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Hiyamugi
Hiyamugi ( ja, 冷麦, lit=chilled wheat) are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called ''sōmen''. The Western style noodle that most closely resembles ''hiyamugi'' is probably vermicelli. They are the second thinnest type of Japanese noodle after ''sōmen'', while the well-known udon is a thicker style of wheat noodle. ''Hiyamugi'', like ''sōmen'' is traditionally enjoyed cold during the summer months. While ''sōmen'' are sometimes served hot in a dish called ''nyumen'', ''hiyamugi'' is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called ''tsukejiru'' that is made with ''dashi'', soy sauce and mirin. History ''Hiyamugi'' are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of Zen Buddhism. This text was written shortly after the end of the Kamakura era a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hiyamugi (2706154251)
Hiyamugi ( ja, 冷麦, lit=chilled wheat) are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called ''sōmen''. The Western style noodle that most closely resembles ''hiyamugi'' is probably vermicelli. They are the second thinnest type of Japanese noodle after ''sōmen'', while the well-known udon is a thicker style of wheat noodle. ''Hiyamugi'', like ''sōmen'' is traditionally enjoyed cold during the summer months. While ''sōmen'' are sometimes served hot in a dish called ''nyumen'', ''hiyamugi'' is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called ''tsukejiru'' that is made with ''dashi'', soy sauce and mirin. History ''Hiyamugi'' are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of Zen Buddhism. This text was written shortly after the end of the Kamakura era a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January 9th, 2010 Noodles were introduced into Japan from China during the Southern Song dynasty (1127–1279) over a period beginning around the end of the Heian period (794–ca. 1185) until the early Kamakura period (ca. 1185–1333). Japanese noodles ''Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji period. How it made the jump from China to Japan is still under debate, but it's generally accepted that in 1910 a Chinese restaurant in Yokohama started serving a dish known as lamian. ''Ramen'' noodles have a firm texture and are usually pale yellow in color. The noodles may vary in shap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Noodles
This is a list of notable noodles. Noodles are a type of staple food made from some type of unleavened dough which is rolled flat and cut into long strips or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use. Noodles * Cup Noodles * Fideo * Fried noodles * Frozen noodles * Instant noodle * Mohnnudel * Rice noodles * Rice vermicelli * Schupfnudel * Coca noodles * Kesme Chinese noodles There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. * Biangbiang nood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sōmen
, ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, ''hiyamugi'', which is knife-cut. In Japan, ''sōmen'' is usually served cold with a light dipping sauce called ''tsuyu''. South Korean ''somyeon'' may be eaten in hot or cold noodle soups. ''Sōmen'' is typically high in sodium. Other names are ''nyūmen'' (煮麺) in Japanese, for a version served warm in soup, and the Chinese name ''guàmiàn'' (), which can be further classified into ''lóngxū'' () for the variant with long and thin strands and ''fèngwei'' () for the variant with flat and broad strands. East Asian cuisines Japan Sōmen are usually served cold with a light flavored dipping sauce [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of '' katsuobushi'' – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zenrin Kouta
is a Japanese map publisher. Founded in 1948, the company is known as a maker of residential maps and software used in personal computers and Automotive navigation systems. It is a leading Japanese company in the production of mapping software. Head office Zenrin's head office is in the Zenrin-Asahi Building at 1-1-1, Muromachi, Kokura-Kita Ward, Kitakyūshū. The building stands on the spot where noted Edo period mapmaker Inō Tadataka began his mapping of Kyūshū, in the midst of a modern shopping and cultural center called Riverwalk Kitakyushu. The company also has a development center (Techno Center) at Nakabaru Shinmachi 3-1, Tobata Ward, Kitakyushu. In the U.S., Zenrin provides navigation software and expertise to Nissan North America, Honda's Internavi Internavi is a vehicle telematics service offered by the Honda Motor Company to drivers in Japan. In the United States, the service is known as HondaLink, or sometimes MyLink. It provides mobile connectivity for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buddhism
Buddhism ( , ), also known as Buddha Dharma and Dharmavinaya (), is an Indian religion or philosophical tradition based on teachings attributed to the Buddha. It originated in northern India as a -movement in the 5th century BCE, and gradually spread throughout much of Asia via the Silk Road. It is the world's fourth-largest religion, with over 520 million followers (Buddhists) who comprise seven percent of the global population. The Buddha taught the Middle Way, a path of spiritual development that avoids both extreme asceticism and hedonism. It aims at liberation from clinging and craving to things which are impermanent (), incapable of satisfying ('), and without a lasting essence (), ending the cycle of death and rebirth (). A summary of this path is expressed in the Noble Eightfold Path, a training of the mind with observance of Buddhist ethics and meditation. Other widely observed practices include: monasticism; " taking refuge" in the Buddha, the , and the ; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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