Japanese cuisine

Source: Wikipedia. Pages: 177. Chapters: Sushi, Sashimi, Curry, Soy sauce, Tonkatsu, Nori, Udon, Chazuke, Soba, Agedashi tofu, Okonomiyaki, Tempura, Donburi, Mochi, Hiyayakko, Kamaboko, Onigiri, Dango, Bento, Kakigori, Osechi, Edamame, Oden, Instant noodles, List of Japanese dishes, Chopsticks, Japanese kitchen, Congee, Natto, Asian soups, Jiaozi, Surimi, Japanese regional cuisine, Japanese curry, List of Japanese condiments, Cup Noodles, Dotonbori, Whale meat, Kaiseki, Yakiniku, Japanese Chinese cuisine, History of sushi, Fiddlehead fern, Japanese whisky, Tahini, Hijiki, Kobe beef, Kochia scoparia, Umeboshi, Wagyu, Char siu, Yoshoku, Sake set, Pacific saury, Matteuccia struthiopteris, History of tea in Japan, Tamago kake gohan, Dried shredded squid, Tsukimi, Teppanyaki, Okara, Salisbury steak, Meibutsu, Wagamama, Takoyaki, Unagi, Teriyaki, Yuzukosho, Ainu cuisine, Satsuma age, Genji Inc., Petasites japonicus, Steamed rice, Shimotsukare, Senbei, Itamae, Daifuku, Pig's ear, Gyutan, Gyudon, Anago, Naporitan, Sakana, Nikujaga, Manju, Chopstick rest, Oyakodon, Matsusaka beef, Yakitori, Nattokinase, Beef tongue, Fried prawn, Chinmi, Omurice, Decouverte du Sushi, Kasuzuke, Tamagozake, Karukan, Myoga, Blue-backed fish, Stachys affinis, List of Japanese foods, Ikizukuri, Shirokuma, Jakoten, Taco rice, Hayashi rice, Korokke, Imperial Japanese rations, Chikuwa, Koni Store, Jingisukan, Furikake, Aonori, Yatai, Kyaraben, Botamochi, Keihan rice, Curry bread, Ikayaki, Torikatsu, Menchi katsu, Ekiben, Pholiota nameko, Karasumi, Asazuke, Kabayaki, Katsudon, Chawanmushi, Honmei choco, Unadon, Shizuoka oden, Kakuni, Sekihan, Makunouchi, Hakuto jelly, Pork shogayaki, Narutomaki, Monjayaki, Cream Stew, Coffee jelly, Tataki, Toriten, Tentsuyu, Sansai, Takikomi gohan, Giri choco, Yonezawa beef, Karaage, Tamagoyaki, Akashiyaki, Warabimochi, Kamameshi, Tajima cattle, Horumonyaki, Mushimono, Kinpira, Kuzuko, Ganmodoki, Yakimochi, Hiyashi chuka, Nanbanzuke, Kushikatsu, Namasu, Chicken Tatsuta, Mukimono, Miyagegashi, Butadon, Kuromitsu, Honzen ryori, Menma, Chukadon, Okazu, Honkarebushi, Tekkadon, Negimaki, Tenshindon, Chimaki, Sake kasu, Tofu Hyakuchin, Ebi Chili, Wappameshi, Dobin mushi, Rui-be. Excerpt: Connection Timeout Instant noodles are dried or precooked noodles fused with oil and often sold with a packet of flavoring. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5 minutes, while precooked noodles can be reheated or eaten straight from the packet. Instant noodles were invented by Momofuku Ando of Nissin Foods, Japan. A package of Nissin Chikin Ramen, the first instant noodles.Instant noodles were first marketed by Momofuku Ando, who was born in southwestern Taiwan when the island was under Japanese colonial rule, in Japan on August 25, 1958, under the brand name Chikin Ramen. In 1971, Nissin introduced the Cup Noodles, instant noodles in a waterproof polystyrene cup, to which boiling water could be added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. According to a Japanese poll in the year 2000, instant noodles were the most important Japanese invention of the century. As of 2008, approximately 94 billion servings of instant noodles are eaten worldwide every year. China consumes 45 billion packages of instant noodles per year - 48% of world consumption - Indonesia, 14 billion; Japan, 5.1 billion. Per capita, South Koreans consume the greatest a...