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Agemono ( 揚げ物 ): Deep-fried dishes. Karaage (唐揚げ): bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya (居酒屋) food, also often available in convenience stores. Nanbanzuke (南蛮漬け): marinated fried fish.
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 ( Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple.
Nattō ( 納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [ 1 ] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Bamboo skin has an antibacterial effect and keeps rice balls longer. Modern onigiris wrapped in a small, transparent plastic bag. Rice based snacks are known as beika (米菓) . Agemochi. Arare. Botamochi. Daifuku. Dango.
Purin. Sata andagi. Tokyo banana. Kakigōri. Hakuto jelly is a seasonal dessert in Japanese cuisine available in the summer. Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling. Sata andagi are sweet, deep fried buns of dough similar to doughnuts.
Jinon Corporation [ 1] Website. www.nijiya.com. Nijiya Market (ニジヤマーケット Nijiya Māketto) is a Japanese supermarket chain headquartered in Torrance, California, [ 2] with store locations in California and Hawaii. The store's rainbow logo is intended to represent a bridge between Japan and the United States. [ 3]
Mirin. Mirin (みりん also 味醂)is an essential condiment used in Japanese cuisine. [ 1] It is a kind of rice wine similar to sake, but with a lower alcohol content—14% [ 2] instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), [ 3] which contains alcohol. The second is shio mirin, which contains ...
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