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Hiyashi Chūka
is a Chinese-style Japanese dish consisting of chilled Chinese noodles with various toppings served in the summer. It is also called in Kansai region and in Hokkaido. Toppings are usually colorful cold ingredients and a ''tare'' sauce. The dish was invented in 1937 by the Chinese restaurant Ryutei in Sendai as an adaptation of the Shanghainese dish ''liangbanmian'' (). The dish was originally sold in Japan under the borrowed Chinese name ''ryanbanmyen'' . The name "hiyashi chuka" was established in the late 1950s. Popular toppings are meat (ham, boiled chicken, or char siu), strips of '' tamagoyaki'' (egg omelette), summer vegetables like cucumber and tomatoes, ''menma'' (fermented bamboo shoots), and ''beni shōga'' (pickled ginger) as a condiment. Toppings are cut thin, to mix well with the noodles and the sauce. The ''tare'' sauce is usually made with a base of either soy sauce and rice vinegar, or sesame seeds and mayonnaise (). See also * '' Jungguk-naengmyeon'' * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodle
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat, buckwheat, rice, millet, maize, oats, acorns, kudzu, Siberian elm, soybeans, mung beans, yams, cassava, potatoes, sweet potatoes, and meats such as fish and shrimp. There are over 1,200 types of noodles commonly consumed in China today, with tens of thousands of noodle dish varieties prepared using these types of noodles. Chinese noodles have entered the cuisines of neighboring East Asian countries such as Korea, Japan, and Mongolia, as well as Southeast Asian countries such as Malaysia, Singapore, Indonesia, Vietnam, Cambodia, Myanmar, Laos, the Philippines and Thailand. Nomenclature Nomencla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tare Sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for Ramen#Tare, ramen by combining it with Stock (food), stock and/or broth in order to add to the complex combination of Flavor (taste), flavors, and as a Braising, braising liquid for meat (e.g. Char siu#Japanese cuisine, chāshū). Due to its use in glazing grilled eel (unagi), it is often called or eel sauce. The sauce is best described as sweetened, thickened Soya sauce, soy sauce for grilling and flavored soy sauce with ''dashi'', vinegar, etc., for and ''nattō'' such as ''ponzu'' but every chef has their own variation. Ingredients for a ''tare'' sauce will also include soy sauce, sake and/or mirin, sugar and/or honey, and optional ingredients include oyster sauce and ginger. Tare is traditionally made by mixing and heating soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ramen Dishes
This is a list of notable ramen dishes. Ramen is a Japanese dish that consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso. Ramen dishes often include toppings such as , , fermented bamboo shoots (メンマ, '' menma''), and . Nearly every region in Japan has its own variation of ramen. Ramen shops (ラーメン屋, '' ramen-ya'') are restaurants that specialize in ramen dishes. Ramen dishes * Champon – a ramen dish that is a regional cuisine of Nagasaki, Japan, different versions exist in Japan, Korea and China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. * Hokkaido ramen – many cities in Hokkaido have their own versions of ramen, and is known throughout Japan. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jungguk-naengmyeon
() is a type of ''naengmyeon'' (cold noodles) in Korean Chinese cuisine. The dish, consisting of icy cold broth with noodles, blanched seafood, fresh vegetables, and hard-boiled egg, is usually served with mustard and peanut sauce. History Despite the name, the dish originated in Korea. The flavour profile is influenced by chilled noodle dishes in Chinese cuisine, such as ( zh, s=, t=涼麵, labels=no) and ( zh, s=, t=乾拌麵, labels=no), which are served cold but are not noodle soups. The Korean Chinese dish incorporates the Korean tradition of serving noodles in icy cold broth (''naengmyeon''). Early records of the dish includes the mentioning of (, ) on 22 June 1947 in the newspaper ''The Jeju Sinbo'', and mentioning of (, ) in '' The Dong-A Ilbo'' on 25 September 1962. It is assumed that the dish was popularized in South Korea during the 1960s, when Chinese-style peanut sauce was largely replaced by peanut butter from U.S. military bases. In 1980s, high-end Korean Chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beni Shōga
is a type of ''tsukemono'' ( Japanese pickle). It is made from thin strips of ginger pickled in umezu (), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (''Perilla frutescens'' var. ''crispa''). Commercial beni shōga often derives its hue from artificial coloring. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba. References See also * Gari (ginger) is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for ''gari'' because of its tender flesh an ... * Japanese pickles Ginger dishes {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menma
is a Japanese condiment made from lacto-fermented bamboo shoots. The bamboo shoots are dried in the sun or through other means before the process of fermentation. Menma is a common topping for noodle soups, notably ramen. Menma is primarily produced in China, with brands imported from southern China and Taiwan being popular. Menma is also known as , "Chinese bamboo". Etymology The trading company that would later become Marumatsu Bussan had been exporting dried bamboo shoots produced in Taiwan as ''shinachiku''. In 1946, responding to a formal objection to the use of the term Shina from the Taiwanese government, the Japanese Foreign Ministry issued a memorandum recommending that the term be avoided.See :wikisource:支那の呼稱を避けることに關する件 Marumatsu Bussan founder Shūsui Matsumura claims that he came up with the new product name menma, a portmanteau of ''ramen'' (拉麺) and ''machiku'' (麻竹), the type of bamboo from which it is made, after seei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamagoyaki
is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a '' makiyakinabe'' or ''tamagoyaki''. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat. History Chicken and chicken eggs were first consumed in Japan in the early Edo period (1603–1867), when the ban on eating chicken meat and eggs was lifted. The tamagoyaki first appeared as a food for the ''chōnin'' (townspeople) of the Edo period. At that time, it was called "tamago fuwafuwa" and was made by boiling soup broth made by leaching umami ingredients from ''konbu'' (edible kelp) and ''katsuobushi'' (dried bonito flakes), adding beaten egg, and steaming. Ōgiya (扇屋), a famous tamagoyaki shop that opened in Ōji in 1648 and is still in business today, appears in Utagawa Hiroshige's ukiyo-e "''Edo kōmei kaitei zukushi''" ( 江戸高名会亭尽) and in the rakugo story perfor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' cha siu bao'' or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fattier ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cultural variations Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shanghai Cuisine
Shanghai cuisine (; Shanghainese: ''zaon⁶ he⁵ tshe¹''; International Phonetic Alphabet, IPA: Help:IPA/Wuu, [zɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹]), also known as Hu cuisine (; Shanghainese: ''wu⁶ tshe¹''; International Phonetic Alphabet, IPA: Help:IPA/Wuu, [ɦu¹¹ tsʰᴇ⁴⁴]), is a popular style of Chinese cuisine, Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (; ''pen⁵ paon¹ tshe⁵''; 'local cuisine') which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu cuisine, Jiangsu and Zhejiang cuisine, Zhejiang provinces. The dishes within the cuisine need to master the three elements of "color, aroma, and taste" (). Like other cuisines within China, Shanghai cuisine emphasizes the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Nikkei
''The Nikkei'', also known as , is the flagship publication of Nikkei, Inc. (based in Tokyo) and the world's largest financial newspaper, with a daily circulation exceeding 1.73 million copies. The Nikkei 225, a stock market index for the Tokyo Stock Exchange, has been calculated by the newspaper since 1950. It is one of the four national newspapers in Japan; the other three are ''The Asahi Shimbun'', the ''Yomiuri Shimbun'' and the '' Mainichi Shimbun''. History The roots of the Nikkei started with an in-house newspaper department of Mitsui & Company in 1876 when it started publication of ''Chugai Bukka Shimpo'' (literally ''Domestic and Foreign Commodity Price Newspaper''), a weekly market-quotation bulletin. The department was spun out as the ''Shokyosha'' in 1882. The paper became daily (except Sunday) in 1885 and was renamed ''Chugai Shōgyō Shimpo'' in 1889. It was merged with ''Nikkan Kōgyō'' and ''Keizai Jiji'' and renamed ''Nihon Sangyō Keizai Shimbun'' in 1942. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sendai
is the capital Cities of Japan, city of Miyagi Prefecture and the largest city in the Tōhoku region. , the city had a population of 1,098,335 in 539,698 households, making it the List of cities in Japan, twelfth most populated city in Japan. The modern city was founded in 1600 by the ''daimyō'' Date Masamune. It is nicknamed the ; there are Japanese zelkova trees lining many of the main thoroughfares such as and . In the summer, the Sendai Tanabata Festival, the largest Tanabata festival in Japan, is held. In winter, the trees are decorated with thousands of lights for the , lasting through most of December. The city is also home to Tohoku University, one of the former Imperial Universities. On 11 March 2011, coastal areas of the city suffered catastrophic damage from a 2011 Tōhoku earthquake and tsunami, magnitude 9.0 offshore earthquake,] which triggered a destructive tsunami. History Edo period Although the Sendai area was inhabited as early as 20,000 years ago, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkaido
is the list of islands of Japan by area, second-largest island of Japan and comprises the largest and northernmost prefectures of Japan, prefecture, making up its own list of regions of Japan, region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by railway via the Seikan Tunnel. The largest city on Hokkaido is its capital, Sapporo, which is also its only cities designated by government ordinance of Japan, ordinance-designated city. Sakhalin lies about to the north of Hokkaidō, and to the east and northeast are the Kuril Islands, which are administered by Russia, though the four most southerly are Kuril Islands dispute, claimed by Japan. The position of the island on the northern end of the archipelago results in a colder climate, with the island seeing significant snowfall each winter. Despite the harsher climate, it serves as an agricultural breadbasket for many crops. Hokkaido was formerly known as ''Ezo'', ''Yezo'', ''Yeso'', or ''Yes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
