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Food Ebi 海老
JREF
Views
568
Ebi (海老) is the Japanese term for shrimps and prawns. Kanji: 海老, 蛯, 鰕 Kana: えび, エビ Romaji: ebi
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JREF
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542
Dorayaki (どら焼き) is a confectionery made with red bean (azuki) filling between two slices of kasutera (sponge cake). Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection. It consists of two small pancake-like patties made from castella wrapped around a filling of sweet azuki bean...
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JREF
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445
Donburi (丼) is the Japanese term for a dish of rice topped with egg and other ingredients. Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelt "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered...
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JREF
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675
Doburoku (どぶろく) is sake in its earliest stage, characterized by cloudiness; nigorizake. Doburoku means "home-brewed sake". Bootlegging was outlawed in the Meiji period. Nowadays, doburoku refers to sake with a lower volume of alcohol and a brewing process in which all the main ingredients –...
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JREF
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488
Dobujiru (どぶ汁) is a type of nabe made from ankō (angler fish). it is considered a delicacy and quite pricey. Dobujiru originally referred to ankō-nabe, a dish that fishermen in the northern part of Ibaraki Prefecture ate on board their boats at a time when anglerfish was not yet generally...
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JREF
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132
Dengaku (田楽) are Japanese dishes served with miso over tofu or konnyaku; also known as misodengaku (味噌田楽). Miso dengaku is a dish in which tofu, taro, aubergines, konnyaku, etc. are skewered, grilled and coated with miso mixed with sugar and mirin and flavoured with yuzu or kinomame. The...
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JREF
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187
Datemaki (伊達巻) is a steamed fish-and-egg rolled cake. Datemaki is a traditional sweet rolled omelette typically served as part of Japanese New Year’s food (御節料理 osechi ryori) and made with eggs mixed with fish or shrimp paste and sweetened with sugar and mirin. Kanji: 伊達巻き, 伊達巻 Kana: だてまき...
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JREF
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452
Dashi (出汁) is a Japanese term for fish and seaweed stock, a key ingredient in Japanese cuisine. Dashi (出汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savoury flavour...
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JREF
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144
Dango (団子) is the Japanese term for mochi (もち) dumplings served on bamboo skewers. Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango...
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JREF
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575
Daikon (大根, "big root") is the Japanese term for the white oriental radish. Daikon (Raphanus sativus var. longipinnatus) is a mild-flavoured winter radish usually characterised by fast-growing leaves and a long, white, turnip-shaped root. Originally native to continental East Asia, daikon is...
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175
Chuka-soba (中華そば) are noodle variations from China, better known as ramen.
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JREF
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224
Chirashi-zushi (ちらし寿司, "scattered sushi") is a dish consisting of sushi rice in a box or bowl with a variety of ingredients sprinkled on top. In eastern Japan, the term 'chirashizushi' refers to sushi made of vinegared rice topped with sashimi slices, i.e. ingredients for nigirizushi (sushi...
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JREF
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530
Chikuwa (竹輪) is a Japanese term for a cylindrical roll of boiled or grilled fish paste, literally 'bamboo ring' from the method traditionally used to mould it. It is made from fish surimi (擂り身), salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped...
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JREF
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502
Chazuke (茶漬け) is a dish consisting of Japanese tea poured over boiled rice. Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け) is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.[2] Chazuke provides a good way to use leftover rice as a quick snack because this dish...
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JREF
Views
222
Chawanmushi (茶碗蒸し) is a Japanese term for a dish consisting of egg custard with vegetables, ginnan (ぎんなん, Gingko nuts) and usually chicken. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savoury rather than sweet ingredients. The custard consists...
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JREF
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302
Chankonabe (ちゃんこ鍋) is a Japanese term for a mixed stew traditionally eaten by sumo wrestlers. The dish contains a dashi or chicken broth soup base with sake or mirin to add flavour. The dish is not made according to a fixed recipe and often has whatever is available to the cook; the bulk is...
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JREF
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177
Chahan (チャーハン) is the Japanese term for fried rice, a dish that is typically fried or stir-fried in a wok. Rice is used as a primary ingredient, and countless additional ingredients can be used, such as vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, pork belly, seafood...
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JREF
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565
Buri (ブリ) is the Japanese term for yellowtail (Japanese amberjack, Seriola quinqueradiata). The Japanese amberjack, or yellowtail, is a species of jackfish in the family Carangidae. It is native to the northwest Pacific Ocean, ranging from China, Korea, and Japan to Hawaii. It is very popular...
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JREF
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201
Bentō (弁当) refers to boxed meals of rice, pickles and a small portion of, typically, fish, poached egg, sausage, beans, etc., served in restaurants, and train stations or prepared as a packed lunch for school children. The term bentō is derived from the Chinese term biandang (便當, pinyin...
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JREF
Views
697
Basashi (馬刺し) is the Japanese term for raw horse meat. Basashi (馬刺し basashi or umasashi) is a Japanese dish consisting of thin slices of raw horse meat (raw horse meat sashimi). The Japanese tradition of eating horsemeat comes from regions famous for horse breeding. The oldest sources...
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