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Kakuni
is a Japanese braised pork dish which literally means "square simmered". Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin. During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities. The Okinawan regional variation is called Rafute. Preparation Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kakuni By Jetalone At Home
is a Japanese Braising, braised pork dish which literally means "square simmered". Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki, Nagasaki, Nagasaki. This particular dish is most likely originated from the famous Chinese cuisine, Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin. During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities. The Okinawan regional variation is called Rafute. Preparation Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Chinese Cuisine
Japanese Chinese cuisine or ''Chūka'' is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food", e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants, others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China. Overview is the adjective for ''Japanese'' style "Chinese" dishes, or the restaurants in Japan which serve them. Chuka dishes originated in China, but have become modified over the years to suit Japanese taste, often with Japanese or even Western foods. Japanese cooking styles have been added, such as in the case of miso-ramen. In other cases, only the noodles are "Chinese", as in the case of hiyashi chūka, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meibutsu
is a term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades. Definition could be classified into the following five categories:According to a paper by Laura Nenzi cited by Jilly Traganou in ''The Tokaido Road: Traveling and Representation in Edo and Meiji Japan'' (Routledge, 2004), (72) * , regional Japanese food specialties such as the roasted rice cakes () of Hodogaya, and the Yam (vegetable), yam gruel of Mariko; * Japanese crafts as souvenirs such as the swords of Kamakura, Kanagawa, Kamakura or the shell-decorated screens of Enoshima; In the past, also included: * Supernatural souvenirs and wonder-working panaceas, such as the bitter powders of Menoke that supposedly cured a large number of illnesses; * Bizarre things that added a touch of the "exotic" to the aura of each location ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagasaki, Nagasaki
is the capital and the largest city of Nagasaki Prefecture on the island of Kyushu in Japan. It became the sole port used for trade with the Portuguese and Dutch during the 16th through 19th centuries. The Hidden Christian Sites in the Nagasaki Region have been recognized and included in the UNESCO World Heritage List. Part of Nagasaki was home to a major Imperial Japanese Navy base during the First Sino-Japanese War and Russo-Japanese War. Near the end of World War II, the American atomic bombings of Hiroshima and Nagasaki made Nagasaki the second and, to date, last city in the world to experience a nuclear attack (at 11:02 am, August 9, 1945 'Japan Standard Time (UTC+9)'). , the city has an estimated population of 407,624 and a population density of 1,004 people per km2. The total area is . History Nagasaki as a Jesuit port of call The first contact with Portuguese explorers occurred in 1543. An early visitor was Fernão Mendes Pinto, who came from Sagres on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongpo Pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the Song Dynasty poet and gastronome Su Dongpo. Origins Legend has it that during Su Dongpo's life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added ''huangjiu'' (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work ''Chinese Gastronomy,'' Lin Hsiang Ju and Lin Tsuifeng give the recipe "The Fragrance of Pork: Tungpo Pork", and remark that the "square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it."Hsiang-Ju Lin and Tsuifeng Lin, with a Foreword and Introduction by Lin Yutang, ''Chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...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] |
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] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collagen
Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content. Collagen consists of amino acids bound together to form a triple helix of elongated fibril known as a collagen helix. It is mostly found in connective tissue such as cartilage, bones, tendons, ligaments, and skin. Depending upon the degree of mineralization, collagen tissues may be rigid (bone) or compliant (tendon) or have a gradient from rigid to compliant (cartilage). Collagen is also abundant in corneas, blood vessels, the gut, intervertebral discs, and the dentin in teeth. In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes one to two percent of muscle tissue and accounts for 6% of the weight of the skeletal muscle tissue. The fibroblast is the most common cell that crea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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