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Unadon
is a dish originating in Japan. It consists of a '' donburi'' type large bowl filled with steamed white rice, and topped with fillets of eel ('' unagi'') grilled in a style known as '' kabayaki'', similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called ''tare'' and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down., p.63 Sufficient ''tare'' sauce is poured over so that some of it seeps through the rice underneath. By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. It is also very popular outside of Japan, particularly in Taiwan and the United States. Variations Variations include ''unajū'' (鰻重, the same dish served in '' jūbako'' (重箱), food boxes often lacquered), ''nagayaki'' (長焼き, the eel and rice are served separately), and ''hitsumabushi'' (ひつまぶし, finely chopped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donburi
is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to distinguish, the bowl is called and the food is called . The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ''dashi'' (stock broth) flavored with soy sauce and ''mirin'' (rice wine). Proportions vary, but there is normally three to four times as much ''dashi'' as soy sauce and ''mirin''. For '' oyakodon'', Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ''gyūdon'', Tsuji recommends water flavored with dark soy sauce and ''mirin''. Donburi can be made from almost any ingredients, including leftovers. Varieties of donburi Traditional Japanese ''donburi'' include the following: ''Gyūdon'' , is a Japanese dish consisting of a bow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unagi
is the Japanese word for freshwater eel, particularly the Japanese eel, . Unagi is a common ingredient in Japanese cooking, often as '' kabayaki''. It is not to be confused with saltwater eel, which is known as '' anago'' in Japanese. In Japanese cuisine Unagi is served as part of '' unadon'' (sometimes spelled ''unagidon'', especially in menus in Japanese restaurants in Western countries), a '' donburi'' dish with sliced eel served on a bed of rice. A kind of sweet biscuit called ''unagi pie'' made with powdered unagi also exists. Unagi is high in protein, vitamin A, and calcium. Specialist unagi restaurants are common in Japan, and commonly have signs showing the word ''unagi'' with hiragana う (transliterated ''u''), which is the first letter of the word ''unagi''. Lake Hamana in Hamamatsu city, Shizuoka prefecture is considered to be the home of the highest quality unagi; as a result, the lake is surrounded by many small restaurants specializing in various unagi dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabayaki
is a preparation of fish, especially '' unagi'' eel,, vol. 7,"kabayaki" by describes it as being used principally or almost always for ''unagi'' (「もっぱら鰻」) where the fish is split down the back the Japanese dictionary says ''kabayaki'' applies to such fish as ungai, hamo, and dojō (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle. Besides ''unagi'', the same preparation is made of other long scaleless fish such as ''hamo'' ( pike conger), ''dojō'' (loach), catfish, ''anago'' (conger eel), and ( gunnels). One can also find canned products labeled as kabayaki-style ''sanma'' (Pacific saury). ''Kabayaki'' eel is very popular and a rich source of vitamins A and E, and omega-3 fatty acids., p.144- A popular custom from the Edo period, pp.167-8, repeats a story of an eel purveyor from Edo who asked a calligrapher to write the Ox (day) character as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsudon
is a popular Japanese food, a bowl of rice topped with a fried tonkatsu pork cutlet, egg, vegetables, and condiments. The dish's name is a portmanteau of the Japanese words ''tonkatsu'' (pork cutlet) and ''donburi'' (rice bowl). Preparation The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep-frying. Next, into a boiling broth of dashi, soy sauce and onions, the sliced tonkatsu and a beaten egg is cooked. * The PDF text misses the egg-dipping step before breading the meat. The video does demonstrate it. * videoTonkatsu & Katsudon recipe * web page linking to the video and PDFExperience Japanese Home Cooking Variants Other bowls, made of cutlet and rice but without eggs or stock, may also be called ''katsudon''. Such dishes include: * ''sōsu katsudon'' (sauce katsudon): with tonkatsu sauce or Worcestershire sauce, from regions such as Fukui, Kōfu, Gunma, Aizuwakamatsu and Komagane * ''d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bunka
was a after '' Kyōwa'' and before ''Bunsei''. The period spanned the years from January 1804 to April 1818. The reigning emperors were and . Change of era * February 11, 1804 (): The new era name of ''Bunka'' ( meaning "Culture" or "Civilization") was created to mark the start of a new 60-year cycle of the Heavenly Stem and Earthly Branch system of the Chinese calendar which was on New Year's Day, thnew moon dayof 2 November 1804. The previous era ended and a new one commenced in '' Kyōwa'' 4. Events of the ''Bunka'' era * 1804 (''Bunka 1''): '' Daigaku-no-kami'' Hayashi Jussai (1768–1841) explained the shogunate foreign policy to Emperor Kōkaku in Kyoto. * June 1805 (''Bunka 2''): Genpaku Sugita (1733–1817) is granted an audience with Shōgun Ienari to explain differences between traditional medical knowledge and Western medical knowledge. * September 25, 1810 (''Bunka 7, 27th day of the 8th month''): Earthquake in northern Honshū (Latitude: 39.900/Longitude: 139. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyūdon
, also known as , is a Cuisine of Japan, Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with ''dashi'' (Bonito, fish and Kelp, seaweed stock), soy sauce and ''mirin'' (sweet rice wine). It may sometimes also be served with toppings such as raw or soft poached Egg as food, eggs, ''Allium fistulosum, negi'' onions, grated cheese or kimchi. A popular food in Japan, it is commonly eaten with ''beni shōga'' (pickled ginger), ''shichimi'' (ground chili pepper), and a side dish of miso soup. History After the Buddhism in Japan, arrival of Buddhism in Japan in the 6th century, consumption of meat became rare in Japanese culture (especially those of four-footed animals such as beef, cattle or pork, pigs) and in many cases frowned upon, both for religious and practical reasons. It was only after the Meiji Restoration in 1868 and the subsequent westernization of the country that meat began to be widely eaten. ''Gyūdon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taishō Era
The was a period in the history of Japan dating from 30 July 1912 to 25 December 1926, coinciding with the reign of Emperor Taishō. The new emperor was a sickly man, which prompted the shift in political power from the old oligarchic group of elder statesmen (or ) to the Imperial Diet of Japan and the democratic parties. Thus, the era is considered the time of the liberal movement known as Taishō Democracy; it is usually distinguished from the preceding chaotic Meiji era and the following militaristic-driven first part of the Shōwa era. Etymology The two kanji characters in Taishō () were from a passage of the Classical Chinese ''I Ching'': (translated: "Great prevalence is achieved through rectitude, and this is the Dao of Heaven.") The term could be roughly understood as meaning "great rectitude", or "great righteousness". Meiji legacy On 30 July 1912, Emperor Meiji died and Crown Prince Yoshihito succeeded to the throne as Emperor of Japan. In his coron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asakusa, Tokyo
is a district in Taitō, Tokyo, Japan. It is known for Sensō-ji, a Buddhist temple dedicated to the bodhisattva Kannon. There are several other temples in Asakusa, as well as various festivals, such as . History The development of Asakusa as an entertainment district during the Edo period came about in part because of the neighboring district, Kuramae. Kuramae was a district of storehouses for rice, which was then used as payment for servants of the feudal government. The keepers () of these storage houses initially stored the rice for a small fee, but over the years began exchanging the rice for money or selling it to local shopkeepers at a margin. Through such trading, many came to have a considerable amount of disposable income and as result theaters and geisha houses began to spring up in nearby Asakusa. For most of the 20th century, Asakusa remained a major entertainment district in Tokyo. The or "Sixth District" was in particular famous as a theater district, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tenpō Tsūhō
The Tenpō Tsūhō (; kyūjitai: or ) was an Edo period coin with a face value of 100 mon, originally cast in the 6th year of the Tenpō era (1835). The obverse of the coin reads "Tenpō" () a reference to the era this coin was designed in, and "Tsūhō" () which means "circulating treasure" or currency. The Kaō is that of Gotō San'emon, a member of the Kinza mint's Gotō family (), descendants of Gotō Shozaburo Mitsutsugu, a metalworker and engraver from Kyoto appointed by ''shōgun'' Tokugawa Ieyasu in 1600 to oversee the Edo mint of his shogunate and oversee its coinage. All mother coins were produced in Edo (present day Tokyo) before they were sent to other mints where they would place the individual mint's mark (''shirushi'', ) on the edge of the coin. The coin circulated for 40 years, and stopped being produced during the Meiji Restoration after the introduction of the Japanese yen. Today these coins are now sold as "lucky charms" as well as being collected by numisma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ichimura-za
The was a major kabuki theatre in the Japanese capital of Edo (later, Tokyo), for much of the Edo period, and into the 20th century. It was first opened in 1634 and was run by members of the Ichimura family for much of the following nearly three centuries before it was destroyed by fire in 1932. It has not been rebuilt. History The theatre which would later be known as the Ichimura-za was founded as the Murayama-za, by Murayama Matasaburō I in March 1634.Shōriya, Asagoro. "Ichimuraza." Kabuki21.com'. Accessed 15 November 2008. After it was destroyed by fire in 1641 and rebuilt, the theatre, now controlled by Murayama's son-in-law Murata Kuroemon, with the help of Ichimura Uzaemon III, was renamed the Ichimura-za in 1643. Uzaemon became the official manager of the theatre in 1652, upon Kuroemon's death. The Ichimura-za was destroyed by fire and rebuilt numerous times over the years, including during the famous 1657 "Furisode Fire" or "Great Fire of Meireki". Ichimura Uzaem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nakamura-za
was one of the three main ''kabuki'' theatres of Edo alongside the Morita-za and Ichimura-za. History It was founded in 1624 by Nakamura Kanzaburō 1st. The Nakamura-za relocated to the new capital Tokyo in 1868 and reopened under Nakamura Kanzaburō I's last direct descendant Nakamura Kanzaburo XIII (1828–1895) as zamoto. It was later also called the Miyako-za (). A real-size replica of the Nakamura-za is located at the Edo-Tokyo Museum The is a historical museum located at 1-4-1 Yokoami, Sumida-Ku, Tokyo in the Ryogoku district. The museum opened in March 1993 to preserve Edo's cultural heritage, and features city models of Edo and Tokyo between 1590 (just prior to the .... References External links Nakamura-za at Kabuki21.com Former kabuki theatres Nihonbashi, Tokyo {{Japan-hist-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
