Dishes in Nara Prefecture
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[zh] => Chinese
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[uk] => Ukrainian
[jp] => Japanese
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Array ( [en] => 5 [zh] => 5 [ko] => 7 [es] => 3 [de] => 1 [it] => 1 [pt] => 3 [fr] => 4 [ru] => 4 [uk] => 2 )
| 1．Kudzu powder | ||||||
| Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (갈분; 葛粉) in Korean, and bột sắn dây in Vietnamese is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts. | ||||||
| Wikipedia details | ||||||
| 2．Asparagus bean | ||||||
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. | ||||||
| Wikipedia details | ||||||
| 3．So (dairy product) | ||||||
| So (蘇, originally 酥) was a type of dairy product made in Japan between the seventh and 10th centuries.[1] According to Engishiki, so was introduced from Baekje, and acted as a gift in kind to the emperors.[1] Daigo was produced by further processing of so. The first record of so was made during the era of Emperor Mommu (697–707 AD). Tennyakuryo, then a part of the Ministry of Imperial Household, was responsible for the production of so. It was used as a medicine and as an offering to gods. | ||||||
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| 4．Cellophane noodles | ||||||
| Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.[2] | ||||||
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| 5．Yubeshi | ||||||
| Yubeshi (Japanese: ゆべし) is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor-intensive.[1] A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.[2] | ||||||
| Wikipedia details |