In Japan, squid is used in almost every type of dish, including sushi, sashimi, and tempura. It can also be stewed (nabemono), and grilled (ikayaki).
|
|
Chanko set One example of chankonabe is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
|
|
Maitake has been consumed for centuries in China and Japan where it is one of the major culinary mushrooms. The mushroom is used in many Japanese dishes, such as nabemono. The softer caps must be thoroughly cooked.
|
|
Ikameshi (squid stuffed with rice) topped with tare sauce is a general term in Japanese cuisine for dipping-sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth, in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū). The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and nattō such as ponzu but every chef has their own variation.
|
|
During lunch, she can often be found on the school rooftop with her sister Moe enjoying nabemono. She plays the soprano flute in the music club. She and her sister Moe are daughters of the local hospital director and they have a younger brother. ; : (PC), Daisuke Kishio (anime/P.
|
|
Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.
|
|
Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.
|
|
A bottle of yuzukoshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.Ono, Tadashi and Salat, Harris The Japanese Grill Random House, 2011, p. 7 It is usually used as a condiment for nabemono dishes, miso soup, and sashimi.
|
|
Various oden stewing in broth. Oden stewing at an Oden stall. is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy- flavored dashi broth. Oden was originally what is now commonly called misodengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with miso.
|
|
Shabu-shabu () is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered to be more savory and less sweet than sukiyaki.
|
|
Originally yuzukoshō was used in nabemono, but it is now also found as a condiment for Japanese meatball soup, udon, miso, sashimi, tempura, and Japanese grilled chicken. Further, since becoming available all throughout Japan, it is being used in various ways. For example, it is being used on spaghetti, salad dressing, tonkatsu, ramen, and shumai. Large-scale manufacturers have also started using the flavoring in their products.
|
|
During winter 2005, there was talk on many of the major news networks of promoting a "Warm Biz" style for winter, suggesting that people wear waistcoats, knit sweaters, and lap blankets. Warm Biz was not endorsed by the Japanese government at first. The food industry eagerly promoted this campaign by selling foods that warm people up, such as nabemono. However, the electric utility industry had little enthusiasm for the campaign.
|
|
Pholiota microspora, commonly known as Pholiota nameko or simply , is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tastes slightly nutty and is often used in stir- fries. They are also sold dried.
|
|
Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant- boiled mutton (Shuàn Yángròu). Shabu-shabu is most similar to the original Chinese version when compared to other Japanese hot-pot dishes (nabemono) such as sukiyaki. Suehiro registered the name as a trademark in 1955.
|
|
Both are traditional breakfast foods, served hot or cold depending on the season or personal preference. At breakfast, it is often accompanied by starchy carbohydrate-rich foods like mantou (a thick, fluffy kind of roll or bun), youtiao (deep-fried dough sticks), and shaobing (sesame flatbread). Japanese cuisine uses soy milk to make yuba and as an occasional base for nabemono. In Korean cuisine, soy milk is used as the broth for making kongguksu, a cold noodle soup eaten mostly in summer.
|
|
In terms of nutrition value, hōtō provides large amounts of starch from the noodles and potatoes, and vitamins and fiber from the soup and vegetables. Most hōtō noodles are wider and flatter compared to regular udon noodles. Though it is a hearty meal on its own, it can be served with white rice in the same manner as miso soup. Some restaurants will serve hōtō with very thick, heavy noodles in large iron pots to bring about a voluminous feeling reminiscent of nabemono and other steamboat dishes.
|
|
Various ingredients in a donabe Donabe (Japanese: 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. Often, the food is cooked at the table on a gas burner for various nabemono dishes such as shabu-shabu and dishes served simmering including nabeyaki udon. They are sized by sun, one of the Japanese units of measurement. The donabe is usually glazed on the inside and porous on the outside.
|
|
Using the ring name Jiro Kuroshio, Higuchi made his professional wrestling debut on December 30, 2011 against fellow camp attendee Koji Doi at the "Smash 24" event. He adopted the name "Kuroshio" from the name of the nabemono restaurant operated by his parents, "Nabeya Kuroshio". The Smash promotion folded in March 2012 and on April 5, 2012 Kuroshio, along with Tajiri and all other wrestlers, referees and trainees, moved to the spin-off Wrestling New Classic promotion. At WNC Before the Dawn, Kuroshio wrestled the very first match for Wrestling New Classic, losing to Josh O'Brien.
|
|