The dictionary of Japanese culinary terms

Дата: Апрель 29th, 2013 автор: admin

Aburaage — strongly fried tofu.

Adzuki bean — scarlet runner bean.

Amadzu — a sweet sauce.

Atsuage — the thick, strongly fried tofu.

Bantja — a nonfermented tea of the third collection.

Bifun — the pellucid noodles from a rice flour with potato starch adding.

Bento — a standard dial-up trditsionnoj meal in a box.

Vakame — strips of dried brown algae.

Vasabi — the Japanese radish, happens in powder form or Pastas. It is fabricated of a light green Japanese root "vasabi". A root torrefy, grind and triturate in Pasta. Vasabi it is traditionally used as seasoning to dry matter and sashimi. Besides, it dilute in various sauces.

Gammodoki — a fried tofu with vegetables.

Slashes — finely thread marinaded ginger of pink bloom. Traditionally moves from a land. It is used before each slice for refinement of the root from taste of the previous nutriment.

Gyokuro — a top grade nonfermented tea.

Gobo — a burdock root.

Gohan — fig.

Dajkon — a Japanese white redish — the long root of a small radish. Usually a redish cut on the long hair-lines or a tinder on the float. Dajkon helps to deduce the grease standing in an organism. The green, skinless small radish helps to assimilate fat nutriment and recovers standard digestion.

Dasi — a basic broth for soups.

Domburi — a sample dish from noodles with various components.

Don storms — a cup of boiled rice with various alternatives of priming: meat, eggs, the chicken.

Kamaboko, or tikuva, — the boiled fish fingers prepared from Pasta of white fish, sometimes tinctured in pink bloom.

Kamidzuae — dense egg sauce.

Kampyo — the dried pumpkin thread by strias.

Katsuobusi — dried fish flakes.

Kinako — a soyameal.

Kombu — a laminaria; a kelp, rich with calcium and other mineral substances; one of principal components for cooking dasi.

Konnjaku — zhelatinoobraznyj the chunk of pearl bloom prepared from a yams; happens light, dark and in a speck; in itself it is flavorless, but because of a honeycomb promptly incorporates flavour of a fluid in which one it is plotted; in cookery it is used in the form of thin long hairlines.

Kotja — black tea.

Noodles — second after rice the main dish in Japan. See ramen, udon, soba. Noodles move hot or cold, separately or in soup, sometimes it give the roasted.

Makidzusi — rice kolobok with a stuffing, inwrapped in nori.

Mattja — deleted in a dust gyokuro.

Mirin — sweet rice wine.

Miso — ferment leguminous Pasta. Rich with a protein, overfermented Pasta is plotted from Chinese beans, is customary with adding of barley, dark or light fig. of the Miso is used in soups and seasonings. Exists in various variations, from white to red, from sweetish to very salty.

Misosiru — soup from a miso soy-bean paste. Classic soup-MISO with slices of a kori-tofu (tofu), moves in misochkah. At first the fluid is drunk, then rods eat a tofu.

Mitsuba — the trifolium, a plant with a tender caulis and three plane leaves, by the form resembles a coriander or a parsley with plane leaves.

Momidzi irrigate — a white pulp of a grated redish with red pepper blobs; for its cooking a redish strip, make in it some holes, interpose slices of red pepper and a tinder on the float; the gained mass resembles leaves of a crimson maple in the autumn (momidzi).

Moti — wafers from a pounded glutinous rice.

Nabe — a pan, a frying pan, a bowl.

Naberyori — a type of dishes like ours in pots.

Natto — the boiled leavened Chinese beans having tenacious, viscous solid-to-liquid ratio. — Nibosi — dry sardinki for cooking dasi; use as appetizer with seasoning from I sow: add in soup, a miso and a soup from noodles.

Nigari — conventional Japanese thickener for tofu cooking. Nigari gain at brine steaming out.

Nigiridzusi — small rice kolobki with slices of a wet fish or any marine product with VA-sabi.

Nira — a smelly herbaceous plant allium.

Nori — the seaweed cultivated on plantations: underwater instal bamboo poles round which one seaweed curls; them assemble, wash, cut thin laminas and torrefy outdoor; contain a lot of iodine. Nori often it is used as a dressing, in it wrap rice globules or other yields, plot with tamari where use as seasoning.

Norimaki susi — rice kolobok with a stuffing, inwrapped in nori.

Okara — highly nourishing pulp of Chinese beans.

Osidzusi — rice in small wood jashchichke, on top decorated by a fish.

Otja — a nonfermented tea.

Ramen — noodles type. A dish taken from Chinese cuisine. An egg noodle.

Sajfun — noodles from leguminous starch.

Sake — rice vodka strength of 16-18 degrees.

Sambajdzu — sweet-sour sauce.

Somen — very thin Japanese wheaten noodles.

Sanz — Japanese green fragrant pepper, to nutriment go both leaves and a pod; from dried sansyo plot a dust.

Sasimi — the dish from a wet fish, usually moves with a soy-bean sauce and vasabi. There are various methods of a shortening of a fish, it some kind of sacramental, the various fish is cut and made up variously.

Satsumaage — fish globules, zharennye on gingelly oil.

Syoga — ginger.

Syodzin ryori — vegetarian nutriment.

I sow — the overfermented soy-bean sauce prepared from wheat, Chinese beans, water and sea salt.

Siitake — a type of the funguses cultivated on timber.

Sirataki — the pellucid noodles fabricated from

Yams root.

Siso — aromatic dark green or red leaves of a plant of a type of a begonia; green leaves are used in lettuces, red — for cooking of pickles.

Sitimi togarasi — a compound from seven spices; sansyo, pellets of a sesame and a rape, the mustard, two types of seaweeds, red pepper.

Soba — light-beige noodles from grechishnoj torments or from a speed key grechki and wheat. Thin white noodles. Sometimes comprises as well other ingredients, for example, a mountain yams or a milled nonfermented tea.

Submanagement information system — a sweet-sour root of a lotus.

Sukijaki — meat with vegetables in a broth.

Susi — rice kolobki with a wet fish, a seafood and vegetables.

Tarho — a sweet potato variety.

Temaki — the land form: wrapped in a laminaria tsilindrik rice from a fillet of a fish or vegetables inside.

Teppanjaki — «zharennyj on a ferrous plate»: at the modern Japanese restaurants the head cook costs about an incandescent plate (teppan) near to 6-8 having dinner people. Fish pieces, beef, vegetables are plotted before you and at once after that fall on a plate.

Terijaki — the sauce prepared from a soya bean, sake, Saccharum and spices. Also a title of a method of cooking of meal when nutriment marinate in a soy-bean sauce and wine (mirin, or a poppy). After fry on a grill and give in sauce terijaki.

Those-jushi is the Japanese noodles prepared manually.

Togarasi — hot red pepper.

Tororo — podliva from a yams, I sow, misosiru with adding of a hardhead, dried seaweed and eggs. • a tofu — a kori-tofu prepared from Chinese beans and nigari. It is used in soups, in vegetable dishes and for a dressing. The tofu is rich with proteins and does not contain some cholesterine. In it low content of grease and carbohydrates. It is used in nutriment in an unprepared, fried, marinaded and smoked type. Perfectly imbibes taste of various yields, it is perfect with them combining.

Tempura — a method of cooking of vegetables, fish, zapanirovannyh and fried in boilling vegetable oil. Moves with a soy-bean sauce and a redish dajkon. Tempura often moves with soup, rice, noodles or pickles.

Udon — the Japanese noodles prepared from wheat or from wheat with adding of its blossom clusters. Udon resembles the soft spaghettis.

Umebosi — acute marinaded small drainings of a dun or pink tone.

Futo poppies — dense ruletiki from rice with various speed keys of vegetables and a fish fillet, wrapped in a laminaria.

Hidziki — a kelp.

Hakodzusi — rice in small wood jashchichke, on top decorated by a fish.

Hasi — chopsticks.

Hijamugi — noodles type.

TSukemono — the general name for marinaded and salty yields.

JUba — dried skins of a soyamilk.

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Japanese — poedateli flowers

Дата: Апрель 22nd, 2013 автор: admin

Japanese are known all over the world for the predilection for flowers. After all nonrandomly they have unclosed a pattern the ikebana which has become by a part and our everyday life. Flowers, as it is known, track for a long time with life of Japanese. They meet in pictures on a kimono, in dressings for hair, on screens, in wood blocks and on the well-known Japanese porcelain much. But on it the love to flowers at islanders does not terminate. Already in the ancient time they used in nutriment a common chrysanthemum — this character of the country, a flower which one image is on the arms of the imperial dwelling. Since VII century there was a wonderful sacramental prepodnesenija each other calyxes sake with the lobes of common chrysanthemums crumbled in them. It ministered a peculiar wish to lead out from the person of fatality and to find longevity. In Japan there was an unusual custom to drink an extract from flowers, caulises and leaves of a common chrysanthemum with rice water. And now during a season of blooming of common chrysanthemums, in the autumn, flowers edible, melkolepestkovyh

Sorts not only stud various dishes, but even are used as a garnish which one on taste resembles spinage.

It is necessary to mark that in country where so love all natural and close to the nature, concern to edible flowers recently has sharply increased. And it is connected to gaining in strength driving for a healthy delivery and for consumption of pollution-free yields. Concern to flowers podpityvaetsja that it is exotic, and also it is aesthetic — perfect flavour, the refined form, a rich colour box. Besides it is important that alimentary flowers implemented everywhere are a low-caloric nutriment.

«From flowers at which one look, to flowers which one eat», — Japanese speak. And though now flowers are while only a garnish and components to meat and to fish courses, lettuces and desserts, nevertheless it is possible to tell safely that in Japanese cuisine flowers, such as the common chrysanthemum, a Japanese flowering cherry, a lavender, a pink and a rose-tree, have started to take more and more relevant place.

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Vodka, nastaivaemaja on venomous snakes

Дата: Апрель 18th, 2013 автор: admin

In Japan the alcoholic beverage to a hub-sake uses enough major glory. This exotic drinking infuses on venomous snakes to a hub. Agree that the beverage is rather peculiar.

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Japanese steel tape measure № 2

Дата: Апрель 15th, 2013 автор: admin

It well-known that in Japan where so love the feasts, the most popular Christmas entertainment are wafers "moti". Them plot from rice, rastolchennogo wooden hammers in major wood mortar boxes. Japanese perfectly know that in consumption of these celebratory wafers it is necessary to observe some caution. And all the matter is that exists quite real capability to choke with this difficultly chewed gourmet food. Statistics demonstrates that every year some Japanese perish, having choked with a glutinous rice lump…

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. Poison fish "fugue&quot

Дата: Апрель 10th, 2013 автор: admin

Probably, you heard something about refined taste of east people? And a leah you know, what some millenaries inhabitants of Japanese islands are more narrow eat a conglobate poison fish a fugue? It still term as a dog-fish. This very artful being, but Japanese, apparently, fans of hazard and with threat for life use it and even try to treat with her of tourists. The poison which one is contained in its liver and in caviar, can slay any on the spot. But cooks who plot this refined dish from a poison fish, transit special school and only after that obtain the licence for discovery of purpose-built restaurant. The trained cooks make perfect gourmet foods from a fugue. If to be converted to statistics it is possible to see a following pattern: 12,5 thousand persons have suffered, and 7 thousand from them has perished, having tried this fish in a continuance with 1886 for 1979. For one 1994 23 fans of a dangerous fish have intoxicated, and one has perished from them only. There is even a museum devoted to this unusual fish. Has created a museum in prefecture Osaka one of holders of restaurants. In a museum to you will tell, how it is possible to avoid hazard to intoxicate this popular dish. And people, probably, feeling fully armed, prolong there are dishes from a fugue. Annually in Japan it is consumed 20 thousand fugue.

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Hasi — chopsticks and for cooking

Дата: Апрель 7th, 2013 автор: admin

Hasi — chopsticks and for cooking — happen several types. Happen from a cedar where both extremities are sharpened so it is possible to eat both fish, and meat dishes simultaneously. Happen are made of a cryptomeria when only one extremity is sharpened. Happen hasi and from simple species. These are not slited from one extremity, therefore before meal they are necessary for pulling down. Last hasi concern to the one-time. Except wood happen also plastic hasi. Lacquered, covered with nacre hasi — rather pleasant gift for the climax Japanese. For cooking of the mistress use long hasi, to 30 see Them hinder in pans or turn over contents of frying pans. During rod cooking permanently water, that to them adhered nothing.

Категория: Japanese cuisine prescriptions | Нет комментариев »

Bead-wire tapes and skewers from a bamboo

Дата: Апрель 3rd, 2013 автор: admin

Japanese make of a bamboo a lot of kitchen utensils. They, apparently, quite are contented with this arcaded material applied still by great-grandfathers. It, certainly, floor mats in which one turn dishes for giving of the necessary form by it. Bead-wire tapes from a bamboo happen two types — circular to slightly concave edges, resembling a cullender and used often instead of it. The second type of bamboo bead-wire tapes — square, similar to a plane box. Japanese appreciate all natural and, was possiblly, therefore they even have learnt to use a bamboo bark in the capacity of kitchen utensils. A bamboo bark sell in the packed type on five pieces in package. Having brought a bark home, the mistress first of all steeps it for 20 minutes, then dries a towel. After that makes of it something like the boat and pledges in it yields. Of a bamboo even make skewers which one wet before cooking by cold water that they have not scorched. Mistresses like to use small rods with which one they fix various dishes in a type ruletov. Are rather spread in Japan as well various trays from a bamboo.

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Mortar and pallet knife for rice

Дата: Март 31st, 2013 автор: admin

As in Japanese prescriptions much needs to be chafed and grinded, at each galley necessarily there should be mortars. The pounder is made, as a rule, of noble soils of a tree, such, for example, as a cedar. In each dwelling it is obligatory to eat a kit with a cover where rice restack from ri-sovarki, and a wood pallet knife which one it take. There is at the mistress even a peculiar fan for fig. chilling After all it almost daily in this or that form plot in any Japanese dwelling. Therefore indispensable instruments for this purpose should be necessarily.

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Surprising wood cover

Дата: Март 28th, 2013 автор: admin

Leah you know, paternal Japanese prefer to use pans with direct walls? Has put all that they like to close down their plane circular wood covers. The cover should be on 1,5-2 sm of less diameter of a pan that it could transit inside. For what it is necessary to dip a cover in a pan? The matter is that when the cover is recessed, the nutriment densely is covered. And the excessive moisture is thus volatilised, as in an event with a customary cover. Subsiding on a cover from a customary pan, the moisture as it appears, noticeably reduces palatability. Besides, usage of a wood cover does not yield a dish zavetritsja. Before folding a pan a wood cover, it for some minutes sink in water. Make lids usually of a spruce or a cedar. They minister some years, but only under condition of the correct maintenance. Covers do not wash cleansers, hedgehogs, very hot water do not use, do not wipe, and torrefy only on air.

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Engineering of a rifling of vegetables

Дата: Март 24th, 2013 автор: admin

Japanese culinary specialists are famous for that vegetables are able to thread thus that they are much more promptly plotted (for example angle opening) and look much more beautiful, than if have been chopped as it is necessary. In Japan exists more than ten only the main methods of a clipping. Circles, on a diagonal, sloping — so cut carrot. A redish for extinguishing — polukruzhjami, in halves in length, and after — on rather thick slices. Of vegetables make splints, klinyshki, rectangles and small cubes. A cucumber, carrot and a redish sometimes cut wide long strips which one are tightened up like a swarf. Then the gained strip from a cucumber or carrot needs to be twisted tightly and tonenko to thread across so that small volutes will be gained. And carrot sometimes plane how repair a core, or shallowly crumble, as forcemeat.

Категория: Japanese cuisine prescriptions | Нет комментариев »

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