What is the version of the Pyropia columbina that is primarily used as a wrap of sushi?
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Pyropia columbina Pyropia columbina, Southern laver or karengo in the Māori language, is a type of edible seaweed traditionally harvested by South Island Māori. It is closely related to Japanese Nori and Welsh laver.
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Nori Nori (海苔 ) is the Japanese name for edible seaweed species of the red algae genus "Pyropia", including "P. yezoensis" and "P. tenera". It is used chiefly as an ingredient (wrap) of sushi. Finished products are made by a shredding and rack-drying process that resembles papermaking.
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Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of "Metroxylon sagu". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called "saksak", "rabia" and "sagu". The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance as the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch, and they may be used interchangeably in some dishes.
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Sakuramochi Sakuramochi ( ) is a Japanese sweet consisting of sweet pink-colored rice cake ("mochi") with a red bean paste ("anko") center, and wrapped in a pickled cherry blossom ("sakura") leaf. Different regions of Japan have different styles of "sakuramochi". Kanto-style uses "shiratama-ko" (白玉粉 , rice flour) to make the rice cake, and Kansai-style uses "dōmyōji-ko" (道明寺粉 , glutinous rice flour) . The sweet is traditionally eaten during the spring season, and especially on Girl's Day ("hinamatsuri") and at flower viewing parties ("hanami").
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Shishito Shishito pepper (獅子唐辛子 , "Shishitōgarashi" ) is a sweet, East Asian variety of the species "Capsicum annuum". It is known as kkwari-gochu (꽈리고추 ; "groundcherry pepper") in Korea due to its wrinkled surface resembling groundcherries.
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Yakitori Yakitori (Japanese: 焼き鳥 , literally burned chicken") is a Japanese type of skewered chicken. The preparation of Yakitori involves skewering the meat with kushi (串) , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.
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Focaccia Focaccia (] ) is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavored with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.
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Illicium anisatum Illicium anisatum, with common names Japanese star anise, aniseed tree, and sacred anise tree, known in Japan as Shikimi (樒 , シキミ) , is a tree closely related to the Chinese star anise. Since it is highly toxic, the fruit is not edible; instead, the dried and powdered leaves are burned as incense in Japan. Its branches and evergreen leaves are considered sacred by Japanese Buddhists due to its ability to remain fresh after pruning.
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Great Wraps Great Wraps is an American quick serve restaurant founded in 1974 with locations in over 18 states, primarily in food courts. Its menu consists of hot, wrapped sandwiches (including their signature Gyro Wrap), cheesesteaks, rice bowls and frozen smoothies.
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B.C. roll The B.C. (British Columbia) roll is a Maki-zushi (roll), a kind of sushi, containing barbecued salmon and cucumber. Often the roll contains barbecued salmon skin coated in a sweet sauce. There are many variations of this roll including barbecued salmon skin with mayo.
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Myoga Myoga, myoga ginger or Japanese ginger (myōga (茗荷 ) ) is the species Zingiber mioga in the Zingiberaceae family. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea. Only its edible flower buds and flavorful shoots are used in cooking. The flower buds are finely shredded and used in Japanese cuisine as a garnish for "miso" soup, "sunomono", and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.
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Gomashio Gomashio (hiragana: ごま塩; also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, "goma") and salt (塩, "shio"). It is often used in Japanese cuisine, such as a topping for "sekihan". It is also sometimes sprinkled over plain rice or "onigiri". Some commercially sold gomashio also has sugar mixed in with the salt.
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Croquette A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French "croquer", "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.
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Paçoca Paçoca (] ) is a candy made out of ground peanuts, sugar and salt. Some recipes also add flour, such as corn flour, oats flour or cassava flour. It is typical of the Brazilian Caipira cuisine and most present in the countryside of southeastern states of São Paulo and Minas Gerais, being either manufactured or home-made. It is also very common during the Festa Junina, an annual festivity that celebrates the caipira lifestyle. It is known for its distinct dry texture and sweet taste, and is one of the most beloved Brazilian candies.
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Spring roll Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese "chūn juǎn" (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.
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Mallotus japonicus Mallotus japonicus, known as East Asian mallotus, the food wrapper plant or Akamegashiwa in Japanese, is a plant species in the genus "Mallotus" native to China. It is also found in Japan and Korea.
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Gari (ginger) Gari (ガリ ) is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender flesh and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal.
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Kōrēgusu Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす "kooreegusu", a type of hot chilli pepper) also called "kōrēgūsu" (コーレーグース ) and "kōrēgusū" (コーレーグスー ) is a type of Okinawan hot sauce made of chillis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
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Sofrito Sofrito (] ), or soffritto (Italian), or refogado (] , ] ), is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.
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Mitarashi dango Mitarashi dango (みたらし団子、御手洗団子 ) is a type of dango skewered onto sticks in groups of 3–5 (traditionally 5) and covered with a sweet soy sauce glaze. It is characterized by its glassy glaze and burnt fragrance.
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Sfogliatella A sfogliatella (] , also common in plural form: sfogliatelle), sometimes called a lobster tail in English, is a shell-shaped filled Italian pastry native to Campania. "Sfogliatella" means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves. There is a distinction to be made between lobster tail and sfogliatella, as they do not refer to the same pastry. The lobster tail exists only in the United States and generally refers to a cream filled, larger pastry.
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Saccharina japonica Saccharina japonica or kombu ( , from Japanese "konbu" referring to the algae in the family Laminariaceae) is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated on ropes in the seas of Japan and Korea. It is widely eaten in East Asia.