|
Soba
Soba ( or , "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes. In Japan, soba noodles can be found at fast food venues like to expensive specialty restaurants. Dried soba noodles are sold in stores, along with ''List of Japanese condiments#Mentsuyu, men-tsuyu'', or instant noodle broth, to make home preparation easy. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. Etymology The word ''soba'' (蕎麦) means "buckwheat" (''Fagopyrum esculentum''). The full name for buckwheat noodles is ''soba-kiri' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okinawa Soba
is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat. The thick wheat noodles more closely resemble the texture of udon, and when served in soup, the broth is more similar to that of ramen. The noodles tend to have a circular cross section in the Yaeyama Islands and tend to be slightly flat in the rest of Okinawa Prefecture. It is served in a broth flavored with ''konbu'' (edible seaweed), ''katsuobushi'' flakes and pork. Standard toppings are ''kamaboko'' (fish cake), sliced scallion and a thick slice of stewed or soki (boneless pork ribs) and usually garnished with ''beni shōga'' (pickled ginger). For extra spice, din ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January 9th, 2010 Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period. History Noodles were first introduced into Japan around 800 A.D. during the Heian period (794–1185). This dish was adopted from China. During the Edo period, specifically between the 1661 to 1672, Soba noodles became popular in restaurants in the capital city of Edo (now Tokyo). It is rumored that it became extremely popular because soba noodles can be served cold, and with all of the fires occurring, the government limited the use of fuel. Types of Japanese noodles * ''Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen befor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan, Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the Poaceae, grass family. It is related to sorrel, Polygonum, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okinawa Prefecture
is the southernmost and westernmost prefecture of Japan. It consists of three main island groups—the Okinawa Islands, the Sakishima Islands, and the Daitō Islands—spread across a maritime zone approximately 1,000 kilometers east to west and 400 kilometers north to south. Despite a modest land area of 2,281 km² (880 sq mi), Okinawa’s territorial extent over surrounding seas makes its total area nearly half the combined size of Honshu, Shikoku, and Kyushu. Of its 160 Island, islands, 49 are inhabited. The largest and most populous island is Okinawa Island, which hosts the capital city, Naha, as well as major urban centers such as Okinawa (city), Okinawa, Uruma, and Urasoe, Okinawa, Urasoe. The prefecture has a subtropical climate, characterized by warm temperatures and high rainfall throughout the year. People from the Ryukyu Islands, Nansei Islands, including Okinawa Island, Okinawa, the Sakishima Islands, and parts of Kagoshima Prefecture, are often collectively referred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakisoba
(, , ) is a Japanese noodle Stir frying, stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in are Chinese-style noodles () made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. Preparation is prepared by frying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with Worcestershire sauce#Japan, Japanese-style Worcestershire sauce, salt, and pepper. It can be served with a variety of Garnish (food), garnishes, such as ''aonori'' (seaweed powder), ''beni shōga'' (shredded pickled ginger), ''katsuobushi'' (bonito fish flakes), or Mayonnaise#Japan, Japanese-style mayonnaise. Serving can be served on a plate either as a main dish or a side dish. In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pic ... [...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] |
Aburasoba
''Aburasoba'' (油そば), also known as maze soba (, ), monjasoba (もんじゃそば), tenukisoba (手抜きそば), abu ramen (あぶラーメン) or shirunashi ramen (汁なしラーメン), is a dry noodle dish made with a sauce of soy sauce and lard. Traditional ingredients include shoyu tare base, aroma oil, menma, shredded nori, and green onions. Other variations also include toppings like raw garlic, raw egg, cheese, and minced meat, which are mixed with the noodles before eating. Mazesoba was introduced in the 1950s with Chin Chin Tei opening up in Musashino City in the 1950s. The largest mazesoba chain in the world is Kokoro Mazesoba. References See also *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 m ... {{Authority control Japanese noodle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shina (word)
''Shina'' is a largely archaic name for China. Its use in Japanese originally had a neutral connotation, but the word came to be perceived as derogatory by Chinese people during the course of the First and Second Sino-Japanese Wars. As a result, it fell into disuse after World War II and is now viewed as offensive, with the standard Japanese name for China being replaced by . During the 2019–2020 Hong Kong protests, the word was used as a form of protest against the Chinese government but also as a xenophobic remark against mainland Chinese. Origins and early usage The Sanskrit word (), meaning "China", was transcribed into various forms including (), (), () and (). Thus, the term ''Shina'' was initially created as a transliteration of , and this term was in turn brought to Japan with the spread of Chinese Buddhism. Some scholars believe that the Sanskrit , like Middle Persian and Latin , is derived from the name of the state of Qin, which founded a dynasty (, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板麵) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing-the-bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon Soba Introduction Stele
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] |
