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The mushroom's Japanese name shiitake (椎茸) is a compound word composed of shii (椎, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (茸, "mushroom"). [ 5 ] The specific epithet edodes is the Latin word for "edible". [ 6 ]
Sea cucumbers as food. Sea cucumbers are marine animals of the class Holothuroidea. They can be used as food, in fresh or dried form, in various cuisines. In some cultural contexts the sea cucumber is thought to have medicinal value. The creature and the food product are commonly known as bêche-de-mer in French, from Portuguese bicho do mar ...
Edible mushroom. White mushrooms and enoki mushrooms are some of the most common edible mushrooms, commonly sold in stores. Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of ...
Dermatology. Shiitake mushroom dermatitis is an intensely itchy dermatitis characterized by disseminated 1mm erythematous micropapules seen in a linear grouped arrangement secondary to Koebnerization due to patient scratching. [1] It is caused by the ingestion of shiitake mushrooms and was first described in 1977 by Nakamura. [2]
The sukiyaki sauce is made from coconut, fermented tofu, tahini, peanut butter, sugar, garlic, lime, and spices. Thai suki or Thai sukiyaki is a very popular hot pot dish in Thailand and, increasingly, neighboring countries. Despite the name, it bears only a vague resemblance to Japanese sukiyaki. Hot pot.
Raw peanuts, dried shiitake mushrooms, and mustard cabbage are often stewed with the soup. The soup is garnished with scallions and cilantro, with fresh grated ginger and soy sauce for dipping or as a condiment. [5] Contemporary versions also offer the dish in the form of ramen and pho. [6] [7]
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Umami (/ uːˈmɑːmi / from Japanese: うま味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. [1] It is characteristic of broths and cooked meats. [2][3][4][5]: 35–36. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths ...