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Kuishinbo! Bansai (くいしん坊!万才) is a five-minute Japanese cooking show aired by Fuji Television and other networks. The program is co-produced between Fuji Television and production company Kyodo Television. The program is currently broadcast at 5:25pm. [1]
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Cooking Guide is an "interactive cooking aid" that gives step by step instructions on how to cook from a range of 245 dishes. [5] The user is guided through the preparation and cooking process via audio narration and instructional video clips, and the user can use the Nintendo DS's voice recognition to proceed through each cooking step.
Traditional - Food originating from local ingredients before the days of refrigeration; Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
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While the title suggests the scope is limited to simple cooking instructions, Ekiho Miyazaki, an abbot of the Sōtō school's head temple Eihei-ji, summarizes the work's importance when he writes, "Instructions for the Cook are instructions for life". [1] The work was written in 1237, ten years after Dōgen's return from his time in Song ...
Chahan can be shaped when serving for aesthetic appeal.. Chahan is a Japanese fried rice dish that is typically cooked in a wok. [3] [1] Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as seafoods such as crab meat, roe, and shrimp.