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Sakana were originally designed to be paired with shochu or sake. Since the 19th century, the market share for Japanese beer has expanded in Japan. In 1959 beer overtook sake as the nation's most popular alcoholic beverage in taxable shipping volume, [2] and at the same time various foods designed to accompany beer have become popular.
Nattō is 55% water, 13% carbohydrates, 19% protein, and 11% fat (table). In a 50 grams (1.8 ounces) serving, nattō supplies 110 calories and is a rich source (20% or more of the Daily Value, DV) of several dietary minerals, especially iron (33% DV) and manganese (73% DV), and vitamin K (542% DV). Nattō contains some B vitamins and vitamin C ...
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Tsukudani. A dish of tsukudani made from kombu seaweed. Tsukudani (佃煮) is small 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 in Japan 's ...
Sushi-meshi (鮨飯) (also known as su-meshi (酢飯), shari (舎利), or gohan (ご飯)) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky ...
Garnish (cooking) A gyro sandwich garnished with mint leaves. A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. [1] In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected ...
Negitoro is so named because it is a combination of negi (green onion) and toro, which is the fatty parts of tuna. [11] Since the 1980s, with the appearance of new toro sushi combined with pungent vegetables, [12] the well-matched taste and combination of toro, green onion and nori seaweed have become popular.
California roll (カリフォルニアロール / 加州巻き, Kariforunia rōru / Kashū maki) or California maki is an uramaki (inside-out makizushi roll) containing imitation crab (or rarely real crab), avocado, and cucumber. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted ...