kinpira
/kɪnpiːra/
Definition
A traditional Japanese method of cooking where vegetables, such as lotus root or carrots, are cut into strips and sautéed or simmered in a mixture of soy sauce, sugar, and sometimes vinegar.
Etymology
The name is derived from 'Kintarō,' a legendary Japanese folk hero known for his strength, combined with the suffix '-pira' indicating a stir-fried preparation. It originally gained popularity as a way to prepare burdock root, a staple ingredient associated with vitality.
In the news
In this article, the term is used to describe a dish made with thinly sliced lotus root, carrots, and green peppers that is cooked to retain a crunchy texture. It serves as an example of how shōjin ryōri techniques highlight the inherent flavor and texture of seasonal vegetables.
Shōjin Ryōri: Japanese Vegetarian Food from the Heart
Read the full article ↗nippon.com