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Kinpira
is a Japanese cooking style that can be summarized as a technique of sauté and simmer. The most common dish made with this technique is Kinpira Gobo, braised burdock root. Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root; skins of squash such as Kabocha; vegetables such as mushrooms or broccoli; seaweeds such as arame and hijiki; other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef. The base sauce is made up of soy sauce, mirin, sugar, and chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...s. Kinpira is named after the son of Kintarō, a Japanese folk hero. References Japanese cuisine Cooking techniques {{Cooking techniques ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinpira 002
is a Japanese cooking style that can be summarized as a technique of sauté and simmer. The most common dish made with this technique is Kinpira Gobo, braised burdock root. Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root; skins of squash such as Kabocha; vegetables such as mushrooms or broccoli; seaweeds such as arame and hijiki; other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef. The base sauce is made up of soy sauce, mirin, sugar, and chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...s. Kinpira is named after the son of Kintarō, a Japanese folk hero. References Japanese cuisine Cooking techniques {{Cooking techniques ... [...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] |
Arctium Lappa
''Arctium lappa'', commonly called greater burdock, , edible burdock, lappa, beggar's buttons, thorny burr, or happy major is a Eurasian species of plants in the family Asteraceae, cultivated in gardens for its root used as a vegetable. It has become an invasive weed of high-nitrogen soils in North America, Australia, and other regions. Description Greater burdock is a biennial plant, rather tall, reaching as much as . It has large, alternating, wavy-edged cordiform leaves that have a long petiole and are pubescent on the underside. The flowers are purple and grouped in globular capitula, united in clusters. They appear in mid-summer, from July to September. The capitula are surrounded by an involucre made out of many bracts, each curving to form a hook, allowing the mature fruits to be carried long distances on the fur of animals. The fruits are achenes; they are long, compressed, with short pappus hairs. These are a potential hazard for humans, horses, and dogs. The minu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Gluten (food)
Seitan (, ; Japanese: セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten. Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat analogue. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, vegan, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat. Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian natio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Folklore
Japanese folklore encompasses the informally learned folk traditions of Japan and the Japanese people as expressed in its oral traditions, customs, and material culture. In Japanese, the term is used to describe folklore. The academic study of folklore is known as . Folklorists also employ the term or to refer to the objects and arts they study. Folk religion Men dressed as namahage, wearing ogre-like masks and traditional straw capes (''mino'') make rounds of homes, in an annual ritual of the Oga Peninsula area of the Northeast region. These ogre-men masquerade as kami looking to instill fear in the children who are lazily idling around the fire. This is a particularly colorful example of folk practice still kept alive. A parallel custom is the secretive ritual of the Yaeyama Islands, Okinawa which does not allow itself to be photographed. Many, though increasingly fewer households maintain a kamidana or a small Shinto altar shelf. The Shinto version of the kitchen go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kintarō
is a folk hero from Japanese folklore. A child of superhuman strength, he was raised by a yama-uba ("mountain witch") on Mount Ashigara. He became friendly with the animals of the mountain, and later, after catching Shuten-dōji, the terror of the region around Mount Ōe, he became a loyal follower of Minamoto no Yorimitsu under the new name . He is a popular figure in Bunraku and kabuki drama, and it is a custom to put up a Kintarō doll on Boy's Day in the hope that boys will become equally brave and strong. Kintarō is supposedly based on a real person, Sakata Kintoki, who lived during the Heian period and probably came from what is now the city of Minamiashigara, Kanagawa. He served as a retainer for the samurai Minamoto no Yorimitsu and became well known for his abilities as a warrior. As with many larger-than-life individuals, his legend has grown with time. Legend Several competing stories tell of Kintarō's childhood. In one, he was raised by his mother, Princess Yaegi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spic ... [...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] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken (food)
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
