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Pinkel

Pinkel is a type of sausage that is common in the north of Germany. It does not only contain meat, but also has non-meat ingredients. Its exact composition varies, but it is usually made of bacon, groats of oats or barley, beef suet, pig lard, on ...

                                               

Reinheitsgebot

The Reinheitsgebot is a regulation about the purity of beer. The regulation started in Ingolstadt, in Bavaria, in Germany, in 1516. The regulation says several things: It gives a price to beer. This is important for taxation. The price is set to ...

                                               

Feta cheese

Feta cheese), or simply Feta is a kind of cheese. Usually it is made from the milk of sheep or goats. Feta cheese originally is from the Greek mainland, or from Lesbos in the Aegean Sea. It is an ingredient in a Greek Salad. Other cheese which is ...

                                               

Greek salad

Greek salad, country/village salad, is a dish from Greece. It is commonly served as a part of a traditional Greek meal. It is one of the most popular salads in Greece and Cyprus. This is because it is light, refreshing and easy to make. It is esp ...

                                               

Biryani

Biryani, biriani, beryani or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name comes from the Persian word beryā which means "fried" or "roasted". The cooking method of biryani came from Iran ...

                                               

Curry

Curry is the English word for any of a general variety of spiced dishes, best known in Indian, Bangladeshi, Sri Lankan, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into ...

                                               

Sindhi food

Sindhi food refers to the food of the Sindhi people who live in Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread and rice accompanied by two dishes, one gravy and one dry.

                                               

Siri Paya

Siri Paya or Paya is a traditional dish of Pakistan and India. It is especially popular at various festivals and treated to special guests and get togethers. Paya means feet in Urdu and Hindi. The main ingredients of the dish are the trotters or ...

                                               

Italian food

Italian food is the food created by traditional Italian cooking. It is not any one thing, because it is strongly regionalised. This means that the cooking is different in different parts of Italy. Naturally there are some basic foods which can be ...

                                               

Calzone

A calzone is a turnover from Italy. It is made with ingredients that are like a pizza, but they are not the same. It is folded into a crescent shape before it is cooked. Calzones are made from pizza dough and filled with mozzarella and ricotta ch ...

                                               

Chianti

Chianti is a kind of red wine. It is produced in Tuscany in the famous area of "Chianti" inside the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Sienna. There are many types of Chianti: Chianti is a really famous red wine. It is put in ...

                                               

DOCG

DOCG is the short version of Denominazione di Origine Controllata e Garantita, a warranty mark used in Italy, about the wines, for to help who buy wines against fake wines or frauds. This warranty mark shows the exact point where the wine was mad ...

                                               

Focaccia

Focaccia is a type of flatbread. It is cooked in the oven. Its style and texture is similar to the pizza dough. Focaccia may be used as a side to many meals. It can also be used as a base for sandwich bread.

                                               

History of pizza

The history of pizza begins when different ancient cultures produced flatbread with toppings. Toppings are food added to pizza, like pepperoni, cheese or sausage. Foods similar to pizza have been made since the Neolithic Age. The food that came b ...

                                               

Pasta

Pasta is a food made from starch and water. It is usually cooked in hot water before being eaten. Pasta has been very popular in Italy and has also been eaten in many parts of Asia for a long time. It is also the national dish of Italy, invented ...

                                               

Risotto

Risotto is a typical Italian dish based on rice. Originally it comes from Piedmont, where rice is commonly grown. It is very important for the cuisine of Milan. Common ingredients of the base recipe are white wine, and onions. Risotto is a class ...

                                               

Spaghetti

Spaghetti is a long, string-shaped kind of pasta. The word spaghetti was first used in 1849 as sparghetti in Eliza Actons Modern Cookery. It comes from Italian spaghetto, which means "string". Spaghetti is made from wheat noodles, which are boile ...

                                               

Japanese food

Japanese food includes the many different styles of cooking in Japan. Every region in Japan has its own tradition about cooking. Foods eaten in Japan also reflect the history of the cultural exchange between Japan and other culture. Since the mod ...

                                               

Anpan

Anpan is a Japanese sweet bread filled with red bean paste. Anpan can also be prepared with other fillings, including white beans, green beans, sesame and chestnut. Anpan is considered as an Japanese original bread. It is a mixture of bread and " ...

                                               

Bento

Bentō is a meal that is common in Japanese cuisine, made to take away to be eaten somewhere else. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. Containers for bento may be very di ...

                                               

Dango

Dango is a Japanese dumpling made from mochiko. It is sticky and filling. It is often served with green tea. Dango are eaten throughout the year, but the different types are traditionally eaten in certain seasons. Three to four dango are often se ...

                                               

Gokabo

Gokabo is a Japanese sweet produced and sold in Saitama, especially Kumagaya city. It is one of the top three sweets in Saitama, along with Soka rice cake of Soka city and potato sweets of Kawagoe city. They are manufactured by hand. A starch-lik ...

                                               

Kamaboko

Kamaboko, also known as surimi is a cured, processed seafood product of Japan. It is made of pureed white fish, formed into different shapes including semi-cylinder loafs, and steamed until it becomes firm. Some kamaboko known as narutomaki is ma ...

                                               

Mirin

Mirin is a common ingredient in Japanese cooking. The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago. ...

                                               

Miso

Miso is a thick or solid paste. It is a traditional Japanese seasoning. Miso is similar to the Korean doenjang. It is made by fermenting soy beans with sea salt or salt and kōji. Kōji is the product of fermenting rice, barley, or soybeans with a ...

                                               

Momiji manju

Momiji manju is a type of steamed bun: a small cake stuffed with sweetened bean paste. It is shaped just after a Japanese maple leaf. It is a souvenir at Itsukushima Shrine on Miyajima Island, Hiroshima. It was first made in the last part of the ...

                                               

Monjayaki

Monjayaki is a popular Japanese food. It is made from flour mixed with water or Worcestershire sauce. Other ingredients are added such as cabbage. It is grilled. It is eaten in various regions. The main ingredients of Monja vary by region.

                                               

Nattō

Natto, 納豆 ; nattō or nattou) is a traditional Japanese food made by fermenting soybeans. Natto is known for its strong musty smell and unusual slimy texture, which yields mucous-like strings when stirred and eaten. Its taste has been described ...

                                               

Oden

Oden is one of the Japanese stewing food. Oden contains a lot of ingredients in seasoned soup. Ingredients and soup are different by area, and shop. Recently, Oden is also sold at convenience stores.

                                               

Okonomiyaki

Okonomiyaki is a Japanese food dish of a pan-fried batter cake and different ingredients including meat, seafood, and vegetables. Most okonomiyaki has cabbage in it. The name of this dish means "cook what you like". Okonomiyaki is mainly associat ...

                                               

Osechi

Osechi is Japanese food made to celebrate the coming of the New Year, called Shogatsu. It is one of the most important annual events in Japan. Osechi food is packed in colorful lacquer boxes called jubako. Each dish and ingredient in osechi has a ...

                                               

Oyaki

Oyaki is a Japanese dumpling made from fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. Oyaki are popular and widely available in Nagano Prefecture which is fam ...

                                               

Rice cracker

A Rice cracker is a Japanese snack made from rice. The traditional rice crackers are called Senbei and arare. Depending on type, they are made from glutenous or non-glutenous rice.

                                               

Sashimi

Sashimi is a type of Japanese food. It is very fresh fish which has been sliced into thin pieces. Some sashimi is cooked, but most seafood is served fresh. The most popular fish in sashimi include: Sea Urchin ウニ, Uni Yellowtail はまち, Hamachi ...

                                               

Sekihan

Sekihan means" red rice”, and is a traditional Japanese food usually eaten on important days. It was originally brought from China during the Jōmon period and used red rice. In modern times, it is made by steaming sticky rice and red beans. It is ...

                                               

Shabu shabu

Shabu-shabu is a Japanese variant of hot pot. The dish uses thinly sliced meat and vegetables, and it is usually served with dipping sauces of ponzu and/or sesame sauce. The kinds of meats used are beef and pork, the kind of vegetables are hakusa ...

                                               

Sukiyaki

Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients. The word "yaki" means "sautee" or "grill" in Japan ...

                                               

Sushi

Sushi is a traditional food from Japan. The word "Sushi" comes from the Japanese word Su 酢 meaning vinegar, and Meshi 飯, meaning rice. Sushi is made with specially prepared rice, called sumeshi 酢飯. The rice is mixed with vinegar, salt, and su ...

                                               

Takoyaki

Takoyaki is a popular ball-shaped Japanese dumpling. It is like a savory pancake in a ball-shape which is cooked in a special pan. Takoyaki is a specialty of Osaka and Kyoto. It is usually eaten as a snack. Many people in Osaka and Kyoto have a s ...

                                               

Tempura

Tempura is a kind of Japanese food. It is deep fried vegetables or seafood. Also templa that do not use seafood are called shojinage. The dish comes from a Portuguese dish peixinhos da horta, which was brought to Japan by Portuguese sailors in th ...

                                               

Tonjiru

Tonjiru is a Japanese soup. This soup is cooked to boil miso, potatoes, carrots, burdocks, pork.It is a rare for Japanese soup to use pork. It stays hot, so it is popular in winter.

                                               

Tonkatsu

Tonkatsu is a Japanese dish of fried pork meat. Either pork fillet or pork loin, is sliced. It is then coated in flour, dipped into beaten eggs, and rolled in breadcrumbs. It is then fried in hot oil. People often use a Japanese Worcester sauce, ...

                                               

Tororo

Tororo is a sticky food made from grating a yam. Tororo is mixed with other food that typically includes dashi, wasabi, and green onions, and the amount of these ingredients can be adjusted to suit ones taste. In Japan, tororo is eaten as a side ...

                                               

Udon

Udon is a type of thick, wheat-based noodle popular in Japanese cuisine. Udon is most often served hot as a noodle soup in a mild, salty broth. Its simplest form is called kake udon. This consists only of dashi stock, soy sauce shōyu, mirin, and ...

                                               

Yaki Manju

Yaki Manju is a crispy dough made from miso used for baking sweets in Japan. Yaki-manju is a traditional local food in Gunma. It began in the Edo period and was first made by a shop called Harashimaya in Maebashi, Gunma. Manju usually has miso pa ...

                                               

Yatsuhashi

Yatsuhashi is a Japanese food. It is sometimes sold as a souvenir sweet. It is made from rice, sugar and cinnamon. Two types of Yatsuhashi can be bought, either raw or hard Yatsuhashi.

                                               

Banchan

Banchan, is a word for small dishes of food. They are served with cooked rice in Korean cuisine. The main dishes that are eaten are bap, guk, or tang, gochujang or ganjang, jjigae, and kimchi. The table setting is called 3 cheop, 5 cheop, 7 cheop ...

                                               

Bibimbap

Bibimbap is one of the most famous Korean traditional foods. The word bibimbap means stirred or mixed rice. It is served as a bowl of rice with more ingredients on it. These ingredients can include some vegetables. Beef or seafood can be added too.

                                               

Bulgogi

Bulgogi is believed to have come from Goguryeo, one of the three kingdoms of ancient Korea. It was called "Maekjeok" at first. In the Joseon dynasty, it was called "Neobiani" which means thinly spread.

                                               

Doenjang

Doenjang is a Korean soybean paste. It is salty and savory, and is used to season many kinds of Korean food. It is similar to Miso, Japanese soybean paste.

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