Kinpira
Sign in to saveis a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. The most common variety is kinpira gobō, or braised burdock root. Other vegetables used include carrots, lotus root; skins of squash such as kabocha, mushrooms, broccoli, or wild itadori (Japanese knotweed) stems; and seaweeds such as arame and hijiki. Foods such as tofu, capsicums, wheat gluten (namafu), chicken thigh, pork, and beef may be added.
In the Vinony graph
Within Vinony's link graph, Kinpira is referenced by 37 other articles, and connects out to sautéing, Japan and carrot.
It sits within the topics Cooking techniques and Vegetarian dishes of Japan.
Its subject is documented across 10 Wikipedia language editions.
Key facts
- Prepared food.name
- Kinpira
- Prepared food.image
- Kinpira 002.jpg
- Prepared food.image_size
- 300px
- Prepared food.caption
- Kinpira
- Prepared food.country
- Japan
- Prepared food.course
- Side dish
- Prepared food.main_ingredient
- Burdock, carrot, lotus root, celery, kabocha, udo, soy sauce, mirin
via Wikipedia infobox
Wikidata facts
- Instance of
- cooking technique
- Named after
- Kintarō
- Country of origin
- Japan
- Image
- Kinpira 002.jpg
Show 1 more fact
- Commons category
- Kinpira
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- Name
- Gallery
- References
is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. The most common variety is kinpira gobō, or braised burdock root. Other vegetables used include carrots, lotus root; skins of squash such as kabocha, mushrooms, broccoli, or wild itadori (Japanese knotweed) stems; and seaweeds such as arame and hijiki. Foods such as tofu, capsicums, wheat gluten (namafu), chicken thigh, pork, and beef may be added.
The simmering sauce is made up of soy sauce, mirin, sugar, and chili peppers.
Excerpted from Wikipedia’s “Kinpira” article, available under the CC BY-SA 4.0 licence.