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- ...] [[file:Sukiyaki_01.jpg|thumb|Sukiyaki 01]] == List of Japanese soups and stews == ...etables, meats, and seafood. Below is a list of notable Japanese soups and stews.3 KB (388 words) - 07:45, 30 May 2024
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- ...] [[file:Sukiyaki_01.jpg|thumb|Sukiyaki 01]] == List of Japanese soups and stews == ...etables, meats, and seafood. Below is a list of notable Japanese soups and stews.3 KB (388 words) - 07:45, 30 May 2024
- ...or [[sushi]] and [[onigiri]], and is also a common ingredient in [[soup]]s and [[stew]]s. ...l court. The commercial cultivation of gim began in the late 19th century, and today it is a major industry in Korea, with the country being one of the la2 KB (322 words) - 18:32, 10 February 2025
- ...]. It is also known as ''Nasu'' in Japanese and is a significant part of [[Japanese cuisine]]. ...r than other eggplant varieties. The skin of the Japanese eggplant is thin and edible, making it a versatile ingredient in many dishes.2 KB (259 words) - 02:25, 11 February 2025
- '''List of Japanese Ingredients''' ...This article provides a comprehensive list of ingredients commonly used in Japanese cuisine.3 KB (440 words) - 23:36, 26 February 2024
- ...[[Southeast Asian cuisine|Southeast Asian]] dishes. Due to its mild taste and ability to absorb flavors, tofu is incredibly versatile in cooking, ranging Tofu dishes can be broadly categorized based on the cooking method and the type of tofu used. Some popular categories include:3 KB (437 words) - 16:32, 1 April 2024
- ...d. It is also mixed into flour base of some grilled foods like okonomiyaki and takoyaki. ...oth or fish stock made by heating water containing [[Kombu]] (edible kelp) and [[Kezurikatsuo]] (shavings of katsuobushi – preserved, fermented skipjack2 KB (269 words) - 11:17, 25 February 2025
- ...[[Malaysia]]. They are also consumed in some parts of the [[Middle East]] and [[Mediterranean cuisine|Mediterranean]]. Sea cucumbers are typically used in soups, stews, and stir-fries. They are prized for their unique texture, which is often descri2 KB (286 words) - 16:56, 26 February 2024
- ...Japanese cuisine|Japanese dishes]] and is known for its distinctive flavor and health benefits. .... The flesh is juicy and crunchy, making it a popular ingredient in salads and pickles.2 KB (318 words) - 11:32, 25 February 2025
- ...d food]]s. It is known for its unique preparation method and its role in [[Japanese culture]]. ...le. Over the centuries, kanpy has evolved, but it remains a staple in many Japanese households.2 KB (317 words) - 00:38, 19 February 2025
- ...t consists of several ingredients such as [[egg]], [[daikon]], [[konjac]], and processed fishcakes stewed in a light, soy-flavored [[dashi]] broth. It is ...h and simmered. The broth is typically made from [[soy sauce]], [[mirin]], and dashi. The ingredients are added to the broth in a specific order, with the2 KB (308 words) - 21:34, 23 February 2025
- ...ofu]] fritter or [[tofu burger]], made from a mixture of tofu, vegetables, and sometimes [[seitan]] or [[mochi]], then deep-fried until golden brown. ...s introduced to Japan during the [[Nara period]], and has been a staple of Japanese cuisine ever since.2 KB (315 words) - 11:28, 25 February 2025
- {{Short description|A traditional Japanese seafood broth served in a teapot}} ...mple of Japanese culinary art, emphasizing the use of seasonal ingredients and delicate flavors.2 KB (308 words) - 03:43, 13 February 2025
- ...mon and beloved Japanese condiments, their uses, and their significance in Japanese cooking. ...It is used in a wide range of dishes, from marinades and dips to soups and stews.3 KB (468 words) - 17:20, 1 April 2024
- ...for its rich flavor and is often used as a seasoning or topping in various Japanese dishes. * [[Ginger]] - Adds a spicy and aromatic flavor.2 KB (284 words) - 11:57, 25 February 2025
- ...[Japanese cuisine]] and reflects the Ainu's close relationship with nature and their reliance on the natural resources available in their environment. ==Ingredients and Food Sources==4 KB (541 words) - 20:16, 18 February 2025
- ...known for its comforting and hearty qualities, making it a staple in many Japanese households. ...are then added to the pot. The dish is cooked until the rice becomes soft and the flavors are well combined. Some variations of Zosui may also include be2 KB (324 words) - 01:08, 18 February 2025
- | name = List of Soups ...e by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a3 KB (524 words) - 15:26, 9 December 2024
- ...oultry, thickening stews, and adding inexpensive bulk to soups, meatloaves and similar foods. ...rumbs. They are used in a variety of dishes, including meatloaf, stuffing, and casseroles.2 KB (301 words) - 08:11, 10 February 2025
- ...door gatherings known as ''imoni-kai'' (芋煮会), which are held by riversides and other scenic locations. The primary ingredient in imoni is [[taro]] (known as ''satoimo'' in Japanese), which gives the soup its name. Other common ingredients include:2 KB (262 words) - 17:26, 22 May 2024
- ...tute in [[vegetarian]] and [[vegan]] diets due to its high protein content and meat-like texture. ...as a vegetarian substitute for meat. It was later introduced to [[Japan]] and other parts of [[Asia]], where it became a staple in many traditional dishe2 KB (236 words) - 06:42, 11 February 2025