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Suiton By Typester
Suiton (水団 or すいとん) is a Japanese dish that is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup. Kōjien 5th Edition Overview Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period. It is also called "water dumpling". The cooking method of suiton on the material has changed drastically, and the form of hand-cooked flour like today appears in the late Edo period. From the Edo era to the prewar days, there were stalls and restaurants specializing in suiton, and it was popular food for ordinary people at that time. Although it had decreased considerably in the middle of the Taisho era, immediately after the Great Kanto Earthquake, stalls appeared everywhere in the burned fields as the food situation worsened. It is a type of dumpling, and as a cooking recipe, "suiton" is made from crushing grains and nuts containing gluten and dropping them into hot water or soup. The w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suiton By Rubyran
Suiton (水団 or すいとん) is a Japanese dish that is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup. Kōjien 5th Edition Overview Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period. It is also called "water dumpling". The cooking method of suiton on the material has changed drastically, and the form of hand-cooked flour like today appears in the late Edo period. From the Edo era to the prewar days, there were stalls and restaurants specializing in suiton, and it was popular food for ordinary people at that time. Although it had decreased considerably in the middle of the Taisho era, immediately after the Great Kanto Earthquake, stalls appeared everywhere in the burned fields as the food situation worsened. It is a type of dumpling, and as a cooking recipe, "suiton" is made from crushing grains and nuts containing gluten and dropping them into hot water or soup. The w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suiton By Typester
Suiton (水団 or すいとん) is a Japanese dish that is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup. Kōjien 5th Edition Overview Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period. It is also called "water dumpling". The cooking method of suiton on the material has changed drastically, and the form of hand-cooked flour like today appears in the late Edo period. From the Edo era to the prewar days, there were stalls and restaurants specializing in suiton, and it was popular food for ordinary people at that time. Although it had decreased considerably in the middle of the Taisho era, immediately after the Great Kanto Earthquake, stalls appeared everywhere in the burned fields as the food situation worsened. It is a type of dumpling, and as a cooking recipe, "suiton" is made from crushing grains and nuts containing gluten and dropping them into hot water or soup. The w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kōjien
is a single-volume Japanese dictionary first published by Iwanami Shoten in 1955. It is widely regarded as the most authoritative dictionary of Japanese, and newspaper editorials frequently cite its definitions. As of 2007, it had sold 11 million copies. Izuru Shinmura ''Kōjien'' was the magnum opus of Shinmura Izuru, 1876–1967, a professor of linguistics and Japanese at Kyoto University. He was born in Yamaguchi Prefecture and graduated from the prestigious Tokyo University, where he was a student of . After studying in Germany, Ueda taught comparative linguistics and edited foreign-language dictionaries in the latter part of the Meiji era. Through his tutelage, Shinmura became involved in Japanese language lexicography. Even ''Kōjien'' editions published after his death credit Shinmura as the chief editor. History Jien The predecessor of ''Kōjien'' originated during the Great Depression in East Asia. In 1930, the publisher Shigeo Oka (岡茂雄, ''Oka Shigeo'', 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zōni
, often with the honorific "o-" as ''o-zōni'', is a Japanese soup containing ''mochi'' rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of ''osechi'' ceremonial foods. The preparation of zōni varies both by household and region. Etymology Zōni is written in the Japanese language using two ''kanji'' characters. Since the first, means "miscellaneous" or "mixed", and the second, , means "simmer" or "boil", it is thought that the word is derived from the fact that zōni consists of many miscellaneous items of food (such as mochi, vegetables and seafood) being boiled together. Formerly, amongst samurai society, the dish was referred to as "烹雑" (Hōzō) with also being an archaic term for "to simmer" or "to boil". Origin It is said that ''zōni'' finds its roots in samurai society cuisine. It is thought to be a meal that was cooked on field battles, boiled together with ''mochi,'' vegetables and dried foods, among other ingredient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miyagi Prefecture
is a prefecture of Japan located in the Tōhoku region of Honshu. Miyagi Prefecture has a population of 2,305,596 (1 June 2019) and has a geographic area of . Miyagi Prefecture borders Iwate Prefecture to the north, Akita Prefecture to the northwest, Yamagata Prefecture to the west, and Fukushima Prefecture to the south. Sendai is the capital and largest city of Miyagi Prefecture, and the largest city in the Tōhoku region, with other major cities including Ishinomaki, Ōsaki, and Tome. Miyagi Prefecture is located on Japan's eastern Pacific coast and bounded to the west by the Ōu Mountains, the longest mountain range in Japan, with 24% of its total land area being designated as Natural Parks. Miyagi Prefecture is home to Matsushima Islands, a group of islands ranked as one of the Three Views of Japan, near the town of Matsushima. On 7 April, 2011 the biggest earthquake in Japan occurred. History Miyagi Prefecture was formerly part of the province of Mutsu. 2011 T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sendai Domain
The , also known as the , was a domain of the Tokugawa Shogunate of Japan during the Edo period from 1600 to 1871. The Sendai Domain was based at Aoba Castle in Mutsu Province, in the modern city of Sendai, located in the Tōhoku region of the island of Honshu. The Sendai Domain was ruled for its existence by the '' tozama'' ''daimyō'' of the Date, and under the ''kokudaka'' system its income rating at 625,000 ''koku'' was the third-largest domain in Japan after the Satsuma Domain and Kaga Domain. The Sendai Domain was geographically the largest domain in northern Japan with its mostly-contiguous holdings covering most of southern Mutsu Province, including all of present-day Miyagi Prefecture, parts of southern Iwate Prefecture and northeastern Fukushima Prefecture. The Sendai Domain was the focal member of the Ōuetsu Reppan Dōmei against the Meiji Restoration during the Boshin War. The Sendai Domain was dissolved in the abolition of the han system in 1871 by the Meiji governme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
