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Suama
, a combination of the kanji for celebration "su" ( 寿) and sweet "ama" ( 甘) is a Japanese sweet made of non-glutinous rice flour, hot water, and sugar characterized by its red food dye. It is dyed red, because red and white symbolize celebration in Japanese tradition. It is kneaded and then optionally shaped by a sushi rolling mat (''sudare''), which gives the final product a textured, slightly bumpy surface. Suama is similar to, but not the same as, two other rice-based Japanese snacks, ''mochi'' and ''uirō''. ''Mochi'' uses glutinous rice flour; while ''uirō'' is not kneaded, but rather mixed, placed in a mold, and steamed. See also * Japanese cuisine * Wagashi are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' (azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the wor ... References {{Reflist Wagashi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' (azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the word for sweets, , originally referred to fruits and nuts. With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period. Influenced by the introduction of tea and '' dim sum'', the creation of wagashi took off during the Edo period in Japan. Types * ''Akumaki'': one of the confections of Kagoshima Prefecture * ''Anmitsu'': chilled agar jelly cubes ('' kanten'') served with sweet red bean paste and fruit * ''Amanattō'': simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar. * ''Botamochi'': a sweet rice ball wrapped with ''anko'' (or ''an'', thick azuki bean paste) * ''Daifuku'': general ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, ja, 米粉, komeko, ko, 쌀가루, ssal-garu, vi, bột gạo, th, แป้งข้าวเจ้า, paeng khao chao, lo, ແປ້ງເຂົ້າຈ້າວ, pèng khao chao, km, ម្សៅអង្ករ, msau ângkâ, my, ဆန်မှုန့်, hcan hmun, ms, tepung beras, tr, pirinç) refers to flour made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' (azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the word for sweets, , originally referred to fruits and nuts. With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period. Influenced by the introduction of tea and '' dim sum'', the creation of wagashi took off during the Edo period in Japan. Types * ''Akumaki'': one of the confections of Kagoshima Prefecture * ''Anmitsu'': chilled agar jelly cubes ('' kanten'') served with sweet red bean paste and fruit * ''Amanattō'': simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar. * ''Botamochi'': a sweet rice ball wrapped with ''anko'' (or ''an'', thick azuki bean paste) * ''Daifuku'': general ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste is consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uirō
''Uirō'' (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of glutinous rice flour and sugar. It is chewy, similar to ''mochi'', and subtly sweet. Flavors include azuki bean paste, green tea (matcha), ''yuzu'', strawberry and chestnut. Nagoya is particularly famous for its ''uirō'', and there are other regional versions, notably in Yamaguchi and Odawara, although Odawara's ''uirō'' is better known as a medicine. It can be purchased in traditional Japanese confectionery shops throughout Japan. ''Uirō'' was originally the name of a medicine in the Muromachi period (1336–1573). References to ''uirō'' as a confection first appear in the ''Wa-Kan Sansai Zue'', Ryōan Terajima's massive Edo-period dictionary published in 1712. See also *Japanese cuisine *List of steamed foods *''Wagashi are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' ( azuki bean paste), an ... [...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] |
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