"specific epithet """" is the Latin word for ""edible"". It is also commonly called ""sawtooth oak mushroom"", ""black forest mushroom"", ""black mushroom"", ""golden oak mushroom"", or ""oakwood mushroom"". Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, mulberry, and chinquapin (""Castanopsis"" spp.). Its natural distribution includes warm and moist climates in southeast Asia. The earliest written record of shiitake cultivation is seen in the ""Records of Longquan County"" () compiled by He Zhan () in 1209 during the Southern Song dynasty. The 185-word description of shiitake cultivation from"
"is from August to October. Kabosu are rich in vitamin C and contain beneficial acids, such as citric acid. Kabosu have been produced in the Taketa and Usuki areas for many years. Dried shiitake mushrooms: Ōita is the largest producer of dried shiitake mushrooms in Japan, and the cultivation of shiitake mushrooms is said to have originated in Ōita. Ōita's dried shiitake rank number one in Japan in production quantity and quality. Shiitake are said to be beneficial in the prevention of high blood pressure and arterial sclerosis. Saffron: Saffron has been cultivated in Ōita since the late 19th century,"
"markets, health food stores and cooperatives. The block form of seitan is often flavored with shiitake or portobello mushrooms, fresh coriander or onion, or barbecue sauce, or packed in a vegetable-based broth. In strip form, it can be packed to be eaten right out of the package as a high-protein snack. Shaped seitan products, in the form of ""ribs"" and patties, are frequently flavored with barbecue, teriyaki, or other savory sauces. Wheat gluten is also used in many vegetarian products in various countries, for example by The African Hebrew Israelites of Jerusalem, a vegan African American religious sect that operates"
"""curry ramen"". Shirataki are clear noodles made from ""konnyaku"". These noodles are chewy or rubbery. ""Shirataki"" are used to add texture to dishes such as ""sukiyaki"" and ""oden"". Soba is a noodle made from buckwheat and wheat flour. ""Soba"" noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce. Examples of ""soba"" dishes are ""zaru soba"" (chilled), ""kake soba"", ""tempura soba"", ""kitsune soba"", and ""tororo soba"". Although the popular Japanese dish ""Yakisoba"" includes """"soba"""" in its name, the dish is made with Chinese-style noodles (""chūkamen""). Sōmen noodles are a very thin, white,"
"Shizuoka oden Shizuoka oden is a variation of ""oden"", a stew-like Japanese food consisting of fish paste cakes, boiled eggs, ""daikon"", potatoes, kelp rolls, ""konnyaku"", and other ingredients that are first boiled then kept simmering in a broth until consumption. Shizuoka oden differs from other types of oden in two ways: the preparation of the broth and the way every ingredient is skewered on a stick. The broth is made with beef sinew (instead of the dried skipjack flakes used in other types of oden) and seasoned with strong soy sauce. Because the simmering broth is only replenished rather than"
"Chayote Chayote (""Sechium edule"") also known as mirliton squash is an edible plant belonging to the gourd family Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange. Also during this period, the plant spread from Mexico to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many other Latin American nations. The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Though rare and often regarded as especially unpalatable and"
"wa ippon"" became popular to the generation born in 1990s as they enjoyed the song in children's song program on TV broadcast. Kushikatsu , also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while ""katsu"" means a deep-fried cutlet of meat. Kushikatsu can be made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo ""kushi""; dipped in egg, flour, and panko; and deep-fried in vegetable oil. They may be served straight or with tonkatsu sauce. The origin of kushiage is said to be served at"
"Shirataki noodles ""Shirataki"" noodles come in dry and soft ""wet"" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands require rinsing or parboiling, as the water in the packaging has an odor some find unpleasant. The noodles can also be drained and dry-roasted, which diminishes bitterness and gives the noodles a more pasta-like consistency. Dry-roasted noodles can be served in soup stock or a sauce. The glucomannan noodles come from the root of an Asian plant called ""konjac"" (full name ""Amorphophallus"
"""kombu"" seaweed. He noticed that the taste of ""kombu"" ""dashi"" was distinct from sweet, sour, bitter, and salty and named it ""umami"". Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes contained another umami substance. This was the ribonucleotide IMP. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste. One of Kuninaka's most important discoveries was the synergistic effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste intensity is higher than would be expected from"
"konjac""). It has been nicknamed the elephant yam, and also called ""konjaku"", ""konnyaku"", or the ""konnyaku"" potato. ""Shirataki"" also goes by the names """"ito konnyaku"""", yam noodles, and devil's tongue noodles. There used to be a difference in manufacturing methods. Producers in the Kansai region of Japan prepared ""ito konnyaku"" by cutting ""konnyaku"" jelly into threads, while producers in the Kantō region made ""shirataki"" by extruding ""konnyaku sol"" through small holes into a hot, concentrated lime solution. Shirataki noodles ""Shirataki"" noodles come in dry and soft ""wet"" forms in Asian markets and some supermarkets. When purchased wet, they are packaged"
"Kushikatsu , also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while ""katsu"" means a deep-fried cutlet of meat. Kushikatsu can be made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo ""kushi""; dipped in egg, flour, and panko; and deep-fried in vegetable oil. They may be served straight or with tonkatsu sauce. The origin of kushiage is said to be served at food bars in downtown Osaka, in the Shinsekai neighborhood. Kushikatsu restaurants specialize in the dish. An owner of a small Shinsekai food"
"shiitake) bamboo shoots and onion. ""Shaomai"" prepared in the Jiangnan region (south of the Yangtze River, stretching from Shanghai to Nanjing). Filling is similar to ""zongzi"", containing soy sauce, Chinese rice wine e.g. Shaoxing wine, marinated pork pieces in glutinous rice and steamed with pork fat. It is larger in size than the Cantonese version. In northern-western China, Uyghur people of Xinjiang adapted the shaomai to two regional varieties. The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method. The filling of the northern version consists of mutton or beef, along with green onion"
"Suribachi Suribachi (literally: grinding-bowl) and surikogi (literally: grind-powder-wood) are a Japanese mortar and pestle. These mortars are used in Japanese cooking to crush different ingredients such as sesame seeds. The ""suribachi"" is a pottery bowl, glazed on the outside and with a rough pattern called ""kushi-no-me"" on the unglazed inside. This surface is somewhat similar to the surface of the ""oroshigane"" (grater). The ""surikogi"" pestle is made from wood to avoid excessive wear on the ""suribachi"". Traditionally, the wood from the sanshō tree (Japanese prickly ash) was used, which adds a slight flavor to the food, although nowadays other woods"
"Shimotsukare Shimotsukare(しもつかれ) is a local Japanese dish served in Northern Kantō region of Japan, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as ""shimitsukari"", ""shimitsukare"" or ""sumitsukare"" in some"
"number of clinical studies in cancer patients in Japan. however evidence of its efficacy for such purposes is lacking. Lentinan has been reported to cause shiitake mushroom dermatitis. Lentinan Lentinan is a polysaccharide isolated from the fruit body of shiitake (""Lentinula edodes"" mycelium. Lentinan is a β-1,3 beta-glucan with β-1,6 branching. It has a molecular weight of 500,000 Da and specific rotation of +14-22° (NaOH). An ""in vitro"" experiment showed lentinan stimulated production of white blood cells in the human cell line U937. Lentinan is thought to be inactive in humans when given orally and is therefore administered intravenously. The"
"and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock. Outside Japan, American or European style miso soup is sometimes made by dissolving miso in a Western vegetable stock. The stock might include ingredients such as ""negi"", carrot, potato and ""daikon"" radish. In some versions of the dish, chicken stock, Western-style fish stock, and other non-""dashi"" bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases"
"The milky-white stipe (stalk) has a branchy structure and becomes tough as the mushroom matures. In Japan, the ""maitake"" can grow to more than , earning this giant mushroom the title ""king of mushrooms"". Maitake is one of the major culinary mushrooms used in Japan, the others being ""shiitake, shimeji"", and ""enoki"". They are used in a wide variety of dishes, often being a key ingredient in ""nabemono"" or cooked in foil with butter. In 2009, a phase I/II human trial, conducted by Memorial Sloan–Kettering Cancer Center, showed ""maitake"" could stimulate the immune systems of breast cancer patients. Small experiments"
"""jjigae"" hot pot dishes, but sometimes the roe-laden females are grilled and eaten. Locally, a fish sauce called ""shottsuru"" is made from this fish. The sauce which literally means ""salty juice"", is made by pickling and fermenting the salted fish, and straining out the debris. The fish sauce is used to flavor the ""shottsuru nabe"", or pot dish that uses this flavoring to cook the ""hatahata"" with vegetable and other ingredients. In the Akita dialect, the pot dish also sometimes called ""shottsuru kayaki"", with """" being the local term for ""nabe"" or hot pot dish. In the , the roe"
"Shiruko , or with the honorific ""o"" (お), is a traditional Japanese dessert. It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with ""mochi"". There are different styles of ""shiruko,"" such as ""shiruko"" with chestnuts, or with glutinous rice flour dumplings instead of ""mochi."" There are two types of ""shiruko"" based on different methods of cooking azuki beans. Azuki beans may be turned into paste, crushed without keeping their original shape, or a mix of paste and roughly crushed beans. There is a similar dish, , which is made from condensed paste with heat"
"adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the"
"Matoke Matoke locally also known as matooke, amatooke, ekitookye in south western Uganda, ekitooke in western Uganda and ikitoke in Rwanda, is a starchy variety of banana. The fruit is harvested green, carefully peeled and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries . The Buganda tribe of Uganda do however pride themselves in making the best matoke dishes . The medium-sized green fruits, which are of a specific group of banana, the East African Highland bananas (""Musa"""
"gathering for haiku and renga composition, which turned into a term for sumptuous sake-accompanied banquet, or . Strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes), and are therefore pescetarian more often than carnivorous. An exception is ""shōjin-ryōri"" (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised ""shōjin-ryōri"" at public eating places includes some non-vegetarian elements. Regarding vegetarianism, was introduced from China by the Ōbaku sect (a sub-sect of Zen Buddhism), and which some sources still regard as part of ""Japanese cuisine"". The sect"
"a 1961 song ""Sukiyaki"" or otherwise ""Ue wo Muite Arukō"" as the actual title, so it could be short and recognizably Japanese in English-speaking countries alike. Despite the title, the lyrics have no connection to sukiyaki. Sukiyaki It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and ""mirin"". The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Generally sukiyaki is a winter"
"Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the sugar content in the , and ,"
"pestle called ""kine."" The highest mountain on Iwo Jima, Mount Suribachi, was named after this kitchen device. Suribachi Suribachi (literally: grinding-bowl) and surikogi (literally: grind-powder-wood) are a Japanese mortar and pestle. These mortars are used in Japanese cooking to crush different ingredients such as sesame seeds. The ""suribachi"" is a pottery bowl, glazed on the outside and with a rough pattern called ""kushi-no-me"" on the unglazed inside. This surface is somewhat similar to the surface of the ""oroshigane"" (grater). The ""surikogi"" pestle is made from wood to avoid excessive wear on the ""suribachi"". Traditionally, the wood from the sanshō tree"
"and shipping cattle. Bungo beef is a well known local product.). Forest products: Dried shiitake mushrooms and Oita-style seasoned timber (Oita is one of the leading production centers for Japanese cedar, ranking second in Japan for amount of lumber reserves and number of cedars produced. Oita cedar producers use a special method for drying the wood which combines benefits of natural and artificial drying to produce cedar that has cracks and retains its natural scent and color.) Marine products: cultured flatfish, cultured yellow jack, cultured yellowtail, cultured loach, pearl, cultured kuruma prawn, natural kuruma prawn (kuruma ebi), cuttlefish, hairtail, butterfish,"
"considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan. Both ""sukiyaki"" and ""shabu-shabu"", rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called ""shime"", ending the meal. Traditionally, hot pots are considered fall and winter dishes. In Cambodia, hot pot is called Yao Hon (យ៉ាវហន) or other regions call it Chhnang Pleurng (ឆ្នាំងភ្លើង), which literally translates to Pot Fire. It is usually eaten during celebrations or family gatherings. Just like the Chinese Hot"
"starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. ""Shirataki"" noodles are translucent, traditional Japanese noodles made from the konjac yam. In Korean cuisine, glass noodles are usually made from sweet potato starch and are called ""dangmyeon"" (Hangul: ; Hanja: ; literally ""Tang noodles""; also spelled ""dang myun"", ""dangmyun"", ""tang myun"", or ""tangmyun""). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called ""japchae"" (hangul: 잡채). They"
"carbohydrates in the rice to produce the alcohol. Prior to the eighth century, perhaps the most widely made rice wine was ""hitoyozake"" (一夜酒) or so-called overnight sake. This was made by allowing cooked rice or rice gruel to ferment naturally. Some islands in Okinawa still held religious rituals involving chewed sake until the 1930s. Kuchikamizake is not considered the origin of nihonshu because of the differences of their times introduced to Japan, brewing methods and cultures. In ""Giatrus"", is drawn as a kind of kuchikamizake made by a monkey. Kuchikamizake prominently features in the plot of the 2016 anime film"
"choice edibles with high desirability, especially in Asian markets. They are prized for their distinctive spicy odor and flavor and firm, meaty texture. Serious poisonings have occurred due to confusion with poisonous look-alikes, most notably Amanita smithiana. As Japanese production of ""T. matsutake"" has declined with the growing presence of the pine-killing nematode, Bursaphelenchus xylophilus, there is an increasingly global matsutake harvesting market of related species. Exports from western North America bloomed over the last four decades, driving prices to a peak in the 1990s when Western matsutakes reached up to $600 per pound. Prices have since declined dramatically, but"
"from one household to another. Consequently, it is possible for people living in the same district to stumble upon shimotsukare that is totally different from their own preparation. Shimotsukare could now be obtained conveniently in supermarkets and is sometimes served during ""kyushoku"" in some schools in Tochigi Prefecture. Shimotsukare Shimotsukare(しもつかれ) is a local Japanese dish served in Northern Kantō region of Japan, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari."
"Shippoku Shippoku () is a Japanese culinary style that is heavily influenced by Chinese cuisine. It has been described as a fusion cuisine and as a ""hybrid cuisine"" that combines elements of European,Chinese and Japanese cuisines. Meats used in ""shippoku"" cuisine include fowl, fish, and game meats. Sake typically accompanies ""shippoku"" dishes. The ""shippoku"" style of service typically includes several small dishes that comprise a full meal. """"Shippoku"""" is a Japanese word that means ""table cloth."" ""Shippoku"" cuisine originated from Chinese immigrants to Nagasaki, Japan during the Edo period, which occurred from 1603 to 1868. Nagasaki was the only place"
"Hijiki Hijiki has been a part of the Japanese diet for centuries. It is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts. Hijiki has been sold in United Kingdom natural products stores for 30 years and its culinary uses have been adopted in North America. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom,"