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Shabu-shabu
''Shabu-shabu'' ( ja, しゃぶしゃぶ, shabushabu) is a Japanese '' nabemono'' hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than '' sukiyaki''. History ''Shabu-shabu'' was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (''Shuàn Yángròu''). ''Shabu-shabu'' is most similar to the original Chinese version when compared to other Japanese hot-pot dishes ('' nabemono'') such as '' sukiyaki''. The president of the restaurant "Suehiro" in Osaka Chūichi Miyake registered the name as a trademark in 1952. Shabu-shabu became more a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shabu-shabu (6293791835)
''Shabu-shabu'' ( ja, しゃぶしゃぶ, shabushabu) is a Japanese ''nabemono'' hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than ''sukiyaki''. History ''Shabu-shabu'' was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (''Shuàn Yángròu''). ''Shabu-shabu'' is most similar to the original Chinese version when compared to other Japanese hot-pot dishes (''nabemono'') such as ''sukiyaki''. The president of the restaurant "Suehiro" in Osaka Chūichi Miyake registered the name as a trademark in 1952. Shabu-shabu became more and m ... [...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] |
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] |
Sukiyaki
is a Japanese dish that is prepared and served in the ''nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Generally sukiyaki is a winter dish and it is commonly found at ''bōnenkai'', Japanese year-end parties. Ingredients Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also popular. Popular ingredients cooked with the beef are: *Tofu (usually seared firm tofu). *'' Negi'' (a type of scallion). *Leafy vegetables, such as Chinese cabbage and shungiku (garland chrysanthemum leaves). *Mushrooms such as shiitake and enokitake. *Glass noodles made out of konnyaku or corm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osaka, Osaka
is a Cities designated by government ordinance of Japan, designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the List of cities in Japan, third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2.7 million in the 2020 census, it is also the largest component of the Keihanshin, Keihanshin Metropolitan Area, which is the List of metropolitan areas in Japan, second-largest metropolitan area in Japan and the 10th List of urban areas by population, largest urban area in the world with more than 19 million inhabitants. Osaka was traditionally considered Japan's economic hub. By the Kofun period (300–538) it had developed into an important regional port, and in the 7th and 8th centuries, it served briefly as the imperial capital. Osaka continued to flourish during the Edo period (1603–1867) and became known as a center of Japanese culture. Following the Meiji R ... [...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] |
Garland Chrysanthemum
''Glebionis coronaria'', formerly called ''Chrysanthemum coronarium'', is a species of flowering plant in the daisy family. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America. ''Glebionis coronaria'' is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. ''Glebionis coronaria'' has been hybridized with related ''Argyranthemum'' species to create cultivars of garden marguerites. Characteristics A leafy herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves. Its seeds are ribbed and winged cypselae. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cabbage
Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars. History The Chinese cabbage was principally grown in the Yangtze River Delta region, but the Ming dynasty naturalist Li Shizhen popularized it by bringing attention to its medicinal qualities. The variant cultivated in Zhejiang around the 14th century was brought north, and the northern harvest of napa cabbage soon exceeded the southern one. These were then exported back south along the Grand Canal to Hangzhou and traded by sea as far south as Guangdong. Napa cabbage became a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagyu
Wagyu ( ja, 和牛, Hepburn: ''wagyū'', ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle. History Cattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period. Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertilizer. Milk consumption was unknown, and – for cultural and religious reasons – meat w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Top Sirloin
A spinning top, or simply a top, is a toy with a squat body and a sharp point at the bottom, designed to be spun on its vertical axis, balancing on the tip due to the gyroscopic effect. Once set in motion, a top will usually wobble for a few seconds, spin upright for a while, then start to wobble again with increasing amplitude as it loses energy, and finally tip over and roll on its side. Tops exist in many variations and materials, chiefly wood, metal, and plastic, often with a metal tip. They may be set in motion by twirling a handle with the fingers, by pulling a rope coiled around the body, or by means of a built-in auger (spiral plunger). Such toys have been used since antiquity in solitary or competitive games, where each player tries to keep one's top spinning for as long as possible, or achieve some other goal. Some tops have faceted bodies with symbols or inscriptions, and are used like dice to inject randomness into games, or for divination and ritual purposes. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribeye
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the ''entrecôte'' corresponds to the rib eye steak, while rib steak is called ''côte de bœuf'' (literally: "beef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster
Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in coastal areas they populate. Commercially important species include two species of ''Homarus'' from the northern Atlantic Ocean and scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus ''Nephrops'' and the Southern Hemisphere genus ''Metanephrops''. Distinction Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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