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Mirin. Mirin (みりん also 味醂）is an essential condiment used in Japanese cuisine. [ 1] It is a kind of rice wine similar to sake, but with a lower alcohol content—14% [ 2] instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), [ 3] which contains alcohol. The second is shio mirin, which contains ...
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Ahi poke made with tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. [2]
Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan. Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel. Ebifurai-maki (エビフライ巻き) – fried-shrimp roll. The ingredients used inside sushi are called gu and are, typically, varieties of fish ...
Nori ( Japanese: 海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. [ 1] It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri (rice balls).
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste. Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony.
sauce. Tare ( 垂れ or タレ, Japanese pronunciation: [taɾe]) 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 ...
Mirin ( 味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [ 1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.