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- Okoge_(food) abstract "Okoge (お焦げ, おこげ) is a Japanese cooking term that can refer to any type of food that has been scorched or blackened, but usually referring specifically to rice. Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly burned during cooking; this layer, called okoge, was not discarded, but was eaten with vegetables or moistened with water, soup, or tea. Okoge is still eaten in Japanese cuisine, and is an important part of the kaiseki meal served at tea ceremonies, where it is typically served with hot water and pickles as the final course. It has a crispy texture and a nutty flavour.Because the cooking temperature of modern electric rice cookers is precisely controlled, okoge does not usually form naturally during the cooking process. However there are rice cookers on the market in Japan that have an okoge setting. Okoge can also be made by scorching cooked rice in a frying pan.".
- Okoge_(food) thumbnail Kamado4816.jpg?width=300.
- Okoge_(food) wikiPageID "39438772".
- Okoge_(food) wikiPageLength "2253".
- Okoge_(food) wikiPageOutDegree "25".
- Okoge_(food) wikiPageRevisionID "682379572".
- Okoge_(food) wikiPageWikiLink Category:Japanese_cuisine_terms.
- Okoge_(food) wikiPageWikiLink Category:Japanese_rice_dishes.
- Okoge_(food) wikiPageWikiLink Chinese_cuisine.
- Okoge_(food) wikiPageWikiLink Colombian_cuisine.
- Okoge_(food) wikiPageWikiLink Dominican_cuisine.
- Okoge_(food) wikiPageWikiLink Guoba.
- Okoge_(food) wikiPageWikiLink Hangul.
- Okoge_(food) wikiPageWikiLink Iranian_cuisine.
- Okoge_(food) wikiPageWikiLink Japanese_tea_ceremony.
- Okoge_(food) wikiPageWikiLink Kaiseki.
- Okoge_(food) wikiPageWikiLink Kamado.
- Okoge_(food) wikiPageWikiLink Korean_cuisine.
- Okoge_(food) wikiPageWikiLink Nurungji.
- Okoge_(food) wikiPageWikiLink Pego.
- Okoge_(food) wikiPageWikiLink Puerto_Rican_cuisine.
- Okoge_(food) wikiPageWikiLink Rice.
- Okoge_(food) wikiPageWikiLink Rice_cooker.
- Okoge_(food) wikiPageWikiLink Tahdig.
- Okoge_(food) wikiPageWikiLink Wikt:巴.
- Okoge_(food) wikiPageWikiLink Wikt:耙.
- Okoge_(food) wikiPageWikiLink Wikt:鍋.
- Okoge_(food) wikiPageWikiLink Wikt:锅.
- Okoge_(food) wikiPageWikiLink File:Kamado4816.jpg.
- Okoge_(food) wikiPageWikiLinkText "''okoge''".
- Okoge_(food) wikiPageWikiLinkText "Okoge (food)".
- Okoge_(food) wikiPageWikiLinkText "Okoge".
- Okoge_(food) hasPhotoCollection Okoge_(food).
- Okoge_(food) wikiPageUsesTemplate Template:Nihongo.
- Okoge_(food) wikiPageUsesTemplate Template:Unsourced.
- Okoge_(food) subject Category:Japanese_cuisine_terms.
- Okoge_(food) subject Category:Japanese_rice_dishes.
- Okoge_(food) hypernym Term.
- Okoge_(food) comment "Okoge (お焦げ, おこげ) is a Japanese cooking term that can refer to any type of food that has been scorched or blackened, but usually referring specifically to rice. Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal.".
- Okoge_(food) label "Okoge (food)".
- Okoge_(food) sameAs お焦げ.
- Okoge_(food) sameAs m.0vpxbff.
- Okoge_(food) sameAs Q11263208.
- Okoge_(food) sameAs Q11263208.
- Okoge_(food) wasDerivedFrom Okoge_(food)?oldid=682379572.
- Okoge_(food) depiction Kamado4816.jpg.
- Okoge_(food) isPrimaryTopicOf Okoge_(food).