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Negitorodon
is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to distinguish, the bowl is called and the food is called . The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ''dashi'' (stock broth) flavored with soy sauce and ''mirin'' (rice wine). Proportions vary, but there is normally three to four times as much ''dashi'' as soy sauce and ''mirin''. For ''oyakodon'', Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ''gyūdon'', Tsuji recommends water flavored with dark soy sauce and ''mirin''. One can make donburi from almost any ingredients, including leftovers. Varieties of donburi Traditional Japanese ''donburi'' include the following: ''Gyūdon'' , is a Japanese dish consisting of a bowl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Negitoro
''Negitoro'' () is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, commonly served together with green onion. In addition to being an ingredient to sushi of various types, they are also used as a rice bowl topping, forming ''negitorodon''. Etymology Multiple hypotheses exist. Combination of green onion and toro part of tuna One hypothesis is that ''negitoro'' is so named because it is a combination of green onion (), and (, fatty parts of tuna).Since the 1980s, with the appearance of new ''toro'' sushi combined with pungent vegetables, the well-matched taste and combination of ''toro'', green onion and ''nori'' seaweed have become popular. Toro referring to something other than part of tuna One of the restaurants hypothesized as the origin of the dish claims the dish was so named based on , a dish that was popular around the place at the time. Negi referring to something other than green onion In the field of con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyakodon 003
, literally "parent-and-child donburi", is a ''donburi'', or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice. The name of the dish is a Poetry, poetic reflection of both chicken and egg being used in the dish. History The origins of the dish are unknown. The earliest written mention of the terms "oyako" and "don" in combination is in a newspaper advertisement for a restaurant in Kobe in 1884. The advertisement mentions dishes named ''oyakojōdon, oyakonamidon'' and ''oyakochūdon,'' possibly referring to different sizes. Variations Several other Japanese dishes pun on the parent-and-child theme of ''oyakodon''. , literally "stranger bowl", is otherwise identical but replaces the chicken with beef or pork. A dish of salmon and salmon roe served raw over rice is known as (salmon parent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Fistulosum
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two (tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sushi And Sashimi Ingredients
There are many sushi and sashimi ingredients, some traditional and some contemporary. Sushi styles * Chirashi-zushi (ちらし寿司, ''scattered sushi'') is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to ''barazushi'') * Inari-zushi (稲荷寿司, ''fried tofu pouch'') is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. * Maki-zushi (巻き寿司, ''rolled sushi'') consists of rice and other ingredients rolled together with a sheet of nori. ** Chu maki (中巻き, ''medium roll'') is a medium-sized rolled maki sushi usually containing several ingredients ** Futo maki (太巻き, ''large or fat roll'') is a thick rolled maki sushi containing multiple ingredients ** Gunkan maki (軍艦巻, ''battleship roll'') is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs ** Hoso maki (細巻き, ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: , weight: ) up to the Atlantic bluefin tuna (max length: , weight: ), which averages and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to . Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature. Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamaboko
is a type of cured , a processed seafood product common in Japanese cuisine. is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of , named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for . Rough equivalents are ''fish paste'', ''fish loaf'', ''fish cake'', and ''fish sausage''. , chef and author, recommends using the Japanese name in English, similar to English usage of the word ''sushi''. The Ashkenazi Jewish dish gefilte fish has some similarity.Mouritsen, Ole (2017). ''Mouthfeel: How Texture Makes Taste''. Columbia Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries — and was cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsudon 001
is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words ''tonkatsu'' (for pork cutlet) and ''donburi'' (for ''rice bowl dish''). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb , meaning "to win" or "to be victorious". It is also a trope in Japanese police films: that suspects will speak the truth with tears when they have eaten katsudon and are asked, "Did you ever think about how your mother feels about this?" Even nowadays, the gag of "We must eat katsudon while interrogating" is popular in Japanese films. However, , police will never actually feed suspects during interrogation. Preparation The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep ... [...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] |
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] |
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