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Okinawan Cuisine
is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as , a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine. History Okinawan cuisine incorporates influences from Chinese cuisine and Southeast Asian cuisine due to its long history of trade. The sweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century. An article about Okinawan food written by Kikkoman states that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryukyu had served as a tributary state to China, Ryukyuan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. Pork, which plays an important role in the Okinawan diet, diffused in the sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okinawa Soba And Goya Chanpuru
is a prefecture of Japan. Okinawa Prefecture is the southernmost and westernmost prefecture of Japan, has a population of 1,457,162 (as of 2 February 2020) and a geographic area of 2,281 km2 (880 sq mi). Naha is the capital and largest city of Okinawa Prefecture, with other major cities including Okinawa, Uruma, and Urasoe. Okinawa Prefecture encompasses two thirds of the Ryukyu Islands, including the Okinawa, Daitō and Sakishima groups, extending southwest from the Satsunan Islands of Kagoshima Prefecture to Taiwan ( Hualien and Yilan Counties). Okinawa Prefecture's largest island, Okinawa Island, is the home to a majority of Okinawa's population. Okinawa Prefecture's indigenous ethnic group are the Ryukyuan people, who also live in the Amami Islands of Kagoshima Prefecture. Okinawa Prefecture was ruled by the Ryukyu Kingdom from 1429 and unofficially annexed by Japan after the Invasion of Ryukyu in 1609. Okinawa Prefecture was officially founded in 1879 by the Empire o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satsuma Domain
The , briefly known as the , was a domain (''han'') of the Tokugawa shogunate of Japan during the Edo period from 1602 to 1871. The Satsuma Domain was based at Kagoshima Castle in Satsuma Province, the core of the modern city of Kagoshima, located in the south of the island of Kyushu. The Satsuma Domain was ruled for its existence by the '' Tozama'' ''daimyō'' of the Shimazu clan, who had ruled the Kagoshima area since the 1200s, and covered territory in the provinces of Satsuma, Ōsumi and Hyūga. The Satsuma Domain was assessed under the '' Kokudaka'' system and its value peaked at 770,000 '' koku'', the second-highest domain in Japan after the Kaga Domain. Totman, Conrad. (1993) ''Early Modern Japan'', p. 119 The Satsuma Domain was one of the most powerful and prominent of Japan's domains during the Edo period, conquering the Ryukyu Kingdom as a vassal state after the invasion of Ryukyu in 1609, and clashing with the British during the bombardment of Kagoshima in 186 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taro Root
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and Petiole (botany), petioles. Taro corms are a food staple in Culture of Africa, African, Oceania, Oceanic, and South Asian cultures (similar to Yam (vegetable), yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term '':wikt:taro#English, taro'' was :wikt:taro#Maori, borrowed from the Māori language when James Cook, Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hijiki
(''Sargassum fusiforme'', syn. ''Hizikia fusiformis''), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia. Hijiki has been a part of the Japanese culinary sphere and diet for centuries. It is rich in dietary fiber and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts. Hijiki has been sold in United Kingdom natural products stores for 30 years and its culinary uses have been adopted in North America. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom, and the United States, have advised against its consumption. In the West In 1867 the word "hijiki" first appeared in an English-language publication: ''A Japanese and English Dicti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cladosiphon Okamuranus
is a type of edible seaweed in the genus ''Cladosiphon'', naturally found in Okinawa, Japan. Most mozuku is now farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as a source of one type of sulfated polysaccharide called Fucoidan, which is used as a cancer treatment aid and health supplement A dietary supplement is a manufactured product intended to supplement one's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources or that are synthetic in order .... Mozuku biology A group of researchers from Okinawa Institute of Science and Technology Graduate University conducting DNA research decoded S-strain genome for ''Cladosiphon okamuranus'' and found that its size was roughly 140 Mbp and smaller relative to other brown alga. They also made a rough estimate on the number of genes ''C. okamuranus'' has and found 13,640 genes. References External links ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whitefish (fisheries Term)
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (''Gadus morhua''), whiting (''Merluccius bilinearis''), haddock (''Melanogrammus aeglefinus''), hake (''Urophycis''), pollock (''Pollachius''), and others. Whitefish ( Coregonidae) is also the name of several species of Atlantic freshwater fish. Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live away from the seafloor. Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. Most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil. Whitefish can be divided into benthopelagic fish (round fish which live ''near'' the sea bed, such as cod and coley) and benthic fish (which live ''on'' the sea bed, such as flatfish like plaice). Whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamaboko
is a type of cured , a processed seafood product common in Japanese cuisine. is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of , named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for . Rough equivalents are ''fish paste'', ''fish loaf'', ''fish cake'', and ''fish sausage''. , chef and author, recommends using the Japanese name in English, similar to English usage of the word ''sushi''. The Ashkenazi Jewish dish gefilte fish has some similarity.Mouritsen, Ole (2017). ''Mouthfeel: How Texture Makes Taste''. Columbia Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombu
''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), * ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), * ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l * ''Saccharina japonica'' var. ''ochotensis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. History The origin of the miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)). These are c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Asian Cuisines
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine - cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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