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Shimotsukare
{{unreferenced, date=June 2015 Shimotsukare (しもつかれ) is a local Japanese dish served in the Northern Kantō region of Japan, primarily in Tochigi Prefecture but also in Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering salmon head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as ''shimitsukari'', ''shimitsukare'' or ''sumitsukare'' in some areas. Origin and History of Shimotsukare The origins of shimotsukare can be traced back to Edo period (1603–1868) and is thought to be a derivation of su-mutsukari (酢むつかり, literally roasted soy beans ... [...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 to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients, but is not harvested. Names In culinary contexts, ''daikon'' ( ja, 大根, lit=big root) or are the most common names in all forms of English. British India, Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe #Varieties, regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch Boxes
A lunch box (alt. spelling lunchbox) refers to a hand-held container used to transport food, usually to work or to school. It is commonly made of metal or plastic, is reasonably airtight and often has a handle for carrying. In the United States In the United States a lunchbox may also be termed a lunch pail, lunch bucket or lunch tin, either as single words or paired. The concept of a food container has existed for a long time, but it was not until people began using tobacco tins to carry meals in the early 20th century, followed by the use of Lithography, lithographed images on metal, that the containers became a staple of youth, and a marketable product. It has most often been used by schoolchildren to take packed lunches, or a snack, from home to school. The most common modern form is a small case with a clasp and handle, often printed with a colorful image that can either be generic or based on children's television shows or films. Use of lithographed metal to produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vomiting
Vomiting (also known as emesis and throwing up) is the involuntary, forceful expulsion of the contents of one's stomach through the mouth and sometimes the Human nose, nose. Vomiting can be the result of ailments like Food-poisoning, food poisoning, gastroenteritis, pregnancy, motion sickness, or hangover; or it can be an after effect of diseases such as brain tumors, elevated intracranial pressure, or overexposure to ionizing radiation. The feeling that one is about to vomit is called nausea; it often precedes, but does not always lead to vomiting. Impairment due to Alcoholic drink, alcohol or anesthesia can cause inhalation of vomit, leading to suffocation. In severe cases, where dehydration develops, intravenous fluid may be required. Antiemetics are sometimes necessary to suppress nausea and vomiting. Self-induced vomiting can be a component of an eating disorder such as bulimia nervosa, bulimia, and is itself now classified as an eating disorder on its own, purging di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shimotsuke Province
was a Provinces of Japan, province of Japan in the area of Japan that is today Tochigi Prefecture.Louis-Frédéric, Nussbaum, Louis-Frédéric. (2005). "''SHimotsuke''" in . Shimotsuke was bordered by Kōzuke Province, Kōzuke, Hitachi Province, Hitachi, Mutsu Province, Mutsu and Shimōsa Province, Shimōsa Provinces. Its abbreviated form name was . Under the ''Engishiki'' classification system, Shimotsuke was ranked as one of the 13 "great countries" (大国) in terms of importance, and one of the 30 "far countries" (遠国) in terms of distance from the capital. The provincial capital is located in what is now the city of Tochigi, Tochigi, Tochigi. The Ichinomiya of the province is the Futarasan jinja located in what is now the city of Utsunomiya, Tochigi, Utsunomiya. History During the 4th century AD, (Kofun period) the area of modern Gunma and southern Tochigi prefectures were known as . At some unknown point in the 5th century, the area was divided at the Kinugawa River i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kojidan
is a Japanese collection of Buddhist setsuwa. It was authored by Minamoto no Akikane between 1212 and 1215 during the early Kamakura period. The text is six volumes in length and contains 462 setsuwa stories many of which focus on monks, the aristocracy, and the imperial palace. It was extremely popular and influenced a number of following collections beginning with the 1219 text '' Zoku Kojidan'' and ''Uji Shūi Monogatari''. The Kojidan is the source of words still used in modern Japanese including , a summer house. Contents One setsuwa included in the Kojidan was of a woman who committed adultery with the bishop ( Ninkai and gave birth to a boy. Out of fear that the relationship with Ninkai would be discovered, the mother let the infant drink mercury, thinking that if the child survived, he would not be able to have sexual intercourse, which was forbidden to monks. The story illustrated that while the mother's behavior was unacceptable, Ninkai, who was at the highest rank ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uji Shūi Monogatari
is a collection of Japanese tales written around the beginning of the 13th century. The author is unknown, and it may have been revised several times. The title means "gleanings from ''Uji Dainagon Monogatari''", a book which no longer exists. The Dainagon of Uji was Minamoto no Takakuni. The work is classified as setsuwa literature. Following in the footsteps of ''Konjaku Monogatarishū'', it is the representative setsuwa work of the Kamakura period. Contents *'' Summary of Uji Shūi Monogatari tales'' The story is made up of 197 tales spanning 15 volumes. The preface states that it contains tales from Japan, India, and China. However, few of them are original, with many stories containing common elements from earlier works such as Konjaku Monogatarishū. Contents include a number of characters ranging from nobles to commoners and tales ranging from everyday stories to the obscure and comical. Several of the stories were used as a basis for short stories by Ryūnosuke Akuta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edo Period
The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characterized by economic growth, strict social order, isolationist foreign policies, a stable population, perpetual peace, and popular enjoyment of arts and culture. The period derives its name from Edo (now Tokyo), where on March 24, 1603, the shogunate was officially established by Tokugawa Ieyasu. The period came to an end with the Meiji Restoration and the Boshin War, which restored imperial rule to Japan. Consolidation of the shogunate The Edo period or Tokugawa period is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's regional '' daimyo''. A revolution took place from the time of the Kamakura shogunate, which existed with the Tennō's court, to the Tok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake Kasu
or sake lee is a cooking ingredient that is white in color with a paste-like texture. The taste of sake kasu is fruity and has a similar taste to Japanese sake. Sake kasu is the lees left over from sake production. It is a by-product of Japanese sake production that contains 8% alcohol, has high nutritional value, and provides health benefits. Sake Kasu can be used as a marinade base in different Japanese dishes such as fish, vegetables, and meat, enhancing the umami flavor of the dish. Sake kasu can also be found in cosmetics and skincare products. Sake kasu is considered as a part of the Japanese “no waste” culture since the waste of the sake production is used in various ways. Mirin, a type of sweet Japanese sake can also produce kasu called mirin kasu. Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient. Process Sake kasu is created during the sake brewing process. When koji, a type of fungus used for sake brewing, is added to steamed rice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kantō Region
The is a geographical area of Honshu, the largest island of Japan. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Slightly more than 45 percent of the land area within its boundaries is the Kanto Plain. The rest consists of the hills and mountains that form land borders with other regions of Japan. As the Kanto region contains Tokyo, the capital and largest city of Japan, the region is considered the center of Japan's politics and economy. According to the official census on October 1, 2010, by the Japan Statistics Bureau, the population was 42,607,376, amounting to approximately one third of the total population of Japan. Other definitions The Kantō regional governors' association (関東地方知事会, ''Kantō chihō chijikai'') assembles the prefectural governors of Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Yamanashi, Nagano and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chum Salmon
The chum salmon (''Oncorhynchus keta''), also known as dog salmon or keta salmon, is a species of anadromous salmonid fish from the genus '' Oncorhynchus'' (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian Arctic, and is often marketed under the trade name silverbrite salmon in North America. The English name "chum salmon" comes from the Chinook Jargon term ''tzum'', meaning "spotted" or "marked"; while ''keta'' in the scientific name comes from Russian, which in turn comes from the Evenki language of Eastern Siberia. In Japan, chum salmon is also known as the , or simply , while historically it was known in ''kun'yomi'' as up until the Meiji period. In Greater China, it is known academically as the " hook-snout salmon" ( zh, 钩吻鲑), but is more often called the ''damaha'' fish (), which is borrowed from ''dawa ịmaχa'', the Nanai name of the fish used by the Hezhe minority in northern Northeast China. Description The body ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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