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Mochi rice ( glutinous rice )-sticky rice, sweet rice. Genmai (brown rice) Rice bran ( nuka) – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables. Arare – toasted brown rice grains in genmai cha and chazuke nori. Kome-kōji – Aspergillus cultures. Sake kasu.
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste. Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony.
Shiromiso ( 白味噌) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If more soybeans were added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time.
The largest supermarket chains all carry basic sushi and sashimi, and Japanese ingredients and instant ramen are readily available in most supermarkets. Most mid-sized mall food courts feature fast-food teppan cooking. Izakaya restaurants have surged in popularity. Higher-end ramen restaurants (as opposed to instant ramen noodles of variable ...
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Mirin. A bowl of mirin. Mirin 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 alcohol as well ...
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.
Mirin. Mirin ( 味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.
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