An annual grass of the Gramineae family. The grains are cultivated for food and industrial raw materials, and for the entire above-ground part as feed. The stem is upright and 1 to 4 meters high. Most of the nodes are 14 to 16, and there is almost no branching. Fresh, frozen (whole form, cut … Read More
any fern of the genus Osmund: large ferns with creeping rhizomes. Eats shoots in Japan. One of the typical wild plants that makes you feel spring. It grows naturally in the mountains of Japan, and the young shoots picked in early spring are edible. In general, dried Osmund, which is a dried boiled product, … Read More
anything made with vinegared rice that also contain vegetables, spices, fish, or other delicacies.There are different kinds of “Sushi” and depending ON the locality. The most common is “Nigiri zushi” and originally produced in the Tokyo districet. Nigirizushi consists of small oval-shaped balls of rice seasoned with vinegar and sugar and topped with a … Read More
Japanese says Ten-pu-ra. Battered with water-soluble wheat flour and fried in vegetable oil. It begins in the Edo period. this is most difficult kanji. The etymology of tempura is “tempero” which means “cooking” in Portuguese and “templo” which means “heavenly day (day when birds and beasts are forbidden and eat fried fish)” in Spanish. … Read More