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Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but ...
Seaweed Salad: Tosaka, hiyashi wakame ($7) Sunomono Seafood Salad: Mix seafood, cucumber, avocado, orange, masago, scallions, spicy kimchi sauce ($12)
Kombu is a loanword from Japanese.. In Old Japanese, edible seaweed was generically called "me" (cf. wakame, arame) and kanji such as "軍布", [3] 海藻 [4] or "和布" [5] were applied to transcribe the word.
A dish of tsukudani made from kombu seaweed. Tsukudani (佃煮) is thinly-sliced seafood, meat or seaweed that has been simmered in soy sauce and mirin. [1] As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial spoilage similarly to other types of pickles. [2]
Hiyashi chūka (冷やし中華): thin, yellow noodles served cold with a variety of toppings, such as cucumber, tomato, ham or chicken, bean sprouts, thin-sliced omelet, etc., and a cold sauce (soy sauce based, sesame based, etc.). The name means "cold Chinese noodles."
Muroran curry ramen typically contains thick ramen noodles made from Hokkaido wheat. [2] The soup is both sweet and spicy and has a pork bone broth base. [2] The dish is commonly topped with char siu, wakame, and bean sprouts.
Other ingredients can include wakame seaweed, shredded egg omelet, tomatoes, bean sprouts, and more. [9] Tokoroten are jelly-like slices made of Kanten which comes from the gelatin of the tengusa a native seaweed. This dish was usually a summer time dish as it was composed of about 98% water.
Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru, お-/o- being honorific) is a traditional Japanese soup consisting of miso paste mixed with a dashi stock.It is commonly served as part of an ichijū-sansai (一汁三菜) meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes.