SoybeanThe 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 food source, owing to its high 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.
PeaPea is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. The pea is native to the Mediterranean region and southwest Asia, and cultivated nearly worldwide. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea). Some sources now treat it as Lathyrus oleraceus; however the need and justification for the change is disputed.
Japanese cuisineOsechi, new year special dishesJapanese 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: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth.
Japanese languageJaponic languageJapanese (日本語, Nihongo; ) is the principal language of the Japonic language family spoken by the Japanese people. It has around 123 million speakers, primarily in Japan, the only country where it is the national language, and within the Japanese diaspora worldwide.The Japonic family also includes the Ryukyuan languages and the variously classified Hachijō language.
Chinese languageChinese (spoken: simplified Chinese: 汉语; traditional Chinese: 漢語; pinyin: Hànyǔ, written: 中文; Zhōngwén) is a collection of language varieties containing almost all Sinitic languages except Macro-Bai languages, natively spoken by the Han Chinese and some ethnic minorities in Greater China, as well as by communities of the overseas Chinese.
Zunda-mochiZunda-mochi (ずんだ餅) is a type of Japanese confectionery popular in northeastern Japan. It is sometimes translated as "green soybean rice cake." It generally consists of a round cake of short-grained glutinous rice with sweetened mashed soybean paste on top. In some varieties, the green soybean paste entirely covers the white rice cake. In all cases, immature soybeans known as edamame are used.
Chinese cuisineChinese cuisine comprises cuisines originating from China, that varies with the country's large population and geographic diversity, as well as from Chinese people from other parts of the world. Due to the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced other cuisines in Asia and beyond, with modifications made to cater to local palates.
NichirenJapanese Buddhist monk and philosopher and True Buddha (1222–1282)Daimoku (Nam-Myoho-Renge-Kyo) written by NichirenNichiren (日蓮; Japanese pronunciation:, 16 February 1222 – 13 October 1282) was a Japanese Buddhist monk and philosopher of the Kamakura period. His teachings form the basis of Nichiren Buddhism, a unique branch of Japanese Mahayana Buddhism based on the Lotus Sutra.
Ming dynastyThe Ming dynasty, officially the Great Ming, was an imperial dynasty of China that ruled from 1368 to 1644, following the collapse of the Mongol-led Yuan dynasty. The Ming was the last imperial dynasty of China ruled by the Han people, the majority ethnic group in China.
TempuraTempura (天（てん）ぷら or天（てん）麩（ぷ）羅（ら）; ) is a Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when PortugueseJesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. PreparationBatterA light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour).
ShōchūShōchū (Japanese: 焼酎) is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine.
Takikomi gohanTakikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice. The dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish. HistoryTakikomi gohan was created during the Nara period.*As an Amazon Associate I earn from qualifying purchases.