Japanese gelatin
Japanese gelatin is another name for agar-agar. It is made from dried seaweed and is used for its setting properties, which are five times stronger than regular gelatin.
Related Articles | |
| Hichimi togarashi | ■■■■■ |
Hichimi togarashi is a Japanese term for mixed hot spices for table use. The seven (7) flavors of Hichimi . . . Read More | |
| Senbei | ■■■■ |
Senbei refer to Japanese crispy rice crackers made from Japonica rice. They are usually flat in shape, . . . Read More | |
| Shirataki noodles | ■■■■ |
Shirataki noodles refers to a basic ingredient in the Japanese dish sukiyaki and is a type of noodle . . . Read More | |
| Kanten | ■■■■ |
Kanten is the Japanese for "agar agar", a jelly-like substance that is extracted from red algae. Agar . . . Read More | |
| Nanohana / Na No Hana | ■■■■ |
Nanohana / Na No Hana: Nanohana or Na No Hana (Brassica campestris) is the Japanese name for rape blossomare . . . Read More | |
| French Sleeve | ■■■ |
French Sleeve refers to a long or short sleeve cut in onewith body of garment. French Sleeve is derived . . . Read More | |
| Agemono | ■■■ |
Agemono is a Japanese term for either deep-fat fried or pan fried foods -Other definition: Agemono is . . . Read More | |
| Gari | ■■■ |
Gari refers to a Japanese sushi-bar term which means pickled ginger -Other definition: Gari refers to . . . Read More | |
| Fugu-chiri | ■■■ |
Fugu-chiri: Fugu-Chiri is a Japanese dish of cooked, sliced raw Fugu meat in a stew pan. It is also called . . . Read More | |
| Koji-kin | ■■■ |
Koji-kin refers to a Japanese term for Aspergillus Oryzae, a starch dissolving mold used to prepare sake. . . . Read More | |