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Tonkatsu Taishō
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries — and was cal ... [...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, shōyu, chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yōshoku
In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine. History At the beginning of the Meiji Restoration (1868 to 1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. ''Yōshoku'' thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food, and so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin. The first recorded print appearance ... [...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] |
Ponzu
is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning ''punch'' as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character , meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon. Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes) such as . It is used as a dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' 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 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 something to apply downward pressure on top of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, ''Miso'' soup is a representative of soup dishes served with rice. Miso soup is also called . Along with '' suimono'' (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine. Miso paste The type of ''miso'' paste chosen for the soup defines a great deal of its character and flavor. ''Miso'' pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as ' (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (''akamiso''), white (''shiromiso''), or mixed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karashi
, also known as Oni Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of ''Brassica juncea'' (brown mustard) and is usually sold in either powder or paste form. ''Karashi'' in powder form is prepared by mixing with lukewarm water to a paste and leaving it covered for a few minutes. ''Karashi'' is often served with ''tonkatsu'', ''oden'', ''nattō'', and ''shumai''. It can be used as part of a dipping sauce when mixed with mayonnaise, called ''karashi mayonnaise'' or with vinegar and ''miso'', called ''karashi su miso''. It is also used to make pickled Japanese eggplant, called ''karashi-nasu''. One of Kumamoto's best-known meibutsu is ''karashi renkon'': lotus root stuffed with ''karashi''-flavoured miso, deep fried, and served in slices. Gallery ''Karashi'' is served with various dishes. It is considerably stronger than American or French mustard, so a small amount is enough. File:KatsuSando6515 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu Sauce
Tonkatsu sauce is a thick sauce served with tonkatsu (Japanese pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce. It is similar to a brown sauce, and can include a fish sauce, tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients. The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd. of Hyogo Prefecture. The Bull-Dog brand of tonkatsu sauce, for example, is made from malt vinegar, yeast, and vegetable and fruit purees, pastes, and extracts. In the United States, Kikkoman brand sells a fruity tonkatsu sauce with applesauce as the main ingredient. See also * Soy sauce * Tare sauce is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for ... * Japanese mayonnaise * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Sauce
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Brown sauce is typically eaten with meals such as full breakfasts, bacon sandwiches and chips. A combination of malt vinegar (or water) and brown sauce known simply as sauce or chippy sauce is popular on fish and chips in Edinburgh, Scotland. History The first brown sauce was HP Sauce, invented in the United Kingdom by Frederick Gibson Garten in the 1890s in Nottinghamshire. An alternative claim states that an earlier brown sauce was created in Leicestershire by David Hoe in the 1850s, who sold his recipe to Garten. Another sauce, Yorkshire Relish, is of a similar style to brown sauce and originated in Leeds, England in 1837, and is relatively unknown in the UK today. A recipe for " sauce for steaks" composed of ale, wine, ketchup, black pepper and butter appe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a soft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Loin
File:British Pork Cuts.svg, 250px, British cuts of pork poly 187 219 187 194 173 196 Trotters poly 372 226 373 207 361 204 359 216 Trotters poly 171 141 166 104 287 117 294 152 Belly poly 167 102 178 27 315 23 274 102 Loin poly 361 201 371 181 394 177 373 201 Hock poly 174 191 163 182 174 173 178 184 Hock poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 Leg / Ham desc none Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Chops and steaks Pork loin may be cut into individual servings, as chops ( bone in) or steaks (boneless) which are grilled, baked or fried. Joints or roasts A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers' string to prevent the roast from falling apart. Pork rind may be added to the fat side of the jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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