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Sakana (region)
In Japan, it is customary to serve alcoholic drinks with snacks called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than tapas, although they are not considered a meal since they are not accompanied by rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as izakaya. When first seated in an izakaya, an ''otoshi'' (お通し) or appetizer is placed on the table before any drinks are ordered. This ''otoshi'' is covered in the otoshi fee or seating charge on the bill. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases
{{Commons Words and phrases by language Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... Words ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Washoku
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] |
Kaki No Tane
Kaki may refer to: People * Abubaker Kaki (born 1989), a Sudanese middle-distance runner * Kaki King (born 1979), a musician Places Iran * Kaki, Hormozgan, a village in Hormozgan Province * Kaki, Iran, a city in Bushehr Province * Kaki District, a district in Bushehr Province * Kaki Rural District, a rural district in Bushehr Province Other places * Kaki, French Polynesia, a village in northern Hao, in French Polynesia's Tuamotu Archipelago * KaKi, or Kaltenkirchen, a town in Schleswig-Holstein, Germany Other * KAKI (FM), a radio station (88.1 FM) licensed to serve Juneau, Alaska, United States * KBZU, a radio station (106.7 FM) licensed to serve Benton, Arkansas, United States, which held the call sign KAKI until 1992 * ''Kaki Klon Suphap'', a traditional Thai folk tale, and the main character, Lady Kaki ** ''Ka Kee'', a 1980 Thai fantasy film based on the story * Kaki, or Kaki fruit ''Diospyros kaki'', a fruit better known as Japanese persimmon or Asian persimmon * Kak ... [...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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pacific Saury
The Pacific saury (''Cololabis saira'') is a member of the family Scomberesocidae. Saury is a seafood in several East Asian cuisines and is also known by the name mackerel pike. Biology Saury is a fish with a small mouth, an elongated body, a series of small finlets between the dorsal and anal fins, and a small forked tail. The fish's color is dark green to blue on the dorsal surface, silvery below, and there are small, bright blue blotches distributed randomly on the sides. It is about 25-30 cm long when caught, but it can grow up to 40 cm long and is about 180 grams when caught in the autumn. Saury will be at most four years old. Saury is a pelagic fish and wants to stay close to the surface and is caught there, but it can also be down to a depth of up to 230 m. When saury is escaping from predators, it floats on the surface and is similar to other fish within the genus. These pelagic schooling fish are found in the North Pacific, from China, Korea and Japan eastward to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honorific Speech In Japanese
The Japanese language has a system of honorific speech, referred to as , parts of speech that show respect. Their use is mandatory in many social situations. Honorifics in Japanese may be used to emphasize social distance or disparity in rank, or to emphasize social intimacy or similarity in rank. Japanese honorific titles, often simply called honorifics, consist of suffixes and prefixes when referring to others in a conversation. The system is very extensive, having its own special vocabulary and grammatical forms to express various levels of respectful, humble, and polite speech. It closely resembles other honorifics systems found in the East Asian cultural sphere, such as honorifics in Korean. Introduction Japanese uses honorific constructions to show or emphasize social rank, social intimacy or similarity in rank. The choice of pronoun used, for example, will express the social relationship between the person speaking and the person being referred to, and Japanese often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korokke
Korokke ( ja, コロッケ; ) is the Japanese name for a deep-fried ''yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside. History In 1887, the French croquette was introduced to Japan. It is thought that the ''korokke'' using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a "''kuroketto''" appear in cookery books from the Meiji era. ''Korokke'' can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost. ''Korokke'' became associated with typhoons in the 2000s, after a user on 2channel said they were eating some to prepare for an approaching typhoon, beginning a tradit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyoza
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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