|
Sakana
In Japan, it is customary to serve alcoholic drinks with snacks called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than tapas, although they are not considered a meal since they are not accompanied by rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as izakaya. When first seated in an izakaya, an ''otoshi'' (お通し) or appetizer is placed on the table before any drinks are ordered. This ''otoshi'' is covered in the otoshi fee or seating charge on the bill. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common t ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Izakaya
An () is a type of informal Japanese bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word entered the English language by 1987. It is a compound word consisting of ("to stay") and ("sake shop"), indicating that originated from sake shops that allowed customers to sit on the premises to drink. are sometimes called ('red lantern') in daily conversation, as such paper lanterns are traditionally found in front of them. History Anecdotes and songs that appear in the show that -style establishments existed in Japan at the early 700s. There is a record dating to 733 when rice was collected as a brewing fee tax under the jurisdiction of the government office called . In the , written in 797, there is a record of King Ashihara who got drunk and was murdered in a tavern in 761. The full-scale development of began around the Edo period (1603-186 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Washoku
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 Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressure on top ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no conse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, ferment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyoza
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korokke
Korokke ( ja, コロッケ; ) is the Japanese name for a deep-fried ''yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside. History In 1887, the French croquette was introduced to Japan. It is thought that the ''korokke'' using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a "''kuroketto''" appear in cookery books from the Meiji era. ''Korokke'' can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost. ''Korokke'' became associated with typhoons in the 2000s, after a user on 2channel said they were eating some to prepare for an approaching typhoon, beginning a trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Washoku"){kind=spacer}
.jpg "Click for more on -> Cheese")
.jpg "Click for more on -> Kimchi")
