Search results
Results From The WOW.Com Content Network
The history of meat consumption in Japan is relatively short. Meat products, referring to non-maritime animals, were historically not developed as part of Japanese cuisine due to the influence of Buddhist vegetarianism, political idealism, and scarcity. [1] As a result, Japan has the shortest history of eating meat compared to other Asian ...
Kimchi from Korea is often served with Japanese Chinese cuisine, though the local variant may use thinner cabbage. Japanese Chinese cuisine. Gyoza [9] are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in the crispy pan-fried form (potstickers), but they can ...
Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. At the end of the Kofun Period and beginning of the Asuka Period, Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited.
In the first tataki method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] Food so prepared can also be served like sashimi with soy sauce and garnishes.
(Buta and ton are both Japanese words for pig or pork, written with the same Kanji, 豚. See tonkatsu , tonjiru .) The Japanese Diet voted to resume beef imports from the United States in early May 2005, but the ban was reinstated in January 2006 after detectable quantities of prohibited spine tissue were found in the first post-ban shipments ...
Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) 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 ...
Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam. The name jinenjo refers to roots dug from the wild. Nagaimo (D. opposita) – In a strict sense, refers to the long truncheon-like form. Yamatoimo (D. opposita) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") 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.