Ganmodoki: Difference between revisions
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In the [[Edo period]], ''ganmodoki'' was a stir-fried [[konjac]] dish. A dish similar to the ganmodoki today was made by wrapping chopped up vegetables in tofu (much like a [[manjū]]) and deep frying it. |
In the [[Edo period]], ''ganmodoki'' was a stir-fried [[konjac]] dish. A dish similar to the ganmodoki today was made by wrapping chopped up vegetables in tofu (much like a [[manjū]]) and deep frying it. |
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In the [[Kansai Region]], Ganmodoki is called ''hiryōzu'', ''hiryuzu'' or ''hirōsu'', from the [[Japanese words of Portuguese origin|Portuguese word]] ''[[filhós]]''.{{cn}} |
In the [[Kansai Region]], Ganmodoki is called ''hiryōzu'', ''hiryuzu'' or ''hirōsu'', from the [[Japanese words of Portuguese origin|Portuguese word]] ''[[filhós]]''.{{cn|date=December 2017}} |
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==Gallery== |
==Gallery== |
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Revision as of 10:09, 1 December 2017
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| Alternative names | がんもどき |
|---|---|
| Type | Fritter |
| Place of origin | Japan |
| Main ingredients | Tofu |
| Ingredients generally used | Carrots, lotus roots and burdock |
 | This article needs additional citations for verification. (September 2014) |
Ganmodoki (がんもどき, 雁擬き) is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. Ganmodoki means pseudo-goose (gan (がん, 雁) + pseudo (もどき)). This is because ganmodoki is said to taste like goose; compare mock turtle soup. Ganmodoki is also called ganmo for short.[1]
In the Edo period, ganmodoki was a stir-fried konjac dish. A dish similar to the ganmodoki today was made by wrapping chopped up vegetables in tofu (much like a manjū) and deep frying it.
In the Kansai Region, Ganmodoki is called hiryōzu, hiryuzu or hirōsu, from the Portuguese word filhós.[citation needed]
Gallery
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Ganmodoki (right)
See also
References
- ^ Japan Tofu Association. "Tofu history". Retrieved 2013-03-14.
External links
Wikimedia Commons has media related to Ganmodoki.
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