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Katsuobushi Knife
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ''dashi'', a broth that forms the basis of many soups (such as miso) and sauces (e.g., ''soba no tsukejiru'') in Japanese cuisine. ''Katsuobushi''s distinct umami taste comes from its high inosinic acid content. Traditionally made ''katsuobushi'', known as ''karebushi'', is deliberately fermented with ''Aspergillus glaucus'' fungus in order to reduce moisture. ''Katsuobushi'' has also been shown to impart "kokumi" (i.e. enhances flavor). Traditional production process The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shitake And Bonito Shavings At Yakitoro In Madrid
The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Taxonomy and naming The fungus was first described scientifically as ''Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus ''Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *''Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *''Lentinus edodes'' (Berk.) Singer (1941) *''Collybia shiitake'' J.Schröt. (1886) *''Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *''Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsuobushi Block
is simmered, Smoked fish, smoked and Fermented fish, fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ''dashi'', a broth that forms the basis of many soups (such as miso soup, miso) and sauces (e.g., ''soba no tsukejiru'') in Japanese cuisine. ''Katsuobushi''s distinct umami taste comes from its high inosinic acid content. Traditionally made ''katsuobushi'', known as ''karebushi'', is deliberately fermented with ''Aspergillus glaucus'' fungus in order to reduce moisture. ''Katsuobushi'' has also been shown to impart "Taste#Heartiness, kokumi" (i.e. enhances flavor). Traditional production process The fish is beheaded, gutted, and fish fillet, filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Furikake
is a dry Japanese condiment . Japanese Kitchen. Accessed 28 October 2009. to be sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of , s, chopped , sugar, salt, and . [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nori
Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus ''Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ''onigiri'' (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time. History Originally, the term ''nori'' was generic and referred to seaweeds, including ''hijiki''. One of the earliest descriptions of nori is dated to around the eighth century. In the Taihō Code that was enacted in 701, ''nori'' already was included in the form of taxation. Local people were described as drying nori in Hitachi Province fudoki (721–721), and harvesting of nori was mentioned in Izumo Province fudoki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bentō
A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, as rice is a common staple food in the region. The term ''bento'' is derived from the Chinese term ''biandang'' (, ), which means "convenient" or "convenience". A traditional ''bento'' may contain rice or noodles with fish or meat, often with pickled and cooked vegetables in a box."Bento: Changing New York's Lunch Culture," ''Chopsticks NY,'' vol. 27, July 2009, p. 10-11. Containers range from mass-produced disposables to hand-crafted lacquerware. Often various dividers are used to separate ingredients or dishes, especially those with strong flavors, to avoid them affecting the taste of the rest of the meal. A typical divider is green plastic grass, also known as the 'sushi grass'. This also works to slow the growth of bacteria. ''Bento'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onigiri
, also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuobushi, kombu, tarako, mentaiko, takanazuke (pickled ''takana'', Japanese giant red mustard greens) or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide. Despite common misconceptions, onigiri is not a form of sushi and should not be confused with the type of sushi called ''nigirizushi'' or simply ''nigiri''. Onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. Onigiri makes rice portable and easy ... [...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] |
Numazu Gyosho Tokaido
is a city located in eastern Shizuoka Prefecture, Japan. , the city had an estimated population of 189,486 in 91,986 households, and a population density of 1,014 persons per km2. The total area of the city is . Geography Numazu is at the northwestern end of the Izu Peninsula, which is a leisure destination known for its numerous hot springs. Mount Fuji, Japan's tallest mountain, may also be seen from Numazu on clear days. Numazu is located west of Tokyo and is on the Tōkaidō Main Line, the main railway line from Osaka to Tokyo. Warmed by the Kuroshio Current, the area enjoys a warm maritime climate with hot, humid summers and mild, cool winters. The Kano River runs through the middle of the city. Mount Ashitaka (1188 meters) is the highest point in the city Neighboring municipalities Shizuoka Prefecture *Mishima *Fuji *Izu *Izunokuni * Shimizu *Nagaizumi *Kannami Demographics Per Japanese census data, the population of Numazu has been in slow decline over the past 30 year ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsuobushi Kezuriki
A is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave , dried blocks of skipjack tuna (). The technique used to prepare the cooking ingredient is pulling and pushing a block of across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. The shavings are a staple of Japanese cuisine. Larger, thicker shavings, called , are boiled with to make . Smaller, thinner shavings, called , are used as a flavoring and as a topping for many Japanese dishes, such as . Today, many Japanese households no longer use the , opting instead to buy packages of already-shaved or at supermarkets. See also *Mandoline file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plane (tool)
A hand plane is a tool for shaping wood using muscle power to force the cutting blade over the wood surface. Some rotary power planers are motorized power tools used for the same types of larger tasks, but are unsuitable for fine-scale planing, where a miniature hand plane is used. Generally, all planes are used to flatten, reduce the thickness of, and impart a smooth surface to a rough piece of lumber or timber. Planing is also used to produce horizontal, vertical, or inclined flat surfaces on workpieces usually too large for shaping, where the integrity of the whole requires the same smooth surface. Special types of planes are designed to cut joints or decorative mouldings. Hand planes are generally the combination of a cutting edge, such as a sharpened metal plate, attached to a firm body, that when moved over a wood surface, take up relatively uniform shavings, by nature of the body riding on the 'high spots' in the wood, and also by providing a relatively constant angle t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsuobushi Kezuriki
A is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave , dried blocks of skipjack tuna (). The technique used to prepare the cooking ingredient is pulling and pushing a block of across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. The shavings are a staple of Japanese cuisine. Larger, thicker shavings, called , are boiled with to make . Smaller, thinner shavings, called , are used as a flavoring and as a topping for many Japanese dishes, such as . Today, many Japanese households no longer use the , opting instead to buy packages of already-shaved or at supermarkets. See also *Mandoline file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through by using methods such as air drying, sun drying, smoking or wind drying, although today electric |
