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Green Laver
Green laver (), known as ''aonori'' (; ) in Japan, ''sea cabbage'' () or ''hutai'' () in China, and ''parae'' () in Korean, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Ulva'' ('' Ulva prolifera'', '' Ulva pertusa'', ''Ulva intestinalis''). It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called ''aosa'' (アオサ, ''Ulva pertusa'') in some places in Japan. Similar edible seaweeds, with indigenous names translated as "laver", are found in many other countries around the world. ''Porphyra umbilicalis'', a red seaweed, is harvested from the coasts of Scotland, Wales and Ireland. (See laverbread.) In Hawaii, "the species ''Porphyra atropurpurea'' is considered a great delicacy, called ". Culinary use Japan It is used in its dried form for Japanese soups, ''tempura'', and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parae (Monostroma)
Green laver (), known as ''aonori'' (; ) in Japan, ''sea cabbage'' () or ''hutai'' () in China, and ''parae'' () in Korean, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Ulva'' ('' Ulva prolifera'', '' Ulva pertusa'', ''Ulva intestinalis''). It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called ''aosa'' (アオサ, ''Ulva pertusa'') in some places in Japan. Similar edible seaweeds, with indigenous names translated as "laver", are found in many other countries around the world. ''Porphyra umbilicalis'', a red seaweed, is harvested from the coasts of Scotland, Wales and Ireland. (See laverbread.) In Hawaii, "the species ''Porphyra atropurpurea'' is considered a great delicacy, called ". Culinary use Japan It is used in its dried form for Japanese soups, ''tempura'', and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lake Hamana
is a brackish lagoon in Shizuoka Prefecture, Japan. Formerly a true lake, it is now connected to the Pacific Ocean by a channel. As an internal body of water, it is considered Japan's tenth-largest lake (by area). It spans the boundaries of the cities of Hamamatsu and Kosai. Data The lake has an area of 65.0 km2 and holds 0.35 km3 of water. Its circumference is 114 km. At its deepest point, the water is 16.6 m deep. The surface is at sea level. Economic activity Lake Hamana is a commercial source of cultivated Japanese eel, ''nori'', oysters and Chinese soft-shelled turtles. Fishers take sea bass, whiting, and flounder, among others. The lake has been developed as a resort area, with boating as a feature. History In ancient times, Lake Hamana was a freshwater lake. However, the 1498 Meiō Nankaidō earthquake altered the topography of the area and connected the lake to the ocean. As a result, the water in the lake is now brackish. The old name for this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in the place of plain water makes a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takoyaki
is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus An octopus ( : octopuses or octopodes, see below for variants) is a soft-bodied, eight- limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttle ... (''tako''), tempura scraps (''tenkasu''), beni shoga, pickled ginger (''beni shoga''), and Welsh onion, green onion (''negi''). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (''aonori'') and shavings of dried bonito (''katsuobushi''). ''Yaki'' comes from , which is one of the cooking methods in Japanese cuisine, meaning 'to grill', and can be found in the names of other dishes in Japanese cuisine such as ''okonomiyaki'' and ''ikayaki'' (other famous Osaka, Osakan dishes). Basically, it is eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okonomiyaki
is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' sauce (made with Worcestershire sauce), ''aonori'' (dried seaweed flakes), '' katsuobushi'' (bonito flakes), Japanese mayonnaise, and pickled ginger. ''Okonomiyaki'' is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word , meaning "how you like" or "what you like", and , meaning "grilled". It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. A liquid-based ''okonomiyaki'', popular in Tokyo, is called ''monjayaki''. Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors. History A thin crêpe-li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakiudon
is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir-frying technique using ramen-style wheat noodles. Yaki udon is relatively simple to make and popular as a staple of Japan's izakaya, or pubs, eaten frequently as a late night snack. It originated in Kokura, Fukuoka Prefecture, in southern Japan after the Pacific War The Pacific War, sometimes called the Asia–Pacific War, was the theater of World War II that was fought in Asia, the Pacific Ocean, the Indian Ocean, and Oceania. It was geographically the largest theater of the war, including the vast .... The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations, because the proper noodles were not available. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakisoba
''Yakisoba'' ( ja, 焼きそば ), "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese noodles (Chuuka soba) made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. Preparation Yakisoba is prepared by frying ramen-style wheat noodles (also called "Chinese noodles" 中華麺) with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with yakisoba sauce, salt, and pepper. It can be served with a variety of garnishes, such as ''aonori'' (seaweed powder), '' beni shōga'' (shredded pickled ginger), '' katsuobushi'' ( bonito fish flakes), or Japanese-style mayonnaise. Serving Yakisoba is most familiarly served on a plate either as a main dish or a side dish. A more novel way of serving yakisoba in Japan is to pile the noodles into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Food
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 Japanese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ulvaceae
Ulvaceae () is a widely distributed family of thin green algae having either a flat or a hollow tubular thallus, reproducing by the conjugation of planogametes or of zoospores, and being classed among the Ulotrichales or now more commonly placed in the order Ulvales. Genera in the family Ulvaceae * ''Enteromorpha'' * '' Enteronia'' * ''Gemina'' * '' Letterstedtia'' * ''Lobata'' * ''Ochlochaete'' * ''Percursaria'' * ''Phycoseris'' * ''Ruthnielsenia'' * '' Solenia'' * ''Ulva'' * '' Ulvaria'' * ''Umbraulva The genus ''Umbraulva'', which is a green alga within the Ulvaceae family, was proposed by Bae and Lee in 2001. The genus initially contained the three species that were initially studied to develop the genus, and since has had three new species ad ...'' References {{Taxonbar, from=Q1202732 Ulvophyceae families ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukudani
is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial spoilage in Japan's humid climate. Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of ''tsukudani'' are sold. Traditionally made ''tsukudani'' is preservable and has been favored as a storable side dish in Japanese kitchens since the Edo period. ''Tsukudani'' can be made with kombu or wakame seaweeds, and is often made to reuse ingredients from making dashi that would otherwise be discarded. It is usually eaten with steamed rice as a flavoring agent since the flavor is very intense (approximately 1 tbsp for one bowl of rice). Finished ''tsukudani'' is served chilled from the refrigerator, where it takes on a gelatinous texture. Local variations * Asari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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