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Nameko Soba ãªãããã°
''Pholiota microspora'', commonly known as ''Pholiota nameko'' or simply , is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tastes slightly nutty and is often used in stir-fries. They are also sold dried. Nameko is a cold triggered mushroom that typically fruits in the fall months when the temperature drops below 10°C for the first time, and flushes twice a few weeks apart. In Mandarin Chinese the mushroom is known as 滑子蘑; (Pinyin: huá zi mó) or 滑菇; (Pinyin: huá gū). In America the mushroom is sometimes called a "butterscotch mushroom". WiseGEEK.com [Baidu] |
Miles Joseph Berkeley
Miles Joseph Berkeley (1 April 1803 – 30 July 1889) was an English cryptogamist and clergyman, and one of the founders of the science of plant pathology. Life Berkeley was born at Biggin Hall, Benefield, Northamptonshire, and educated at Rugby School and Christ's College, Cambridge. Taking holy orders, he became incumbent of Apethorpe in 1837, and vicar of Sibbertoft, near Market Harborough, in 1868. He acquired an enthusiastic love of cryptogamic botany (lichens) in his early years, and soon was recognized as the leading British authority on fungi and plant pathology. Christ's College made him an honorary fellow in 1883. He was well known as a systematist in mycology with some 6000 species of fungi being credited to him, but his ''Introduction to Cryptogamic Botany'', published in 1857, and his papers on Vegetable Pathology in the ''Gardener's Chronicle'' in 1854 and onwards, show that he had a broad grasp of the whole domain of physiology and morphology as understood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japan, Japanese soup consisting of miso paste mixed with a ''dashi'' Stock (food), stock. It is commonly served as part of an meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as ''wakame'', tofu, ''Allium fistulosum, negi'', ''abura-age'', mushrooms, etc. Along with ''suimono'' (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice. Miso soup is also called in some parts of Japan, especially around Tokyo. 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 '':ja:麹, kōjikin'' (麹菌), and sometimes rice, barley, or other ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one-pot dishes and "things in a pot". Description Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed on cold days or in the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dashi, and/or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nameko Soba ãªãããã°
''Pholiota microspora'', commonly known as ''Pholiota nameko'' or simply , is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tastes slightly nutty and is often used in stir-fries. They are also sold dried. Nameko is a cold triggered mushroom that typically fruits in the fall months when the temperature drops below 10°C for the first time, and flushes twice a few weeks apart. In Mandarin Chinese the mushroom is known as 滑子蘑; (Pinyin: huá zi mó) or 滑菇; (Pinyin: huá gū). In America the mushroom is sometimes called a "butterscotch mushroom". WiseGEEK.com [Baidu] |
Mandarin Chinese
Mandarin ( ; zh, s=, t=, p=Guānhuà, l=Mandarin (bureaucrat), officials' speech) is the largest branch of the Sinitic languages. Mandarin varieties are spoken by 70 percent of all Chinese speakers over a large geographical area that stretches from Yunnan in the southwest to Xinjiang in the northwest and Heilongjiang in the northeast. Its spread is generally attributed to the greater ease of travel and communication in the North China Plain compared to the more mountainous south, combined with the relatively recent spread of Mandarin to frontier areas. Many varieties of Mandarin, such as Southwestern Mandarin, those of the Southwest (including Sichuanese dialects, Sichuanese) and the Lower Yangtze Mandarin, Lower Yangtze, are not mutually intelligible with the Beijing dialect (or are only partially intelligible). Nevertheless, Mandarin as a group is often placed first in lists of languages by number of native speakers (with nearly one billion). Because Mandarin originated in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinyin
Hanyu Pinyin, or simply pinyin, officially the Chinese Phonetic Alphabet, is the most common romanization system for Standard Chinese. ''Hanyu'' () literally means 'Han Chinese, Han language'—that is, the Chinese language—while ''pinyin'' literally means 'spelled sounds'. Pinyin is the official romanization system used in China, Singapore, Taiwan, and by the United Nations. Its use has become common when transliterating Standard Chinese mostly regardless of region, though it is less ubiquitous in Taiwan. It is used to teach Standard Chinese, normally written with Chinese characters, to students in mainland China and Singapore. Pinyin is also used by various Chinese input method, input methods on computers and to lexicographic ordering, categorize entries in some Chinese dictionaries. In pinyin, each Chinese syllable is spelled in terms of an optional initial (linguistics), initial and a final (linguistics), final, each of which is represented by one or more letters. Initi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterscotch
Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar. Butterscotch is similar to toffee, but the sugar is boiled to the soft crack stage, not hard crack. Often credited with their invention, S. Parkinson & Sons of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of the town's best-known exports. They became famous in 1851 after Queen Victoria was presented with a tin when she visited the town. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes). The term "butterscotch" is also often used more specifically for the flavour of brown sugar and butter together, even if the actual confection butterscotch is not involved, such as in butterscotch pudding (a type of custar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pholiota Species
__NOTOC__ This is a list of species in the fungal genus ''Pholiota''. , Index Fungorum accepts 370 species in ''Pholiota''. #A, A #B, B #C, C #D, D #E, E #F, F #G, G #H, H #I, I #J, J #K, K #L, L #M, M #N, N #O, O #P, P #Q, Q #R, R #S, S #T, T #U, U #V, V #U, U #W, W #X, X #Y, Y #Z, Z A *''Pholiota aberrans'' A.H.Sm. & Hesler 1968 – United States *''Pholiota abieticola'' A.H.Sm. & Hesler 1968 – United States *''Pholiota abietis'' A.H.Sm. & Hesler 1968 – United States *''Pholiota abstrusa'' (Fr.) Singer 1951 *''Pholiota acutoconica'' A.H.Sm. & Hesler 1968 – United States *''Pholiota adiposa'' (Batsch) P.Kumm. 1871 – Czech Republic; Great Britain *''Pholiota adirondackensis'' A.H.Sm. & Hesler 1968 – United States *''Pholiota aggericola'' (Peck) Sacc. 1887 *''Pholiota agglutinata'' A.H.Sm. & Hesler 1968 – United States *''Pholiota aggregata'' Beeli 1928 – Congo *''Pholiota agrocybiformis'' Singer 1969 *''Pholiota alabamensis'' (Murrill) A.H.Sm. & Hesler 1968 – ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi Described In 1929
A fungus (: fungi , , , or ; or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as one of the traditional eukaryotic kingdoms, along with Animalia, Plantae, and either Protista or Protozoa and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''true fungi'' or ''Eumycetes ... [...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 language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as 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 European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strophariaceae
The Strophariaceae are a family of fungi in the order Agaricales. Under an older classification, the family covered 18 genera and 1316 species. The species of Strophariaceae have red-brown to dark brown spore prints, while the spores themselves are smooth and have an apical germ pore. These agarics are also characterized by having a cutis-type pileipellis. Ecologically, all species in this group are saprotrophs, growing on various kinds of decaying organic matter. The family was circumscribed in 1946 by mycologists Rolf Singer and Alexander H. Smith. Genera * The genus ''Stropharia'' mainly consists of medium to large agarics with a distinct membranous annulus. Spore-print color is generally medium to dark purple-brown, except for a few species with rusty-brown spores. There is a great deal of variation, however, since this group, as presently delimited, is polyphyletic. Members of the core clade of ''Stropharia'' are characterized by crystalline acanthocytes among the hyphae t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
