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Items by JREF

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JREF
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194
Happōshu (発泡酒), lit. "sparkling spirits," is the Japanese term for low-malt beer. Happōshu is a tax category of Japanese liquor that most often refers to a beer-like beverage with less than 67% malt content. The alcoholic beverage is popular among consumers for having a lower tax than...
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JREF
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685
Hanpen (半片) is a white fish paste (擂り身 surimi) product. Hanpen is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after...
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Food Hamo 鱧
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247
Hamo (鱧) is the Japanese term for the daggertooth pike conger. Daggertooth pike conger is a major commercial species, with annual catches reaching about 350,000 tonnes in recent years. It is eaten in Japanese cuisine, where it is known as hamo. In the Kansai Region, hamo no kawa (pickled...
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JREF
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698
Hakusai (白菜) is the Japanese term for Chinese cabbage or napa cabbage. Chinese cabbage (scientific name: Brassica rapa var. glabra 'Pe-tsai') is a biennial plant belonging to the Brassicaceae family, Brassica rapa var. In Japan, it is popular as a winter vegetable and is widely grown and...
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545
Hakumai (白米) is the Japanese term for polished, white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling...
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374
Gyōza (餃子) is the Japanese term for Chinese dumplings (jiaozi). Gyoza is the Japanese version of jiaozi developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II. The Japanese word gyōza...
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232
Gunkan-maki (軍艦巻) is the Japanese term for seafood on rice, wrapped in laver (青海苔 アオノリ aonori). Gunkanmaki is a type of sushi made by wrapping vinegared rice in nori (seaweed) and placing sushi toppings on top. It was named for its resemblance to a warship. It is characterised by being able...
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JREF
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480
Gobō (ゴボウ) is the Japanese term for burdock (root). Burdock (also known as greater burdock or gobō; scientific name: Arctium lappa L.) is a perennial herb belonging to the burdock genus of the Asteraceae family native to Eurasia. In Japan, it is eaten as a vegetable and root crop. In the...
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608
Ginnan (銀杏) is the Japanese term for nuts of the ginkgo tree, often boiled and served as a snack. It is a key ingredient of chawanmushi and other dishes. The nut-like kernels of the seeds are particularly esteemed in Asia and are a traditional Chinese and Japanese food. Japanese cooks add...
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404
Genmai (玄米) is the Japanese term for brown, unpolished rice. Genmai is whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk, but the bran and germ layer remain on, constituting rice's brown or tan colour. White rice is the grain without the...
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177
Gari (がり) is the Japanese term for thin-sliced ginger, boiled then pickled in amazu (made from plain, unseasoned rice vinegar, water and sugar), accompanying sushi. Gari (ガリ) is a type of tsukemono (漬物, Japanese pickled vegetable), also known as amazu-shōga (甘酢生姜) or umezu-shōga (梅酢生姜) It is...
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157
Futomaki (太巻き) is the Japanese term for thick-rolled sushi. Futomaki (太巻, "thick, large rolls") is a large, cylindrical sushi style, usually with nori on the outside. A typical futomaki is five to six centimetres in diameter. They are often made with two, three, or more fillings chosen for...
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240
Furikake (ふりかけ) is seasoning made of dried fish or vegetables, sprinkled over boiled rice. Furikake is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped...
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417
Funazushi (鮒寿司) is the Japanese term for fermented raw fish. Funazushi is a fermented sushi known as the precursor for regular sushi. It is a traditional food representative of Shiga Prefecture made by pickling Lake Biwa’s native Nigoro-buna with rice and then fermenting it. It has been...
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501
Fugu (フグ) is the Japanese term referring to blowfish or pufferfish, a usually poisonous fish eaten as a delicacy in Japan. The fugu is a pufferfish, generally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu...
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122
Fucha Ryōri (普茶料理) is vegetarian cuisine imported to Japan from China in the early Edo period. It is characterized by a rich taste that uses a lot of kudzu (葛, Pueraria montana var. lobata or East Asian arrowroot) and vegetable oil. Each person shares the food on a large plate around the table...
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Economy Shuntō 春闘
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257
Shuntō (春闘) is a Japanese term that refers to the so-called "spring wage offensive," the annual wage negotiations between enterprise unions and employers in Japan. Beginning in February or March each spring, thousands of unions simultaneously conduct wage negotiations with employers. In recent...
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382
Enokitake (榎茸) is the Japanese term for long, thin, pale mushrooms (Flammulina filiformis) often used in soups. It typically grows around enoki trees. Flammulina filiformis is a species of agaric (gilled mushroom) in the family Physalacriaceae. It is well known for its role in Japanese...
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270
Ekiben (駅弁) refers a bento box bought at a station (駅 eki) to be eaten on the train. The word ekiben comes from "eki", meaning railway station, and "ben", which is short for bento (box meal). The standard ekiben available throughout Japan is known as makunouchi-bento, which typically features...
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118
Edamame (枝豆) is the Japanese term for green soybeans in the pod. In Japan, the name edamame - commonly used to refer to the dish - means "stem beans" (枝 eda "branch", "stem" and 豆 mame "bean"), because the beans were often sold while still attached to the stem. Edamame are prepared with...
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