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Benihana (Japanese: 紅花, "Safflower") is a chain of Japanese restaurants. Originally founded by Yunosuke Aoki as a cafe in Tokyo in 1945, Benihana spread to the United States in 1964 when his son Hiroaki "Rocky" Aoki opened its first restaurant in New York City.
Misono in Kobe—the first restaurant to offer teppanyaki A teppanyaki chef cooking at a gas-powered teppan in a Japanese steakhouse Chef preparing a flaming onion volcano Teppanyaki ( 鉄板焼き , teppan-yaki ) , often called hibachi ( 火鉢 , "fire bowl") in the United States and Canada, [ 1 ] is a post-World War II style [ 2 ] of Japanese ...
Master Hibachi has offered Asian fusion food in Bucyrus since 2022. It originally started to serve food in the area in Marion as a food truck. The restaurant is located at 1301 E. Mansfield St ...
The new business offers a variety of rolls, hibachi dishes and more. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
Kinseiken came up with the idea of mizu shingen mochi. [9] The company is located in Hakushu, Yamanashi which is known for its fresh mineral water. The area is one of the largest producers of mineral water in Japan. [10] Mizu (水) means water and shingen mochi (信玄餅) is a type of sweet rice cake (mochi) made by the Kinseiken company. [9]
It is usually sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu yōkan. Mizu means "water", and indicates that it is made with more water than usual. Mizu yōkan is usually chilled and eaten in the summer, however in Fukui prefecture it is customarily eaten in winter. [1]
[8] [2] [3] Mizu shingen mochi (水信玄餅, Raindrop cake), created in 2014, was developed by a wagashi shop as a derivative of shingen mochi and is recognized as a wagashi in Japan. [ 9 ] [ 10 ] In recent years, wagashi shops have developed and marketed many confections that are an eclectic mix of wagashi and Western confections, often ...
Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. ...