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2010年12月31日

Japanese Dishes Vol. 1

Refer to overview of popular Japanese dishes.
We have many Japanese Dishes. You might be able to enjoy Japanese Dishes when you will have a chance to visit Japan.
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posted by jsato at 07:00| 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12月30日

Popular Dishes

Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below.
We have categorized them into rice dishes, seafood dishes, noodle dishes, nabe dishes, soya bean dishes, yoshoku dishes and other dishes. Please note that some dishes may fit into multiple categories, but are listed only once.Read more
posted by jsato at 10:05| 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12月29日

Oden / Japanese Winter Food

Today it's cold at Kobe, Japan.
It's very good to enjoy Oden with Japanese Sake in winter season.
Of course, many Japanese is enjoying Oden Recipe with Japanese Sake at home.Read more
posted by jsato at 07:00| 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12月28日

Wakatakeni Recipe (Simmered Bamboo Shoots and Wakame)

It's a popular Japanese spring dish.
When fresh bamboo shoots are available (around from mid March to mid May), it's simmered with wakame seaweed. Bamboo shoots and wakame seaweed go well together.

http://soniatasteshawaii.typepad.com/photos/uncategorized/2007/07/25/bamboo_shoots_3.jpg
(Bamboo shoots)

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2010年12月27日

Saikyo-zuke (sweet miso-marinated fish) / Japanese Food

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌), the most typical miso being made with soy.
Saikyo Miso is made by Miso Makers in Kyoto.
Saikyo-zuke is one of Kyoto food, sweet miso-marinated fish by using Saikyo Miso.
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posted by jsato at 07:00| 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12月26日

Japanese Grilled rice balls with vegetable miso

(Yaki onigiri tutorial -- grilled rice balls)
With heat now reduced to low, lightly brush the browned top with soy sauce and turn it over so that it heats through. Brush the other browned side with soy sauce, and turn it over again so that both sides have been grilled once plain, and grilled once with soy sauce.
If you like, you can also brush the sides with soy sauce and grill those as well. The onigiri should now be crusty with a crisp outside crust.

Making yaki onigiri #2 (grilled rice balls) by Biggie*.
(Making grilled rice balls / Image)
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posted by jsato at 07:00| 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12月25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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posted by jsato at 07:00| 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12月24日

Hinachirashi Recipe

Introduce Hinachirashi Recipe.
It's a kind of chirashizushi for Japanese Girl's Day (hina doll festival) celebration.
It's OK to use various toppings for this sushi. Be creative and make sushi appealing to kids.
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2010年12月23日

Cabbage rolls are popular in many parts of the world / JAPANESE HOME COOKING

CABBAGE rolls, whose variations can be found in many parts of the world including West Asia and Europe with different leaves and fillings, is a popular dish in Japan.

Norio Negishi, honorary grand chef of Hotel Okura Tokyo, says the key to prevent the rolls from falling apart is the wrapping procedure. If you do it right, there is no need for toothpicks to secure the rolls.

Also, note that when the cooking aroma turns from a greenish cabbage smell to a meaty sweetness, that's a sign that the dish is ready for the dinner table. Serves four.
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posted by jsato at 22:00| 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12月20日

Cold Somen Recipe / Japanese Summer Recipes

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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2010年12月19日

Marinate your tuna for a peppy meal / JAPANESE HOME COOKING

BUYING reasonably-priced frozen or thawed tuna may be an option for home cooking. A good way to enhance the flavor of akami, the lean part of tuna, is to serve it as zuke, marinated in soy sauce. It began as a way to preserve tuna back when there were no refrigerators.
"The rich texture is appealing," says Japanese cooking expert Tatsuo Saito. Choose sashimi fillets in vivid red with neat lines. Slice them by moving the kitchen knife back and forth in small motions.
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2010年12月18日

Japanese Udon Noodle Salad / Japanese Food & Cooking

Udon (饂飩, usually written as うどん) is a type of thick wheat-flour noodle and very popular in Japanese cuisine.
Udon are cooked in many ways. This cold udon salad can be a nice one-dish meal.
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2010年12月17日

Japanese Grilled Eggplant Recipe / Japanese Summer Recipe

Japanese grilled eggplants are called yakinasu and usually served cold.
It's a traditional Japanese summer dish.
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2010年12月16日

Zaru Soba Noodles / Japanese Food & Cooking

Zaru soba is cold soba noodles (buckwheat noodles) served on a bamboo basket (zaru). It's served with dipping soup (mentsuyu) and some toppings. Add toppings in the dipping soup and dip a small amount of soba noodles in the soup to eat.
Packages of dried soba noodles are availabe at Asian grocery stores. There are different kinds of soba noodles, depending on the amount of the buckwheat in the noodles. Usually, soba noodles are darker than somen noodles.
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posted by jsato at 07:00| 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12月15日

Hiyashi Chuka Noodles with Sesame Flavored Dressing / Japanese Food & Cooking

Hiyashi chuka is a popular dish in summer. It's like a noodle salad. Restaurants in Japan serve hiyashi chuka only in summer. Even you don't have much appetite because of the heat, hiyashi chuka can be appetizing.
There are mainly two types of dressings for hiyashi chuka noodles: soy sauce flavor and sesame flavor. It's a variation of basic Japanese hiyashi chuka noodles and uses homemade sesame flavored dressing.
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posted by jsato at 07:00| 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12月14日

Japanese Soba Salad / Japanese Summer Recipes

Soba are Japanese buckwheat noodles and can be cooked in many ways.
Soba salad isn't a traditional Japanese dish but is a refreshing dish to make during the summer.
Please enjoy!
続きを読む
ラベル:recipe
posted by jsato at 07:00| 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12月13日

Harusame Salad Recipe / Summer Recipe

Harusame noodles are often used in salad.
This is a popular kind of harusame salad with soy sauce based dressing. It's good to add strips of ham if you would like.
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2010年12月12日

Tsukemen - Chilled Ramen Noodles / Japanese Summer Recipes

Tsukemen literally means dipping noodles in Japanese, and it usually indicates ramen noodles served with dipping soup on the side. There is a variety of tsukemen ramen available in Japan.
This is a recipe to make a simple tsukemen.
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posted by jsato at 07:00| 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12月11日

Salmon 'Korokke' / JAPANESE HOME COOKING

CREAM KOROKKE, whose origin is the French croquette, is a favorite dish in Japan. Korokke made with mashed potatoes is also popular.
Norio Negishi, the honorary grand chef of Hotel Okura Tokyo, says oil temperature is key to preventing the croquettes from bursting when frying. Aim for a crispy coating and a creamy filling.
続きを読む
ラベル:recipe
posted by jsato at 07:00| 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12月10日

Maguro zuke-don: Raw tuna over rice / Japanese Food

At the time when if you have a craving for raw tuna, but don’t want to go to all the trouble to make sushi?
In that case, try this maguro zuke-don recipe, a kind donburi (see also Oyako-don) made by placing sashimi (raw fish – in this case, tuna) over a bowl of normal white rice.
The great thing is that even very lean tuna – which doesn’t make for very good sushi – works quite well in Maguro zuke-don.
The result is this easy, quick, and really satisfying dish.
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2010年12月09日

Uni-Ikura Donburi (on Soba-Gohan)

This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).
Uni is the roe of sea urchin and ikura the roe of salmon.
Combined and served on rice, this delectable combination makes Uni-Ikura Donburi. Our rendition here uses soba-gohan and makes this donburi dish decidedly nouveau. Soba is buckwheat, the same that is used to make soba noodles.
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posted by jsato at 07:00| 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12月08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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2010年12月07日

Chef reveals secrets to great fried chicken / JAPANESE HOME COOKING

Chicken saute, as quick fried chicken is called in Japan, is something you would want to serve with its skin crispy and golden and the meat chunky.
According to cooking instructor and author Masayo Waki, the two secrets to achieve this is to allow the chicken to reach room temperature before cooking, and press the meat down with a weight while frying to keep it in close contact with the pan. Serves four.
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2010年12月06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.Read more
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2010年12月05日

Mushroom Soup / Japanese Autumn Recipe

Autums is a harvest season and we are able to harvest many kind of mushrooms here in Japan.
Make this soup with different kinds of mushrooms and harusame (cellophane noodles).
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