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Nanbanzuke
''Nanbanzuke'' or ''nanban-zuke'' (Japanese language, Japanese: wikt:南蛮漬け, 南蛮漬け, literally "Nanban trade, southern barbarian pickle (marinade)") is a Japanese cuisine, Japanese fish dish. To prepare it, the fish (often Trachurus, Japanese jack mackerel or Hypomesus nipponensis, wakasagi smelt) is fried and then marinated in a mixture of vinegar, carrots, sugar, and chili peppers. It bears a close resemblance to escabeche and is believed to have been brought to Japan by the Portuguese (Southern Barbarians) in the 16th century. See also *Marinade *''Escabeche'' References * * * * Fish dishes Japanese cuisine {{Japan-cuisine-stub ja:から揚げ#南蛮漬け ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nanban Trade
or the , was a period in the history of Japan from the arrival of Europeans in 1543 to the first '' Sakoku'' Seclusion Edicts of isolationism in 1614. Nanban (南蛮 Lit. "Southern barbarian") is a Japanese word which had been used to designate people from Southern China, Ryukyu islands, Indian Ocean and Southeast Asia centuries prior to the arrival of the first Europeans. For instance, according to the Nihongi ryaku (日本紀略), Dazaifu, the administrative center of Kyūshū, reported that the Nanban (southern barbarians) pirates, who were identified as Amami islanders by the Shōyūki (982–1032 for the extant portion), pillaged a wide area of Kyūshū in 997. In response, Dazaifu ordered Kikaijima (貴駕島) to arrest the Nanban. The ''Nanban'' trade as a form of European contact began with Portuguese explorers, missionaries, and merchants in the Sengoku period and established long-distance overseas trade routes with Japan. The resulting cultural exchange inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escabeche
__NOTOC__ Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. ''Escabeche'' of seafood, fish, chicken, rabbit, or pork, also vegetables vegan are common in Spain, Caribbean and Portugal. Eggplant ''escabeche'' is common in Argentina. Terminology The Spanish and Portuguese word ''escabeche'' originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from ''al-skepaj'' (), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Philippines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escabeche
__NOTOC__ Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. ''Escabeche'' of seafood, fish, chicken, rabbit, or pork, also vegetables vegan are common in Spain, Caribbean and Portugal. Eggplant ''escabeche'' is common in Argentina. Terminology The Spanish and Portuguese word ''escabeche'' originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from ''al-skepaj'' (), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Philippines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake Nanbanzuke
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 lower ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Language
is spoken natively by about 128 million people, primarily by Japanese people and primarily in Japan, the only country where it is the national language. Japanese belongs to the Japonic or Japanese- Ryukyuan language family. There have been many attempts to group the Japonic languages with other families such as the Ainu, Austroasiatic, Koreanic, and the now-discredited Altaic, but none of these proposals has gained widespread acceptance. Little is known of the language's prehistory, or when it first appeared in Japan. Chinese documents from the 3rd century AD recorded a few Japanese words, but substantial Old Japanese texts did not appear until the 8th century. From the Heian period (794–1185), there was a massive influx of Sino-Japanese vocabulary into the language, affecting the phonology of Early Middle Japanese. Late Middle Japanese (1185–1600) saw extensive grammatical changes and the first appearance of European loanwords. The basis of the standard dialect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trachurus
Jack mackerels or saurels are marine fish in the genus ''Trachurus'' of the family Carangidae. The name of the genus derives from the Greek words ''trachys'' ("rough") and ''oura'' ("tail"). Some species, such as ''T. murphyi'', are harvested in purse seine nets, and overfishing (harvesting beyond sustainable levels) has sometimes occurred. It is often used in Japanese cuisine, where it is called ''aji'', in Turkish cuisine, where it is called ''istavrit'', and in Portuguese Cuisine, where it is called ''carapau''. Species 250px, Japanese breakfast with grilled horse mackerel">grilled.html" ;"title="breakfast with grilled">breakfast with grilled horse mackerel The genus ''Trachurus'' was defined in 1810 by Constantine Samuel Rafinesque-Schmaltz, who called the type species ''Trachurus saurus''. taxonomy (biology), Taxonomists later determined that ''T. saurus'' was in fact the same species as one described earlier as ''Scomber trachurus'', defined in 1758 by Carl Linnaeus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypomesus Nipponensis
''Hypomesus nipponensis'' (Japanese smelt, in Japanese: ''wakasagi'') is a commercial food fish native to the lakes and estuaries of northern Honshu and Hokkaido, Japan, Korea, and Sakhalin, Khabarovsk Krai, and Primorsky Krai, Ruassia. It has been introduced in other locations, including the San Francisco Delta of the United States. It is raised in fisheries, and is very similar in appearance to the delta smelt (''H. transpacificus''). Synonyms ''Hypomesus chishimaensis'' was described as being a new species in the lakes of Kunashir and Iturup in 1997 based on claimed morphological differences. After later studies failed to find these morphological differences, it regarded as an ecotype of ''H. nipponensis''. A 2007 genetic analysis supported this classification, and recommended that ''H. chishimaensis'' not be given its own binomial designation. Introduction to the United States Native to the lakes and estuaries of Hokkaido, Japan and introduced to the lakes on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and #Household uses, domestic uses, including use as a Cleaning agent, household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades vary between different cuisines. Marinating is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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