query: japanese dish of salted green soybeans boiled in their pods

pos: Edamame Edamame Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt. When the beans are outside the pod, the term mukimame and Edamame in Japanese are also sometimes used. In Japan and Hong Kong, the name "edamame" is commonly used to refer to the dish. It literally means ‘‘stem peas’’ (枝 "eda" = ‘‘branch’’ or ‘‘stem’’ + 豆 "mame" = ‘‘pea’’), because the beans were

pos: Edamame Edamame Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt. When the beans are outside the pod, the term mukimame and Edamame in Japanese are also sometimes used. In Japan and Hong Kong, the name "edamame" is commonly used to refer to the dish. It literally means ‘‘stem peas’’ (枝 "eda" = ‘‘branch’’ or ‘‘stem’’ + 豆 "mame" = ‘‘pea’’), because the beans were

pos: Edamame Pods may be boiled in water, steamed, or microwaved. The ends of the pod are sometimes cut before boiling or steaming. The most common preparations use salt for taste, either dissolved in the boiling water before introducing the soybean pods or added after cooking. Edamame is a popular side dish at Japanese izakaya restaurants with local varieties being in demand, depending on the season. Salt and garlic are typical condiments for edamame. In Japan, a coarse salt wet with brine is preferred on beans eaten directly from the pod. Edamame purchased fresh is preferably eaten the same day, with flavor

pos: Soybean are popular in Japan and Korea and the sweet boiled soybeans are called as "Daizu no " in Japan and Kongjorim () in Korea. Sweet boiled beans are even used in sweetened buns, especially in . The boiled and pasted edamame, called , is used as one of the Sweet bean pastes in Japanese confections. Roasted and ground soybeans can be used as a caffeine-free substitute for coffee. After the soybeans are roasted and ground, they look similar to regular coffee beans or can be used as a powder similar to instant coffee, with aroma and flavor of roasted soybeans.

pos: Edamame Europe were sold in grocery stores as edamame and eaten as an alternative source of protein. Edamame is typically harvested by hand to avoid damaging the crop's stems and leaves. Green soybean pods are picked before they fully ripen, typically 35 to 40 days after the crop first flowers. Soybeans harvested at this stage are sweeter because they contain more sucrose than soybeans picked later in the growing season. Other factors contributing to edamame's flavor include free amino acids such as glutamic acid, aspartic acid, and alanine. Often these unbound amino acids decrease as the pods fully expand and ripen.

neg: Soybean of the outer coats of the beans removed before oil extraction, can also be fed to livestock, as well as whole soybean seeds after processing. In addition to their use in livestock feed, soybean products are widely used for human consumption. Common soybean products include soy sauce, soy milk, tofu, soy meal, soy flour, textured vegetable protein (TVP), tempeh, soy lecithin and soybean oil. Soybeans may also be eaten with minimal processing, for example in the Japanese food , in which immature soybeans are boiled whole in their pods and served with salt. In China, Japan, and Korea, soybean and

neg: Pea in Guyana, and Trinidad, where there is a significant population of Indians. Dried peas are often made into a soup or simply eaten on their own. In Japan, China, Taiwan and some Southeast Asian countries, including Thailand, the Philippines and Malaysia, peas are roasted and salted, and eaten as snacks. In the Philippines, peas, while still in their pods, are a common ingredient in viands and pansit. In the UK, dried yellow or green split peas are used to make pease pudding (or "pease porridge"), a traditional dish. In North America, a similarly traditional dish is split pea soup. Pea

neg: Indian cuisine with "baigan bharta", made of roasted eggplant (brinjal) and tomatoes. Among meat dishes, meat "saalan" is a popular dish made of mutton or goat curry with cubed potatoes in "garam masala". "Dalpuri" is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses. "Malpua" is a popular sweet dish of Bihar, prepared by a mixture of "maida", milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is "balushahi", which is prepared by a specially treated combination of "maida" and sugar along with "ghee", and

neg: Run down Run down Run down, also referred to as rundown, run dun, fling-me-far and fling mi for is a stew dish in Jamaican cuisine and Tobago cuisine that typically consists of fish, reduced coconut milk, yam, tomato, onion and seasonings. Mackerel and salted mackerel is often used in the dish. Other fish are also used, including locally-caught fish, cod, salt cod, shad other oily fish, red snapper and swordfish. Pickled fish, bull pizzle and cassava are also sometimes used. Traditionally, the dish is served with side dishes of dumplings and boiled green bananas. The dish is also sometimes accompanied with baked

neg: Chazuke Chazuke Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)"cha" 'tea' + "tsuke" 'submerge') is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Common toppings include Japanese pickles (tsukemono), umeboshi, nori (seaweed), "furikake", sesame seeds, "tarako" and "mentaiko" (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions and wasabi. Chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. It is also known as "cha-cha gohan". This dish first became popular in the Heian period, when water was most commonly poured

neg: Bacon and cabbage England boiled dinner, which almost invariably contains a mixture of root vegetables along with boiled meat and cabbage. Corned beef and cabbage remains a popular food in some areas of the United States, and is often the dish of choice on St. Patrick's Day. On the island of Newfoundland, where the Irish and the English made up a large proportion of the founding settlers, this, and the similar English boiled beef gave rise to a boiled dinner featuring salted beef called Jiggs dinner. Bacon and cabbage Bacon and cabbage () is a dish traditionally associated with Ireland. The dish consists

neg: Boiled beef Boiled beef Boiled beef is a traditional English dish which used to be eaten by working-class people in London; however, its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used, because boiling makes the meat more tender than roasting. It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England cabbage replaced carrots. This dish gave rise to the old cockney

neg: Gyeran-jjim Gyeran-jjim Gyeran-jjim () or steamed eggs is a type of "jjim", Korean steamed dish. It is a custardy, casserole-like "banchan" (side dish), often seasoned with "saeu-jeot" (salted shrimp) or "myeongnan-jeot" (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal "gyeran-jjim" is light and fluffy. There are several ways to cook "gyeran-jjim". It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy

neg: Russian cuisine and the contrasting flavors of pickles, hard-boiled eggs, boiled carrots, boiled potatoes, meat, and peas. This dish is one of the main New Year buffet. "Sel'edka pod shuboy" (or "Shuba", from Russian "шуба" (fur coat)), also known as "dressed herring", is chopped salted herring under a "coat" of shredded cooked beet, sometimes with a layer of egg or other vegetables. Very popular New Year dish. Vinegret (from French "vinaigrette"), a salad made of boiled beets, potatoes, carrots, pickles, onions, sauerkraut, and sometimes peas or white beans. Dressed with sunflower or olive oil. Porridge is one of the most important dishes

neg: Skirts and kidneys Examples include crubeens/cruibín (pigs' trotters); pigs' tails; drisheen – a boiled blood sausage traditionally served with tripe; bodice – plain or salted pig ribs, cooked as a simple white stew, or as a salted bacon dish cooked with cabbage and turnip. In Cork, the word offal came to mean one specific dish – pig's backbone. Now illegal to use because of BSE, it was cooked either salted or as a white stew. The meat ingredients for Skirts and Kidneys can be bought generally in any pork butcher's shop. Skirts are the trimmings from the around the diaphragm. While the meat

neg: Korean cuisine found in archaeological sites in Korea. The excavation at Okbang site, Jinju, South Gyeongsang province indicates soybeans were cultivated as a food crop "circa" 1000–900 BCE. They are made into tofu ("dubu"), while soybean sprouts are sauteed as a vegetable ("kongnamul") and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called "kongguksu". A byproduct of soy milk production is "biji" or "kong-biji", which is used to thicken stews and porridges. Soybeans may also be one of the beans in "kongbap", boiled

neg: Salt potatoes The salty skin stands up particularly well to both herbed and plain melted butter. In Germany there is a dish with the same name, "Salzkartoffeln". However, far less salt is used compared to Syracuse Salt Potatoes; also, the potatoes often are peeled prior to cooking. So, despite the direct literal translation, "Boiled Potatoes" would be a more practical interpretation. "Salzkartoffeln" is a popular side dish in many German meals. The name "Salzkartoffeln" is used to distinguish peeled potatoes boiled in slightly salted water from unpeeled ones, usually boiled without any salt. The latter is called "Pellkartoffeln" and is eaten with

neg: Maniçoba Maniçoba Maniçoba is a festive dish in Brazilian cuisine, especially from the Amazonian region. It is of indigenous origin, and is made with leaves of the Manioc plant that have been finely ground and boiled for a week (at least four days with the intent to remove the hydrogen cyanide that contains). To these boiled leaves (called "maniva" in Portuguese), salted pork, dried meat, and smoked ingredients, such as bacon and sausage, are added. The dish is served with rice and cassava meal (called "farinha"). The dish is most found in Belém, the capital of the State of Pará. People

neg: Guineo banana has boiled it is then coated in a wet batter mix of flour, baking powder, milk, sofrito, oregano and spices. Serernata de Bacalao (salted cod with root vegetables). Salted cod fish mixed with tropical root vegetables, green bananas, cabbage, chayote, hard boiled eggs, and avocado. The boiled vegetables, green bananas, and chayote are then sauteed with peppers, lots of olive oil and vinegar. The cod is shredded and mixed in. The salad is then garnished with cilantro, eggs, avocado, and onions. Guineo Guineos (pronounced ) usually refers to an unripe banana. The term guineo is sometimes used in reference

neg: Rojak unripe fruits the rojak also includes fried tofu, fried garlic and optionally beef tendons. The sauce is petis-based mixed with palm sugar, slices of raw bird's eye chili, and sweet soy sauce. "Juhi" means salted cuttlefish in Indonesian; this rujak contains fried "tau kwa" tofu, fried boiled potatoes, fried shredded salted cuttlefish, cucumber, noodles, lettuce, cabbages, peanut sauce, vinegar, chili, and fried garlic. This dish was originated from Chinese community in Batavia (now Jakarta) and now has become the Betawi dish closely related with "Asinan Betawi". Named after "Bioscoop Shanghay" (a cinema named after Shanghai, China's most populated city) In

neg: Sayur asem includes water spinach), "sayur asem ikan asin" (includes salted fish, usually snakehead murrel), and "sayur asem kacang merah" (consists of red beans and green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch ginger buds and, more importantly, the sour-tasting seed pods. The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including fish and "lalapan", a kind of vegetable salad usually raw but can also be cooked, and is usually eaten with sambal terasi. "Sayur asem rembang" is a vegetable soup with a

neg: Chazuke over rice, but beginning in the Edo period, tea was often used instead. In Kyoto, "ochazuke" is known as "bubuzuke." Since the 1970s packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, have become popular. Chazuke Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)"cha" 'tea' + "tsuke" 'submerge') is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Common toppings include Japanese pickles (tsukemono), umeboshi, nori (seaweed), "furikake", sesame seeds, "tarako" and "mentaiko" (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions and wasabi. Chazuke provides a good way to use

neg: Rutabaga mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: "mash pot"), a dish often served alongside smoked sausage. In Scotland, separately boiled and mashed, rutabagas ("neeps") and potatoes are served as "neeps and tatties" ("tatties" being the Scots word for potatoes), in a traditional Burns supper, the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with lots of butter. Seasoning can

neg: Kopytka Kopytka Kopytka, kapytki (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines. They are similar to Italian gnocchi and German Schupfnudel. The typical ingredients are boiled potatoes and flour, but may also include eggs, salt, and other seasoning. The Polish dish is usually cooked in salted water, whereas in Belarusian and Lithuanian cuisines kapytki is baked first, then stewed or boiled in water. Kopytka can be either a main dish or served on the side. Kopytka can be served savoury (baked with cheese, fried bacon, fried onion, or with a variety of sauces such

neg: Maniçoba usually eat "maniçoba" during the Círio de Nazaré, the city's largest religious festival that takes place in October. Maniçoba Maniçoba is a festive dish in Brazilian cuisine, especially from the Amazonian region. It is of indigenous origin, and is made with leaves of the Manioc plant that have been finely ground and boiled for a week (at least four days with the intent to remove the hydrogen cyanide that contains). To these boiled leaves (called "maniva" in Portuguese), salted pork, dried meat, and smoked ingredients, such as bacon and sausage, are added. The dish is served with rice and cassava

neg: Raspeball and middle (Trøndelag, where it is nearly always called "klubb") parts of Norway than elsewhere. In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "Dish of the day" at cafes and restaurants specializing in local cuisine; commonly known as "Komle-torsdag". The condiments vary greatly, and locally, throughout the Norwegian regions. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, bacon fat, lard, mashed or cooked rutabaga, sour cream, soured- or kefir milk, sugar, syrup, cured meat, brown cheese sauce and, even, boiled potatoes. A variety of raspeballer is

neg: Colocasia esculenta as "pan". The kuki tribes called it "bal". Boiled "bal" is a snack at lunch along with chutney or hot chili-flakes besides being cooked as a main dish along with smoked or dried meat, beans, and mustard leaves. They also sun dry the leaves and keep them for future use as broth and hodge-podge. It is widely available and is eaten in many forms, either baked, boiled, or cooked into a curry with Hilsa fish or with fermented soybeans called "Hawai-zaar". The leaves are also used in a special traditional dish called "utti", cooked with peas. In Himachal Pradesh, a

neg: Poke (Hawaiian dish) poke may consist of cubed raw fish, maui onions, Inamona (a condiment made of roasted, salted candlenut), Limu (algae), soy sauce, green onions, or sesame oil. Raw fish dishes similar to poke that are often served in Europe are fish carpaccio and fish tartare. Also similar to poke are Korean hoedeopbap, marinated raw tuna served over rice, and Peruvian ceviche. Japanese sashimi also consists of raw seafood; other similar Japanese dishes are zuke don, a donburi dish topped with cured fish (usually tuna or salmon) along with avocado topped with furikake, and kaisendon, a more elaborate version served with additional

neg: Meeshay garnish of crisp fried onions, spring onions and coriander are also added. A similar dish with tomatoes, called Shan khauk swè, is a 'soup version' without the gel, and fish sauce instead of soy sauce, with flat or round noodles, where the soup is part of the dish itself, rather than as consommé. Mandalay Meeshay (), a more elaborate dish, uses medium rice noodles and has a thicker, oilier meat sauce. A thicker rice flour gloop is added. It is dressed with fried peanut oil, salted fermented soybeans and chilli oil, then garnished with blanched bean sprouts, pickled daikon, fried

neg: Cassava-based dishes the 16th and 17th centuries). Cassava is also popular in Peru where it is used both boiled and fried. Boiled cassava is usually served as a side dish or in soup, while fried it is usually served together with onions and peppers as an appetizer or an accompaniment to "chicha". In Suriname, cassava is widely used by the Creole, Indian, Javanese and indigenous populations. A popular dish is "telo", which is salted fish and cassava, where the cassava is steamed and deep-fried. Other dishes with cassava include soups, "dosi" and many others. Cassava is an essential ingredient in Venezuelan food,

neg: Cassava-based dishes ham. It is often available year-round cooked at most supermarket lunch delis. In Belize, cassava is traditionally made into "bammy," a small fried cassava cake inherited from the Garifuna. The "bile up" (or boil up) is considered the cultural dish of the Kriols. It is a combination boiled eggs, fish and/or pig tail, with a number of ground foods such as cassava, green plantains, yams, sweet potatoes, and tomato sauce. The cassava root is grated, rinsed well, salted, and pressed to form flat cakes about in diameter and thick. The cakes are lightly fried, then dipped in coconut milk and

neg: Punjena paprika stuffing, filled peppers can be cooked in a pan, as the pods are boiled almost steamed. Besides minced meat and rice, other fillings may be used, such as vegetables (for example leek) and rice, beans, or fresh cheese and eggs. The peppers themselves can be either fresh or dried. Dried red peppers are used especially in southeastern Serbia around Pirot and Dimitrovgrad, often in winter. Punjena paprika Punjena paprika () (lit. "stuffed pepper") is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices,

neg: Burmese cuisine main dish and accompanying dishes called "hin", including a curried freshwater fish or dried/salted fish dish, a curried meat or poultry dish instead, a light soup called "hin gyo" (), called "chinyay hin" () if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably a curried sauce of pickled fish ("ngapi yayjo") in Lower Burma. Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra. Out of respect, the eldest diners are always served first before the rest join in; even when the elders are absent, the

neg: Dried and salted cod national dish is ackee and saltfish. In Bermuda, it is served with potatoes, avocado, banana and boiled egg in the traditional codfish and potato breakfast. In some regions of Mexico, it is fried with egg batter, then simmered in red sauce and served for Christmas dinner. In Liverpool, England, prior to the post-war slum clearances, especially around the docks, salt fish was a popular traditional Sunday morning breakfast Dried and salted cod Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk,

neg: Ojingeo-jeot and sesame oil. In Jeju Island, mitre squid is used. As the squid is called "hanchi" () or "hanchi-ojingeo" (), the mitre squid "jeotgal" can also be called "hanchi-jeot" () or "hanchi-ojingeo-jeot" (). In Japan, salted seafood category similar to "jeotgal" is called "shiokara". Salted and fermented squid dish similar to "ojingeo-jeot" is called "ika-no-shiokara" () in Japanese. Ojingeo-jeot Ojingeo-jeot () or salted squid is a "jeotgal" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular "banchan" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt

neg: Shiso "crispa" leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called "aojiso" (; "blue shiso"), are used as a herb in cold noodle dishes ("hiyamugi" and "sōmen"), cold tofu ("hiyayakko"), "tataki" and "namerō". "Aojiso" is also served fresh with sashimi. Purple leaves, called "akajiso" (; "red shiso"), are used to dye pickled plums ("umeboshi"). "Shiso" seed pods are salted and preserved to be used as a spice, while the germinated sprouts called "mejiso" () are used as garnish. The inflorescence of "shiso", called "hojiso" (), is used as garnish on a sashimi plate. The Japanese name for

neg: Shiso being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, "shisonin". The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or , have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds ("ho-jiso") and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish. Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese

neg: Myeolchi-jeot (earthenware jars). Once the "myeolchi-jeot" has aged another couple of months, it becomes "myeolchi-jeot-guk" (anchovy extract). The liquid extract, made after around six months of fermentation of "myeolchi-jeot", is filtered and boiled to be used in kimchi. Alternatively, two parts "myeolchi-jeot" can be mixed with one part water, boiled over high heat, filtered, let set, and the upper, clear layer is used in kimchi. The boiled and filtered "myeolchi-jeot" liquid may also used to flavor seaweed dishes. "Myeolchi-jeot" made with boned anchovies are seasoned and eaten as "banchan" (side dish). In Geomun Island, where it is difficult to grow soybeans,

neg: Japanese cuisine or flakes of aonori. Shichimi is also a very popular spice mixture often added to soups, noodles and rice cakes. Shichimi is a chilli based spice mix which contains seven spices: chilli, sansho, orange peel, black sesame, white sesame, hemp, ginger, and nori. In the aforementioned stock phrase , the word has the basic meaning of "vegetable", but secondarily means any accompanying dish including fish or meat. It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for "okazu" - considered somewhat of a housewife's term). The is boiled green-leaf vegetables bunched and cut to

neg: Inago no Tsukudani Inago no Tsukudani Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. "Inago" is the Japanese word for locust. The locusts are prepared in the "tsukudani" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement. Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues. There is no way of avoiding this phenomenon other than

neg: Bossam filling, inner leaves of napa cabbages, and freshly made "baechu-kimchi" (napa cabbage kimchi). If the meat is served with fresh raw oyster, the dish is called "gul-bossam" (; "oyster "bossam""). Bossam Bossam () is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, "ssamjang" (wrap sauce), "saeu-jeot" (salted shrimp), kimchi, and "ssam" (wrap) vegetables such as lettuce, "kkaennip" (perilla leaves), and inner leaves of a napa cabbage. "Bossam" is a popular dish in Korea,

neg: Run down breadfruit. Run down is typically available in Jamaican restaurants, and is also a traditional Jamaican breakfast dish. The name appears to originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down." In coastal areas of Colombia, "rundown" refers to conch stew. This dish may be prepared with conch meat, salt pork, root vegetables, breadfruit and plantains cooked in coconut milk. In Trinidad Grenada, and Barbados a similar dish that utilizes palm oil is referred to as "oil-down", which is generally prepared with salted beef or pork, breadfruit, palm oil and seasonings boiled

neg: Kluchy połom bite when it is taken out of the pot for serving. The meat is generally served as a main course dish, served with bacon or alternatively lard, with pickled cucumber or soured milk. Kluchy połom bite In Polish cuisine, kluchy połom bite is a traditional and regional kluski made from specially whipped potatoes entwined with flour, characteristic for the Gmina Kroczyce. In other regions of Poland the dish is known by other names, including "prażucha ziemniaczana" and "fusier". The main ingredient for the dish are peeled, lightly boiled potatoes, that are salted and covered with flour, after which the flour is

neg: Inago no Tsukudani Oil is added, and they are stir-fried to be crispy. Inago no Tsukudani Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. "Inago" is the Japanese word for locust. The locusts are prepared in the "tsukudani" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement. Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues.

neg: Abalone abalone. The popularity of abalone, along with many other fish and shellfish, increased as the exposition exhibited 365 varieties of fish with cooking demonstrations, and a 1300-seat dining hall. In Japan, live and raw abalones are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of "tottsuru", a local dish from Honshū. "Tottsuru" is mainly enjoyed with sake. In California, abalone meat can be found on pizza, sautéed with caramelized mango, or in steak form dusted with cracker meal and flour. Tasmania supplies about 25% of

neg: Stegt flæsk sold smoked, and often not salted either. By contrast, anything marketed as 'bacon' in Denmark, invariably will be both smoked and salted. The dish is especially popular at certain times of the year. Stegt flæsk can also be served with apple compote. Pork is the most popular meat in Denmark and bacon and cuts of pork is used in many dishes in the traditional Danish cuisine. "Flæskesteg" is roast pork with cracklings, usually served with "rødkål" red cabbage, gravy and boiled potatoes. "Flæskeæggekage" consists of a large pan of scrambled eggs with "stegt flæsk", chives, tomatoes and "rugbrød" ryebread on

neg: Túrós csusza salted. The mixture is then heated in the oven for a few minutes before serving. The pasta is cooked in salt water and drained, mixed with butter. Layers of the cooked pasta, alternating with layers of grated cheese are baked in the oven. Cabbage square or Cabbage and Noodles is a savoury Hungarian pasta dish. Macaroni bows or home-made thin pasta squares (like tiny mini lasagne) are boiled in salted water, drained, and mixed with some cooking oil or fat. The finely grated cabbage is slowly sautéed in a bowl with oil or fat, with salt, freshly ground black pepper

neg: Gejang in a "hangari" (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of "ganjang" is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the "hangari" and placed in a suitable bowl, the hot sauce is poured onto the crabs. An hour later, the "ganjang" is removed from the bowl and reheated until boiling. It is again poured over the crabs, and the procedure is repeated for a third and fourth time. The dish can be

neg: Kalduny for kalduny is made of flour mixed with tepid water, eggs, and some salt. In some recipes the dough for kalduny is mixed with onion juice, not water. Kalduny dough should be soft but elastic, easy to stretch and to seal into a pocket around a dollop of filling. Like other pastry doughs it has to be allowed to rest, covered with a dish towel or a cloth so as not to dry out. Kalduny are usually boiled in a big shallow casserole at low heat, in well-salted water. Instead of boiling in water, kalduny may be boiled directly in

neg: Czech cuisine blood and pearl barley or pastry pieces. ' is a meat or poultry product consisting of little pieces of meat in jelly/aspic from connective tissue boiled to mush, served with onion, vinegar and bread. ' is a simple dish made from rather fatty pork meat (head or knuckle). These pieces of lower quality meat are boiled in salted water. Pork crackling (') and bacon (") are also eaten. In restaurants one can find: Commonly-found poultry dishes are: Aside from beer, Czechs also produce wine and two unique liquorsFernet Stock and Becherovka. Czech Slivovitz and other Pálenka (fruit brandies) are also

neg: Rutabaga (Swedish, literally: root mash) or "kålrabistappe" (Norwegian). Onion is occasionally added. In Norway, "kålrabistappe" is an obligatory accompaniment to many festive dishes, including "smalahove", "pinnekjøtt", "raspeball" and salted herring. In Sweden, "rotmos" is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called "fläsklägg med rotmos". In Wales, a similar mash produced using just potato and rutabaga is known as "ponsh maip" in the North-East of the country, as "mwtrin" on the Llyn peninsula and as "stwnsh rwden" in other parts. In The Netherlands, rutabaga is traditionally served boiled and mashed. Adding

neg: Silesian dumplings The first one is by slicing them up with a knife from the dough rolls. The other way is to just hand roll them from the dough and flatten. Finally, a depression for gravy is made with a thumb. The dumplings are then boiled in salted water until they float to the surface. The dish consisting of the dumplings, fried beef rouladen with rich gravy, and boiled red cabbage is (or used to be) an invariable component of the Sunday dinner in many traditional Silesian families. Left-over dumplings can be reheated or fried (like potatoes) for supper and eaten with

neg: Squid as food to be added to 해물파전 (Korean Seafood Pancake) or a variety of spicy seafood soups. Dried squid may also accompany alcoholic beverages such as "anju". Dried squid is served with peanuts. Squid is roasted and served with hot pepper paste or mayonnaise as a dip. Steamed squid and boiled squid are delicacies. Also in Korea, squid is made into "jeotgal" (salted seafood). The "ojingeo-jeot", thin strips of skinned, gutted, washed, salted, and fermented squid seasoned with spicy "gochutgaru" (chili powder)-based spices and minced aromatic vegetables, is a popular "banchan" (side dish) served in small quantities as an accompaniment to bap

neg: Libyan cuisine cuisine is more traditionally Arab and Berber. Common fruits and vegetables include figs, dates, oranges, apricots and olives. Bazin is a common Libyan food made with Barley flour and a little plain flour, which is boiled in salted water to make a hard dough, and then formed into a rounded, smooth dome placed in the middle of the dish. The sauce around the dough is made by frying chopped onions with lamb meat, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika, and tomato paste. Potatoes can also be added. Finally, eggs are boiled and arranged around the dome. The

neg: Whale meat are organized on a community level. Both the meat and blubber are stored and prepared in various ways, including Tvøst og spik. When fresh, the meat is often boiled. It can also be served as steak (grindabúffur). This dish comprises meat and blubber, which is salted and then boiled for an hour, served with potatoes. The meat can also be hung out to dry and then served in thin slivers. At parties some choose to serve "kalt borð" (cold table), which means a variety of cold food, which can include dried whale meat, dried blubber or blubber which is preserved

neg: Pig's organ soup sauce with chopped hot chili. Pig's organ soup Pig's organ soup () or "chheng-thng" (清湯) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper. Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a

neg: Pig's organ soup Pig's organ soup Pig's organ soup () or "chheng-thng" (清湯) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper. Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy

neg: Salted squid markets. Usually salted dried squid are washed and fried, either deep fried or stir fried, and consumed as a side dish with steamed rice. Stir fried cuttlefish might be cooked in green "sambal" chili paste. Salted squid Salted squid is squid or cuttlefish cured with dry salt and thus preserved for later consumption. Drying or salting, either with dry salt or with brine is a widely available method of seafood preservation. Salted squid is often mistaken with dried shredded squid, which is specifically shredded and seasoned dried squid. The salted squid production method is similar to salted fish and often

neg: Samay Baji in Sharada(death anniversary rituals) as well. It is taken throughout the year because of its simplicity; it is easy to make and can be stored for a long time. The Samay Baji is also taken during the major festivals of Nepal like Indra Jatra, Dashain, Tihar (Laxmi Puja, Bhai Tika). This dish is served in almost all the activities of Newari people. Samay Baji consists of many items on a single plate. Among them are chatamari, beaten rice ("Chyura"), bara, barbecued and marinated buffalo meat ("Chhwela"), fried boiled egg, black soybeans("Bhatmaas"), spicy potato salad("Aalu-Wala"), finely cut ginger(known as "Palu"), boiled

neg: Bossam Bossam Bossam () is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, "ssamjang" (wrap sauce), "saeu-jeot" (salted shrimp), kimchi, and "ssam" (wrap) vegetables such as lettuce, "kkaennip" (perilla leaves), and inner leaves of a napa cabbage. "Bossam" is a popular dish in Korea, often served as "anju" (food accompanying alcoholic drinks). To eat, the meat and side dishes are wrapped together in "ssam" vegetables, hence the literal meaning of "bossam": "wrapped" or "packaged".

neg: Pierogi thick, which is cut diagonally into gnocchi, called halushky in Ukrainian and Rusyn, "galushki" in Russian. The dumplings are then quickly boiled in salted water and served with sour cream or melted butter. The name "lazy varenyky" faithfully reflects the very quick preparation time of the dish: It usually takes 10 to 15 minutes from assembling the simple ingredients to serving the cooked dumplings. Lazy varenyky differ from standard varenyky in the same way that Italian gnocchi differ from ravioli or tortellini: these are fluffy solid dumplings, not stuffed pockets of dough. The same dish in Polish cuisine is called

neg: Mlinci short amount of time. The "mlinci" is then served as a side dish accompanying the main roast. Mlinci Mlinci is a dish in Croatian, Serbian and Slovenian cuisine. It is a thin dried flatbread that is easy to prepare by simply pouring boiled salted water or soup over the "mlinci". To prepare homemade "mlinci", a dough is made of flour, salt, and water, sometimes also with eggs and fat. The dough is then rolled out about 1 mm thick and 20 to 30 cm wide, and baked in an oven or on a hot plate. Later it is broken into

neg: Duck rice Duck rice Duck rice () is a meat dish usually consumed by the Chinese community, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease

neg: Cassava-based dishes yellowish in color, with or without adding peppercorn and scraped coconut directly to the boiling pot itself once the water is near fully evaporated. Another popular preparation contains "katta sambol", a paste made of chili, shallots, Maldive fish (a preparation of dried fish) and lime juice, served side by side with boiled tapioca. "Manioc curry" is a side dish often served with rice. Minced wilted leaves of the plant with scraped coconut are also prepared as a side dish called "manyokka kolla malluma". Dried thinly sliced salted tapioca is used as popular snack. There is a belief among Sri Lankans

neg: Kluchy połom bite Kluchy połom bite In Polish cuisine, kluchy połom bite is a traditional and regional kluski made from specially whipped potatoes entwined with flour, characteristic for the Gmina Kroczyce. In other regions of Poland the dish is known by other names, including "prażucha ziemniaczana" and "fusier". The main ingredient for the dish are peeled, lightly boiled potatoes, that are salted and covered with flour, after which the flour is roasted. The resulting mass is whipped with a special stick ("połka") with a flat bottom, until the mass is uniformly smooth. The kluski have an irregular shape, one which is formed only

neg: Aioli typically served with seafood, fish soup, and croutons, in a dish called "merluça amb alhòli". In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. In Provence, "aioli" or, more formally, "le grand aïoli", "aioli garni", or "aïoli monstre" is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with "aioli". This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns.

neg: Eggplant salads and appetizers from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course. "Berenjena a la vinagreta" is a typical appetizer in Hispanosphere made from boiled eggplants in a vinaigrette. The eggplant is usually salted to remove moisture then boiled until soft and then placed into a vinaigrette with garlic and various herbs or spices. In Argentina the eggplants will rest in the vinaigrette, often containing plenty of oil,

neg: Birnen, Bohnen und Speck everything is cooked together. The peeled potatoes are boiled separately in salted water. Towards the end of the overall cooking time of about 50 minutes, some flour is mixed with water, poured into the pot and briefly boiled up. Typical quantities for four people are: Each person is served one or two pears, a good portion of bacon, beans and potatoes and broth according to preference. A fresh beer goes well with the dish. There are variations that do away with the savory, but add freshly chopped parsley towards the end, which use broth instead of water for cooking (ready-made

neg: Kazakh cuisine guests’ importance. Beshbarmak is usually eaten with a boiled pasta sheet, and a meat broth called "sorpa", and is traditionally served in Kazakh bowls called "kese". "Quwyrdaq" is another Kazakh's national dish. Other popular meat dishes are "kazy" (which is a horse meat sausage that only the wealthy could afford), "shuzhuk" (horse meat sausages), "kuyrdak" (also spelled "kuirdak", a dish made from roasted horse, sheep, or cow offal, with the heart, liver, kidneys, and other organs, diced and served with onions and peppers), and various horse delicacies, such as "zhal" (smoked lard from horse's neck) and "zhaya" (salted and smoked

neg: Duck rice other dish by mixing roasted red pork and Chinese sausage with a special gravy called "Khao che po" (ข้าวเฉโป) or "Khao sia po" (ข้าวเสียโป), meaning "gamble away rice". It is considered a rare traditional Teochew cuisine. Duck rice Duck rice () is a meat dish usually consumed by the Chinese community, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be

neg: Douchi also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet. The product made with white soybeans is called "mianchi". "Douchi", "Chinese salted black beans", and "black soybeans" should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean. Fermented black soybeans are the oldest-known food made from soybeans. In 165 BC, they were placed, clearly marked, in Han Tomb No. 1 at

neg: Douchi Douchi Douchi (), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. "Douchi" is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are

neg: Afghan cuisine day, and royalty spent much time on rice preparation and invention, as evidenced in the number of rice dishes in their cookbooks. Weddings and family gatherings usually feature several rice dishes, and reputations can be made in the realm of rice preparation. Rice is boiled in salted water, then drained and finally baked in a brick or clay oven with oil, butter and salt added. This method creates a fluffy rice with each grain separated, while a golden-brown caramelized crust of rice ("tahdig") develops at the bottom of the baking dish. Challow is served mainly with "qormas" ("korma"; stews or

neg: Austrian cuisine boiled. Bacon in Austria is called "Speck", bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. "Leberkäse" is a loaf of corned beef, pork and bacon, it does not contain either liver or cheese despite the name. "Vanillerostbraten" is a beef dish prepared with lots of garlic. Austria has an old hunting tradition since there are many woods across the country. In the Autumn season many restaurants in Austria traditionally offer game on their menu along with seasonal vegetables and fruits like pumpkins from Styria. Usual game are: The German

neg: Nattokinase Nattokinase Nattokinase (pronounced nat-oh-KAI-nase) is an enzyme () extracted and purified from a Japanese food called nattō. Nattō is made from fermented soybeans and has been eaten in Japan for about a thousand years. Nattō is produced by fermentation by adding the bacterium "Bacillus natto" to boiled soybeans. Nattokinase is produced by the bacterium acting on the soybeans. While other soy foods contain enzymes, it is only the nattō preparation that contains the specific nattokinase enzyme. In spite of its name, nattokinase is not a kinase enzyme, but a serine protease of the subtilisin family. Rather, it is named for

neg: Smalahove Smalahove Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words "hove" and "smale". "Hove" is a dialectal form of "hovud", meaning head ("cf." Hǫfuð), and "smale" is a word for sheep, so Smalahove literally means sheep head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and is served with mashed rutabaga

neg: Htamin jin as a final touch. Htamin Jin is usually served with roasted chili flakes in oil. Htamin jin Htamin Jin (, ; also spelt Htamin Gyin) is a Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar. The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish

neg: Salade niçoise a Mediterranean Kitchen" called for the salad to be served in a wooden bowl rubbed with garlic, and excluded boiled vegetables: "never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise." Médecin wrote that the salad should be made "predominately of tomatoes" which should be "salted three times and moistened with olive oil". Hard-boiled eggs were added, and either anchovies or canned tuna, but not both. He incorporated raw vegetables such as cucumbers, purple artichokes, green peppers, fava beans, spring onions, black olives, basil and garlic, but no lettuce or vinegar. According to

neg: Htamin jin Htamin jin Htamin Jin (, ; also spelt Htamin Gyin) is a Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar. The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish a very rich texture. Garlic chives roots, garlic oil and crispy garlic garnish are added

neg: Dak-bokkeum-tang (), where the etymology of the middle word "dori" () isn't definitively known. In South Korea, the National Institute of the Korean Language claims that the word came from Japanese "tori" (; "bird"), and suggests that the word should be purified into "dak-bokkeum-tang". Dak-bokkeum-tang Dak-bokkeum-tang (), Dak-dori-tang () or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices. The ingredients are sometimes stir-fried before being boiled. It is a "jjim" or "jorim"-like dish, and the recipe varies across the Korean peninsula. Common ingredients include potatoes, carrots, green and red chili peppers,

neg: Astragalus lentiginosus var. "coachellae" is endangered and var. "piscinensis" is threatened. "Astragalus lentiginosus" is currently not cultivated commercially. Propagation from seed requires scarification of the seed coat in order for the embryo to absorb water. The Zuni people eat the pods of the "diphysus" variety fresh, boiled, or salted. They are also dried and stored for winter use. Astragalus lentiginosus Astragalus lentiginosus is a species of legume known by the common names spotted locoweed and freckled milkvetch. It is native to western North America, where it grows in many habitat types. There are a great number of wild varieties of this species,

neg: Kurdish cuisine popular Kurdish dishes is Kardupilau, which is popular in Piranshahr and Mahabad. "Sawarr", a traditional dish among Kurdish farmers, is made of wheat grain that is boiled, sun dried and pounded in a mortar ("curn") to get rid of the husk. The wheat is then crushed in a mill ("destarr"). The resulting grain food can be boiled and served. "Tapsi" is a dish of aubergines, green peppers, courgettes and potatoes in a slightly spicy tomato sauce. "Tashreeb" consists of layers of naan in a sauce of green pepper, tomato, onions and chillies. A typical Kurdish breakfast consists of cheese, butter,

neg: Thar Desert called "Kho-Kha" are eaten. Dried pods also form rich animal feed, which is liked by all livestock. Green pods also form rich animal feed, which is liked by drying the young boiled pods. They are also used as famine food and known even to prehistoric man. Even the bark, having an astringent bitter taste, was reportedly eaten during the severe famine of 1899 and 1939. Pod yield is nearly 1.4 quintals of pods/ha with a variation of 10.7% in dry locations. "Prosopis cineraria" wood is reported to contain high calorific value and provide high quality fuel wood. The lopped branches

neg: Mangú Mangú Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner. Mangú is made up of boiled (either ripe or green) plantains. The plantains are then mashed with butter, margarine or oil in the water in which they were boiled. The dish is topped with sautéed red onions that have been cooked with vinegar. Queso Frito (fried cheese), fried Dominican "salami", eggs, and avocado are often added as side dishes. "Los tres golpes", literally "the three hits," is a term meaning "mangú" with cheese, salami, and eggs. Boiled mashed plantains can be traced back to Africans in

neg: Israeli cuisine in numerous ways in Israel, from simple steamed white rice to festive casseroles. It is also cooked with spices and served with almonds and pine nuts. "Green" rice, prepared with a variety of fresh chopped herbs, is a favored by Persian Jews. Another rice dish is prepared with thin noodles that are first fried and then boiled with the rice. Mujadara is a popular rice and lentil dish, adopted from Arab cuisine. Orez Shu'it is a dish invented in Jerusalem by Sephardic Jews, made of white beans cooked in a tomato stew and served on plain boiled rice; it is

neg: Kinako Kinako Kinako ( or ), also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour". More precisely it is "roasted whole soy flour". Usage of the word "kinako" appeared in cookbooks from the late Muromachi period (1336–1573). "Kinako" means "yellow flour" in Japanese. "Kinako" is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but some varieties of "kinako" retain the roasted skin. Yellow soybeans produce a yellow "kinako", and green soybeans produce a light-green product.

neg: Chicken paprikash of tomato paste are used. The dish bears a "family resemblance" to goulash, another paprika dish. The dish is traditionally served with "dumpling-like boiled egg noodles" (nokedli), a broad noodle similar to the German spätzle. Other side dishes that it may be served with include tagliatelle (boiled ribbon noodles), rice or millet. Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream. Other recipes are similar. While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs. A version

neg: Potato salad potato salad include cubed boiled potatoes; mayonnaise, yogurt, or sour cream, yellow mustard and/or dry mustard powder, black pepper, salt, celery seed, sugar, dill, pickles (pickled cucumber), chives, red or white onion, green or red bell pepper, celery, and sometimes chopped hard-boiled eggs. Vegetable ingredients (not including the potatoes) are diced or chopped and incorporated raw. The salad might be topped with paprika and chives, and is generally served cold. Potato salad Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main

neg: Pollock roe Russia, pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold canned. Pollock roe Pollock roe, also pollack roe, is the roe of Alaska pollock ("Gadus chalcogrammus") which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. In Korean, pollock roe is called "myeongnan" (), while the salted roe dish is called "myeongnan-jeot" (), being considered a type of "jeotgal" (salted seafood). The Korean word "myeongnan" () means pollock roe as "myeong"

neg: Pollock roe Pollock roe Pollock roe, also pollack roe, is the roe of Alaska pollock ("Gadus chalcogrammus") which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. In Korean, pollock roe is called "myeongnan" (), while the salted roe dish is called "myeongnan-jeot" (), being considered a type of "jeotgal" (salted seafood). The Korean word "myeongnan" () means pollock roe as "myeong" () came from "myeongtae" (), the Korean word for Alaska pollocks, and "ran" (), also pronounced "nan", means "egg (roe)". As "jeot" () is a category of

neg: Cheonggukjang Cheonggukjang Cheonggukjang () is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans. It can be made in 2 to 3 days through fermentation of boiled soybeans, adding "Bacillus subtilis", which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for "doenjang", another, less pungent variety of Korean soybean paste. Like many forms of "doenjang", "cheonggukjang" is paste-like in texture, but also includes some whole, uncrushed soybeans. "Cheonggukjang" may also be made by fermenting boiled soybeans in

neg: Vicia faba habas", meaning "fava soup". They are also eaten as a snack, in which they are fried, salted, and dried. They are either by themselves as a snack or in combination with other salted, dried beans and nuts. In Morocco, fava beans are made into bessara, a dip sold as a street food. In Nepal, fava beans are called "bakulla". They are eaten as a green vegetable when the pods are young, generally stir-fried with garlic. When dried, fava beans are eaten roasted, or mixed with other legumes, such as moong beans, chick peas, and peas, and called "qwati". The mixture,

neg: Kinako "Kinako", being composed of soybeans, is a healthy topping and flavouring which contains B vitamins and protein. Compared to boiled soybeans, however, the protein in "kinako" is not easily digested. "Kinako" is widely used in Japanese cooking, but is strongly associated with "dango" and "wagashi". "Dango", dumplings made from "mochiko" (rice flour), are commonly coated with "kinako". Examples include "ohagi" and "Abekawa-mochi". "Kinako", when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet. Kinako Kinako ( or ), also known

neg: Green bean eaten raw or steamed, boiled, stir-fried, or baked in casseroles. A dish with green beans popular throughout the US, particularly at Thanksgiving, is green bean casserole, a dish of green beans, cream of mushroom soup, and French-fried onions. Some US restaurants serve green beans that are battered and fried, such as green bean tempura. Green beans are also sold dried, and/or fried with vegetables such as carrots, corn, and peas, as vegetable chips. Nutritionally, green beans are a healthy vegetable and the flavonol miquelianin (Quercetin 3-O-glucuronide) can be found in green beans. The first "stringless" bean was bred in 1894

neg: Gyeran-jjim broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with "saeu-jeot" (salted shrimp), "myeongnan-jeot" (salted pollock roe), or salt, and optionally ground black pepper. Before served, it is topped with chopped scallions or crown daisy greens, "gochutgaru" (chili flakes) or "sil-gochu" (shredded dry red chili), and toasted sesame seeds. Gyeran-jjim Gyeran-jjim () or steamed eggs is a type of "jjim", Korean steamed dish. It is a custardy, casserole-like "banchan" (side dish), often seasoned with

neg: Oil down milk. Add wedges of breadfruit, sugar, green hot pepper and cook until breadfruit absorbs liquid. Add remaining coconut milk. Remove hot pepper. Stir to blend well and cook at a reduced heat. There should be no remaining liquid. Serve hot. Try your hand at the national dish. Oil down Oil down is a stew of breadfruit, salted meat or chicken, coconut milk and spices. it is the national dish of Grenada . Grenada's national dish is called "Oil down". It is a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty onepot meal of

neg: Folate sources include yeast extract at 2620μg/100g, dark green leaf vegetables such as Brussels sprouts at 135μg/100g, curly kale at 120μg/100g, mature spinach at 114μg/100g, baby spinach at 161 μg/100g, many other vegetables at 175 μg/100g, boiled fresh (not pickled) beetroot at 110μg/100g, lettuce at 60 μg/100g, red bell peppers at 75 μg/100g, many herbs 170 μg/100g, spearmint at 110 μg/100g, chives at 105μg/100g, strawberries at 61 μg/100g, many legumes at 210 μg/100g, boiled dried soybeans at 54μg/100g, boiled dried (not canned) chickpeas at 66μg/100g, runner beans at 60μg/100g, many nuts including hazelnuts at 72μg/100g and walnuts at 66μg/100g, grains and

neg: History of Japanese cuisine with vegetables. Their banquet settings consisted of a bowl of rice and soup, along with chopsticks, a spoon, and three seasonings which were salt, vinegar and "hishio", which was a fermentation of soybeans, wheat, sake and salt. A fourth plate was present for mixing the seasonings to desired flavor for dipping the food. The four types of food present at a banquet consisted of dried foods ("himono"), fresh foods ("namamono"), fermented or dressed food ("kubotsuki"), and desserts ("kashi"). Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish,

neg: Asinan this kind of dish is called sayur asin (salty vegetable). Ingredients of asinan sayur has in common with kimchi. Their main ingredients are cabbage, cucumber, and salt. They both have the cabbage salted, but in kimchi the salting process takes longer than the process in asinan. Other ingredients includes bean sprouts, chili, and terasi. There are two main variants: asinan sayur and asinan buah (salted vegetable and salted fruit). Asinan sayur is also called asinan Jakarta or asinan Betawi. However, according to food expert William Wongso, it doesn't guarantee the dish is original from Jakarta. It might be influenced by

neg: Nanjing Salted Duck Nanjing Salted Duck Nanjing Salted Duck () is a local duck dish from Nanjing, China. The history of the dish goes back hundreds of years, possibly to the 14th century, but it grew more famous during the Qing Dynasty. The tender white duckmeat has some fat but is not greasy, and in presentation the dish is fragrant and often crispy. Nanjing Salted Duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season (osmanthus may be added to the spice mixture particularly in those months). Sometimes the seasonal

neg: Pelmeni by boiling in salted water until they float, and then two to five minutes more. Regional differences exist in the boiling of pelmeni. In the Urals, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth. The cooked pelmeni are served on their own or topped with melted butter or smetana (sour cream). Mustard, horseradish, tomato sauce, and vinegar are popular, as well. The Russian émigré community in Australia, most of whom originally traveled through China, generally adds soy sauce, as do the people of the Russian Far East.