1.
Hot dog
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A hot dog, or frankfurter, frank, or wiener, is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun as a sandwich. Typical garnishes include mustard, ketchup, onions, mayonnaise, relish, coleslaw, cheese, chili, olives, Hot dog variants include the corn dog and pig in a blanket. The hot dogs cultural traditions include the Nathans Hot Dog Eating Contest and this type of sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture, Hot dog preparation and condiments vary regionally in the US. The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated, Wiener refers to Vienna, Austria, whose German name is Wien, home to a sausage made of a mixture of pork and beef. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen, in Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used. Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls, others are credited with first serving hot dogs on rolls. A Bavarian immigrant named Feuchtwanger allegedly pioneered the practice in the American midwest, losing money when customers did not return the gloves, Feuchtwangers wife suggested serving the food in a roll instead. The association between hot dogs and baseball began as early as 1893 with Chris von der Ahe, a German immigrant who owned not only the St. Louis Browns, but also an amusement park. He called them Dachshund sandwiches, but a New York Post cartoonist couldnt spell dachshund, so when he drew the cartoon, Handwerker undercut Feltmans by charging five cents for a hot dog when his former employer was charging ten. At an earlier time in regulation, when the hot dog was suspect. The term dog has used as a synonym for sausage since the 1800s, with one thought being that it came from accusations that sausage makers used dog meat. In the early 20th century, consumption of dog meat in Germany was common, the suspicion that sausages contained dog meat was occasionally justified. In addition, no copy of the cartoon has ever been found. Early uses of hot dog in reference to sausage appeared in the New Brunswick Daily Times, the New York World, less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Hot dogs often have high sodium, fat and nitrite content, changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content. If a manufacturer produces two types of hot dogs, wieners tend to contain pork and are blander, while franks tend to be all beef, Hot dogs are prepared commercially by mixing the ingredients in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking, most hot dogs sold in the US are skinless as opposed to more expensive natural casing hot dogs
2.
United States
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Forty-eight of the fifty states and the federal district are contiguous and located in North America between Canada and Mexico. The state of Alaska is in the northwest corner of North America, bordered by Canada to the east, the state of Hawaii is an archipelago in the mid-Pacific Ocean. The U. S. territories are scattered about the Pacific Ocean, the geography, climate and wildlife of the country are extremely diverse. At 3.8 million square miles and with over 324 million people, the United States is the worlds third- or fourth-largest country by area, third-largest by land area. It is one of the worlds most ethnically diverse and multicultural nations, paleo-Indians migrated from Asia to the North American mainland at least 15,000 years ago. European colonization began in the 16th century, the United States emerged from 13 British colonies along the East Coast. Numerous disputes between Great Britain and the following the Seven Years War led to the American Revolution. On July 4,1776, during the course of the American Revolutionary War, the war ended in 1783 with recognition of the independence of the United States by Great Britain, representing the first successful war of independence against a European power. The current constitution was adopted in 1788, after the Articles of Confederation, the first ten amendments, collectively named the Bill of Rights, were ratified in 1791 and designed to guarantee many fundamental civil liberties. During the second half of the 19th century, the American Civil War led to the end of slavery in the country. By the end of century, the United States extended into the Pacific Ocean. The Spanish–American War and World War I confirmed the status as a global military power. The end of the Cold War and the dissolution of the Soviet Union in 1991 left the United States as the sole superpower. The U. S. is a member of the United Nations, World Bank, International Monetary Fund, Organization of American States. The United States is a developed country, with the worlds largest economy by nominal GDP. It ranks highly in several measures of performance, including average wage, human development, per capita GDP. While the U. S. economy is considered post-industrial, characterized by the dominance of services and knowledge economy, the United States is a prominent political and cultural force internationally, and a leader in scientific research and technological innovations. In 1507, the German cartographer Martin Waldseemüller produced a map on which he named the lands of the Western Hemisphere America after the Italian explorer and cartographer Amerigo Vespucci
3.
Soybean
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Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
4.
Cholesterol
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Cholesterol, from the Ancient Greek chole- and stereos followed by the chemical suffix -ol for an alcohol, is an organic molecule. Cholesterol enables animal cells to dispense with a wall, thereby allowing animal cells to change shape rapidly. In addition to its importance for cell structure, cholesterol also serves as a precursor for the biosynthesis of steroid hormones, bile acid. Cholesterol is the principal sterol synthesized by all animals, in vertebrates, hepatic cells typically produce the greatest amounts. It is absent among prokaryotes, although there are exceptions, such as Mycoplasma. François Poulletier de la Salle first identified cholesterol in solid form in gallstones in 1769, however, it was not until 1815 that chemist Michel Eugène Chevreul named the compound cholesterine. Furthermore, it can be absorbed directly from animal-based foods, a human male weighing 68 kg normally synthesizes about 1 gram per day, and his body contains about 35 g, mostly contained within the cell membranes. Typical daily cholesterol dietary intake for a man in the United States is 307 mg, most ingested cholesterol is esterified, and esterified cholesterol is poorly absorbed. The body also compensates for any absorption of cholesterol by reducing cholesterol synthesis. For these reasons, cholesterol in food, seven to ten hours after ingestion, has little and it is also important to recognize, however, that the concentrations measured in the samples of blood plasma vary with the measurement methods used. Cholesterol is recycled in the body, the liver excretes it in a non-esterified form into the digestive tract. Typically, about 50% of the excreted cholesterol is reabsorbed by the small intestine back into the bloodstream, plants make cholesterol in very small amounts. Plants manufacture phytosterols, which can compete with cholesterol for reabsorption in the intestinal tract, when intestinal lining cells absorb phytosterols, in place of cholesterol, they usually excrete the phytosterol molecules back into the GI tract, an important protective mechanism. Cholesterol, given that it composes about 30% of all cell membranes, is required to build. The membrane remains stable and durable without being rigid, allowing cells to change shape. In this structural role, cholesterol also reduces the permeability of the membrane to neutral solutes, hydrogen ions. Within the cell membrane, cholesterol also functions in intracellular transport, cell signaling, cholesterol is essential for the structure and function of invaginated caveolae and clathrin-coated pits, including caveola-dependent and clathrin-dependent endocytosis. The role of cholesterol in endocytosis of these types can be investigated by using methyl beta cyclodextrin to remove cholesterol from the plasma membrane, in multiple layers, cholesterol and phospholipids, both electrical insulators, can facilitate speed of transmission of electrical impulses along nerve tissue
5.
Saturated fat
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A saturated fat is a type of fat in which the fatty acids all have single bonds. A fat is made of two kinds of molecules, monoglyceride and fatty acids. Fats are made of chains of carbon atoms. Some carbon atoms are linked by bonds and others are linked by double bonds. Double bonds can react with hydrogen to form single bonds and they are called saturated, because the second bond is broken up and each half of the bond is attached to a hydrogen atom. The fats of plants and fish are generally unsaturated, various fats contain different proportions of saturated and unsaturated fat. Certain vegetable products have high saturated fat content, such as coconut oil, many prepared foods are high in saturated fat content, such as pizza, dairy desserts, and sausage. The effect of saturated fat on risk of disease is controversial, many reviews recommend a diet low in saturated fat and argue it will lower risks of cardiovascular diseases, diabetes, or death. However, other reviews have rejected those arguments or advocated for examining the proportion of saturated to unsaturated fat in the diet, while nutrition labels regularly combine them, the saturated fatty acids appear in different proportions among food groups. Lauric and myristic acids are most commonly found in tropical oils, the saturated fat in meat, eggs, cacao, and nuts is primarily the triglycerides of palmitic and stearic acids. Sources of lower saturated fat but higher proportions of unsaturated fatty acids include olive oil, peanut oil, canola oil, avocados, safflower, corn, sunflower, soy, the effect of saturated fat on cardiovascular disease is controversial. Until the picture becomes clearer, experts recommend people stick to the current guidelines on fat consumption, the consumption of saturated fat is generally considered a risk factor for dyslipidemia, which in turn is a risk factor for some types of cardiovascular disease. There are strong, consistent, and graded relationships between saturated fat intake, blood levels, and the mass occurrence of cardiovascular disease. The relationships are accepted as causal, meta-analyses have found a significant relationship between saturated fat and serum cholesterol levels. High total cholesterol levels, which may be caused by many factors, are associated with a risk of cardiovascular disease. However, other indicators measuring cholesterol such as high total/HDL cholesterol ratio are more predictive than total serum cholesterol, in a study of myocardial infarction in 52 countries, the ApoB/ApoA1 ratio was the strongest predictor of CVD among all risk factors. Different saturated fatty acids have differing effects on various lipid levels, a meta-analysis published in 2003 found a significant positive relationship in both control and cohort studies between saturated fat and breast cancer. However two subsequent reviews have found weak or insignificant associations of saturated fat intake and breast cancer risk, one review found limited evidence for a positive relationship between consuming animal fat and incidence of colorectal cancer
6.
Diet (nutrition)
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In nutrition, diet is the sum of food consumed by a person or other organism. The word diet often implies the use of intake of nutrition for health or weight-management reasons. Although humans are omnivores, each culture and each person holds some food preferences or some food taboos and this may be due to personal tastes or ethical reasons. Individual dietary choices may be more or less healthy, complete nutrition requires ingestion and absorption of vitamins, minerals, and food energy in the form of carbohydrates, proteins, and fats. Dietary habits and choices play a significant role in the quality of life, health, some cultures and religions have restrictions concerning what foods are acceptable in their diet. For example, only Kosher foods are permitted by Judaism, although Buddhists are generally vegetarians, the practice varies and meat-eating may be permitted depending on the sects. In Hinduism, vegetarianism is the ideal, jains are strictly vegetarian and consumption of roots is not permitted. Raw foodism is another contemporary trend and these diets may require tuning or supplementation such as vitamins to meet ordinary nutritional needs. A particular diet may be chosen to seek weight loss or weight gain, changing a subjects dietary intake, or going on a diet, can change the energy balance and increase or decrease the amount of fat stored by the body. Some foods are recommended, or even altered, for conformity to the requirements of a particular diet. These diets are recommended in conjunction with exercise. Specific weight loss programs can be harmful to health, while others may be beneficial, the terms healthy diet and diet for weight management are often related, as the two promote healthy weight management. Having a healthy diet is a way to prevent health problems, and will provide the body with the balance of vitamins, minerals. An eating disorder is a disorder that interferes with normal food consumption. It is defined by abnormal eating habits that may involve either insufficient or excessive diet, a healthy diet may improve or maintain optimal health. In developed countries, affluence enables unconstrained caloric intake and possibly inappropriate food choices, health agencies recommend that people maintain a normal weight by limiting consumption of energy-dense foods and sugary drinks, eat plant-based food, limit red and processed meat, and limit alcohol. Diet food Dieting Dessert crop Nutrition psychology The dictionary definition of diet at Wiktionary
7.
Veganism
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Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan, distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a diet but extend the philosophy into other areas of their lives. Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England, at first he used it to mean non-dairy vegetarian, but from 1951 the society defined it as the doctrine that man should live without exploiting animals. Interest in veganism increased in the 2010s, more vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries. Well-planned vegan diets can reduce the risk of some types of chronic disease and they are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, because uncontaminated plant foods do not provide vitamin B12, researchers agree that vegans should eat B12-fortified foods or take a supplement. The origin of the English term vegetarian is unknown, the earliest known use is attributed to the actress Fanny Kemble, writing around 1839 in Georgia in the United States. The practice can be traced to Indus valley civilization in 3300 -1300 BCE Ancient India, the earliest known vegan was the Arab poet Al-Maʿarri. Vegetarianism established itself as a significant movement in 19th-century England and the United States, a minority of vegetarians avoided animal food entirely. Lambe called animal food an habitual irritation, and argued that ilk eating and flesh eating are but branches of a common system, and they must stand or fall together. Sylvester Grahams meatless Graham diet—mostly fruit, vegetables, water, several vegan communities were established around this time. In 1843 members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, Alcott House also helped to establish the British Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. Belongs to the more moderate division. The first known vegan cookbook, Rupert H. Wheldons No Animal Food, the consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger, it appears from the pages that many opponents of veganism came from within the vegetarian community. This lent support to the position, although Gandhi himself drank goats milk
8.
Chicago White Sox
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The Chicago White Sox is an American professional baseball team based in Chicago, Illinois. The White Sox compete in Major League Baseball as a club of the American League Central division. The White Sox play their games at Guaranteed Rate Field. They are one of two league clubs in Chicago, the other is the Chicago Cubs, who are a member of the National League Central division. The team is owned by Jerry Reinsdorf. One of the American Leagues eight charter franchises, the Chicago team was established as a major baseball club in 1900. The club was called the Chicago White Stockings, but this was soon shortened to Chicago White Sox. The team played games at South Side Park before, in 1910. The White Sox won the 1906 World Series with a team dubbed the Hitless Wonders, and the 1917 World Series led by Eddie Cicotte, Eddie Collins. The 1919 World Series was marred by the Black Sox Scandal, in response, Major League Baseballs new Commissioner Kenesaw Mountain Landis banned the players from Major League Baseball for life. In 1959, led by Early Wynn, Nellie Fox, Luis Aparicio and manager Al Lopez and they won the AL pennant in 2005, and went on to win the World Series. The White Sox originated as the Sioux City Cornhuskers of the Western League, in 1894, Charles Comiskey bought the Cornhuskers and moved them to St. Paul, Minnesota, where they became the St. Paul Saints. In 1901, the Western League broke the National Agreement and became the new major league American League, the very first season in the American League ended with a White Stockings championship. However, that would be the end of the season as the World Series did not begin until 1903, the franchise, now known as the Chicago White Sox, made its first World Series appearance in 1906, beating the crosstown Cubs in six games. The White Sox would win a pennant and second World Series in 1917, beating the New York Giants in six games with help from stars Eddie Cicotte. The Sox were heavily favored in the 1919 World Series, huge bets on the Reds fueled speculation that the series had been fixed. This set the franchise back, as they did not win another pennant for 40 years. The White Sox did not finish in the half of the American League again until after club founder Charles Comiskey died and passed ownership of the club to his son
9.
Guaranteed Rate Field
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Guaranteed Rate Field is a baseball park located in Chicago, Illinois. It serves as the ballpark for the Chicago White Sox. The park is owned by the Illinois Sports Facilities Authority, the park opened for the 1991 season, after the White Sox had spent 81 years at the original Comiskey Park. It also opened with the name Comiskey Park but was renamed U. S, cellular Field in 2003 after U. S. Cellular bought the rights at $68 million over 20 years. The stadium is situated just to the west of the Dan Ryan Expressway in Chicagos Armour Square neighborhood and it was built directly across 35th Street from old Comiskey Park, which was demolished to make room for a parking lot that serves the venue. Old Comiskeys home plate location is represented by a plaque on the sidewalk next to Guaranteed Rate Field. Also, the spectator ramp across 35th Street is designed in such a way that it echoes the contour of the old first-base grandstand, the park was completed at a cost of US$167 million. The current public address announcer is Gene Honda, who serves as the PA announcer for the Chicago Blackhawks, NCAA Final Four. The stadium was the first new major sporting facility built in Chicago since Chicago Stadium in 1929 and it was also the last one built before the wave of new retro-classic ballparks in the 1990s and 2000s. However, a few features from the old park were retained. The front facade of the park features arched windows, most notable is the exploding scoreboard which pays homage to the original installed by Bill Veeck at the old park in 1960. The original field dimensions and seating configuration were very similar to those of Royals Stadium in Kansas City—which had been the last baseball-only park built in the majors, as originally built, the park was criticized by many fans because of the height of the upper deck. The original architect, HOK Sport, wanted to eliminate the problems present in many stadiums built since the 1970s. With this in mind, the deck was set back over the lower deck. While it gave nearly every seat in the level an unobstructed view of the field. The first row of seats in the deck at the new stadium is as far from the field as the highest row of seats in the upper deck at the old stadium. g. In response to fan complaints, the stadium has undergone renovations since the 2001 season in order to retrofit the facility to current architectural trends
10.
Sausage
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A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, with a skin around it. Typically, a sausage is formed in a traditionally made from intestine. Sausages that are sold uncooked are usually cooked in many ways, some sausages are cooked during processing and the casing may then be removed. Sausage making is a food preservation technique. Sausages may be preserved by curing, drying, smoking, or freezing, some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked, there is a huge range of national and regional varieties of sausages, which differ by their flavouring or spicing ingredients, the meat used in them and their manner of preparation. The word sausage was first used in English in the mid-15th century and this word came. from Old North French saussiche. The French word saussiche came. from Vulgar Latin *salsica sausage, from salsicus seasoned with salt, Sausage making is an outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood and they would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked, early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania and was called lucanica, during the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning, traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans, a sausage consists of meat, cut into pieces or ground, and filled into a casing, with other ingredients. Ingredients may include a cheap starch filler such as breadcrumbs, seasoning and flavourings such as spices, the meat may be from any animal, but is often pork, beef, or veal. The lean meat-to-fat ratio is dependent upon the style and producer, speciality sausages with other ingredients such as apple and leek are also made
11.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
12.
Soy allergy
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Soy allergy is a type of food allergy. It is a hypersensitivity to dietary substances from soy causing an overreaction of the system which may lead to severe physical symptoms for millions of people. The Asthma and Allergy Foundation of America estimates soy is among the eight most common food allergens for pediatric and it is usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with soy ingredients. The most severe food allergy reaction is called anaphylaxis and is an emergency requiring immediate attention. Some people who are allergic to soy protein may have an allergic reaction. In cases of anaphylaxis, emergency medical personnel typically administer epinephrine, in event of an allergic reaction, the victim should see a physician or immediately go to the emergency room, as anaphylaxis can be fatal if not treated immediately. Soy allergy can be diagnosed by a prick test or a blood test for immunoglobulin E antibodies, many fast-food restaurants commonly use soy protein in hamburger buns, hamburger meat and hydrolyzed vegetable protein in sauces. On their respective websites, McDonalds and Burger King list soy flour as an ingredient in their hamburger buns, nutrition Information Multi-grain breads, doughnuts, doughnut mix and pancake mix commonly contain soy flour. Nearly all bread products available in the US now contain soy, Soy can now be found in nearly all types of foods, from meat to ice cream, to cheese, to french fries. Many foods are contaminated with soy due to being cooked in soy oil, at the Jack in the Box fast food chain for example, everything fried is cooked in a soy oil. At Baskin Robbins, over half of all ice creams offered contain soy, canned tuna may contain vegetable broth which contains soy protein. Some products dont list soy protein or soy flour on their ingredients labels, there are still many latent issues resolving how soy should be regulated, as well as its long-term effects on human health. Allergy List of allergies Anaphylaxis Lactose intolerance Milk allergy Milk soy protein intolerance Medical emergencies Soy Allergy information page, Asthma and Allergy Foundation of America Soy Allergy at Food Allergy Initiative Soy - One of the nine most common food allergens Health Canada
13.
Soy candle
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Soy candles are candles made from soy wax, which is a processed form of soybean oil. The wax blend in soy candles prevents tunneling, with a soot-free, soy wax is made by the full hydrogenation of soybean oil, chemically this gives a triglyceride, containing a high proportion of stearic acid. It is typically softer than paraffin wax and with a melting temperature. However, additives can raise this point to temperatures typical for paraffin-based candles. The melting point ranges from 49 to 82 degrees Celsius, depending on the blend, the density of soy wax is about 90% that of water or 0.9 g/ml. This means nine pounds of wax will fill about ten 16-oz jars, soy wax is available in flake and pellet form and has an off-white, opaque appearance. Its lower melting temperature can mean that candles will melt in hot weather, since soy wax is usually used in container candles, this is not much of an issue
14.
Soy ink
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Soy ink is a kind of ink made from soybeans. As opposed to traditional petroleum-based ink, soy-based ink is more friendly, might provide more accurate colors. It is slower to dry than many inks, in the late 1970s, the Newspaper Association of America was looking for different ways to make ink, rather than by using the standard petroleum-based ink. Rising prices for petroleum and quarrels with OPEC countries were reasons they wanted to find a more reliable, after testing over 2,000 different vegetable oil formulations, researchers for the NAA came up with the solution of using soybean oil. In 1987, soybeans were tested by The Gazette from Iowa in a practical printing run, about one quarter of commercial printers in the United States now use soy ink. The National Soy Ink Information Center was established in 1993 by the Iowa Soybean Association to promote research, the center created the SoySeal mark used to identify products meeting basic requirements. The success of soy ink was judged to be sufficient to justify the closing of the National Soy Ink Information Center in 2005, use of the SoySeal is now regulated by the American Soybean Association. To make soy ink, soybean oil is refined and then blended with pigment, resins. Soy ink is a component in paper recycling because the soy ink can be removed more easily than regular ink from paper during the de-inking process. Vinegar ink is a form of non-food soy and it has a number of environmental benefits. Much of the crop requires no irrigation, limited fixed nutrients. Soy ink also has low levels of VOCs, which helps to reduce air pollution by minimizing toxic emissions, since naturally clearer Soybean oil is available, it is possible to obtain as brightly colored ink as by using clear petroleum distillates. By using clearer soy bean oil grades, less pigment is necessary to produce the same optical effect, recent studies involving engineering of certain oils in the bean have resulted in even clearer oils. Some printers report that they need less ink to print the same amount of paper when compared to petroleum inks, Soy ink has been found to spread approximately 15% further, reducing ink use and printer cleanup costs. Newspapers use soy ink regularly, especially for color because it creates a sharper and brighter image, color newspaper inks are more competitive to petroleum-based inks as well. They are only five to ten percent more because the price is more due to the cost of the pigment. Color soy inks are more accepted because they become the most quickly cost effective after savings in terms of excess pigment, VOC. This “overall cost” for soy inks is significantly lower than the market price
15.
Soy molasses
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Soy molasses is brown viscous syrup with a typical bittersweet flavor. A by-product of aqueous alcohol soy protein concentrate production, soy molasses is a concentrated, desolventized, the term soy molasses was coined by Daniel Chajuss, the founder of Hayes Ashdod Ltd. which first commercially produced and marketed soy molasses in the early 1960s. The alcohols are removed from the liquid extract by evaporation and the residue is an aqueous solution of the sugars. This solution is concentrated to viscous honey-like consistency to yield soy molasses, typically, soy molasses contains 50% total soluble solids. These solids consist of carbohydrates, proteins and other substances, minerals, fats. The major constituents of soy molasses are sugars that include oligosaccharides, disaccharides, minor constituents include saponins, protein, lipid, minerals, isoflavones, and other organic materials. Soy molasses is used as an ingredient in mixed feeds as pelleting aid, added to soybean meal, mixed with soy hulls. Soy molasses can be used as an aid, as a prebiotic. It is also possible to burn soy molasses in a boiler to generate process steam. In combination with a support fuel the low calorific liquid can be valorized in a steam boiler, Soy molasses is an important commercial and biological product, and a source of phytochemicals and soy sugars. Daniel Chajuss, Soy Molasses, Processing and Utilization as a Functional Food, in KeShun Liu, Editor, Soybeans as Functional Foods and Ingredients, AOCS Press, Champaign
16.
Soy paint
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Soy paint is paint made primarily from soy, it combines the advantage of being a renewable resource with the potential of non-toxic product. Soy oils have been used in paint since at least the early 1900s, Soy oil was an early runner to replace linseed oil in paint products but did not transition fully, in part as it was attractive as a food product. In 1933 Robert Boyer developed an enamel soy paint which was used on Ford automobiles, Soy oil was attractive to manufacturers because of its very good drying quantities. Soy flour or protein is used in latex type paints as a replacement for casein, some manufacturers have shown a renewed interest in Soy paints for its low VOC and general Green building attributes. At least one manufacture in 2009 was selling a non-toxic 0 VOC soy paint product
17.
Soybean meal
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Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel of soybeans yields 48 lbs. of soybean meal, some, but not all, soybean meal is produced from the residue left after oil extraction. Some, but not all, soybean meal contains ground soybean hulls. Soybean meal is heat-treated during production, to denature the trypsin inhibitors of soybeans and it has a high metabolizable energy concentration. Crude protein concentration is about 38 percent and this kind of product is sometimes fed to various classes of livestock. • defatted soybean meal, containing no hulls and this product has an intermediate energy concentration. Crude protein concentration is about 48 percent and this percentage is calculated at the typical as-fed moisture content of 88 percent. Thus, crude protein concentration expressed on a dry matter basis is 54 percent and this product is commonly fed to swine, broilers and layers. • defatted soybean meal, containing soybean hulls, the hulls are readily digestible by ruminant livestock. This product is fed as a protein supplement for domestic ruminants. Ruminant-metabolizable energy concentration is about 3.0 megacalories per kg dry matter, the latter percentage is calculated at the typical as-fed moisture content of 90 percent Thus, crude protein concentration on a dry matter basis is 49 percent. Globally, about 98 percent of soybean meal is used as animal feed, of the US soybean production magnitude from 2010 through 2012, about 44 percent was exported as soybeans, and 53 percent was crushed in the US. Of the crushed tonnage,19 percent was recovered as soybean oil, of the total US soybean tonnage produced, about 35 percent was fed to US livestock and poultry as soybean meal. Most of the soybean meal produced in the US was exported. Although this implies that the tonnage of soybean meal fed to other species is relatively minor, globally, about 2 percent of soybean meal is used for soy flour and other products for human consumption. Soy flour “provides the basis for some soy milks and vegetable protein”, most studies of phytoestrogens in soy have identified the isoflavones genistein and daidzein as its principal phytoestrogenic substances. 1998 Fed.101 Crush spread Soybean oil
18.
Soybean oil
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Soybean oil is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils, as a drying oil, processed soybean oil is also used as a base for printing inks and oil paints. To produce soybean oil, the soybeans are cracked, adjusted for moisture content, the oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as vegetable oil, or are ingredients in a variety of processed foods. Most of the residue is used as animal feed. In the 2002–2003 growing season,30, per 100 g, soybean oil has 16 g of saturated fat,23 g of monounsaturated fat, and 58 g of polyunsaturated fat. The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha-linolenic acid, 7-10%, and linoleic acid, 51%, and it also contains the saturated fatty acids stearic acid, 4%, and palmitic acid, 10%. The high-proportion of oxidation-prone linolenic acid is undesirable for some uses, three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans. Hydrogenation may be used to reduce the unsaturation in linolenic acid, the resulting oil is called hydrogenated soybean oil. If the hydrogenation is only complete, the oil may contain small amounts of trans fat. The carcinogen N‐Nitrosodi-n-butylamine has been measured in soybean oil at a concentration of 290 μg/kg, in cheese at 20 to 30 μg/kg and it has also been detected in tobacco smoke at a concentration of 3 ng per cigarette. Soybean oil is used for frying and baking. It is also used as a condiment for salads, soybean oil is one of many drying oils, which means that it will slowly harden upon exposure to air, forming a flexible, transparent, and waterproof solid. Because of this property, it is used in printing ink. However, other oils may be superior for some drying oil applications, while soybean oil has no direct insect repellent activity, it is used as a fixative to extend the short duration of action of essential oils such as geranium oil in several commercial products. Soybean oil is traded at the Chicago Board of Trade in contracts of 60,000 pounds at a time, prices are listed in cents and hundredths of a cent per pound
19.
Aburaage
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Aburaage is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, aburaage is often used to wrap inari-zushi, and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes like deep-fried tofu, aburaage can also be stuffed, e. g. with nattō, before frying again. There is a variety known as atsu-age or nama-age. The Japanese were the first to develop tofu pouches, however, little is known of their early history. The Tofu Hyakuchin of 1782 gave a recipe for deep-fried tofu and it is known that tofu pouches existed by 1853, when inari-zushi originated. Because of their storage life, light weight, and complexity of production, tofu pouches lend themselves to large-scale factory production. By 1974 large factories were using two metric tons of soybeans a day to make 116,600 tofu pouches, by 1980 huge modern factories produced 300,000 to 450,000 pouches a day using conveyorized deep fryers. At this time roughly a third of the soybeans consumed for tofu in Japan were for deep-fried tofu, in Japanese mythology aburaage is the favorite food of Kitsune and Inari. List of deep-fried foods List of soy-based foods Food portal Kenkyushas New Japanese-English Dictionary, Kenkyusha Limited, Tokyo 1991, ISBN 4-7674-2015-6
20.
Agedashi tofu
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Agedashi tofu is a Japanese way to serve hot tofu. Silken firm tofu, cut into cubes, is lightly dusted with starch or cornstarch. It is then served in a hot broth made of dashi, mirin. Agedashi tofu is an old and well-known dish and it was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin, along with other tofu dishes such as chilled tofu and simmered tofu. While agedashi tofu is the best-known agedashi dish, some other dishes may be prepared with similar techniques
21.
Bai ye
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Bai ye is a main ingredient of some traditional Chinese dishs, such as bean curd skin roll that is widely known in southern regions of China and some of north regions of China and bean curd knot. Tofu skin is a kind of pressed tofu, in China, pressed tofu comes in myriad shapes, sizes, and texture. Producer put a lot of pressure on the bean curds and they become tofu skin, there are a number of cooking styles for bean curd skin. The two common styles are tofu skin roll and tofu knot, tofu skin roll is a common way of cooking bean curd skin. When served, it is made of a cylindrical tofu skin roll on the outside and vegetables, the fillings range from vegetable, to pork or beef. Additional ingredients such as salt, sugar, and vegetable oil may be added, generally, this dish is served with wheat gluten in a soup setting. Tofu skin knot is a strip of tofu skin. It is also the ingredient of Shanghai-Style Red-braised Pork Belly. Shanghai-Style Red-braised Pork is a stew of pork belly with tofu skin knots that are seasoned sugar, soy sauce, Chinese wine. The tofu skin knot in this dish will soak up the sauce, to make it go further, add more stock or water and a vegetarian ingredient that will soak up the sauce most deliciously
22.
Douhua
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Douhua is the short form of doufuhua. It is a Chinese snack made with soft tofu. It is also referred to as tofu pudding and soybean pudding, tofu or doufu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu pudding. In northern China, douhua is often eaten with soy sauce, Northern Chinese often refer to douhua as doufunao. Local Beijing people usually eat doufunao for breakfast together with eggs or youtiao, doufunao can be found at breakfast stands along the streets in the morning. Other times it is hard to find outside of a restaurant, douhua is served with sugar in Hubei. It is referred to as either doufunao or doufuhua, in Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice, in the winter, in Cantonese cuisine, daufufa is served with sweet ginger or clear syrup, and sometimes as a mixture with black bean paste, and sometimes also with coconut milk. Traditionally it is made in a bucket, and sold as wooden bucket tofu pudding as part of dim sum cuisine. In Singapore and Malaysia, it is commonly known by its names tau hua or tau huay in Min Nan. In Penang, the term is tau hua due to the Hokkien roots of the local Chinese dialect. It is usually served either with a sweet syrup alone, with ginkgo seeds suspended in the syrup. Alternatively, it can also be served with palm-syrup, in the Philippines, fresh silken tofu served in syrup is known as taho and sold by hawkers in the mornings, usually door-to-door or outside churches. In Indonesia, it is known as Kembang tahu or in Java as Tahwa derived from the Min Nan name Tau Hwe and it is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger. In Thailand, it is known by its Min Nan name taohuai and it is usually served cold with milk and fruit salad, which is known as taohuai nom sot or taohuai fruit salad, or served hot with ginger syrup, which is known as taohuai nam khing. In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ and it varies in three regions in Vietnam, Northern region- it is served with sugar, chia seeds. It is enjoyed as warm in winter and cold with ice in summer, Central region- it is cooked with spicy ginger
23.
Edamame
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Edamame /ˌɛdəˈmɑːmeɪ/, or edamame bean, is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. The pods are boiled or steamed and served with salt, in Japan, it is usually blanched in 4% salt water and not served with salt. When the beans are outside the pod, the term mukimame is sometimes used, the Japanese name, edamame, is used commonly to refer to the dish. It literally means, stem bean, because the beans were often sold while still attached to the stem. The earliest documented reference to the term dates from the year 1275. Years later in China in 1620 they are referred to again, but as Maodou and they are found in the records of the Runan vegetable gardens and stated as having a medicinal purpose as well as being a snack type food. Edamame appeared in haikai verse in Japanese in the Edo period and they were first recognized in the United States in 1855 when a farmer commented on the difficulties he had shelling them after harvest. In March 1923, the soy bean is first referred to in text in the United States. In this book they are first pictured and shown as being out of open shell pods. The first nutritional facts about them are published and some recipes are included as they were a new type of vegetable to the public, the earliest recorded usage in English of the word edamame is in 1951 in the journal Folklore Studies. Edamame appeared as a new term in the Oxford English Dictionary in 2003, in 2008, the first soybeans were grown in Europe to be sold in grocery stores as edamame and eaten as an alternative source of protein. Edamame is typically harvested by hand to avoid damaging the crops stems, 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 edamames flavor include free amino acids such as glutamic acid, aspartic acid, and alanine. Often these unbound amino acids decrease as the pods fully expand, 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 side dish at Japanese izakaya restaurants with local varieties being in demand. 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 day, with flavor degradation being noticeable in as few as 10 hours after harvest
24.
Hiyayakko
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Hiyayakko is a Japanese dish made with chilled tofu and toppings. The choice of toppings on the tofu vary among households and restaurants, other toppings include, perilla leaf yuzu rind daikon radish sliced myoga ginger grated ginger sliced okra plum paste mustard Hiyayakko is also known as hiyakko or yakko-dōfu. Hiya means cold, and yakko refers to the servants of samurai during the Edo period in Japan and they wore a vest on which the nail-puller crest was attached, on the shoulders, therefore, cutting something into cubes was called cutting into yakko. Hiyakkoi or hyakkoi, the Tokyo dialectal term equivalent to the standard Japanese hiyayaka, is also a possible etymology, in the Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction. In haiku, hiyayakko is a word for summer. This is because tofu is often enjoyed cold in the summer, warm, Japanese cuisine List of tofu dishes Food portal Hiyayakko - Japanese Basic Recipes Bob & Angie/Recipe
25.
Soybean sprout
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Soybean sprout, also known as kongnamul, is a culinary vegetable grown by sprouting yellow and round soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long, soybean sprouts are extensively cultivated and consumed in Korea. It is assumed that soybean sprouts has been eaten since the Three Kingdoms of Korea, records of kongnamul cultivation are found in a Goryeo medical book, Hyangyak gugeupbang. In 935, during the founding of Goryeo, a Taebong general Bae Hyeongyeong fed starving soldiers on the sprouts of soybean, cooking methods of kongnamul are listed in Sallim gyeongje, a Joseon farming and living book. Another Joseon document Seongho saseol states that the poor used kongnamul to make juk, according to Cheongjanggwan Jeonseo, an essay collection from Joseon era, kongnamul was one of the main food consumed during famine. In Korea, the word refers to both the soybean sprouts themselves and the namul made from soybean sprouts. Kongnamul is one of the most common and basic ingredient in Korean cuisine and it is used in bibimbap and varieties of jjim dishes, such as agujjim. It is served with toasted sesame seeds sprinkled on top and it is a common dish for jesa. kongnamulguk – a type of guk, made by boiling soybean sprouts in anchovy-kelp broth, then season with minced garlic, salt, and chopped scallions. Kongnamulgukbap – also called kongnamul haejangguk and it is a combination of kongnamulguk and bap, usually served in a ttukbaegi, with the rice in the bottom and the soup poured over the top. The soup is made by boiling soybean sprouts in broth of bugeos head, then season with soup soy sauce and saeujeot, minced garlic, and chopped scallions. Slightly double-boiled egg, seaweed flakes, and spicy paste made of gochutgaru, minced garlic, black pepper, soup soy sauce, and a small amount of bugeos head broth are served with the gukbap. Kongnamulmuchim – a type of namul, made either red or white, by seasoning boiled and drained soybean sprouts with salt, minced garlic, sesame oil, chopped scallion and toasted sesame seeds are sprinkled on top when served
26.
Mapo doufu
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Mapo doufu or Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a sauce, typically a thin, oily. Variations exist with other such as water chestnuts, onions, other vegetables. Ma stands for ma-zi which means pockmarks, po is the first syllable of popo which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked and it is thus sometimes translated as pockmarked grandmas beancurd. One ordered by weight, specifying how many grams of bean curd and meat, and it arrived at the table fresh, fragrant, and so spicy hot, or la, that it actually caused sweat to break out. Authentic Mapo doufu is powerfully spicy with both conventional heat spiciness and the characteristic flavor of Sichuan cuisine. The feel of the dish is often described by cooks using seven specific Chinese adjectives, 麻, 辣, 烫, 鲜, 嫩, 香. The authentic form of the dish is easy to find outside China today. Supplementary ingredients include water or stock, sugar, and starch, Mapo Doufu can also be found in restaurants in other Chinese provinces as well as in Japan and Korea where the flavor is adapted to local tastes. In the west, the dish is greatly changed, with its spiciness severely toned down to widen its appeal. This happens particularly in Chinese restaurants not specialising in Sichuan cuisine and this vegetarian version is sometimes referred to as MaLa Tofu. Chinese cuisine Kung Pao chicken Cooking List of Chinese dishes List of tofu dishes Szechuan cuisine Chengdu Food portal
27.
Miso soup
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Miso soup is a traditional Japanese soup consisting of a stock called dashi into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, the choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes can be categorized into red, white, or mixed, there are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso. A miso paste that has been fermented for a period of time, such as a red miso. A miso paste that has been fermented for a period of time, such as a white miso. More than 80% of Japans total annual production of miso goes into miso soup, the most common dashi soup stocks for miso soup are made of niboshi, kombu, katsuobushi, or hoshi-shiitake. The kombu can also be used in combination with katsuobushi or hoshi-shiitake, the kelp and/or shiitake dashi serve as a vegetarian soup stock. Outside Japan, American or European style miso soup is made by dissolving miso in a Western vegetable stock. The stock might include such as negi, carrot, potato. According to Japanese custom, the ingredients are chosen to reflect the seasons and to provide contrasts of color, texture. Thus negi and tofu, a strongly flavored ingredient mixed with a delicately flavored ingredient, are often combined, ingredients that float, such as wakame seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients may include mushrooms, potatoes, seaweed, onion, shrimp, fish, clams, nearly any Japanese ingredient is added to some type of misoshiru. However, misoshiru does not typically contain many ingredients beyond the stock, if pork is added to miso soup, it is called tonjiru, meaning pork soup. Miso soup can be prepared in ways, depending on the chef. Japanese recipes usually call for most vegetables and meats to be cooked in the simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. When the vegetables are cooked, the stock is removed from heat, the suspension is added and mixed into the soup, any uncooked ingredients are added. In Japan, miso soup and white rice make up the dishes of the traditional Japanese breakfast. The soup has been a favorite of commoners and royalty alike for many centuries and they are all quite small, some include egg, fish, and nattō which is a fermented soy bean
28.
Sundubu-jjigae
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Sundubu-jjigae or soft tofu stew is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochu garu. The dish is assembled and cooked directly in the vessel, which is traditionally made of thick, robust porcelain. A raw egg can be put in the jjigae just before serving, and it is typically eaten with a bowl of cooked white rice and several banchan. The origins of using unpressed tofu in Korean cuisine is not well documented, some historians assume that unpressed tofu use spread to the masses during the Joseon dynasty. In the 1990s, Korean immigrants in Los Angeles brought sundubu jjigae to the United States, hee Sook Lee, a first-generation Korean immigrant, opened the first sundubu restaurant in the Koreatown neighborhood of Los Angeles. Jjigae List of soups List of tofu dishes Korean cuisine Recipe for Soondubu jjigae
29.
Tahu goreng
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Tahu goreng or Tauhu goreng is a dish of fried tofu commonly found in Indonesia, Malaysia and Singapore. When preparing the dish, cakes of hard tofu are deep fried until golden brown, the bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce, in Indonesian and Malay language, tahu or tauhu refers to tofu and goreng indicates fried. Tofu was originated from China and brought to Southeast Asia by Chinese immigrants to the region, Tahu goreng is largely similar to the Japanese dish agedashi tofu where the latter is not spicy and uses fewer condiments, although both versions use generous servings of soy sauce. Tahu goreng is a name for any type of fried tofu in Indonesia, it can be mildly fried or deep fried. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis and chopped chili peppers, some variant might uses peanut sauce with chili instead. Some variants are, Tahu isi, probably the most popular variant of tahu goreng in Indonesia, tofu filled with bean sprouts, carrots and sometimes minced meat is battered and it is commonly found in gorengan vendors. Tahu sumedang, the derived from Sumedang city, West Java. Pioneered by Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917, Tahu gejrot, fried tofu in hot sweet and sour thin sauce with shallots and chilies, originated from Cirebon city, West Java. Tahu taoge, stir fried diced tofu with beansprouts, Tahu campur, with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, Tahu gunting, fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur, with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet, also originated from Surabaya city, East Java. Tahu bulat or tahu bola also called bola-bola tahu, is a new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, kupat tahu, ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo and Surabaya. Indonesian stuffed tofu recipe from SBS Australia Batagor Yong tau foo List of tofu dishes List of deep fried foods Indonesian cuisine Malaysian cuisine Singaporean cuisine Food portal
30.
Tofu skin roll
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Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants and it is usually served in a small plate in twos or threes. In all cases, the layer is made of tofu skin. There are a number of cooking styles, the fillings range from pork with vegetable, to fish or beef. The fried version is known as, the first character fu comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce, some ingredients include shrimp, leek, chicken, bamboo shoot, small carrots, tofu, scallions, sesame oil, bean sprouts. The bamboo steamed version is known as. It is wrapped with dried tofu skin, during the cooking process, the tofu skin is hydrated. It makes the very soft and tender. This is the version most commonly served as a dim sum dish during yum cha sessions, the steamed tofu skin rolls often contain bamboo shoots. Dim sum List of steamed foods List of tofu dishes
31.
Yong Tau Foo
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Yong tau foo is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with meat or surimi. Yong tau foo is eaten in ways, either dry with a sauce or served as a soup dish. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, Taiwan, and Thailand, traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat and herbs, then fried until golden brown, or sometimes braised. Variations include usage of various condiments, including eggplants, shiitake mushrooms, traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. In South East Asia, the term yong tau foo is used to describe a dish instead of the stuffed tofu item exclusively and it is a variation of the above Hakka cuisine as cooked by other dialect groups. Vegetables such as bitter melon and chilis are usually filled with surimi, the foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a spoon and can be eaten by itself or served with a bowl of steamed rice. Another variation of this dish would be to serve it with gravy or curry sauce. List of Chinese soups List of soups List of tofu dishes
32.
Plant milk
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Plant milk has been consumed for centuries in various cultures, both as a regular drink and as a substitute for dairy milk. The most popular varieties are soy milk, almond milk, rice milk and it contains no lactose or cholesterol, and is usually sold with added calcium and vitamins, especially B12. Other popular milks in the US are rice and coconut, in Europe soy and oat milk are popular. There is also hemp milk, cashew milk, hazelnut milk, plant milks are used to make ice cream, plant cream, vegan cheese and yogurt. The most popular plant milks are almond milk, soy milk, coconut milk, hemp milk and peanut milk are also available
33.
Soy milk
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Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is an emulsion of oil, water. Soy milk can be produced at home using a soy milk machine and it is often used as a substitute for dairy milk. Soy milk originated in China, probably during the early Han dynasty, after the rotary millstone was introduced and it did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest. Soy milk was introduced to the US market by Vitasoy in 1979, the first domestic manufacturer of soy milk was Sunrich Food Group, there is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. Often only cows milk is allowed to be named milk on the packaging and this leads the manufacturers of plant milks to name their products beverage or drink instead. Therefore, a preference or competition of soy drinks versus soy milks may exist. In a 100 ml serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar,4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, soy milk flavor quality differs according to the cultivar of soybean. In a study of taste attributes, soy milk flavored with vanilla or sweet flavors and higher viscosity was preferred by most subjects. In another study, 54% of participants preferred the taste of milk, while 27% preferred soy milk, with sweetness. Soy milk is made from whole soybeans or full-fat soy flour, the dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The ratio of water to beans on a basis is 5,1 for traditional soy milk or 20,1 for soy beverages. The resulting slurry or purée is brought to a boil in order to improve its properties by heat inactivating soybean trypsin inhibitor, improve its flavor. Heating at or near the point is continued for a period of time, 15–20 minutes. Processing requires the use of an agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming and it is generally opaque, white or off-white in color, and approximately the same consistency as cows milk. Soy milk is used to manufacture soy yogurt and soy ice cream
34.
Soy yogurt
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Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu, is yogurt prepared with soy milk. Soy yogurt is made using soy milk, adding yogurt bacteria, sometimes adding sweeteners such as fructose, glucose, Soy yogurt can be prepared at home using the same method as dairy yogurt. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation, Soy milk on its own lacks the lactose that is the basic food for the yogurt bacteria. Soy yogurt may have a slight beany soy taste when made directly from freshly prepared soy milk, Soy yogurt contains less fat than yogurt made with whole milk. This amounts to about 2. 7%, versus 3. 5% in dairy yogurt, however, dairy yogurt can be made with 2%, 1%, or fat-free milk, and soy yogurt can also be made from reduced-fat soy milk. List of soy-based foods Step-by-step guide to making Soy Yogurt - plantfoods. org
35.
Vegan cheese
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Vegan cheese is a non-dairy or plant cheese analogue aimed at vegans and other people who want to avoid animal products, including those who are lactose-intolerant. As with plant milk, vegan cheese can be made from seeds, soybeans, coconut oil, rice, almonds and other nuts. Vegan cheese is cholesterol-free and may be a source of soy protein. Several brands melt in the way dairy cheese does, popular brands include Sheese, Biocheese, Cheezly, Daiya, Teese and Tofutti. History of Cheese, Cream Cheese and Sour Cream Alternatives, Extensively Annotated Bibliography and Sourcebook
36.
Meat analogue
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Many analogues are soy-based or gluten-based. Generally, meat analogue is understood to mean a food made from non-meats, sometimes other animal products. Tofu, a meat analogue, was invented in the Han dynasty. A document written by Tao Gu describes how tofu was called small mutton, Meat analogues such as tofu and wheat gluten are associated with Buddhist cuisine in China and other parts of East Asia. In Medieval Europe, meat analogues were popular during Lent, when the consumption of meat from warm-blooded animals is forbidden, Meat analogue may also refer to a meat-based and/or less-expensive alternative to a particular meat product, such as surimi. Another alternative meat technology is cultured meat from in vitro-grown muscle tissue, tofu, a popular meat analogue, was invented in China by the Han dynasty. Drawings of tofu production have been discovered in a Han dynasty tomb and its use as a meat analogue is recorded in a document written by Tao Gu. Tao describes how tofu was popularly known as mutton, which shows that the Chinese valued tofu as an imitation meat. Tofu was widely consumed during the Tang dynasty, and likely spread to Japan during the later Tang or early Song dynasty, prior to the arrival of Buddhism, China was predominantly a meat consuming culture. The vegetarian dietary laws of Buddhism led to development of meat analogues as a replacement for the dishes that the Chinese were no longer able to consume as Buddhists. Meat analogues such as tofu and wheat gluten are associated with Buddhist cuisine in China. Meat analogues were popular in Medieval Europe during Lent, which prohibited the consumption of warm-blooded animals, eggs. Chopped almonds and grapes were used as a substitute for mincemeat, diced bread was made into imitation cracklings and greaves. Yuba and textured vegetable protein are other soy-based meat analogues, the first is made by layering the thin skin which forms on top of boiled soy milk. The second is a dry bulk commodity derived from soy and soy protein concentrate, some meat analogues include mycoprotein-based Quorn, and modified defatted peanut flour and Valess. Many dairy analogues contain casein, which is extracted dried milk proteins, in 2016 Impossible Foods began delivering its beef substitute, which it claimed offered appearance, taste and cooking properties very similar to meat. It uses a synthetic compound that is produced by genetically modified yeasts. Heme is the molecule that carries oxygen in human blood, the company has raised $182 million in funding
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Beanfeast
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Beanfeast is a vegetarian processed food made by Batchelors, from soya. It is sold in dried form, in packets, to be mixed with water and it is marketed in three varieties - Savoury Mince, Bolognese Style and Mexican Chilli. Beanfeast was the focus of protests against its manufacturer, Unilever, the sales of the product dropped by 50%. After a meeting with Greenpeace in April 1999, Unilever agreed to remove GM ingredients
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Tempeh
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Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine. It originated in todays Indonesia, and is popular on the island of Java. Like tofu, tempeh is made from soybeans, but it is a soybean product with different nutritional characteristics. Tempehs fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and it has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Because of its value, tempeh is used worldwide in vegetarian cuisine. Tempeh originated in todays Indonesia, probably on the island of Java, soybean as the main tempeh ingredient has been recognized in Java and mentioned as kadêlê in an old Javanese manuscript Serat Sri Tanjung around the 12th to 13th century. The earliest known reference to tempeh appeared in 1815 in the Serat Centhini, the invention of tempeh is connected to tofu production in Java. The tofu-making industry was introduced to Java by Chinese immigrants circa the 17th century, three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi. Tempeh begins with whole soybeans, which are softened by soaking, specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains. A mild acidulent, usually vinegar, may be added to lower the pH, a fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C. In good tempeh, the beans are knitted together by a mat of white mycelium, traditional tempeh is often produced in Indonesia using Hibiscus tiliaceus leaves. The undersides of the leaves are covered in hairs to which the mold Rhizopus oligosporus can be found adhering in the wild. Soybeans are pressed into the leaf, and stored, in particular, the tempeh undergoes salt-free aerobic fermentation. Under conditions of temperature, or higher ventilation, gray or black patches of spores may form on the surface—this is not harmful. This sporulation is normal on fully mature tempeh, a mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh is considered a delicacy and this old tempeh is commonly called tempe semangit in Java or tempe kemarin, has slightly pungent aroma, and usually used to add taste in Javanese sayur lodeh dish
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Textured vegetable protein
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Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as an analogue or meat extender. It is quick to cook, with a protein content far greater than that which comes from meat, textured vegetable protein was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s, the company owns the TVP name as a registered trademark. Archer Daniels Midland had developed a soy protein isolate made with an extruder in the shape of rods or tubes. The soy protein isolate was produced in a pilot plant. In September 1965, Dwayne O. Andreas and his brother Lowell took over leadership of Archer Daniels Midland, the brothers possessed extensive experience in the soybean processing industry. Dwayne Andreas was greatly impressed with TVP and its potential, by 1980, similar products were being produced by rival companies in America, but Archer Daniels Midland remained the leader in TVP production. TVP is usually made from soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat. It is extruded into various shapes and sizes, exiting the nozzle while still hot, the defatted thermoplastic proteins are heated to 150–200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2,1 ratio, many TVP producers use hexane to separate soy fat from soy protein, and trace amounts of the solvent are left after manufacturing. But the few rodent studies that have been done suggest it would be almost impossible to get enough hexane from TVP to cause harm. Measured levels of residual hexane in TVP are around 20 parts per million, as such, one would have to consume around 250 kilograms of TVP per kilogram of body weight to reach a toxic dose. TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein, respectively, both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, in its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form, it can be used similarly to ground meat, textured vegetable protein is a versatile substance, different forms allow it to take on the texture of whatever ground meat it is substituting. Using TVP, one can make vegetarian or vegan versions of traditionally meat-based dishes, such as chili con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos. Soy protein can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, food service, retail and institutional facilities regularly use such extended products
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Tofu
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Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines, Tofu can be soft, firm, or extra firm. Tofu has a flavor and can be used in savory. It is often seasoned or marinated to suit the dish, tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An, Tofu and its production technique were introduced into Korea and then Japan during the Nara period. Some scholars believe tofu arrived in Vietnam during the 10th and 11th century and it spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica, Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the used in manufacturing. The term tofu is used by extension for similarly textured curdled dishes that do not use soy products, such as tofu, tamago-dōfu, goma-dōfu. The English term comes from Japanese tōfu, borrowed from the original Chinese equivalent transcribed tou4-fu3 or dòufu, a reference to the word towfu exists in a letter dated 1770 from the English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English, the term bean curd for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, the typical tofu making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. Coagulation of the protein and oil suspended in the soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants, in the case of salts, the positively charged ion in the particular salt reacts with the various protein in the milk causing the proteins to precipitate with the oil to form a curd. Two types of coagulants are used commercially, calcium sulfate, The traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste, Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the reaction is slower due to its low solubility, forming a smooth, more gelatinous network with relatively high water content
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Veggie burger
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A veggie burger is a hamburger-style, or chicken-style, patty that does not contain meat, but may contain animal products such as egg or milk. The patty of a veggie burger may be made from vegetables, textured vegetable protein, legumes, tofu, nuts, mushrooms, or grains or seeds, like wheat and these may contain meats or be made of entirely vegetarian ingredients such as legumes or other plant-derived proteins. While it is not possible, or even necessary, to identify the inventor of the veggie burger, the veggie burger, by name, may have been created in London in 1982 by Gregory Sams, who called it the VegeBurger. Gregory and his brother Craig had run a natural food restaurant in Paddington since the 1960s, using the name Gardenburger, an early veggie burger was developed by Paul Wenner around 1980 or 1981 in Wenners vegetarian restaurant, The Gardenhouse, in Gresham, Oregon. Veggie burgers Some fast food companies have been offering vegetarian foods increasingly since the beginning of the 21st century, in India where vegetarianism is widespread, McDonalds, Burger King, Wendys and KFC serve veggie burgers. In 2012, McDonalds opened its first vegetarian-only restaurant in India, greece Malaysia The Netherlands Sweden Switzerland UAE In the United States as of April 2005, veggie burgers became available in Burger King restaurants and those of its franchise Hungry Jacks. Occasionally the veggie burger option will appear at the bottom of a menu as a substitution for beef or turkey burgers. Veggie Burger Recipes The Walnut Burger
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Soy sauce
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Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Soy sauce in its current form seems to have begun in the 2nd century AD in China and spread throughout East and Southeast Asia where it is used in cooking, Soy sauce originated in China sometime between the 3rd and 5th century from a meat-based fermented sauce named jiang. Its use later spread to East and Southeast Asia, like many salty condiments, soy sauce was originally a way to stretch salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process, eventually, this was replaced and the recipe for soy sauce, using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce. Records of the Dutch East India Company list soy sauce as a commodity in 1737, thirty-five barrels from that shipment were then shipped to the Netherlands. In the 18th century, diplomat and scholar Isaac Titsingh published accounts of brewing soy sauce, although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version. By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, europeans were unable to make soy sauce because they did not understand the function of Aspergillus oryzae, the fungus used in its brewing. Soy sauce made from such as Portobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for Soija was published in the 1770 edition of Cajsa Wargs Hjelpreda i Hushållningen för Unga Fruentimber and was flavored with allspice and mace, Soy sauce is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces, flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts. Historically, the mixture was fermented naturally in large urns and under the sun, today, the mixture is placed in a temperature and humidity controlled incubation chamber. Traditional soy sauces take months to make, Soaking and cooking, The soybeans are soaked in water, koji culturing, An equal amount of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture, the cultures include, Aspergillus, a genus of fungus that is used for fermenting various ingredients. Three species are used for brewing soy sauce, A. oryzae, a. sojae, This fungus also has a high proteolytic capacity. A. tamari, This fungus is used for brewing tamari and this organism is likely to grow soy sauce ingredients, bring to generate odors and ammonia. Lactobacillus species, This organism makes a lactic acid that increases the acidity in the feed, brewing, The cultured grain mixture is mixed into a specific amount of salt brine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the proteins into free amino acid and protein fragments
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Ponzu
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Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, the term originally came into the Japanese language as ponsu as a borrowing of the now-obsolete Dutch word pons, meaning punch as in a beverage made from fruit juices. The sour nature of this led to the final su being spelled with the character 酢 meaning vinegar. Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed over medium heat. The liquid is cooled, strained to remove the katsuobushi flakes. Commercial ponzu is generally sold in bottles, which may have some sediment. Ponzu shoyu is traditionally used as a dressing for tataki, and it is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki, Japanese words of Dutch origin List of condiments Food portal
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Sweet soy sauce
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Kecap manis is widely used with satay. It is similar, though finer in flavor, than Chinese sweet bean sauce and it is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nations total soy sauce production. Compared to mildly salty regular soy sauce, the soy sauce has a slightly thicker consistency. This condiment is made from a paste of boiled black soybeans, roasted grain, salt, water and Aspergillus wentii molds. The strong sweet taste is contributed by an amount of palm sugar — the sauce may contain up to 50 percent gula merah or gula jawa. Indonesian sweet soy sauce is often enriched with spices, including star anise, cinnamon, black pepper, coriander, kecap manis is an essential sauce in the Indonesian pantry. It is used to add a pleasantly mild sweet and umami flavor in most popular Indonesian dishes, including nasi goreng, mie goreng, kwetiau goreng, semur beef stew and it is also a popular marinade for grilled dishes, such as satay, ayam bakar and ikan bakar. Sweet soy sauce is also a popular dipping sauce, mixed with chopped shallot and birds eye chili, steamed rice topped with sunny side fried egg and drizzled with sweet soy sauce is a simple yet popular meal among Indonesian children. Today, sweet soy sauce is used as the ingredient of colo-colo dipping sauce, in Indonesia there are large numbers of sweet soy sauce brands. Kecap manis is traditionally a home industry. However there are a handful brands that are distributed throughout Indonesia and regionally, such as kecap manis ABC, Bango, Indofood. Sweet soy sauce is available in Indonesian marketplaces, warungs, minimarkets, supermarkets, toko. However, it is hard to find in most parts of Europe. Sweet soy sauce can be made from soy sauce. Regular soy sauce mixed with sugar, added with a trace of molasses. List of condiments List of fermented soy products List of sauces Sweet bean sauce Teriyaki sauce Ketjap Manis recipe
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Teriyaki
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Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the content in the tare, and yaki. Traditionally the meat is dipped in or brushed with sauce several times during cooking, the tare is traditionally made by mixing and heating soy sauce and sake and sugar. The sauce is boiled and reduced to the thickness, then used to marinate meat. Sometimes ginger is added and the dish may be garnished with spring onions. In North America, any dish made with a sauce, or with added ingredients. The sauce used for teriyaki is generally sweet, although it can also be spicy, pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce, teriyaki burger refers to a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. Teriyaki Stir-fry, refers to stir-frying a particular meat or vegetables in teriyaki sauce, in the city of Seattle, Washington, a large teriyaki culture emerged in the 1990s. As of 2010, there were over 83 restaurants in the city with teriyaki in their name and it has been described as the citys signature cuisine by some outlets, noting its widespread adoption as a form of fast food
Cookbook: Vegetarian hot dog 
Media: Vegetarian hot dog
