Ganmodoki
In today's article we are going to delve into Ganmodoki, a topic that has captured the attention of millions of people around the world. From its impact on society to its implications on daily life, Ganmodoki has generated constant debate and continues to be the subject of research and analysis. Throughout this article we will explore the different perspectives that exist around Ganmodoki, as well as its evolution over time and its influence in different areas. In addition, we will delve into the latest news and discoveries related to Ganmodoki, with the aim of providing a global and updated vision of this fascinating topic. Join us on this journey of discovery and reflection about Ganmodoki!
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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 |
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 Western Japan, Ganmodoki is called hiryōzu, hiryuzu or hirōsu, from the Portuguese word filhós or Spanish fillos.[2]
Gallery
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Ganmodoki (right)
See also
References
- ^ Japan Tofu Association. "Tofu history". Archived from the original on 2013-04-13. Retrieved 2013-03-14.
- ^ Ishige, Naomichi (2011). The history and culture of Japanese food. London; New York: Routledge. p. 94. ISBN 978-0-203-35790-3. Retrieved 2019-11-24.
External links
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