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Ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the ''tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. History Etymology The word ''ramen'' is a Japanese borrowing of the Mandarin Chinese '' lāmiàn'' (, "pulled noodles"). However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish "ramen". One theory suggests that the Japanese mistook the Chinese particles "le" (了) or "la" (啦, a contraction of 了啊) for a "ra" sound when Chinese cooks would announce "hăo le" (好了) to communicate that a dish was complete. The Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkotsu
is a ramen dish that originated in Fukuoka, Fukuoka Prefecture on the Kyushu island of Japan, and it is a speciality dish in both Fukuoka and Kyushu. The soup broth is based on pork bones and other ingredients, which are typically boiled for several hours, and the dish is traditionally topped with sliced pork belly and served with ramen noodles that are hard in the center. In Fukuoka, Japan, tonkotsu ramen is referred to as Hakata ramen. The broth for tonkotsu ramen is based upon pork bones, and in Japanese means "pork bones". The soup broth is prepared by boiling pork bones in water for a significant amount of time, up to eighteen hours, and the broth is typically cloudy in appearance. Additional broth ingredients can include onion, garlic, spring onions, ginger, pork back fat, pig's trotters, oil and chicken carcasses. For service, cooked ramen noodles and slices of roasted or braised pork belly are added, and additional ingredients can include kombu, kikurage, sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Dish
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 to Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chūka
Japanese Chinese cuisine or ''Chūka'' is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food", e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants, others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China. Overview is the adjective for ''Japanese'' style "Chinese" dishes, or the restaurants in Japan which serve them. Chuka dishes originated in China, but have become modified over the years to suit Japanese taste, often with Japanese or even Western foods. Japanese cooking styles have been added, such as in the case of miso-ramen. In other cases, only the noodles are "Chinese", as in the case of hiyashi chū ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menma
is a Japanese condiment made from lacto-fermented bamboo shoots. The bamboo shoots are dried in the sun or through other means before the process of fermentation. Menma is a common topping for noodle soups, notably ramen. Menma is primarily produced in China, with brands imported from southern China and Taiwan being popular. Menma is also known as , "Chinese bamboo". Etymology The trading company that would later become Marumatsu Bussan had been exporting dried bamboo shoots produced in Taiwan as ''shinachiku''. In 1946, responding to a formal objection to the use of the term Shina from the Taiwanese government, the Japanese Foreign Ministry issued a memorandum recommending that the term be avoided.See :wikisource:支那の呼稱を避けることに關する件 Marumatsu Bussan founder Shūsui Matsumura claims that he came up with the new product name menma, a portmanteau of ''ramen'' (拉麺) and ''machiku'' (麻竹), the type of bamboo from which it is made, after s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shina (word)
is a largely archaic Japanese name for China. The word was originally used neutrally in both the Chinese and Japanese languages, but came to be perceived as derogatory by the Chinese during the course of the Sino-Japanese Wars. As a result, it fell into disuse following World War II and is now viewed as offensive, with the standard Japanese name for China being replaced by . Origins and early usage The Sanskrit word ' ( ), meaning China, was transcribed into various forms including (), (), () and (). Thus, the term ''Shina'' was initially created as a transliteration of ''Cina'', and this term was in turn brought to Japan with the spread of Chinese Buddhism. Some scholars believe that the Sanskrit ''Cina'', like Middle Persian '' Čīn'' and Latin ''Sina'', is derived from the Qin state or dynasty (, Old Chinese: ') which ruled China in 221–206 BC, and so ''Shina'' is a return of ''Qin'' to Chinese in a different form. The Sanskrit term for China eventually s ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barak Kushner
Barak Kushner (born 7 April 1968) is Professor of East Asian History at the University of Cambridge and Fellow at Corpus Christi College, Cambridge. He has written and edited numerous books and articles and has spoken on a range of East Asian history topics including Japanese imperial propaganda, the Japanese empire in East Asia, Japanese war crimes, and justice in East Asia. He has also written on other subjects, ranging from Godzilla and Japanese humor to ramen and the Chinese influence on early twentieth century notions of modern cuisine in Japan. Kushner is married to Mami Mizutori BrandeisMAGAZINE Assistant Secretary-General and Special Representative of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans an archipelago of 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa. Tokyo is the nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the eleventh most populous country in the world, as well as one of the most densely populated and urbanized. About three-fourths of the country's terrain is mountainous, concentrating its population of 123.2 million on narrow coastal plains. Japan is divided into 47 administrative prefectures and eight traditional regions. The Greater Tokyo Ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or ''pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned bone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or ''pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned bone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. History The origin of the miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)). These are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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