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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] |
Onigiri At An Onigiri Restaurant By Zezebono In Tokyo
, 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] |
お握り
, 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] |
御握り
, 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] |
Norimaki
''Norimaki'' (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, ''makizushi'' (巻き寿司). Other than ''makizushi'', ''onigiri'' (おにぎり, rice balls), ''sashimi'', ''senbei'' (煎餅, rice crackers) and ''chikuwa'' (竹輪, bamboo ring) are also regarded as ''norimaki'' if they are wrapped with seaweed. Description ''Makizushi'' ''Makizushi'' (, "rolled sushi") was first described in the 1750 publication "Ryori SanKaigo" as makizushi (). In the 1787 publication "Shichigokobi", it was mentioned as being on the menus of sushi restaurants in Edo as sushi that does not stain the hands. In the early days of ''Makizushi'', there were many other types of sushi rolled in other than seaweed, such as those rolled in thinly roasted eggs, or those rolled in shallow seaweed, wakame seaweed, or bamboo bark and so on. In Tokyo, there exists ''kampyo-maki''（干瓢巻, dried gourd rolls） made in the Edo period. The combination of '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jumeok-bap
''Jumeok-bap'' (), sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf the shape of a fist. Rice balls are a common item in ''dosirak'' (a packed meal) and often eaten as a light meal, between-meal snack, street food, or an accompaniment to spicy food. The commercialization of Jumeok-bap began in earnest in 1990, when Japanese cuisine gradually spread to Korea and onigiri were popularized. Although it did not receive special attention in the early years, it gained popularity as an inexpensive, easy-to-prepare food during the 1997 Asian financial crisis. In the 2010s, a variety of forms of Jumeok-bap were released, including a round-shaped onigiri and a rice burger in the shape of a hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically Ground beef, beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mentaiko
Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. Names In Korean, pollock roe is called ''myeongnan'' (), while the salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeotgal'' (salted seafood). The Korean word ''myeongnan'' () means pollock roe as ''myeong'' () came from ''myeongtae'' (), the Korean word for Alaska pollock, and ''ran'' (), also pronounced ''nan'', means "egg (roe)". As ''jeot'' () is a category of salted seafood, the compound ''myeongnan-jeot'' () refers to salted pollock roe. The Japanese word for pollock roe is ''tarako.'' Pollock food products are often called ''karashi-mentaiko'' or ''mentaiko'', a compound of ''mentai'' (), borrowed from its Korean cognate ''myeongtae'' meaning Alaska pollock, and ''ko'' (), a J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarako (food)
Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. Names In Korean, pollock roe is called ''myeongnan'' (), while the salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeotgal'' (salted seafood). The Korean word ''myeongnan'' () means pollock roe as ''myeong'' () came from ''myeongtae'' (), the Korean word for Alaska pollock, and ''ran'' (), also pronounced ''nan'', means "egg (roe)". As ''jeot'' () is a category of salted seafood, the compound ''myeongnan-jeot'' () refers to salted pollock roe. The Japanese word for pollock roe is ''tarako.'' Pollock food products are often called ''karashi-mentaiko'' or ''mentaiko'', a compound of ''mentai'' (), borrowed from its Korean cognate ''myeongtae'' meaning Alaska pollock, and ''ko'' (), a J ... [...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] |
Umeboshi
Umeboshi (Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ''Ume'' (''Prunus mume'') is a species of fruit-bearing tree in the genus ''Prunus'', which is often called a "plum", but is actually more closely related to the apricot. Pickled ''ume'' which are not dried are called ''umezuke'' (梅漬け). Umeboshi are a popular kind of Japanese ''tsukemono'' ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner. Physical characteristics Umeboshi are usually round and vary from smooth to very wrinkled. Usually they taste salty, and are extremely sour du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Juncea
''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. Integrifolia Juncea Napiformis Tsatsai Uses Nutrition In a reference serving, cooked mustard greens provide of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table). Cuisine The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Italian, Indian, Japanese, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Culti ... [...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] |
Cifantuan
Cífàntuán () or simply, fantuan is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of ''youtiao'' (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan. Today, cifantuan is commonly available in two varieties. Whereas the " savory" variety includes ingredients such as ''zha cai'' (pickled vegetable), ''rousong'' (pork floss) and small pieces of ''youtiao'' being wrapped in the rice ball, the "sweet" variety adds sugar and sometimes sesame to the filling. There are many modern variations of the food which are made from purple rice and include fillings such as tuna, kimchi, or cheese. The cifantuan is a major breakfast food item in Shanghai. The cifantuan is also popular in Hubei, Taiwan and Hong Kong. See also * List of rice dishes * Jumeok-bap, the Korean dish o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
