Japanese Food History and List Menu Terms - side dish chinese restaurant crossword

Japanese food was once rare in a country far from the West Coast.
After World War II, we gradually began to see Japanese restaurants, and this unique cuisine has made progress throughout the United States.
There are only a few dishes that are widely welcomed here, but the dishes that are proficient are excellent;
Art is based on the philosophy of harmony between Japan and nature.
Preparing the freshest food at the peak of maturity is a sign of this cuisine.
The carefully crafted sauces and complementary flavors added to European cuisine make the freshness and presentation even more comfortable.
The goal of Japanese cuisine is to preserve the natural taste of the food with minimal interference with nature.
Long before American chefs became popular, Japanese chefs began to carve and organize food.
The arrangement of Japan is symbolic, so the dishes represent the idea.
While American chefs may make some sauce swirls with squeeze bottles, an accomplished Japanese chef may carve out a dragon from daikon or organize paper --
A thin slice of a fish, representing the feathers of a bird or the petals of a flower.
Sushi may be the signature Japanese cuisine we are all familiar with, even in supermarket chains.
Make sushi in the cold storage area.
Many people think that the word "sushi" refers to raw fish, but in fact it refers to any dish made of vinegar and rice;
Although raw fish is one of the traditional ingredients for sushi, many sushi dishes contain cooked seafood, while others do not have seafood at all.
Raw fish are usually eaten with sushi rice. the raw fish itself is called a sashimi.
Sushi can be made from many other ingredients, which may be raw or cooked, including seafood, vegetables, and hot Japanese okra known as wasabi.
The anemone itself is quite expensive and most of what we see is the American anemone, which looks like a anemone in color.
There are many names for the types and methods of making sushi.
For a complete list, see the link to the sushi language.
South Korea and China are the biggest historical participants in the development of Japanese cuisine, and immigrants from these countries bring about agricultural practices and plants.
For centuries, Japan's cultural aversion to foreigners has continued today.
As a result, the Japanese have time to develop their dishes, while the influence from abroad is relatively small.
About 400 BC, first rice, then soybeans and wheat.
China's Yangtze River Delta is believed to be the source of rice cultivation in Japan. Only short-
Grain rice is famous in Japan. Although long-
Cereal rice is common in other parts of Southeast Asia, and the Japanese are biased against Rice, which continues until now.
For the Japanese,
Grain rice is considered inferior and hard to eat.
Rice has become a major source of carbohydrate calories, and soybeans and wheat have become an integral part of Japanese cooking.
Millet is an important staple food in parts of Japan, where the rice harvest is not good. .
Tea, chopsticks and other important food-related products have also been introduced from China.
The main source of protein comes from the ocean of the island nation, and Japan continues to use a variety of foods from the ocean.
Japan did not use chairs until the second half of the 20 th century.
Diners either sit on the tatami (straw mat) or on the wooden floor.
The century that China began to use.
At the banquet, the lacquer wood is still the most popular service.
The ritual and sophisticated etiquette of using tableware and chopsticks evolved from a formal banquet.
Religion plays an important role in Japanese Diet.
It is a native Japanese religion and can be traced back to at least 500 B. C.
Buddhism came to these islands in about 67 years. D.
Cross the island before Japan becomes a Buddhist country.
Modern scholars and Buddhists have some disagreements about whether or not there is A need for vegetarianism in Buddhism, but before 675. D.
Emperor Tianmu issued a decree prohibiting cattle, horses, dogs, monkeys and chickens.
Over the years, the number of regulated meats has increased to include all mammals except whales, which are classified as fish.
Shinto did not have a ban on meat, but they adopted some of the Buddhist vegetarian ideals in the early days.
Therefore, Japanese food has a solid foundation in vegetarians.
It is believed that land is needed to grow rice, vegetables and fruits.
It is considered a waste to use it for cattle or other animals.
Seafood has always been rich in Japan and influenced the famous dishes we like today, and sushi has started as a way to cook fish before becoming a beef dish.
In the second century, cattle were introduced to Japan through the Korean Peninsula. D.
Originally used as a draft animal in rice field cultivation.
However, during the war, the soldiers were given beef to strengthen their fighting power.
When the soldiers came home, they had an appetite for beef, and they cooked beef with plows on hot coal outside the house because it was considered a blasphemy and blasphemy against the family.
The literal meaning of Sukiyaki is "barbecue on the plough (yaki )".
Since the 20 th century, sushi roast beef has played an important role in Japanese cuisine.
This dish is similar to Mongolian hot pot and may have originated in Mongolia, but the history is not clear.
The first sushi restaurant Isekuma opened in Yokohama in 1862.
Century meat was once again accepted, and now Japan produces the most expensive beef in the world.
Kobe, Matsuzaka, Maeda and Omi beefs are known for their taste, tenderness, marbled patterns and high prices.
Almost all of Japan's top beef cattle come from Tajima Valley in Yaku prefecture.
These cows have official documents with their nose prints and information about generations of ancestry.
It is said that the ancestors of these cattle came from Korea in the 5 th century B. C.
The Omi beef in Shihe County has been recorded, marinated with bean paste, and sent to the Tokugawa Shogun between 1781 and 1788.
Cooking with oil, either fried or fried©Or deep-
Frying is a recent culinary innovation in Japan.
In the absence of meat, without lard, vegetable oil can only be supplied in limited quantities and the lighting is retained.
Early Portuguese Jesuit and businessman
Fried in oil in the second half of the 16 th century, bringing tempura to Japan.
The lack of meat and dairy products in the diet makes the Japanese do not like greasy food, so tempura and beef are slow to accept.
There are many ideas about the origin of the word tempura, which we do not discuss here.
During this time, noodles were also popular in Japan.
A gastropods found on the coast of California, Mexico and Japan.
The edible part is the internal adductor muscle, and the abalone rests on a wide foot on the rock.
The meat is very hard and must be mashed to tender before cooking.
Abalone is widely used in Chinese and Japanese cooking and can be purchased fresh, canned, dry or salty. oil. Abura-
Fried tofu slices.
Abura says oil, and age says Japanese fried. .
Cold food in vinegar or sauce.
The sauce is usually made of tofu, but there are many kinds.
AE means mixing, and mono means things in Japanese.
Mix with sauce or seasoning.
Hot green tea in sushi restaurant. deep fried. deep-
Fried dishes of Japanese cuisine. Age means deep-
Frying and mono make sense in Japanese.
Cook on a grill.
It's the name of sweet bean paste.
Koshian, has removed the bean skin through the sieve;
: Dessert made of qiongjiao
One, one, and sugar.
It is made of small squares of qiongjiao jelly, dissolved with water or juice, and made into jelly.
There are all kinds of fruits.
Anmitsu is usually served with a small can of sweet syrup or mitsu (the mitsu part of anmitsu), which is poured on jelly before eating. breakfast. abalone.
Red beans, small beans.
"Butter baking pan" is a Sukiyaki made in a special pot of beef and a mixture of various vegetables, soy sauce and radish. Battera-: Osaka-
Sushi with steamed fish.
Traditional boxed lunch.
They said that the Chinese food you eat is based on taste, western food according to flavor, and lunch according to color. : beer.
Dessert made with sweet rice and sauce.
Made by soaking sweet rice for about 6 hours.
Then the rice is cooked and a thick azuki sauce on your hand
Pre-packaging
The formation of rice balls.
When a Kyoto native asked the guest if they wanted to eat bouzuk, it really meant that the person had been there for a long time and was politely asked to leave. : broccoli.
It is a popular Japanese sponge cake made of sugar, flour, eggs and starch syrup, which is very common in festivals and street food. O-
: Green tea (-
O is a toast ). or one-
The literal meaning is "teacup steam" or "steamed in a tea bowl") is an egg dish that uses ginkgo seeds.
From o cha: tea tsuke: drowning.
Rice with green tea and a variety of toppings.
Eat as much cereal as milk.
In Kyoto, och is known as bubuzu.
When a Kyoto native asked the guest if they wanted to eat bouzuk, it really meant that the person had been there for a long time and was politely asked to leave.
: All kinds of raw fish on the vinegar rice bed.
: Long dry Japanese noodles made of wheat flour or buckwheat and wheat.
Usually packed in the form of bricks, similar to ramen.
Ramen is often used as a substitute for ramen.
A large radish in the shape of a white carrot. : soybeans.
: Small round dumplings made of rice flour, usually placed on a stick.
Traditional Japanese dishes;
Skewer (usually), then bake or bake, with sweet o sauce. : shrimp.
Long and thin white mushrooms.
Porpoise, a very precious sashimi.
The liver of the porpoise is highly toxic and dies every year because of improper preparation. fruit.
The meaning of the future is fat, maki is rolling.
: Cut pickled ginger is usually eaten between sushi dishes, it is said to help clean the taste. : brown rice. burdock root.
The roots are very crisp and have a mild, spicy taste, a little rough, which can be reduced by soaking in the water for 5 to 10 minutes.
The official word for rice also refers to "rice" (the informal word "meshi" can also be used "). : sesame seeds.
Dumplings or pots
Meat or vegetable stickers from Chinese cuisine.
(Traditional Japanese sweet ).
Gyo hi is a softer mochi variety, both of which are made of glutinous rice or glutinous rice flour mochi.
Gyo hi is a Turkish flavor made of glutinous rice and sugar, seasoned with rose water or lemon.
Words commonly used in chopsticks.
: All kinds of seaweed.
Hijiki is a traditional Japanese cuisine for centuries.
Hijiki is rich in dietary fiber and essential minerals such as calcium, iron and magnesium. Hiru-: lunch. cold. Hiyashi-
Refrigerate in a bowl filled with ice and cold water.
Cool tofu with all kinds of toppings in summer. : salmon roe. Inari-
: Fried tofu pocket full of sushi rice.
Grilled eel on skewers.
: A round white radish that has been growing for more than 1300 years.
This radish is much smaller than the common radish in the United States.
Vegetables are a good source of calcium, vitamin C and fiber.
Dried gourd for placing food in a stew.
: Gelatin extracted from seaweed, also known as qiongjiao and qiongjiao, is mainly used for making desserts. Kappa-
Sushi rice rolled with Japanese cucumbers.
Dried, fermented, smoked squid, mackerel, sometimes referred to ).
General term for mushrooms.
\ "Is common in most use. : coffee shop.
Traditional Japanese jelly: coffee. kelp -
It is used to make big stone soup.
Cultivated on ropes in the waters of Japan and South Korea.
More than 90% of Japanese kelp species are mainly found in Hokkaid Japan, and according to the inland sea in the South.
: Glue-like substance made of "devil-tongue\" tuber.
It is also used as a vegetarian alternative to gelatin.
: Long and thin Japanese cucumber. . : rolled. .
In Japan, the tea ceremony is the serving ceremony of matcha.
In the shape of pine trees.
Matsunoyuki aims to show the snow on the pine trees, a symbol of longevity and strong vitality.
Informal words for Rice (can also be "rice ".
: Sweet wine.
Fermented bean paste.
: It is a traditional Japanese soup consisting of a soup called "dashi", which is mixed with a softened flavor o sauce.
Add many other ingredients as you like. water.
Mashed rice cakes made of mortar and pepounding crushed steamed glutinous rice are indispensable for Japanese ceremonial banquets. : peach. Mori-.
: Fast stew.
Japanese eggplant.
Sticky fermented soybeans, rich in protein and probiotics. : \"hand-
"Formed sushi" consists of a rectangular sushi pile covered with raw fish.
: The specific word of rice wine (sake), in Japan, sake is the common word of alcoholic beverages.
Stewed food with sake and soy sauce.
The black wrapping paper we often see on sushi rolls is a dry seaweed called Nori, which is processed like paper into edible flakes.
A Japanese-
A winter pot dish stewed with soy sauce soup.
It is a sweet rice ball usually made of delicious rice.
It means delicious.
Side dishes with rice.
Made from fish, meat, vegetables or tofu, it is designed to add flavor to the rice.
In modern Japanese cuisine, Okazu can replace rice with noodles.
: Eggs "pancakes" containing many ingredients such as seafood, vegetables or meat cut into Ding, which are baked and topped with delicious sauce.
: Pickles kon or other pickles ("fresh chips "). nori.
A natural preservative containing salty or sour ingredients.
Food for the new year.
It is a sauce oil that is fermented in medium heat by Milin, rice vinegar, katsuobushi flakes and seaweed (konbu.
Then cool the liquid, filter to remove the katsuobushi flakes, and finally add the juice of one or more of the following citrus fruits: yuzu, sudachi, daidai, kabosu
: Chinese egg noodles. : lotus root. : apple.
: A restaurant specializing in barbecue food. customers sit around the fireplace where the chef cooks seafood and vegetables.
Fresh ingredients are presented to customers and they are allowed to order meals at any time. : mackerel.
: When drinking sake, side dishes are called sakanas and side dishes are called calledotsumami.
Because fish, especially dried fish, are a popular choice for these dishes, termsakana has gradually become the meaning of "fish" for many years.
: Japanese, sake or o-
Sake generally refers to alcoholic beverages. \".
Although we call sake rice wine, it is brewed more like beer than wine. O-
: Rice wine (\ "nihon-shu\"), the -
O is a salutation. : salad.
Raw fish without rice. : sugar.
: A small round potato like taro root ("country potato.
We look at Taro as an elephant's ear in the garden in the South.
Taro, roots and leaves are toxic when they are in production, but they are major staple foods around the world, which were staple foods in Japan before Rice was replaced.
Corms are roasted, roasted or cooked, and natural sugar gives a sweet taste of nuts.
Starch is easy to digest and the grain is fine and small and is usually used in baby food.
Leaves are a good source of vitamin A and C and contain more protein than corn. Shabu-
: Another variant of hot pot cooking, a slice of beef cooked quickly with vegetables in the broth.
The most famous mushroom in Japan usually grows on dead wood. : salt.
: Green basil leaves (also called "steak leaves ").
A member of the mint family usually eats purple sashimi leaves with the sashimi, which is favored for its use in kimchi and is considered a preservative. : soy sauce.
Chrysanthemum leaves, edible, for stews.
: Buckwheat noodles.
Hot or cold favorite. soba-.
: Very thin white face, very cold in summer. (\"one-pot\") style. The thinly-
The beef is sliced brown in a pan and then poured into the broth and other ingredients are layered to add and boiled.
Only the cutting of the ingredients is done in the kitchen, while cooking is done in a shallow pan on the table.
The dish of vinegar is called sunomono because su refers to vinegar in Japanese. Ama-Nibai-Sanbai-
Rice used in sushi dishes, seasoning made of vinegar, sugar and salt to throw freshly cooked rice into the rice --
To cool quickly, mix the mixture together. : octopus. : egg. G.
Tataki beef is a typical Japanese dish where the beef (or fish) is baked outside, leaving something very rare in it, cut into slices and served with ponzu sauce (citrusy soy sauce)
) A crispy salad of beef or fish with radish, carrot, matchstick and onion slices.
The practice of tuna is slightly different.
A piece of Ahi tuna is marinated in a soy/Milin/rice vinegar/sake mixture for several hours and then scorched on each side of the cut.
Take it out of the heat immediately until it is cold.
Some put it in a bowl of ice water to prevent it from cooking further.
Then cook the marinade while adding a little sugar, cool quickly in the refrigerator, and marinate the fillets for about an hour, then cut into slices and add the marinade as a dip.
Roll sushi with raw tuna.
: Rice with tempura fried shrimp.
: Light batter-
Seafood and vegetables. : Soybean curd.
It is made by setting soybean milk and then pressing the obtained condensed milk into a soft white block.
It originated in China but is widely used in Japan. Toso or o-
In Japan, the spiced medicinal sake traditionally consumed during the New Year celebrations is thought to bring good luck and health to the coming year.
Japanese pickles.
The most common tsukemono is marinated with salt or salt water.
A dish made of seafood, meat, or seaweed, stewed with soy sauce and Meilin.
A thick wheat.
Flour noodles are very popular in Japanese cuisine.
Udon noodles are usually heated in soup noodles with moderate taste.
Prunus mume) is a fruit
A bearing tree of the genus Li, closely related to apricot trees.
It is a common pickled plum fruit in Japan.
It is a traditional Japanese-style pastry that is usually eaten with tea and is usually made of natural ingredients.
: A variety of edible seaweed, which has grown in Japan and South Korea for hundreds of years, has been nominated as one of the world's 100 worst invasive species, according to the global database of invasive species.
A study conducted at the University of North Haidao found that algae-yellow compounds found in wacam can help burn fat tissue.
: Disposable wooden chopsticks.
: Very hot, green Japanese okra. : grilled.
: General term for vegetables.
: A pot of dishes made with anything available.
: Tofu and kombu seaweed stew in hot water together. : dinner.
: Citrus fruit that looks a bit like a very small grapefruit with uneven skin and yellow when ripe.
Cold Suba on Zalu tray with Norwegian spicy strips on it. : pickled. : stuffed.