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Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Soba are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.
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Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in shortcrust pastry, then baked. Some recipes include wrapping the coated meat in prosciutto, or dry-cured ham to retain its moisture and prevent it from becoming soggy.
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Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers, chicken, deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar. Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
Blossoming Lotus is a counter-service vegan restaurant in Portland, Oregon, US. It was founded in Kapa'a, Hawaii in 2002. At its peak the company had three restaurants, but now only operates a single location in Portland.
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Richard Blais is an American chef, television personality, restaurateur, and author. He appeared on the reality show cooking show Top Chef, and is known for his take on classic American cuisine. Blais was the runner-up for the fourth season of Top Chef and returned several seasons later to win Top Chef: All-Stars.
In Japanese cuisine, yōshoku refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine.
Norman bin Musa is a Malaysian-born chef, author, TV host, tutor, restaurateur, and entrepreneur, based in The Hague, The Netherlands. Born in Butterworth, Penang in Malaysia, he was the co-founder of Ning Restaurant in Manchester, and Executive Chef of Wah Nam Hong Restaurant in The Hague, Netherlands, and author of the Amazing Malaysian cookbook.
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Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban, and douchi, along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s.
Michael Solomonov is an Israeli chef known for his restaurants throughout Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
Babish Culinary Universe, formerly Binging with Babish, is a YouTube cooking channel created by American cook and filmmaker Andrew Rea that recreates recipes featured in film, television, and video games in the Binging with Babish series, as well as more traditional recipes in the Basics with Babish series. The first video in the series was uploaded on February 10, 2016.
Josef Centeno is an American chef, restaurateur and cookbook author who specializes in Tex-Mex cuisine. He was nominated for a James Beard award for Best Chef in February 2020.
Jackie Kearney is a British cook specialising in vegetarian and vegan street food, drawing especially from Asian cuisine. Kearney works as a chef and food development consultant, as well as running The Hungry Gecko dining club. She has a food trailer called Barbarella, and has published several vegan cookbooks.
References
- ↑ Rekdal, Cynthia (15 August 2020). ""Tokyo Stories": As much a reference guide for a trip to Tokyo as it is a fun-filled cookbook". International Examiner.
- ↑ "Tim Anderson was winner of MasterChef in 2011". BBC. Retrieved 18 April 2020.
- ↑ "Fascination with Japanese food drove Racine native's career, 14 December 2019". Milwaukee Journal Sentinel. Retrieved 18 April 2010.
- ↑ "Nanban: MasterChef winner Tim Anderson to open his first restaurant in Brixton, 5 May 2015". Evening Standard. Retrieved 18 April 2020.
- ↑ "MasterChef winner Tim Anderson to double up with second Nanban, 23 July 2019". Big Hospitality. Retrieved 18 April 2010.
- ↑ "Nanban - Japanese Soul Food: A Cookbook, published 26 April 2016". Penguin Random House. Retrieved 18 April 2020.
- 1 2 "Tim Anderson's new cookbook is a love letter to Japan's capital city, 6 March 2019". Evening Standard. Retrieved 18 April 2010.
- ↑ "Japaneasy: Classic and Modern Japanese Recipes to Cook at Home, published 26 September 2017". Hardie Grant. Retrieved 8 May 2020.
- ↑ "11 New Cookbooks Worth Buying, Even in Quarantine". The New York Times. 2020-04-20. ISSN 0362-4331 . Retrieved 2020-05-24.