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Volga Rice
Volga rice (sometimes boruga rice) is a fried rice dish popular in Echizen, Fukui Prefecture, Japan. Sometimes classed as one of the Three Delicacies of Echizen alongside '' oroshi soba'' and '' ekimae chuka soba'', it is a variant of omurice made of a base of fried rice which is then topped with an omelet and crumb-covered pork cutlet Cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a '' cotoletta ...; the whole is then covered in rich sauce. There is no proven explanation for the name "Volga rice", though there are various theories. References {{Japan-cuisine-stub Echizen, Fukui Fried rice Pork dishes Egg dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice. Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Echizen, Fukui
is a city located in Fukui Prefecture, Japan. , the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². The total area of the city was . The modern city of Echizen was established on October 1, 2005, from the merger of the city of Takefu and the town of Imadate (from Imadate District); although the Echizen Basin has been an important regional center for over 1,500 years. The city is home to the largest number of cultural assets in Fukui Prefecture and has many former castle sites and prehistoric archeological sites. Geography Echizen is located in central Fukui Prefecture, bordered by mountains on three sides. Neighbouring municipalities *Fukui Prefecture **Fukui **Sabae **Ikeda ** Minamiechizen ** Echizen (town) Climate Echizen has a Humid climate (Köppen ''Cfa'') influenced by its proximity to the Sea of Japan, and is characterized by warm, wet summers and cold winters with heavy snowfall. The average ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fukui Prefecture
is a prefecture of Japan located in the Chūbu region of Honshū. Fukui Prefecture has a population of 778,943 (1 June 2017) and has a geographic area of 4,190 km2 (1,617 sq mi). Fukui Prefecture borders Ishikawa Prefecture to the north, Gifu Prefecture to the east, Shiga Prefecture to the south, and Kyoto Prefecture to the southwest. Fukui is the capital and largest city of Fukui Prefecture, with other major cities including Sakai, Echizen, and Sabae. Fukui Prefecture is located on the Sea of Japan coast and is part of the historic Hokuriku region of Japan. The Matsudaira clan, a powerful ''samurai'' clan during the Edo period that became a component of the Japanese nobility after the Meiji Restoration, was headquartered at Fukui Castle on the site of the modern prefectural offices. Fukui Prefecture is home to the Kitadani Formation, the Ichijōdani Asakura Family Historic Ruins, and the Tōjinbō cliff range. Prehistory The Kitadani Dinosaur Quarry, on the Sugiyama ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oroshi Soba
is the Japanese term for a wind blowing strong down the slope of a mountain, occasionally as strong gusts of wind which can cause damage. ''Oroshi'' is a strong local wind across the Kanto Plain on the Pacific Ocean side of central Honshu. This term identifies a katabatic wind. Literary references The ''Oroshi'' wind is mentioned in Japanese poetry, including a poem which is included in the ''Hyakunin Isshu''.Mostow, Joshua S. (1996). Many versions of this poem which were published during the Edo period have ''yama-oroshi'' instead of ''yama-oroshi yo'', but the meaning is equivalent: the poet cries out to the wind; and he the cold down-draft to the heartless woman.Mostow, See also *Halny * Piteraq * Santa Ana winds * Williwaw Notes References * . (1969). , Vol. 20, No. 2, pp. 111–174, 126 Tokyo, Meteorological Research InstituteOCLC 1761858* Mostow, Joshua S., ed. (1996) ''Pictures of the Heart: The Hyakunin Isshu in Word and Image.''Honolulu: University of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omurice
Omurice or is a Japanese dishOmuraisu (also known as omurice or omu rice, Japanese rice omelet) , JustHungry.com. consisting of an made with and thin, fried , usually topped with . It is a popular dish also commonly cooked at home. Children in particular enjoy ''omurice''. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelet
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutlet
Cutlet (derived from French ''côtelette'', ''côte'', " rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a croquette or cutlet-shaped patty made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually potatoes) fried with bread History Cutlet were a typical starter in French cuisine, as a variation of Croquettes with a shape of small rib (''côtelette'' in French). The bone was simulated by a piece of fried bread or pasta. The recipe became popular in all Europe due to the influence of French cuisine. American and Canadian cuisines From the late 1700s until about 190 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice. Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Dishes
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
