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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] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celery Asadzuke By Ayustety In Tokyo
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice. Description Celery leaves are pinnation, pinnate to bipinnate with rhombic leaflets long and broad. The flowers are creamy-white, in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, long and wide. Modern cultivars have been selected for either solid petiole (botany), petioles, leaf stalks, or a large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles. Wild celery, ''Apium graveolens'' var. ''graveolens'', grows to tall. Celery is a biennial plant that occurs around the globe. It produces flowers and seeds only during it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...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] |
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] |
Hakusai
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage". In Australia it also is referred to as "wombok". Names The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where ''nappa'' () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is ''hakusai'' (), a Sino-Japanese reading of the Chinese name (), literally "white vegetable". The Korean name for napa cabbage, ''baechu'' (), is a nativized word from the Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ''dàbáicài'' (), literally "big white veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.Cucumber " ''Encyclopædia Britannica''. [1998] 2019. Considered an annual plant, there are three main varieties of cucumber—slicing, Pickled cucumber, pickling, and Seedless fruit, seedless—within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. In North America, the term ''wild cucumber'' refers to plants in the Genus, genera ''Echinocystis'' and ''Marah (plant), Marah'', though the two are not closely related. Description The cucumber is a Vine# ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombu
''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), * ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), * ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l * ''Saccharina japonica'' var. ''ochotensis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nukazuke
is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. Almost any vegetable may be preserved using this technique, although some common varieties include eggplants, daikon, cabbage, carrots, and cucumbers. The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine, mackerel, puffer fish roe, or Japanese horse mackerel. Pickles are an important part of Japanese diet, often eaten at the end of a meal and are said to aid in digestion. The lactic acid bacteria in nukazuke are probiotics that aid the intestinal flora. These bacteria are also responsible for producing folate and vitamin B12 in nukazuke. Further, since nukazuke absorb nutrients from the rice bran, they are high in vitamin B1, which helped prevent beri-beri i ... [...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] |
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