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Tsukemono By Ms
are Japanese preserved vegetables (usually Pickling, pickled in Edible salt, salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an ''sakana, otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to Pickling, pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and someth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words 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 ... [...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] |
Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry. Normally, the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as '' sur lie''), leading to a distinctive yeasty aroma and taste. The lees may be stirred (french: bâtonnage) for uptake of their flavour. The lees are an important component in the making of ''ripasso'', where the leftover lees from Amarone are used to impart more flavour and colour to partially age ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
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 ... [...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] |
Kasuzuke
, also ''kasu-zuke'', is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as ''sake kasu''. History and variations Kasuzuke was made in the Kansai region as early as the Nara period, twelve hundred years ago. Vegetable kasuzuke, known as ''shiru-kasu-zuke'' or ''Narazuke'' was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan and remains popular today. Carrots, watermelon rind, and ginger may also be pickled in this way. To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. Pickling time ranges from one to three years, with the younger pickles consumed loc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...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 domestic uses, including use as a 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 acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asazuke
(literally: ''shallow pickle'') is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word ''asazuke'' can also refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable. Commonly used vegetables include daikon, hakusai, cucumbers, or eggplant.{{Cite book, last1=Sugimoto, first1=Takashi, url=https://books.google.com/books?id=ppjTAgAAQBAJ&dq=Asazuke&pg=PT490, title=Shunju: New Japanese Cuisine, last2=Iwatate, first2=Marcia, date=2013-01-15, publisher=Tuttle Publishing, isbn=978-1-4629-0714-4, language=en Kimuchi, much like the similarly named Korean kimchi, is a cabbage asazuke but milder in flavor. Asazuke is usually prepared by rubbing the cut ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plastic
Plastics are a wide range of synthetic or semi-synthetic materials that use polymers as a main ingredient. Their plasticity makes it possible for plastics to be moulded, extruded or pressed into solid objects of various shapes. This adaptability, plus a wide range of other properties, such as being lightweight, durable, flexible, and inexpensive to produce, has led to its widespread use. Plastics typically are made through human industrial systems. Most modern plastics are derived from fossil fuel-based chemicals like natural gas or petroleum; however, recent industrial methods use variants made from renewable materials, such as corn or cotton derivatives. 9.2 billion tonnes of plastic are estimated to have been made between 1950 and 2017. More than half this plastic has been produced since 2004. In 2020, 400 million tonnes of plastic were produced. If global trends on plastic demand continue, it is estimated that by 2050 annual global plastic production will reach over 1, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
