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2010年10月31日

Simmered Pork with Carrot / Japanese Food & Cooking

Pork is eaten in various forms herein Japan, including cooked (as roast pork), cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or Pancetta). It is also a common ingredient of sausages.
Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is a taboo food item in Islam and Judaism, and its consumption is forbidden in these two religions.
Taking up herewith Simmered Pork with Carrot.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月30日

Spice up your life with pickled vegetables / JAPANESE HOME COOKING

TO ADD variety to cook-ahead dishes, try making Chinese-style items such as spicy pickled veggies. "For full flavor, you can add the skin of citrus such as yuzu and lemon," says chef Tomoshige Ichikawa.
The vegetables may be kept in the fridge for about a week. The sauce may be used two or three times. Another cook-ahead dish is spicy stir-fry with zasai and soybean sprouts, which may be kept for three or four days.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月29日

List of Japanese dishes / Rice dishes (3) / Japanese Food & Cooking

Sushi (寿司, 鮨, or 鮓) is most well known Japanese Food & Cooking without fail.
Sushi is cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi.
Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (ちらし).
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posted by jsato at 08:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年10月28日

List of Japanese dishes / Noodle dishes / Japanese Food & Cooking

A noodle is a type of food with a thin and elongated shape made from unleavened dough that is cooked in a boiling liquid.
Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot).
Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.
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ラベル:Japanese food
posted by jsato at 08:00| Comment(0) | Japanese Food | このブログの読者になる | 更新情報をチェックする

2010年10月27日

Japanese Food & Cooking / Common Japanese main and side dishes (okazu, おかず)

○ Deep-fried dishes (agemono, 揚げ物)

For example, as you well know, Tempura (天麩羅, tenpura, also written as "天ぷら"), which is of Portuguese origin, is a popular Japanese dish of seafood or vegetables that have been battered and deep fried.
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posted by jsato at 08:00| Comment(0) | Japanese Food | このブログの読者になる | 更新情報をチェックする

2010年10月26日

Mama's miso soup (おふくろの味) / Japanese Taste

Most middle-aged Japanese are instantly transported back to childhood at the mere mention of their mama's miso soup.
For those hailing from Kyushu and the southwest provinces of Japan's main island of Honshu, taste memories are likely to include a steaming bowl of breakfast soup seasoned with winy, caramel-colored, mugi (barley) miso.
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ラベル:miso soup
posted by jsato at 08:00| Comment(0) | Japanese Food | このブログの読者になる | 更新情報をチェックする

2010年10月25日

Rice with bamboo shoots a spring delight / JAPANESE HOME COOKING

TAKENOKO GOHAN, rice cooked with bamboo shoots, a delicacy in spring, is a dish that brightens the dining table. Cooking expert Atsuko Matsumoto's advice is to cook the rice in chicken stock to add flavor to the otherwise light flavor of the bamboo shoot.
Matsumoto also suggests using the boiled chicken left over after making the stock in a salad. This can be done by cutting the chicken into strips, mixing them with cucumbers, ginger, takuan pickles, myoga ginger and oba leaves, all cut into thin strips, and seasoned to taste with soy sauce, vinegar and sesame oil.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月24日

Japanese Breakfast

Traditional Japanese breakfast is a substantial meal and usually consists of a bowl of hot, freshly steemed rice, miso soup, toasted seaweed sheets (nori), pickled vegetables, a grilled/broiled fish dish, a simmered dish, a vegetables/tofu dish, and/or Japanese omelette roll (tamagoyaki).
The combinations might vary, but you get the basic idea.
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ラベル:Breakfast
posted by jsato at 08:00| Comment(0) | Breakfast | このブログの読者になる | 更新情報をチェックする

2010年10月23日

Shiso Tofu / Japanese Food

Citrus zest adds a tremendous boost of flavor and complexity to whatever it touches, has virtually no calories, and costs almost nothing. Just slice off the peel of any citrus with a vegetable peeler or sharp knife, scrape away any bitter white pith clinging to it, and mince it up.
This is a kind of wafu (Japanese-style) pesto, except that it's spooned over fresh soft tofu, not pasta. This dish really wakes up the palate and the appetite, so it's good to serve it as the first course of a special meal.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月22日

OHITASHI /JAPANESE HOME COOKING

OHITASHI is a simple fare of boiled greens and dashi dressing served as a side dish.
Tatsuo Saito, an expert on Japanese cuisine, says the key is to "boil quickly and cool swiftly," using the most appropriate method for each vegetable.
For greens the leaves are usually boiled with a pinch of salt and then quickly immersed in cold water to remove the harsh taste and prevent loss of color.
With spring cabbage, though, adding salt and placing in water would only take away taste and nutrients.
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posted by jsato at 08:00| Comment(0) | Japanese Cuisine | このブログの読者になる | 更新情報をチェックする

2010年10月21日

Stir fried String bean and ground pork(いんげんと豚ひきの炒め物)

Ingredients:

* 300g string beans
* 150g ground pork
* 3 tbsp finely choped long green onion
* 2 tbsp finely choped ginger
* 1/2 tbsp finely chopped garlic
* 3 tbsp soy sauce
* 1 tbsp vegetable oil
* 1 choped red chili
* 1 tbsp sesame oil
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月20日

Italian-style fish dish easy to make / JAPANESE HOME COOKING

Acqua Pazza, meaning crazy water, is an Italian recipe where fish, whose skin is crisped first, is cooked in water.
"By using a whole fish, you get the flavor from the bone that you can't get from fillets," says cooking expert Masayo Waki.
She suggests braising fish instead of boiling it so it comes out soft and juicy. White fish in season such as sea bream, flatfish and rockfish suit the dish. Fillets may be used for larger fish. Serves four.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月19日

Eggs are not just for breakfast / JAPANESE HOME COOKING

EGGS do not have to be just for breakfast: They can be transformed into a Chinese gourmet dish.
Chinese restaurant owner and chef Tomoshige Ichikawa suggests making a steamed egg dish seasoned with sesame oil and oyster sauce.
He notes there is a lot of room for improvising with the Chinese steamed egg, using different fillings and spicing it up with fried doubanjiang paste or chili oil.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月18日

Cold Somen Recipe / Japanese Summer Recipe

Somen are thin Japanese noodles. Cold somen noodles are served with dipping soup and toppings.
Mix toppings in the dipping soup and dip a small amount of somen noodles in the soup to eat. It's a popular summer meal in Japan.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月17日

Ramen Noodles / Japanese Food

Ramen noodles are very popular noodle dishes in Japan.
Chukamen noodles which are made from wheat flour are boiled and put in various flavored soup.
Although ramen originated in China, there are many regional seciality ramen available in Japan, and ramen shops are located all over Japan.
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posted by jsato at 08:00| Comment(0) | Ramen | このブログの読者になる | 更新情報をチェックする

2010年10月16日

Aromatic Baked Salmon / Japanese Food

This is a great salmon recipe. Thick center-cut salmon filets are simply placed over coarse salt, which has been liberally studded with aromatic spices.
As the salmon bakes on the salt, the aromas from the spices subtly permeate the fish.Read more
posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

Yakitori Dishes / Japanese Food

Although other foods are served, chicken is the mainstay of the yakitori-ya.
Morsels of chicken are skewered by themselves or interspersed with pieces of leek or other vegetables.
Other dishes include chicken wings, tender white-meat chicken breast fillets (sasami), dark-meat chicken-leg chunks, chicken livers and other organs, ground-chicken meatballs (tsukune), and even chicken skin. Non-chicken items include large shiitake mushrooms, green peppers, ginkgo nuts and small quail eggs.Read more
posted by jsato at 08:00| Comment(0) | Yakitori | このブログの読者になる | 更新情報をチェックする

2010年10月15日

Yakitori (grilled chicken) / Japanese Food

Skewers of succulent chicken dipped in barbecue sauce, grilled to perfection over hot charcoals, then washed down with cold beer -- it's easy to see the appeal of yakitori after a hard day's work.
Not surprisingly, yakitori-ya (yakitori restaurants and stands) are popular early-evening gathering places, filled with office workers stopping off for a quick snack before the train ride home.
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ラベル:yakitori
posted by jsato at 08:00| Comment(0) | Yakitori | このブログの読者になる | 更新情報をチェックする

2010年10月14日

Sushi in history / Japanese Food

The basic concept of fish preparation in Japan is suggested by the following proverb: "Eat it raw first of all, then grill it, and boil it as the last resort."
To amplify, it is felt that the taste and texture of fish is best appreciated when it is very fresh and eaten raw.
If the fish is a little less than fresh then its best taste will be produced by sprinkling it with salt and grilling it.
If the fish is not fresh, then it is better boiled with seasonings, such as soy sauce or soybean paste (miso).
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posted by jsato at 08:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年10月13日

Asian mushrooms in history / Japanese Food

Many mushrooms that are originally from the Far East are not only available dried and canned but can also be found fresh in produce markets the world over.
Perhaps the best known of these - and certainly the most available - is the Japanese brown mushroom or shiitake (Cortinellus shiitake).
Once grown only in Japan by introducing spores to a local type of oak tree, this mushroom is now cultivated in the United States - on artificial logs.
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posted by jsato at 08:00| Comment(0) | Japanese Food | このブログの読者になる | 更新情報をチェックする

2010年10月12日

Flat Fish with Salt (Karei Shio-yaki) / Japanese Food

As you might know, there are two kinds of Flat Fish.
Karei is righteye flounders's family, Pleuronectidae, of flounders.
They are called "righteye flounders" because most species lie on the sea bottom on their left side, with both eyes on the right side. The Paralichthyidae are the opposite, with their eyes on the left side.
I love "Sashimi of Karei" but also love "Karei Shio-yaki".
Introduce herewith "Flat Fish with Salt (Karei Shio-yaki)".Read more
ラベル:recipe
posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月11日

Humble veggie dish dates back to Edo Period / JAPANESE HOME COOKING

KINPIRA gobo, stir-fried slivers of burdock and carrots, is something you find sitting humbly in the corner of a packed bento lunch box or in a small bowl on the family dining table.
The burdock is shaved into thin shreds in western regions of Japan, while the root is cut into thin match-like sticks in the east. Its origin dates back to the Edo Period (1603-1867) when people ate it seasoned with hot pepper.Read more
posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月10日

Everybody in the family will love these crispy spring rolls / JAPANESE HOME COOKING

SPRING ROLLS, enjoyed in many parts of Asia, are also part of regular meals at home in Japan. Popular here are the deep-fried type with a crispy wrapper containing savory fillings.
If it is wrapped while still hot, the steam will soften the wrapper so it will tear easily and the moisture will cause the frying oil to splash.Read more
posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月09日

"Gyoza" Chinese style dumplings

Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 (Jiǎozi in Mandarin Chinese) in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters.

The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart.
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posted by jsato at 08:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする

2010年10月08日

Sakuramochi / Japanese Sweets

Sakuramochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom).

The style of sakuramochi differs from the regions in Japan. Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉, rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉, glutinous rice flour) for batter.
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