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Funazushi
The history of began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as , was created in Japan around the Yayoi period (early Neolithic–early Iron Age). In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese culture. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period. It was the fast food of the ''chōnin'' class in the Edo period. Early history The earliest form of sushi, a dish today known as , has its probable origin with paddy fields along the Mekong River of what is now south-western China, Myanmar, Laos, and Thailan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hiroshige Bowl Of Sushi
Utagawa Hiroshige (, also ; ja, 歌川 広重 ), born Andō Tokutarō (; 1797 – 12 October 1858), was a Japanese ''ukiyo-e'' artist, considered the last great master of that tradition. Hiroshige is best known for his horizontal-format landscape series ''The Fifty-three Stations of the Tōkaidō'' and for his vertical-format landscape series ''One Hundred Famous Views of Edo''. The subjects of his work were atypical of the ''ukiyo-e'' genre, whose typical focus was on beautiful women, popular actors, and other scenes of the urban pleasure districts of Japan's Edo period (1603–1868). The popular series '' Thirty-six Views of Mount Fuji'' by Hokusai was a strong influence on Hiroshige's choice of subject, though Hiroshige's approach was more poetic and ambient than Hokusai's bolder, more formal prints. Subtle use of color was essential in Hiroshige's prints, often printed with multiple impressions in the same area and with extensive use of '' bokashi'' (color gradation), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Fermentation
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen. Sometimes even when oxygen is present and aerobic metabolism is happening in the mitochondria, if pyruvate is building up faster than it can be metabolized, the fermentation will happen anyway. Lactate dehydrogenase catalyzes the interconversion of pyruvate and lactate with concomitant interconversion of NADH and NAD+. In ''homolactic fermentation'', one molecule of glucose is ultimately converted to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongyi
The Dongyi or Eastern Yi () was a collective term for ancient peoples found in Chinese records. The definition of Dongyi varied across the ages, but in most cases referred to inhabitants of eastern China, then later, the Korean peninsula, and Japan. As such, the name "Yí" was something of a catch-all and was applied to different groups over time. According to the earliest Chinese record, the '' Zuo Zhuan'', the Shang Dynasty was attacked by King Wu of Zhou while attacking the Dongyi and collapsed afterward. Ancient inhabitants of Eastern China Oracle bone inscriptions from the early 11th century BCE refer to campaigns by the late Shang king Di Yi against the ''Rénfāng'' (), a group occupying the area of southern Shandong and Jianghuai (northern Anhui and Jiangsu). Many Chinese archaeologists apply the historical name "Dongyi" to the archaeological Yueshi culture (1900–1500 BCE). Other scholars, such as Fang Hui, consider this identification problematic because of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuai (dish)
''Kuai'' was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early Chinese dynasties. According to the ''Book of Rites'' compiled between 202 BCE and 220 CE, ''kuai'' consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (). The type of fish commonly used in ancient times included carp () and mandarin fish (), while in modern times salmon () is commonly used. Sauces were an essential part of ''kuai'' dishes, with scallions used for preparation of sauces in spring and mustard seed used for sauces in autumn. According to many classical texts, ''kuai'' served without sauces was deemed inedible and should be avoided.() ''Xiang Dang'' (), ''The Analects''. History Raw fish and meat dishes, known collectively as ''kuai'', were fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yangtze
The Yangtze or Yangzi ( or ; ) is the longest river in Asia, the third-longest in the world, and the longest in the world to flow entirely within one country. It rises at Jari Hill in the Tanggula Mountains (Tibetan Plateau) and flows in a generally easterly direction to the East China Sea. It is the seventh-largest river by discharge volume in the world. Its drainage basin comprises one-fifth of the land area of China, and is home to nearly one-third of the country's population. The Yangtze has played a major role in the history, culture, and economy of China. For thousands of years, the river has been used for water, irrigation, sanitation, transportation, industry, boundary-marking, and war. The prosperous Yangtze Delta generates as much as 20% of historical GDP of China, China's GDP. The Three Gorges Dam on the Yangtze is the list of the largest hydroelectric power stations, largest hydro-electric power station in the world that is in use. In mid-2014, the Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southward Expansion Of The Han Dynasty
The southward expansion of the Han dynasty was a series of Chinese military campaigns and expeditions in what is now modern Southern China and Northern Vietnam. Military expansion to the south began under the previous Qin dynasty and continued during the Han era. Campaigns were dispatched to conquer the Yue tribes, leading to the annexation of Minyue by the Han in 135 BC and 111 BC, Nanyue in 111 BC, and Dian in 109 BC. Han Chinese culture took root into the newly conquered territories and the Baiyue and Dian tribes were eventually assimilated or displaced by the Han Empire. Evidence of Han dynasty influences are apparent in artifacts excavated in the Baiyue tombs of modern southern China. This sphere of influence eventually extended to various ancient Southeast Asian kingdoms, where contact led to the spread of Han Chinese culture, trade and political diplomacy. The increased demand for Chinese silk also led to the establishment of the Silk Road connecting Europe, the Near Eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhejiang
Zhejiang ( or , ; , also romanized as Chekiang) is an eastern, coastal province of the People's Republic of China. Its capital and largest city is Hangzhou, and other notable cities include Ningbo and Wenzhou. Zhejiang is bordered by Jiangsu and Shanghai to the north, Anhui to the northwest, Jiangxi to the west and Fujian to the south. To the east is the East China Sea, beyond which lies the Ryukyu Islands. The population of Zhejiang stands at 64.6 million, the 8th highest among China. It has been called 'the backbone of China' due to being a major driving force in the Chinese economy and being the birthplace of several notable persons, including the Chinese Nationalist leader Chiang Kai-shek and entrepreneur Jack Ma. Zhejiang consists of 90 counties (incl. county-level cities and districts). The area of Zhejiang was controlled by the Kingdom of Yue during the Spring and Autumn period. The Qin Empire later annexed it in 222 BC. Under the late Ming dynasty and the Qing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiangsu
Jiangsu (; ; pinyin: Jiāngsū, Postal romanization, alternatively romanized as Kiangsu or Chiangsu) is an Eastern China, eastern coastal Provinces of the People's Republic of China, province of the China, People's Republic of China. It is one of the leading provinces in finance, education, technology, and tourism, with its capital in Nanjing. Jiangsu is the List of Chinese administrative divisions by area, third smallest, but the List of Chinese administrative divisions by population, fifth most populous and the List of Chinese administrative divisions by population density, most densely populated of the 23 provinces of the People's Republic of China. Jiangsu has the highest GDP per capita of Chinese provinces and second-highest GDP of Chinese provinces, after Guangdong. Jiangsu borders Shandong in the north, Anhui to the west, and Zhejiang and Shanghai to the south. Jiangsu has a coastline of over along the Yellow Sea, and the Yangtze River passes through the southern part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wuyue Culture
Wuyue culture () refers to the regional Chinese culture of the Wuyue people, a Han Chinese subgroup that has historically been the dominant demographic in the region of Jiangnan (entirety of the city of Shanghai and the province of Zhejiang, the southern portion of Jiangsu province and the eastern portion of Anhui province). Wuyue culture is characterized as being delicate, graceful and refined, having preserved many unique cultural traditions nonextant in other regions of China.董楚平. (2000). 吴越文化概述. 杭州师范学院学报: 社会科学版, (2), 10-13. Language Literature Music Arts Opera styles Philosophy and religion Heritage sites Cultural items Cuisine Others See also * Culture of Shanghai * Zhongyuan culture * Culture of Jiangxi * Hokkien culture * Hakka culture * Cantonese culture * Chinese culture Chinese culture () is one of the world's oldest cultures, originating thousands of years ago. The culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaoxing
Shaoxing (; ) is a prefecture-level city on the southern shore of Hangzhou Bay in northeastern Zhejiang province, China. It was formerly known as Kuaiji and Shanyin and abbreviated in Chinese as (''Yuè'') from the area's former inhabitants. Located on the south bank of the Qiantang River estuary, it borders Ningbo to the east, Taizhou to the southeast, Jinhua to the southwest, and Hangzhou to the west. As of the 2020 census, its population was 5,270,977 inhabitants among which, 2,958,643 (Keqiao, Yuecheng and Shangyu urban districts) lived in the built-up (or metro) area of Hangzhou-Shaoxing, with a total of 13,035,326 inhabitants. Notable residents of Shaoxing include Wang Xizhi, the parents of Zhou Enlai, Lu Xun, and Cai Yuanpei. It is also noted for Shaoxing wine, meigan cai, and stinky tofu, and was featured on ''A Bite of China''. Its local variety of Chinese opera sung in the local dialect and known as Yue opera is second in popularity only to Peking opera. In 2010, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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