Boiled food - boiled food

Japanese: 茹物 - ゆでもの

Boiled foods, that is, dishes in which ingredients are heat-treated using hot water. Words roughly synonymous with "boil" include "sui suru," "yugaku," "yubiku," "yudoru," and "aoru." The main purposes of boiling are to gelatinize starch, coagulate proteins, soften tissues, and remove bitterness. Some boiled foods, such as boiled eggs, powdered potatoes, and salt-boiled edamame, can be cooked as they are by simply seasoning them after boiling, but most are used as pre-cooking, and the boiled foods are then further cooked into salads, stews, fried dishes, etc.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

ゆでた物，つまり湯を利用して材料を熱処理した料理。〈ゆでる〉とほぼ同義の語には〈湯煮する〉〈ゆがく〉〈ゆびく〉〈ゆどる〉〈あおる〉などがある。デンプンの糊化（こか），タンパク質の凝固，組織の軟化，あく抜きなどをおもな目的として行われる。ゆで物はゆで卵，粉ふきいも，枝豆の塩ゆでなど，ゆでたあと簡単に調味することでそのまま料理となりうるものもあるが，多くは下調理として行われ，ゆでたものをさらにあえ物，煮物，揚物などに調理する。

出典　株式会社平凡社世界大百科事典第２版について　情報

<<: Oil Field - Boiled

>>: Book of Judith