Ganmodoki
Appearance
This article needs additional citations for verification. (September 2014) |
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,
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
[edit]-
Ganmodoki (right)
See also
[edit]References
[edit]- ^ 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
[edit]Wikimedia Commons has media related to Ganmodoki.