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48 relations: Baechu-kimchi, Bread crumbs, Brown sauce, Bunsik, Cabbage, Cheese, Chicken katsu, Chili pepper, Cutlet, Daikon, Deep frying, Demi-glace, Doenjang, European cuisine, Flour, Ham, Japanese cuisine, Japanese curry, Kansai region, Karashi, Katsudon, Kimchi, Kkakdugi, Kobe, Konjac, Korea under Japanese rule, List of pork dishes, Meat chop, Menchi-katsu, Miso, Miso soup, Nagoya, Osaka, Perilla, Plate lunch, Ponzu, Pork, Schnitzel, Ssamjang, Takuan, Tartar sauce, The Dong-a Ilbo, The Hankyoreh, Tonkatsu sauce, Tonkotsu ramen, Truck stop, Tsukemono, Yōshoku.
Baechu-kimchi
Baechu-kimchi, translated as cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.
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Bread crumbs
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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Brown sauce
Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour.
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Bunsik
Bunsik is a generic term used to refer to inexpensive Korean dishes available at bunsikjeom (분식점) or bunsikjip (분식집) snack restaurants.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Chicken katsu
Chicken katsu, also known as panko chicken, or tori katsu is a Japanese dish which is also popular in Hawaii, California, and other areas of the United States.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Cutlet
Cutlet (derived from côtelette, côte, "rib") refers to.
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Daikon
, also known by many other names depending on context, is a mild-flavored winter radish (Raphanus sativus variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves and a long, white, root.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Demi-glace
Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces.
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Doenjang
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.
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European cuisine
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries,.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
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Japanese curry
is one of the most popular dishes in Japan.
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Kansai region
The or the lies in the southern-central region of Japan's main island Honshū.
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Karashi
is a type of mustard used as a condiment or as a seasoning in Japanese cuisine.
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Katsudon
is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Kkakdugi
Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine.
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Kobe
is the sixth-largest city in Japan and the capital city of Hyōgo Prefecture.
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Konjac
Konjac (or konjak) is a common name of the Asian plant Amorphophallus konjac (syn. A. rivieri), which has an edible corm (bulbo-tuber).
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Korea under Japanese rule
Korea under Japanese rule began with the end of the short-lived Korean Empire in 1910 and ended at the conclusion of World War II in 1945.
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List of pork dishes
This is a list of pork dishes.
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Meat chop
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion.
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Menchi-katsu
is a breaded and deep-fried ground meat patty; a fried meat cake.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Miso soup
is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
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Nagoya
is the largest city in the Chūbu region of Japan.
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Osaka
() is a designated city in the Kansai region of Japan.
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Perilla
Perilla is a genus consisting of one major Asiatic crop species Perilla frutescens and a few wild species in nature belonging to the mint family, Lamiaceae.
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Plate lunch
The plate lunch is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes.
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Ponzu
is a citrus-based sauce commonly used in Japanese cuisine.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Schnitzel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat.
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Ssamjang
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine.
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Takuan
Takuan (also spelled takuwan) or takuan-zuke, known as danmuji in Korean cuisine context, is pickled daikon radish.
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Tartar sauce
Tartare sauce (spelled tartar sauce in the USA) is a mayonnaise or aioli-based sauce of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles.
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The Dong-a Ilbo
The Dong-A Ilbo (literally East Asia Daily) is a newspaper in Korea since 1920 with daily circulation of more than 1.2 million and opinion leaders as its main readers.
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The Hankyoreh
The Hankyoreh (literally "The Korean Nation" or "One Nation") is a daily newspaper in South Korea.
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Tonkatsu sauce
Tonkatsu sauce is a thick brown sauce commonly served over tonkatsu (breaded deep-fried pork cutlets).
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Tonkotsu ramen
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka, Fukuoka Prefecture on the Kyushu island of Japan, and it is a specialty dish in both Fukuoka and Kyushu.
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Truck stop
A truck stop, also known as a transport cafe in the United Kingdom and as a travel center by major chains in the United States, is a commercial facility which provides refuelling, rest (parking), and often ready-made food and other services to motorists and truck drivers.
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Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran).
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Yōshoku
In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration.
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References
[1] https://en.wikipedia.org/wiki/Tonkatsu
