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Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Pot
Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yunnan Province
Yunnan , () is a landlocked province in the southwest of the People's Republic of China. The province spans approximately and has a population of 48.3 million (as of 2018). The capital of the province is Kunming. The province borders the Chinese provinces of Guizhou, Sichuan, autonomous regions of Guangxi, and Tibet Autonomous Region, Tibet as well as Southeast Asian countries: Vietnam, Laos, and Myanmar. Yunnan is China's fourth least developed province based on disposable income per capita in 2014. Yunnan is situated in a mountainous area, with high elevations in the northwest and low elevations in the southeast. Most of the population lives in the eastern part of the province. In the west, the altitude can vary from the mountain peaks to river valleys by as much as . Yunnan is rich in natural resources and has the largest diversity of plant life in China. Of the approximately 30,000 species of Vascular plant, higher plants in China, Yunnan has perhaps 17,000 or more. Yun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Curry
is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (''tonkatsu''; usually pork or chicken) with Japanese curry sauce. In the UK, '' katsu curry'' is sometimes applied to any type of Japanese curry. Overview Curry originates in Indian cuisine and was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry. It is also nutritious, and easy to cook in mass quantity. The dish became popular and available for purchase at supermarkets and restaura ... [...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] |
Okinawa
is a prefecture of Japan. Okinawa Prefecture is the southernmost and westernmost prefecture of Japan, has a population of 1,457,162 (as of 2 February 2020) and a geographic area of 2,281 km2 (880 sq mi). Naha is the capital and largest city of Okinawa Prefecture, with other major cities including Okinawa, Uruma, and Urasoe. Okinawa Prefecture encompasses two thirds of the Ryukyu Islands, including the Okinawa, Daitō and Sakishima groups, extending southwest from the Satsunan Islands of Kagoshima Prefecture to Taiwan ( Hualien and Yilan Counties). Okinawa Prefecture's largest island, Okinawa Island, is the home to a majority of Okinawa's population. Okinawa Prefecture's indigenous ethnic group are the Ryukyuan people, who also live in the Amami Islands of Kagoshima Prefecture. Okinawa Prefecture was ruled by the Ryukyu Kingdom from 1429 and unofficially annexed by Japan after the Invasion of Ryukyu in 1609. Okinawa Prefecture was officially founded in 1879 by the Empi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizzoccheri
Pizzoccheri (; lmo, label= Lombard, pizòcher ) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina (a small valley located in the Lombardy region of Northern Italy) or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano, and dressed with garlic lightly fried in butter. The dish was first identified in 1550, in the ''Category of Inventories of Things that May be Eaten in Italy'' by Ortensio Lando. Pizzoccheri can be made easily by hand. They can also be found pre-made. If Pizzoccheri are prepared at home, they must generally be eaten the same day. Two pizzoccheri fairs (or '' sagre'') take place in Teglio: ''La Sagra dei Pizzoccheri'', celebrated in July and the festival of ''The Golden Pizzocchero'', celebrated i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the grass family. Buckwheat is related to sorrel, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see PIE *''bhago''-) and ''weite'' (Mod. Dut. ''tarwe'', antiquated Dut. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found in a variety of settings, from "fast food" places to expensive specialty restaurants. Markets sell dried noodles and '' men-tsuyu'', or instant noodle broth, to make home preparation easy. A wide variety of dishes, both hot for winter and cold for summer, uses these noodles. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. History of soba in Japan, development of eateries The tradition of eating soba originates from the Tokugawa period, also called the Edo period, from 1603 to 1868. In the Tokugawa period, eve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aburaage
is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso soup. It is also added to udon noodle dishes, which are called ''kitsune-udon'' because of legends that foxes (''kitsune'') like deep-fried tofu. ''Abura-age'' can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as or . The Japanese were the first to develop tofu pouches. However, little is known of their early history. The ''Tofu Hyakuchin'' of 1782 (Abe 1972) gave a recipe for deep-fried tofu, but it is not clear if it puffed up like a tofu pouch. It is known that tofu pouches existed by 1853, when ''inari-zushi'' (tofu pouches filled with vinegared rice) originated (Ichiyama 1968). Because of their long storage life, light weight, and complexity of production, tofu pouches lend themselves to lar ... [...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] |
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] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of '' katsuobushi'' – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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