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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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami Enhancers
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, ''Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, '' abura-age'', etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, ''Miso'' soup is a representative of soup dishes served with rice. Miso soup is also called . Along with ''suimono'' (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine. Miso paste The type of ''miso'' paste chosen for the soup defines a great deal of its character and flavor. ''Miso'' pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus '' Aspergillus oryzae'', known in Japanese as ' (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (''akamiso''), white (''shiromiso''), or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, ''Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Inosinate
Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal products. Use as a food additive Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste. It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides. As a relatively expensive product, disodium inosinate is usually not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients, but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese, or yeast extract. Origin Diso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Condiments
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japonicum * Japonicus * Japanese studies Japanese studies ( Japanese: ) or Japan studies (sometimes Japanology in Europe), is a sub-field of area studies or East Asian studies involved in social sciences and humanities research on Japan. It incorporates fields such as the study of Japan ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Seafood Soups
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a vertebrate, true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed placodermi, external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kikunae Ikeda
was a Japanese chemist and Tokyo Imperial University professor of chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty. Ikeda graduated in 1889 from Tokyo Imperial University in chemistry. In 1891, he became a professor at the Higher Normal School of Tokyo, in 1896 he became an associate professor at Tokyo Imperial University. From 1899, Prof. Ikeda studied in Germany for two years at the laboratory of Prof. Friedrich Wilhelm Ostwald at the University of Leipzig, which was then the center of physical chemistry. After a brief stay in London, he returned to Tokyo in 1901 and became a full professor in chemistry at Tokyo Imperial University. In 1907 at the Tokyo Imperial University in Japan, Ikeda was eating dinner with his family when he suddenly stopped. That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a loanword ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiitake
The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a Medicinal fungi, medicinal mushroom in some forms of traditional medicine. Taxonomy and naming The fungus was first species description, described scientifically as ''Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus ''Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonym (taxonomy), synonymy in its taxonomy (biology), taxonomic history: *''Agaricus edodes'' Berk. (1878) *''Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *''Lentinus edodes'' (Berk.) Singer (1941) *''Collybia shiitake'' J.Schröt. (1886) *''Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *''Tricholoma shiitake'' (J.Schröt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
