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Arare was brought to the U.S. by Japanese immigrants who came as plantation workers in the early 1900s. In Hawaii, the snack is often called kakimochi (fried rice paste). [3] In Hawaii, it is popular to mix arare with popcorn (some people mix in furikake, too). The popular "Hurricane popcorn" includes both arare and furikake with the popcorn.
Senbei crackers on sale in Tokyo. Beika (米菓), a dry Japanese confectionery made from rice Arare (food) (あられ), a stone-shaped, bite-sized Japanese rice cracker Oriibu no hana ('olive flower') Senbei (せんべい), a flat disk-shaped, palm-sized cracker traditionally eaten with green tea [8] Shoyu senbei, a cracker brushed with soy sauce
Senbei , also spelled sembei, is a type of Japanese rice cracker. [1] They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment. There are several types of traditional Japanese senbei. They can be ...
Higashi made with wasanbon, Japanese premium traditionally-made fine-grained sugar, are commonly regarded as the finest higashi. The most common and well-known higashi is rakugan , but the definition of the word [ clarification needed ] is somewhat vague and sometimes not suitable for a certain type of wagashi , so the word higashi would be ...
Olive flower (オリーブの花, Olive no Hana) is one type of bite-sized Japanese rice cracker which is made by Uegakibeika Co. Ltd. [a] in Hyōgo Prefecture in Japan. It is an assortment of crackers which has many savory flavors, squares of edible kelp ( kombu ) and dried, thick edible seaweed ( nori ).
Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.
Norimaki + Sushi = Makizushi. Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, makizushi (巻き寿司). [1]Other than makizushi, onigiri (おにぎり, rice balls), sashimi, senbei (煎餅, rice crackers) and chikuwa (竹輪, bamboo ring) are also regarded as norimaki if they are wrapped with seaweed.