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Nattō
is a traditional Japanese cuisine, Japanese food made from whole soybeans that have been Fermentation in food processing, fermented with Bacillus subtilis, ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served with karashi, ''karashi'' mustard, soy sauce, soy or tare sauce, ''tare'' sauce, and sometimes Allium fistulosum, Japanese bunching onion. Within Japan, ''nattō'' is most popular in the eastern regions, including Kantō region, Kantō, Tōhoku, and Hokkaido. ''Nattō'' is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of the 3,827 respondents (0.003% of the population) found the taste pleasant, and others who may not find the taste pleasant still eat the food out of habit. History Sources differ about the earliest origin of ''nattō''. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybeans
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many TV dinner, packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karashi
, also known as '' oni karashi'', is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of '' Brassica juncea'' (brown mustard) and is usually sold in either powdered or paste form. ''Karashi'' in powdered form is prepared by mixing with tepid water to a paste and leaving it covered for a few minutes. ''Karashi'' is often served with '' tonkatsu'', '' oden'', ''nattō'', and '' shumai''. It can be used as part of a dipping sauce when mixed with mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ..., called ''karashi mayonnaise'' or with vinegar and '' miso'', called ''karashi su miso''. It is also used to make pickled Japanese eggplant, called ''karashi-nasu''. One of Kumamoto's best-known meibutsu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacillus Subtilis
''Bacillus subtilis'' (), known also as the hay bacillus or grass bacillus, is a gram-positive, catalase-positive bacterium, found in soil and the gastrointestinal tract of ruminants, humans and marine sponges. As a member of the genus ''Bacillus'', ''B. subtilis'' is rod-shaped, and can form a tough, protective endospore, allowing it to tolerate extreme environmental conditions. ''B. subtilis'' has historically been classified as an obligate aerobe, though evidence exists that it is a facultative anaerobe. ''B. subtilis'' is considered the best studied Gram-positive bacterium and a model organism to study bacterial chromosome replication and cell differentiation. It is one of the bacterial champions in secreted enzyme production and used on an industrial scale by biotechnology companies. Description ''Bacillus subtilis'' is a Gram-positive bacterium, rod-shaped and catalase-positive. It was originally named ''Vibrio subtilis'' by Christian Gottfried Ehrenberg, an ... [...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] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akiko Aoyagi
Akiko Aoyagi (born January 24, 1950), who also uses the name Akiko Aoyagi Shurtleff, is a Japanese-American food writer and artist. She is best known as the recipe developer, illustrator, and co-author (with her former husband, William Shurtleff) of the soy-based cookbook series ''The Book of Tofu'' (1975), ''The Book of Miso'' (1976), and ''The Book of Tempeh'' (1979), that had a strong impact on the natural foods and vegetarian movements within the American counterculture. She is the co-founder, with William Shurtleff, of the New Age Foods Study Center (in Tokyo and California), SoyInfo Center, and Soycrafters Association of North America. Biography Early life and education Akiko Aoyagi was born in Tokyo, Japan, on January 24, 1950. She attended the Quaker Friends School and then the Women's College of the Arts, where she studied Fashion Design. Her thesis project explored "designing clothing for children with physical and mental deficits." After graduation, she worked a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prince Shōtoku
, also known as or , was a semi-legendary regent and a politician of the Asuka period in Japan who served under Empress Suiko. He was the son of Emperor Yōmei and his consort, Princess Anahobe no Hashihito, who was also Yōmei's younger half-sister. But later, he was adopted by Prince Shōtoken. His parents were relatives of the ruling Soga clan and also he was involved in the defeat of the rival Mononobe clan. The primary source of the life and accomplishments of Prince Shōtoku comes from the '' Nihon Shoki''. The Prince is renowned for modernizing the government administration and for promoting Buddhism in Japan. He also had two different families that fought over his custody. Over successive generations, a devotional cult arose around the figure of Prince Shōtoku for the protection of Japan, the Imperial Family, and for Buddhism. Key religious figures such as Saichō, Shinran and others claimed inspiration or visions attributed to Prince Shōtoku. Genealogy Parents * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Douchi
''Douchi'' is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Shurtleff, W.; Aoyagi, Abr>History of Fermented Black Soybeans (165 B.C. to 2011) Lafayette, California: Soyinfo Center, 2011 ''Douchi'' is made by fermenting and salting black soybeans using Qu ( zh, c=麹, p=Qū), which is similar or identical to the Miso ferment, Koji. Douchi can be classified as ''Aspergillus''-type Douchi, '' Mucor''-type Douchi, ''Bacterial''-type Douchi, or '' Rhizopus''-type Douchi. There are two main stages to the Douchi making process; first you make the Koji, then there is a prefermentation stage. There can also be a maturation or post fermentation stage, were the Douchi is mixed with other ingredients, like brine, and allowed to age. The black type soybean is most commonly used. The process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yayoi Period
The Yayoi period (弥生時代, ''Yayoi jidai'') (c. 300 BC – 300 AD) is one of the major historical periods of the Japanese archipelago. It is generally defined as the era between the beginning of food production in Japan and the emergence of keyhole-shaped burial mounds (前方後円墳, ''zenpō-kōen-fun''). Chronologically, it spans from around the 10th century BCE or 9th–8th century BCE to the mid-3rd century CE. Following the Jōmon period, which was characterized by a hunter-gatherer economy, the Yayoi period marked the transition to a productive economy based on wet-rice agriculture. In the latter half of the late Yayoi period (around the 1st century CE), large regional powers emerged throughout western Japan, including the Tokai and Hokuriku regions. By the end of the 2nd century, the political entity known as Wa-koku (倭国) had formed. It is generally considered that the Yayoi period transitioned into the Kofun period around the mid-3rd century, although the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heijō-kyō
was the Capital of Japan during most of the Nara period, from 710 to 740 and again from 745 to 784. The imperial palace is a listed UNESCO World Heritage together with other places in the city of Nara (cf. Historic Monuments of Ancient Nara). Empress Genmei ordered the Imperial capital moved from Fujiwara-kyō to Heijō-kyō in 708, and the move to Heijō-kyō was complete in 710. Heijō-kyō was modeled after Chang'an, the capital of Tang-dynasty China, although Heijō-kyō lacked walls. In the city, merchants and traders from China, Korea and India introduced various foreign cultures to Heijō-kyō through the Silk Road. As a result, Heijō-kyō flourished as Japan's first international and political capital, with a peak population of between 50,000 and 100,000. The overall form of the city was an irregular rectangle, and the area of the city was more than 25 km2. Architecture In the area of Heijō-kyō, there are ancient Buddhist temples, and some temples are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
