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Shungiku
''Glebionis coronaria'', formerly called ''Chrysanthemum coronarium'', is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America. ''Glebionis coronaria'' is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. ''Glebionis coronaria'' has been hybridized with related ''Argyranthemum'' species to create cultivars of garden marguerites. Characteristics A leafy herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves. Its seeds are ribbed and winged cypselae. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown ... [...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] |
Sukiyaki
is a Japanese dish that is prepared and served in the '' nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Generally sukiyaki is a winter dish and it is commonly found at '' bōnenkai'', Japanese year-end parties. Ingredients Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also popular. Popular ingredients cooked with the beef are: *Tofu (usually seared firm tofu). *'' Negi'' (a type of scallion). *Leafy vegetables, such as Chinese cabbage and shungiku (garland chrysanthemum leaves). *Mushrooms, such as shiitake and enokitake. * Glass noodles made out of konnyak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flora Of Asia
Flora (: floras or florae) is all the plant life present in a particular region or time, generally the naturally occurring ( indigenous) native plants. The corresponding term for animals is ''fauna'', and for fungi, it is '' funga''. Sometimes bacteria and fungi are also referred to as flora as in the terms ''gut flora'' or ''skin flora'' for purposes of specificity. Etymology The word "flora" comes from the Latin name of Flora, the goddess of plants, flowers, and fertility in Roman mythology. The technical term "flora" is then derived from a metonymy of this goddess at the end of the sixteenth century. It was first used in poetry to denote the natural vegetation of an area, but soon also assumed the meaning of a work cataloguing such vegetation. Moreover, "Flora" was used to refer to the flowers of an artificial garden in the seventeenth century. The distinction between vegetation (the general appearance of a community) and flora (the taxonomic composition of a community) wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Vegetables
Asian may refer to: * Items from or related to the continent of Asia: ** Asian people, people in or descending from Asia ** Asian culture, the culture of the people from Asia ** Asian cuisine, food based on the style of food of the people from Asia ** Asian (cat), a cat breed similar to the Burmese but in a range of different coat colors and patterns * Asii (also Asiani), a historic Central Asian ethnic group mentioned in Roman-era writings * Asian option, a type of option contract in finance * Asyan, a village in Iran See also * * * East Asia * South Asia * Southeast Asia Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Au ... * Asiatic (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishcake
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or Batter (cooking), batter. Fishcakes as defined in the ''Oxford Dictionary of Food and Nutrition'' are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication ''Mrs Beeton's Book of Household Management, Book of Household Management'', her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maeun-tang
''Maeun-tang'' * () or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with ''gochujang'' (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables. Nate/ (in Korean) The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crete
Crete ( ; , Modern Greek, Modern: , Ancient Greek, Ancient: ) is the largest and most populous of the Greek islands, the List of islands by area, 88th largest island in the world and the List of islands in the Mediterranean#By area, fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, and Corsica. Crete is located about south of the Peloponnese, and about southwest of Anatolia. Crete has an area of and a coastline of 1,046 km (650 mi). It bounds the southern border of the Aegean Sea, with the Sea of Crete (or North Cretan Sea) to the north and the Libyan Sea (or South Cretan Sea) to the south. Crete covers 260 km from west to east but is narrow from north to south, spanning three longitudes but only half a latitude. Crete and a number of islands and islets that surround it constitute the Region of Crete (), which is the southernmost of the 13 Modern regions of Greece, top-level administrative units of Greece, and the fifth most popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
