Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Tonkatsu is a Japanese dish that consists of a breaded, deep-fried/tempura pork cutlet. It involves cutting the pig's back center into 2-3 centimeter thick slices, coating with panko, frying them in oil, and then serving with Japanese Worcestershire sauce, rice, and vegetable salad. The two main types are fillet and loin. Tonkatsu is often served with shredded cabbage, or on a bed of rice.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot."
Misosoup is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.
Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage, or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
Okazaki is a city located in Aichi Prefecture, Japan. As of 1 October 2019, the city had an estimated population of 386,999 in 164,087 households, and a population density of 999 persons per km². The total area of the city was 387.20 km2 (149.50 sq mi).
The Serial Peripheral Interface (SPI) is a synchronous serial communication interface specification used for short-distance communication, primarily in embedded systems. The interface was developed by Motorola in the mid-1980s and has become a de facto standard. Typical applications include Secure Digital cards and liquid crystal displays.
Yuzu is a citrus fruit and plant in the family Rutaceae. It is believed to have originated in central China as a hybrid of mandarin orange and the ichang papeda.
Turon, also known as lumpiang saging, is a Philippine snack made of thinly sliced bananas, dusted with brown sugar, rolled in a spring roll wrapper and fried. Other fillings can also be used together with the banana, most commonly jackfruit (langka), and also sweet potato, mango, cheddar cheese and coconut.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as the production of miso, other varieties of beans such as broad beans, may also be used.
Marukome Co.,Ltd. is the name of a Japanese miso soup paste producer. Its headquarters are located in the city of Nagano. Marukome accounts for about 13% of the amount of miso produced in Japan each year which makes them one of the top in production volume among 2,500 miso producers in Japan.
Okazakikōen-mae Station is a railway station in the city of Okazaki, Aichi, Japan, operated by Meitetsu.
Yuzukoshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukoshō come from Kyushu, where it is a local specialty.
Ginanggang, guinanggang, or ginang-gang is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. It originates from the island of Mindanao in the Philippines. It literally means "grilled" in Cebuano.
Maruya is a type of fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by coating thinly sliced and "fanned" bananas in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Maruya are commonly sold as street food though they are also popular as home-made merienda snacks among Filipinos.
Aehobak, also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of Cucurbita pepo, aehobak belongs to the species Cucurbita moschata. Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic.
Nagoya cuisine is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as Italian cuisine, Taiwanese cuisine, Indian cuisine, and mainland Chinese cuisine.
