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2011年03月25日

Simmered taro is a popular autumn dish / JAPANESE HOME COOKING

SIMMERED YOUNG satoimo, or taro, is a popular autumn dish. "Those that are freshly dug are especially full of flavor," says Japanese cuisine expert Tatsuo Saito.
Since taro continue to grow while in the soil, now is the best time to get them while they are still in bite-size. To make the peeling process easier, Saito suggests using a microwave. It also prevents your hands from becoming itchy. If the seasoning appears strong, he says, "The amount of soy sauce may be reduced by 30 percent and that of mirin by half, but keep the sweetness. The sugar gives a shine to the satoimo."
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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

2011年03月23日

Katsunuma Wine Cave / Japanese Wine

While few connoisseurs would rate Japan one of the world's great wine-producing countries, there is a thriving domestic wine industry, with several dozen major vineyards nestled in the mountains of Yamanashi Prefecture, just north of Mount Fuji.
And a good place to try out the local product, and maybe discover a few favorites, is the wine-tasting cave at Budo-no-oka Center, right in the heart of Japanese wine country.
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ラベル:Japanese food
posted by jsato at 07:00| 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

2011年03月21日

Beer Museum Yebisu / Japanese Food

Yebisu Garden Place was originally the site of Sapporo's Tokyo brewery, so it is only fitting that they would put their Beer Museum here.
Not only is admission free, but the Tasting Lounge at the end of the course is a bargain for beer lovers. Getting there, however, requires that you first go through the museum, which can take anywhere between 10 minutes and an hour (depending on how eager you are for a beer).
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ラベル:Japanese food
posted by jsato at 18:07| 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

2011年03月10日

Nikuman (肉まん)

Nikuman (niku-manju) are steamed cakes with seasoned ground pork filling. Niku means meat in Japanese. Nikuman are popularly eaten as snacks in fall and winter. Unlike anman (an-manju), nikuman aren't sweet.
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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

2011年03月08日

Edamame Rice

Edamame are green soy beans which are rich in proteins, vitamins, and fibers. Boiled edamame in pods is known as a healthy snack. Shelled edamame beans can be added in various dishes, such as stir-fry, soup, and so on. Adding edamame makes a dish more colorful and nutritious.
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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

2011年03月06日

Curry Flavored Shrimp Fried Rice

Take up herewith "Curry Flavored Shrimp Fried Rice".
This fried rice uses steamed Japanese rice and shrimps and is seasoned with curry powder.Read more
ラベル:recipe
posted by jsato at 13:39| 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

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