Papermaking is the manufacture of paper and cardboard, which are used widely for printing, writing, and packaging, among many other purposes. Today almost all paper is made using industrial machinery, while handmade paper survives as a specialized craft and a medium for artistic expression.
Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Pulp is a fibrous lignocellulosic material prepared by chemically, semi-chemically or mechanically producing cellulosic fibers from wood, fiber crops, waste paper, or rags. Mixed with water and other chemicals or plant-based additives, pulp is the major raw material used in papermaking and the industrial production of other paper products.
A paper machine is an industrial machine which is used in the pulp and paper industry to create paper in large quantities at high speed. Modern paper-making machines are based on the principles of the Fourdrinier Machine, which uses a moving woven mesh to create a continuous paper web by filtering out the fibres held in a paper stock and producing a continuously moving wet mat of fibre. This is dried in the machine to produce a strong paper web.
Washi (和紙) is traditional Japanese paper processed by hand using fibers from the inner bark of the gampi tree, the mitsumata shrub, or the paper mulberry (kōzo) bush.
Tetrapanax papyrifer, the rice paper plant, is an evergreen shrub or small tree in the family Araliaceae, the sole species in the genus Tetrapanax. The specific epithet is frequently misspelled as "papyriferum", "papyriferus", or "papyrifera". It is native to eastern and central China and Taiwan, but widely cultivated in East Asia and in other tropical to mild temperate regions as well.
Tapa cloth is a barkcloth made in the islands of the Pacific Ocean, primarily in Tonga, Samoa and Fiji, but as far afield as Niue, Cook Islands, Futuna, Solomon Islands, Java, New Zealand, Vanuatu, Papua New Guinea and Hawaii. In French Polynesia it has nearly disappeared, except for some villages in the Marquesas.
Bánh tráng or bánh đa nem, a Vietnamese term, sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer, as some banh trang wrappers are made from rice flour supplemented with tapioca flour or sometimes replaced completely with tapioca starch. The roasted version is bánh tráng nướng.
Shahe fen (沙河粉), or hor fun / he fen (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, 粿條, is adapted into alternate names which are widely encountered in Southeast Asia, such as kway teow, kwetiau, and kuetiau; Thai: ก๋วยเตี๋ยว (kuaitiao). Shahe fen is often stir-fried with meat and/or vegetables in a dish called chao fen. While chao fen is a transliteration of Mandarin, chow fun from Cantonese is the name most often given to the dish in Chinese restaurants in North America.
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
A rice noodle roll, also known as a steamed rice roll and cheung fun, and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen, filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s. In Guangzhou, Guangdong Province, people called the dish laai cheung because it is a noodle roll that pulled by hand.
Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried.
Japanese tissue is a thin, strong paper made from vegetable fibers. Japanese tissue may be made from one of three plants, the kōzo plant, the mitsumata shrub and the gampi tree. The long, strong fibers of the kōzo plant produce very strong, dimensionally stable papers, and are the most commonly used fibers in the making of Japanese paper (washi). Tissue made from kōzo, or kōzogami (楮紙), comes in varying thicknesses and colors, and is an ideal paper to use in the mending of books. The majority of mending tissues are made from kōzo fibers, though mitsumata and gampi papers also are used. Japanese tissue is also an ideal material for kites and the covering of airplane models.
Bánh cuốn or Bánh quấn is a Vietnamese dish originating from Northern Vietnam.
In Vietnamese, the term bánh translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi.
The Bánh tráng phơi sương is a special food of Lộc Du, Trảng Bàng District, Tây Ninh Province, Vietnam. It is a flexible two-layer rice paper.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
In Japan, oblaat is a thin, edible layer of starch used to wrap some candies and pharmaceuticals, similar to capsules.
Milk rice paper is a special type of the Vietnamese culinary rice paper, which was originated from Ben Tre province.
