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17 relations: Chinese steamed eggs, Custard, Dashi, Egg as food, Ginkgo biloba, Gyeran-jjim, Hamamatsu, Japan, Japanese language, Kamaboko, Lilium, List of hors d'oeuvre, List of steamed foods, Mirin, Shiitake, Soy sauce, Udon.
Chinese steamed eggs
Chinese steamed eggs or water egg is a traditional Chinese dish found all over China.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dashi
is a class of soup and cooking stock used in Japanese cuisine.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Ginkgo biloba
Ginkgo biloba, commonly known as ginkgo or gingko (both pronounced), also known as the maidenhair tree, is the only living species in the division Ginkgophyta, all others being extinct.
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Gyeran-jjim
Gyeran-jjim or steamed eggs is a type of jjim, Korean steamed dish.
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Hamamatsu
is a city located in western Shizuoka Prefecture, Japan.
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Japan
Japan (日本; Nippon or Nihon; formally 日本国 or Nihon-koku, lit. "State of Japan") is a sovereign island country in East Asia.
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Japanese language
is an East Asian language spoken by about 128 million people, primarily in Japan, where it is the national language.
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Kamaboko
is a type of cured surimi, a processed seafood product common in Japanese cuisine.
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Lilium
Lilium (members of which are true lilies) is a genus of herbaceous flowering plants growing from bulbs, all with large prominent flowers.
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List of hors d'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold.
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List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
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Mirin
is an essential condiment used in Japanese cuisine.
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Shiitake
The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Udon
is a type of thick wheat flour noodle, used frequently in Japanese cuisine.
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Chawammushi, Chawan Mushi, 茶碗蒸し.
