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35 relations: Chinese cabbage, Dashi, Edible seaweed, Enokitake, Glebionis coronaria, Hot pot, Instant-boiled mutton, Japan, Japantown, Kombu, List of Japanese soups and stews, Lobster, Meat, Mochi, Nabemono, Nori, Onomatopoeia, Osaka, Ponzu, Rib eye steak, Scallion, Sesame, Shiitake, Soup, Soy sauce, Sukiyaki, Sweetness, Tofu, Tokyo, Top sirloin, Udon, Umami, Vegetable, Wagyu, White rice.
Chinese cabbage
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
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Dashi
is a class of soup and cooking stock used in Japanese cuisine.
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Edible seaweed
Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food.
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Enokitake
Enokitake (榎茸, エノキタケ), also enokidake (榎茸, エノキダケ) futu (in India found in wild at Bastar region of Chhattisgarh) or enoki (榎, エノキ), is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan, Vietnam and Korea).
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Glebionis coronaria
Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family.
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Hot pot
Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
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Instant-boiled mutton
Instant-boiled mutton is a Chinese hot pot dish.
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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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Japantown
is a common name for official Japanese communities in big cities outside Japan.
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Kombu
Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia.
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List of Japanese soups and stews
This is a list of Japanese soups and stews.
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Lobster
Lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans.
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Meat
Meat is animal flesh that is eaten as food.
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Mochi
is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice.
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Nabemono
Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing or things, object, matter") or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot.".
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Nori
is the Japanese name for edible seaweed (a "sea vegetable") species of the red algae genus Pyropia, including P. yezoensis and P. tenera.
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Onomatopoeia
An onomatopoeia (from the Greek ὀνοματοποιία; ὄνομα for "name" and ποιέω for "I make", adjectival form: "onomatopoeic" or "onomatopoetic") is a word that phonetically imitates, resembles or suggests the sound that it describes.
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Osaka
() is a designated city in the Kansai region of Japan.
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Ponzu
is a citrus-based sauce commonly used in Japanese cuisine.
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Rib eye steak
The rib eye or ribeye is a beef steak from the rib section.
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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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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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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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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Sukiyaki
is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.
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Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Tokyo
, officially, is one of the 47 prefectures of Japan and has been the capital since 1869.
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Top sirloin
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass.
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Udon
is a type of thick wheat flour noodle, used frequently in Japanese cuisine.
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Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Wagyu
is any of four Japanese breeds of beef cattle.
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White rice
White rice is milled rice that has had its husk, bran, and germ removed.
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References
[1] https://en.wikipedia.org/wiki/Shabu-shabu
