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List Of Japanese Ingredients
The following is a list of ingredients used in Japanese cuisine. Plant sources Cereal grain *Rice **Short or medium grain white rice. Regular (non-sticky) rice is called ''uruchi-mai''. **Mochi rice ( glutinous rice)-sticky rice, sweet rice ** genmai (brown rice) **rice bran (''nuka'') - not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables **arare - toasted brown rice grains in genmai cha and chazuke nori **''kome-kōji'' - ''Aspergillus'' cultures **''sake kasu'' **''sake'' * awa (''mochi awa'') * ''oshimugi'' (barley) Flour *katakuri starch - an alternative ingredient for potato starch *kinako - soybean flour/meal * kibi (millet) flour * konnyaku starch powder * kudzu starch *Rice flour (''komeko'') **' **' **' **', semi-cooked rice dried and coarsely pulverized; used as alternate breading in ''domyoji age'' deep-fried dish, also used in Kansai-style sakuramochi confection. Medium fine ground types are called and used ... [...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] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' ... [...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] |
Warabimochi
is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in ''kinako'' ( sweet toasted soybean flour). It differs from true ''mochi'' made from glutinous rice. It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countries. Warabimochi was one of the favorite treats of Emperor Daigo. Today, warabimochi is frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability. Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. File:Kurumi mochi.jpg, ''Kurumi mochi'' with walnuts File:Warabi mochi 1.jpg, Warabimochi as sold in a supermarket See also *Bracken Bracken (''Pteridium'') is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Warabimochi
is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in ''kinako'' ( sweet toasted soybean flour). It differs from true ''mochi'' made from glutinous rice. It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countries. Warabimochi was one of the favorite treats of Emperor Daigo. Today, warabimochi is frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability. Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. File:Kurumi mochi.jpg, ''Kurumi mochi'' with walnuts File:Warabi mochi 1.jpg, Warabimochi as sold in a supermarket See also *Bracken Bracken (''Pteridium'') is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found in a variety of settings, from "fast food" places to expensive specialty restaurants. Markets sell dried noodles and '' men-tsuyu'', or instant noodle broth, to make home preparation easy. A wide variety of dishes, both hot for winter and cold for summer, uses these noodles. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. History of soba in Japan, development of eateries The tradition of eating soba originates from the Tokugawa period, also called the Edo period, from 1603 to 1868. In the Tokugawa period, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyūhi
is a form of wagashi (traditional Japanese sweet). Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from . Because gyūhi is more delicate, it is usually less frequently made and served than mochi. It is sometimes featured in sweets that originated in the Kyoto area. Tinted gyūhi is the base of ''matsunoyuki'', a wagashi that resembles a pine tree dusted with snow. Gyūhi is also used as an ingredient in other wagashi such as , which is made of a blend of gyūhi and , a white bean-based version of anko. Nerikiri is often tinted and molded in ways similar to the treatment of marzipan in Western desserts. Hyōroku mochi Hyōroku mochi is a type of candy which is made and sold by in Kagoshima , abbreviated to , is the capital city of Kagoshima Prefecture, Japan. Located at the southwestern tip of the island of Kyushu, Kagoshima is the largest city in the prefecture by some margin. It has been nicknamed the "Naples of the Eastern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakuramochi
is a Japanese confection (''wagashi'') consisting of sweet, pink-colored rice cake (''mochi'') with a red bean paste (''anko'') center and wrapped in a pickled cherry blossom (''sakura'') leaf. Different regions of Japan have different styles of ''sakuramochi''. Kanto-style uses to make the rice cake, and Kansai-style uses . The sweet is traditionally eaten during the spring season, especially on Girl's Day (''hinamatsuri''; March 3) and at flower viewing parties (''hanami''). The leaf may or may not be eaten depending on individual preference. Types of sakuramochi Sakuramochi differs by shapes and recipes, depending on areas it was made. ; Kanto-style sakuramochi : Sakuramochi made in Kanto area. Outside of Kanto-area the Kanto-style sakuramochi is also known as , named after a temple near the shop first sold the sweets). : Kanto-style sakuramochi is often sold together with Kansai-style sakuramochi in supermarkets. ; Kansai-style sakuramochi : Sakuramochi made in Kans ... [...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 ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kudzu
Kudzu (; also called Japanese arrowroot or Chinese arrowroot) is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive in many parts of the world, primarily North America. The vine densely climbs over other plants and trees and grows so rapidly that it smothers and kills them by blocking most of the sunlight. The plants are in the genus '' Pueraria'', in the pea family Fabaceae, subfamily Faboideae. The name is derived from the Japanese name for the plant East Asian arrowroot, (''Pueraria montana'' var. ''lobata''), . Where these plants are naturalized, they can be invasive and are considered noxious weeds. The plant is edible, but often sprayed with herbicides. Taxonomy and nomenclature The name kudzu describes one or more species in the genus '' Pueraria'' that are closely related, and some of them are considered to be varieties rather than full species. The morphologi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proso Millet
''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotanical evidence suggests millet was first domesticated about 10,000 BP in Northern China. The crop is extensively cultivated in China, India, Nepal, Russia, Ukraine, Belarus, the Middle East, Turkey, Romania, and the United States, where about half a million acres are grown each year. The crop is notable both for its extremely short lifecycle, with some varieties producing grain only 60 days after planting, and its low water requirements, producing grain more efficiently per unit of moisture than any other grain species tested. The name "proso millet" comes from the pan-Slavic general and generic name for millet ( sh-Latn-Cyrl, separator=/, proso, просо, cs, proso, pl, proso, russian: просо). Proso millet is a relative of foxtail millet, pearl millet, maize, and sorghum within the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
