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Sashimi
is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', where wikt:刺, 刺 wikt:し, し = ''sashi'' (pierced, stuck) and wikt:身, 身 = ''mi'' (body, meat). This word dates from the Muromachi period (1336-1573) and there are multiple theories as to its etymology: The term was possibly coined when the word "wikt:切る, 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi Combo (30122297838)
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period (1336-1573) and there are multiple theories as to its etymology: The term was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
刺身
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period (1336-1573) and there are multiple theories as to its etymology: The term was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and th ... [...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 language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as 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 European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiso
''Perilla frutescens'' var. ''crispa'', also known by its Japanese name shiso (), is a cultigen of '' Perilla frutescens'', a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is perennial and may be cultivated as an annual in temperate climates. Different parts of the plant are used in East Asian and Southeast Asian cuisine. Names The herb is known in Chinese as ''zǐsū'' ( "purple perilla"), which is the origin of the Japanese name ''shiso'' () and the Vietnamese name '. It is also called ''huíhuísū'' ( "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' () or ''chajogi'' (). In ancient Japan, it was called ''inue'' ("pseudo-perilla"), though this name is no longer used. In English, it is sometimes called the "beefsteak plant", because purple-lea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as Squid as food, squid, Eel as food, eel, Japanese amberjack, yellowtail, Salmon as food, salmon, Tuna as food, tuna or Crab stick, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raw Fish
Raw fish or shellfish dishes include marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserved). __TOC__ Raw fish dishes Health concerns Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites. Traditionally, fish that live all or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see sashimi article). Para ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fugu Sashimi
Fugu (; ; ) in Japanese, ''bogeo'' (; 鰒魚) or ''bok'' () in Korean, and ''hétún'' () in Standard Modern Chinese refers to pufferfish, normally of the genus '' Takifugu'', '' Lagocephalus'', or '' Sphoeroides'', or a porcupinefish of the genus ''Diodon'', or a dish prepared from these fish. Fugu possesses a potentially lethal poison known as tetrodotoxin, therefore necessitating meticulous preparation to prevent the fish from being contaminated. Restaurant preparation of fugu is strictly controlled by law in Japan, Korea and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Throughout Japan, fugu is served as sashimi and nabemono. The liver, widely thought to be the most flavorful part, was traditionally served as a dish named ''fugu-kimo'', but it is also the most poisonous, and serving this organ in restaurants was banned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daikon
Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients and is not harvested. Names In culinary contexts, ''daikon'' () or are the most common names in all forms of English. Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish.Rober ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ponzu
() is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning '' punch'' as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character , meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon (or even grapefruit, lime, bergamot, etc). Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wasabi
Wasabi (Japanese language, Japanese: , , or , ) or Japanese horseradish (''Eutrema japonicum'' syn. ''Wasabia japonica'') is a plant of the family Brassicaceae, which also includes horseradish and Mustard plant, mustard in other genus, genera. The plant is Native species, native to Japan, the Russian Far East including Sakhalin, and the Korea, Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan. Wasabi is grown for its rhizomes, which are ground into a paste as a Pungency, pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than Chili pepper, chilli peppers, in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour. The main cultivars in the marketplace are ''E. japonicum'' 'Daruma' and 'Mazuma', but there are many others. The oldest record of wasabi as a food dates to the 8th century AD. The popularity of wasabi in English-speaking count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
