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Echinochloa esculenta or Echinochloa utilis is a type of millet originating from East Asia, and is part of the Poaceae family, making it a grass. [2] E. esculenta is colloquially known as Japanese millet, but possesses many other names, such as: Japanese barnyard millet, marsh millet, Siberian millet, and white millet. [3]
Japanese millet is a common name for several plants and may refer to: Echinochloa esculenta; Echinochloa frumentacea [1] [2] [3] References
Echinochloa frumentacea (Indian barnyard millet, sawa millet, or billion dollar grass) [2] is a species of Echinochloa. Both Echinochloa frumentacea and E. esculenta are called Japanese millet . This millet is widely grown as a cereal in India , Pakistan , and Nepal .
Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
From modern academia, one theory notes that Japanese shrines have a custom called naorai whereby food offerings to the resident deity would afterwards be consumed. Kibitsu Shrine observed this custom in the early Edo Period, and this was the origin of the Kibi dango, according to Okayama University professor Taniguchi Sumio [ ja ] in his book ...
Bánh tráng trộn is often considered as one of symbols of Vietnamese street food culture, particularly in Southern Vietnam and Ho Chi Minh City. [12] The dish gains international exposure and can now be found in various countries around the world, such as Australia and the United States. [ 17 ]
Vạn Phúc gauze. Vạn Phúc is a village traditionally associated with silk weaving in Hà Đông, 8 km south-west of Hanoi. [1] In Vietnamese it is called both làng lụa Vạn Phúc "Van Phuc silk village" and làng lụa Hà Đông after the larger village ("làng") area name.
Banh trang wrappers come in various shapes, though circular and squared shapes are most commonly used. A plethora of local Vietnamese ingredients and spices are added to Vietnamese banh trang wrappers for the purpose of creating different flavors and textures, such as sesame seeds , chili , coconut milk , bananas , and durian , to name a few.