Online dictionary of history and traditions in Japan: food

Page number: 1 2 3

Ozoni

お雑煮御雑煮雑煮
alternative words: Ozouni, Zoni, Zouni, Ozoni soup, Ozouni soup
keywords: food
related topics: Edo period , Mochi , New year , Osechi ryori , Miso , Kamaboko
explanation: As its name indicates, initially god's offering is cooked together after a ceremony: "zoni" means " mixed cooking". Since Edo period, it has become a popular dish along with "osechi ryori" during a new year celebration. It consists to boil "mochi" and other ingredients such as "kamaboko" (steamed fish paste) and vegetables with a soup. In eastern Japan (Kanto area), the soup is transparent (sumajijiru) while in western Japan (Kansai are), it contains white "miso" paste.

Sake

酒日本酒清酒
alternative words: Japanese sake, Nihonshu, Seishu, Seshu, Japanese alcohol
keywords: food
related topics: Shintoism , Muromachi period
related web sites: http://www.japansake.or.jp , http://www.remus.dti.ne.jp/~yama-chi/seisyu/seisyu.html , http://www.ics.co.jp/touji/ , http://www.page.sannet.ne.jp/mo-ca/ , http://www.media-akita.or.jp/akita-sake/akita-sake.html
explanation: Japanese alcohol made with steamed rice and water with an addition of malted rice (koji) as a fermentation agent. The history of sake is old as Japanese history itself and strongly associated with Shinto rite. So, initially it had been made principally by Shinto shrines and the imperial court. Since Muromachi period, its fabrication technique has been popularized. Nowadays, there are about 3000 sake breweries in Japan and the main production regions are Hyogo and Kyoto prefectures.

Sashimi

刺身刺し身作り作り身
alternative words: Tsukuri, Tsukurimi
keywords: food
related topics: Soy sauce , Sushi , Fugu
related web sites: http://www.coara.or.jp/~sueyoshi/
explanation: Initially fresh fishes were eaten with vinegar (Namasu). Gradually it has been replaced by soy sauce. Usually fishes cut off to small pieces are consumed by dipping into soy sauce with shredded radish or wasabi (horseradish). When they are arranged to preserve the initial form, it is called "ikizukuri". Most appreciated are tune fish and bonito among red meat fishes, and flounder and horse mackerel among whites. Some mollusk such as shrimp and a bit boiled octopus are also appreciated.

Senbei

煎餅
alternative words: Senbe, Japanese rice cookie
keywords: food
related topics: Wagashi , Nara period , Edo period , Mochi
related web sites: http://www.jin.ne.jp/senbei/ , http://member.nifty.ne.jp/KIMura/ , http://member.nifty.ne.jp/~sakaki/KAKIDANE.htm
explanation: The method to make cakes from flour, sugar and eggs was imported from China during Nara period. It was called "Tougashi", i.e. Chinese cake. During Edo period, a great number of varieties had been invented. There exist 2 categories of senbai: flour based senbai which is grilled on a mold after mixed with sugar and other flavors, and senbei from rice flour. The latter consists to grill cookie on iron plaque, while seasoning with soy sauce. "Souka senbei" falls in this category.

Soba

蕎麦そば
keywords: food
related topics: Soy sauce , Tempura
related web sites: http://www.gankosoba.co.jp , http://www.nichimen.or.jp , http://www.sobako.co.jp
explanation: Thin noodle principally made from buckwheat with an addition of wheat flour, yams and eggs to increase the viscosity. After having boiled in waters, it is usually served in a hot or cold soup made from soy sauce, sweet sake (mirin) and stock (dashi). As ingredients, you can add Welsh onion, eggs or tempura. The primary region of its fabrication is Nagano prefecture. Though it is consumed in everyday life, it is specially appreciated at the year end to wish a long life (toshikoshi soba).

Soy sauce

醤油
alternative words: Shoyu, Shouyu, Shoyu sauce
keywords: food
related topics: Muromachi period
related web sites: http://www.kikkoman.co.jp , http://nitanda.com , http://www.san-j.co.jp
explanation: Basic flavoring agent used in Japanese meal, coming from a fermentation of soybean, wheat, water and salt put together. It takes one year to be pressed to extract the liquid part. In old times, man having preferred rather fish sauce, the usage of soy sauce has become more popular since Muromachi period. The main center of the fabrication is in Chiba prefecture for Kanto style (thick shoyu) while Hyogo prefecture makes Kansai style (thin shoyu).

Sukiyaki

すき焼き鋤焼きすきやき
alternative words: Suki yaki
keywords: food
related topics: Tofu
related web sites: http://www.shimizu.or.jp/kitamura/sukiyakikitamura_ryouri.html
explanation: Japanese dish which consists to boil thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin). Only cutting ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on a dinner table. The etymological origin of sukiyaki comes from a composition of 2 words: "suki" means "plow" and "yaki" means "grill". It evokes a cooking method popular among farmers at the end of 19th century.

Sushi

寿司
keywords: food
related topics: Edo period , Sashimi
related web sites: http://www.sunshow.co.jp/Sushi.htm , http://www2s.biglobe.ne.jp/~tenryou/
explanation: Initially shushi had been made by packing together fishes, rice and salt and awaiting fermentation. Since the beginning of Edo period, people began to add directly vinegar instead of awaiting it. It was called hayazushi (quick sushi). This method is still popular in Kinki region but the most popular method now was invented at Tokyo in the late Edo period. Instead of packing with a weight, fresh fish and vinegary rice are packed only with hand and served immediately.

Tempura

天ぷら
alternative words: Tenpura, Ten pura
keywords: food
related topics: Sengoku period
related web sites: http://members.tripod.co.jp/Hanayoshi/ , http://www.hageten.com
explanation: Japanese dish made by frying with soy or sesame oil, fishes or vegetables covered with a mixture of wheat powder, fresh water and eggs. You can eat it with a special dipping sauce (tentsuyu), a mixture of soy sauce and sweet sake (mirin) and stock (dashi). Its etymological origin is a Portuguese word, "tempora" a cooking method introduced in Japan during Sengoku period.

Tofu

豆腐
alternative words: Toufu, Toofu, Bean curd, Touhu
keywords: food
related topics: Soy sauce
related web sites: http://www.aiweb.or.jp/otoufu/ , http://www2.nsknet.or.jp/~tofu/ , http://ww5.tiki.ne.jp/~takumian/
explanation: According to a legend, it was invented in China, 2000 years ago and introduced in Japan in the 7th century. It is made by ground soybeans boiled together with water. It is then filtered to separate solid part (okara) and liquid one (tounyu). Tounyo is then solidified by a coagulant (nigari) and pressed to form white rectangular blocks which are tofu. You can eat tofu alone with soy sauce or use it as ingredient in diverse Japanese dishes like miso soup or sukiyaki.

Page number: 1 2 3
24 articles extracted from postgresql database.