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2010年11月30日

These tasty dishes go well with new rice

THE SEASON of new rice has arrived. Cooking expert Atsuko Matsumoto introduces two dishes that go well with brand new rice. One is a colorful dish of shirataki (noodles made from the konjac plant), carrot and salted cod roe in kinpira-style (sauteed and simmered). The other is briefly-boiled mushroom and pork dish.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11月29日

California Rolls / Sushi

Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the nori tends to split. The rolls will keep for up to half an hour before serving if they are rolled in paper towel and then plastic wrap.
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タグ:sushi
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11月28日

Meatrea Meat Theme Park, Minami-Osawa

When we first learned of Meatrea, billed as Japan's first meat theme park, we were intrigued. Not just a collection of meat restaurants, they also boast a Meat Musuem (or "Museo de Carne" as they mysteriously call it) with an educational component.
And when we heard out about their tonkatsu parfait, a dessert featuring ice cream and pork, we knew we'd have to hop on the train to inspect the place for ourselves.
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posted by jsato at 08:00| Comment(0) | Food Theme Park | このブログの読者になる | 更新情報をチェックする

2010年11月27日

Meatrea Meat Theme Park, Minami-Osawa (Vol. 2)

Kiyomaru (Ehime Prefecture)- tonkatsu pork cutlet

Tonkatsu parfait is perhaps their most famous dish (the main shop's website URL refers to it), but Kiyomaru sells other "abnormal tonkatsu" items like pork cutlet pockets stuffed with fried rice, cheese and other ingredients. The parfait (Y580) comes in a huge ice-cream cone that holds a good-sized dollop of green-tea ice cream and bits of kiwi, pineapple, cherries, mikan and apple, with whipped cream and two strips of tasty deep-fried pork.
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タグ:Food Theme Park
posted by jsato at 08:00| Comment(0) | Food Theme Park | このブログの読者になる | 更新情報をチェックする

2010年11月26日

Kappabashi Market, Tokyo

Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi.
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タグ:Cooking Tools
posted by jsato at 08:00| Comment(0) | Cooking Tools | このブログの読者になる | 更新情報をチェックする

2010年11月25日

Saury delicious when cooked with pickled plum / JAPANESE HOME COOKING

ALTHOUGH A poor saury harvest has been in the news lately, sanma is still a great autumn flavor not to be missed. For a change, try cooking saury in a pot, guts and all. Choose fresh fish with clear eyes and solid abdomen.
"The key is to remove the excess blood to avoid the fishy smell," says cooking expert Atsuko Matsumoto.
If you use a pressure cooker, "even the bone will become soft," she says.
Plums pickled only with salt are recommended for use in cooking.Read more
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2010年11月24日

Let your microwave deliver a steamed delicacy / JAPANESE HOME COOKING

IF THE protracted summer heat has worn you out, let your microwave come up with a delicate steamed dish.
"It is a popular home-style dish in Canton (Guangzhou)," says chef Tomoshige Ichikawa.
To add flavor, he chose salted salmon instead of a special fermented dried fish used in China. The dish is done when you stick a bamboo skewer and clear soup comes out. If you decide to use a steamer, steam for about eight minutes.
Salmon are available in different degrees of saltiness. Choose one to taste. Fresh red pepper, sliced shiso or lemon peel may add flavor to the soy sauce instead of the pickled plum.
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2010年11月23日

Types of Japanese Green Tea / Japanese Food & Cooking

There are about twenty different types of Japanese tea.
The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well.Read more
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11月22日

Stewed gizzards win good food prize

ATSUGI, Kanagawa Prefecture--Kofu's succulent torimotsu-ni stewed gizzards won the fifth annual B-1 Grand Prix for local foods from around the country.
The stewed chicken gizzards and offal cooked in a sweet and spicy sauce snared the most ballots--or chopsticks--at the two-day "B-class gourmet" event, which drew a record 435,000 connoisseurs of cheap but tasty local fare Saturday and Sunday (Sep 18 & 19, 2010).
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posted by jsato at 08:00| Comment(0) | Cooking News | このブログの読者になる | 更新情報をチェックする

2010年11月21日

Tofu (豆腐) / Japanese Food & Cooking

Tofu (豆腐, Chinese dòufu, Japanese tōfu, Korean doobu), or bean curd is a food made by coagulating soy milk, and then pressing the resulting curds into soft white blocks.
It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.
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2010年11月20日

Tofu Salad / Japanese Food & Cooking

As everyone knows that Tofu is full of nutritions and healthy.
In Japan, Tofu had been used for hang-over to soothe your stomoch since it has been known as a great food for detoxification.Read more
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2010年11月19日

Dried food a 'savings bank' of flavor / JAPANESE HOME COOKING

DRIED FOOD is the fruit of ancient wisdom and a savings bank of flavor. Start with cut kelp if rehydration time is keeping you from trying some. "The water used to rehydrate the kelp becomes cooking stock as is. It is a handy ingredient," says Japanese cuisine expert Tatsuo Saito.
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2010年11月18日

'Kaorizushi' is a good choice for a late-summer meal / JAPANESE HOME COOKING

HIMONO or dried fish with condensed umami flavor is tasty enough simply grilled. Yet mixing it with flavorful vegetables in sushi rice results in kaorizushi, literally aromatic sushi. "It is easy to cook, and the refreshing taste fits the late-summer heat," says cooking expert Atsuko Matsumoto. To mix the ingredients evenly, "Draw a cross on the rice and mix a quarter of the ingredients in each quadrant," she says.
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2010年11月17日

Grilled lamb chops perfect for summer / JAPANESE HOME COOKING

Leisurely cooking may be fun, but you would not want to stand in front of a hot stove for long while the weather is still hot.
"Kitchen utensils are your assistants. This is where the time-saving fish grill and microwave come in," says cooking expert Masayo Waki. Lamb chops are ideally grilled when the center is pink in color. The juice settles when they are left to sit for three to five minutes after they are done.
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2010年11月16日

Japanese Leek Pancakes / Japanese Food & Cooking

Take up herewith "Japanese Leek Pancakes", Japanese Style Pizza.
Make up a pancake batter by mixing the two flours with the eggs, then add the milk and water.
Stir well but don't overwork the mixture or the pancakes will be tough.
Hope you to try and enjoy.Read more
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2010年11月15日

Eggplants Dengaku (茄子田楽) / Japanese Food & Cooking

Dengaku are traditional Japanese dishes topped with sweet miso sauce called dengaku miso sauce. The most common dengaku dish is tofu dengaku, and eggplants go with dengaku miso as well.
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2010年11月14日

Kyoto Cuisine (1) / Japanese Food & Cooking

An elegant banquet for a nobleman, a tea master's meticulous repast, the bare sustenance of a Zen priest, morsels to whet the appetite of a carousing samurai, simple fare for the working man - Kyo-ryori, or Kyoto cuisine, is an intriguing blend of a thousand years of history with as many exotic ingredients, from fresh fern greens to pickled herring to yuba.
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2010年11月13日

Achara-zuke (pickles) / Japanese Food & Cooking

Achara-zuke pickles are summer pickles, mainly pickled during the O-Bon holidays. The name comes from the Portuguese word "achar" for pickles.
Some people use carrots or hanafu, a flower-shaped wheat gluten cake. Odd numbers are considered lucky in Japan, so seven types of pickles are presented here.
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タグ:side dish
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2010年11月12日

Shin-Yokohama Ramen Museum

Japan is a country filled with ramen fans, ramen connoisseurs, and certifiable ramen maniacs, and now the city of Yokohama has opened an entire museum devoted to the ubiquitous Chinese noodle.
More than just an ordinary museum, it's also part historical theme park and part hyper-specialized restaurant mall. And, unlike your usual dusty museum, it stays open till 11pm to accommodate hungry concertgoers returning from the nearby Yokohama Arena.
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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11月11日

Chirashi-zushi / Japanese Food

What is Chirashi?

Chirashi-zushi is literally scattered sushi.
It is a bowl of sushi rice with the ingredients placed or scatter on the top verses rolled like tradition sushi. It is a quick and fairy inexpensive way to have a great meal.

http://farm2.static.flickr.com/1037/842338903_8ae479735a_o.jpg
(Chirashi-zushi / Image)

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タグ:sushi
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11月10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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2010年11月09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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2010年11月08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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2010年11月07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.
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2010年11月06日

The many faces of chicken meatballs / JAPANESE HOME COOKING

COOKED-AHEAD dishes are great for busy cooks.
"If you have boiled chicken meatballs ready, you can turn them into different dishes," says cooking expert Atsuko Matsumoto.
They can be stored for four to five days in the fridge and a month in the freezer.
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