based in Tokyo, which publishes Encyclopedia, encyclopedias, dictionaries and books in the fields of science and philosophy. Since 1945 it has also published books on art and literature."Heibonsha, Ltd, Publishers" (entry) in: ''Japan: An Illustrated Encyclopedia'', Tokyo and New York, N.Y.: Kodansha, 1993, vol. 1, p. 521. Retrieved 28 June 2022. Similarly to the Iwanami Shoten and the Chikuma Shobō publishing houses, its publishing program is directed primarily at an academic audience and features well-illustrated publications.Yasuko Makino, "Heibonsha" (entry), [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takarajimasha
is a Japanese publishing company based in Chiyoda, Tokyo. It is known for publishing subculture-oriented fashion magazines aimed at teens, fashion magazines in general, as well as guide books. History The company was founded on September 22, 1971 as a consulting business of local government titled . Established by some Waseda University former revolutionary students, in May 1974 it started to publish its first magazine, ''Takarajima'', a Japanese subculture focused magazine, which was followed by ''Bessatsu Takarajima'' in March 1976. ''Kono Mystery ga Sugoi!'', a guide book magazine, was first published in December 1989, while fashion magazine ''Cutie'' was first published in September 1989. On April 1, 1993, its name changed to Takarajimasha. ''Smart'', ''Spring'', and ''Sweet'', all young-targeted fashion magazines, are published since October 1995, February 1996, and March 1999 respectively. Takarajimasha is also known for creating in 2005 the concept of "brand mook", a mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood Mislabelling
Seafood species can be mislabelled in misleading ways. This article examines the history and types of mislabelling, and looks at the current state of the law in different locations. History in the United States Proper species identification of seafood has been important to consumers since ancient times. The Jewish dietary laws known as kashrut required the Jews to identify certain types of fish to maintain a kosher diet. Kashrut does not require rabbis to "bless" fish to make it kosher, but rather to identify the features the fish must have to meet kosher requirements (among others) and confirm their existence. In the 13th century, the King of England passed first law concerning proper labeling requirements, the Assize of Bread and Ale, regulating weight and quality of bread and ale. These laws were codified in the colonies, being a part of Britain, in some form. For instance, in 1758, the Georgia Legislature passed the Act for Regulating the Assize of Bread requiring bakers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magazine
A magazine is a periodical publication, generally published on a regular schedule (often weekly or monthly), containing a variety of content. They are generally financed by advertising, purchase price, prepaid subscriptions, or by a combination of the three. Definition In the technical sense a ''journal'' has continuous pagination throughout a volume. Thus '' Business Week'', which starts each issue anew with page one, is a magazine, but the '' Journal of Business Communication'', which continues the same sequence of pagination throughout the coterminous year, is a journal. Some professional or trade publications are also peer-reviewed, for example the '' Journal of Accountancy''. Non-peer-reviewed academic or professional publications are generally ''professional magazines''. That a publication calls itself a ''journal'' does not make it a journal in the technical sense; ''The Wall Street Journal'' is actually a newspaper. Etymology The word "magazine" derives from Arabic , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consumer Group
Consumer organizations are advocacy groups that seek to protect people from corporate abuse like unsafe products, predatory lending, false advertising, astroturfing and pollution. Consumer Organizations may operate via protests, litigation, campaigning, or lobbying. They may engage in single-issue advocacy (e.g., the British Campaign for Real Ale (CAMRA), which campaigned against keg beer and for cask ale) or they may set themselves up as more general consumer watchdogs, such as the Consumers' Association in the UK. One common means of providing consumers useful information is the independent comparative survey or test of products or services, involving different manufacturers or companies (e.g., ''Which?'', ''Consumer Reports'', etcetera). Another arena where consumer organizations have operated is food safety. The needs for campaigning in this area are less easy to reconcile with their traditional methods, since the scientific, dietary or medical evidence is normally more comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard (condiment), mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, Teriyaki#Teriyaki sauce, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in Packet (container), single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass Spice, spices and Herb, herbs, including salt and pepper, using the term interchangeably with ''seasoning''. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidant
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricants, to prevent oxidation, and to foods to prevent spoilage, in particular the rancidification of oils and fats. In cells, antioxidants such as glutathione, mycothiol or bacillithiol, and enzyme systems like superoxide dismutase, can prevent damage from oxidative stress. The only dietary antioxidants are vitamins A, C, and E, but the term ''antioxidant'' has also been applied to numerous other dietary compounds that only have antioxidant properties in vitro, with little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants have not been shown to maintain health or prevent disease in humans. History As part of their adaptation from marine life, terrestrial plants began producing non-marine antioxi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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