Infomation About Shumai and Takoyaki
Takoyaki (たこ焼き or 蛸焼?) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.[1][2] Takoyaki are brushed with takoyaki sauce, a sauce similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito(katsuobushi).
Takoyaki was first popularized in Osaka,[3] where a street vendor named Tomekichi Endo is credited with its invention in 1935. Takoyaki inspired byAkashiyaki, a small round dumpling from the city of Akashi in Hyōgo Prefecture made of an egg-rich batter and octopus.
They are suitable for any occasions (including children’s parties or menus), easy to eat, visually interesting and it is a brand new concept of finger food.
Shu mai is a type of traditional Chinesedumplings served in dim sum. It is considered a light meal that is similar to the Chinese Dim Sum Calories | 100 | Sodium | 460 mg | Total Fat | 0 g | Potassium | 0 mg | Saturated | 4 g | Total Carbs | 9 g | Polyunsaturated | 0 g | Dietary Fiber | 0 g | Monounsaturated | 0 g | Sugars | 2 g | Trans | 0 g | Protein | 8 g | Cholesterol | 55 mg | | | Vitamin A | 0% | Calcium | 0% | Vitamin C | 0% | Iron | 0% |
Takoyaki is a traditional Japanese cuisine that literally translates to “fried octopus balls”. It is claimed that the dish originates from Osaka, Japan and through popularity has reached other parts of Asia and eventually found notoriety in Western cuisine.
First a savory batter is made and poured into a specially crafted takoyaki pan that consists of deep half circles. The typical filling is diced or whole baby octopus, pickled ginger and green onions. When made in restaurants or by store vendors you can observe them ‘flipping’ or turning the batter in the moulds with long skewers or chopsticks until a solid sphere of cooked dough
Takoyaki was first popularized in Osaka,[3] where a street vendor named Tomekichi Endo is credited with its invention in 1935. Takoyaki inspired byAkashiyaki, a small round dumpling from the city of Akashi in Hyōgo Prefecture made of an egg-rich batter and octopus.
They are suitable for any occasions (including children’s parties or menus), easy to eat, visually interesting and it is a brand new concept of finger food.
Shu mai is a type of traditional Chinesedumplings served in dim sum. It is considered a light meal that is similar to the Chinese Dim Sum Calories | 100 | Sodium | 460 mg | Total Fat | 0 g | Potassium | 0 mg | Saturated | 4 g | Total Carbs | 9 g | Polyunsaturated | 0 g | Dietary Fiber | 0 g | Monounsaturated | 0 g | Sugars | 2 g | Trans | 0 g | Protein | 8 g | Cholesterol | 55 mg | | | Vitamin A | 0% | Calcium | 0% | Vitamin C | 0% | Iron | 0% |
Takoyaki is a traditional Japanese cuisine that literally translates to “fried octopus balls”. It is claimed that the dish originates from Osaka, Japan and through popularity has reached other parts of Asia and eventually found notoriety in Western cuisine.
First a savory batter is made and poured into a specially crafted takoyaki pan that consists of deep half circles. The typical filling is diced or whole baby octopus, pickled ginger and green onions. When made in restaurants or by store vendors you can observe them ‘flipping’ or turning the batter in the moulds with long skewers or chopsticks until a solid sphere of cooked dough