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2011年04月29日

Basic stock ("だし" / Dashi)

Dashi(出汁・だし) is a class of soup and cooking stock. We use dashi for miso-soup and nimono , soup for noodle..etc. It is very fundamental role Japanese cuisine. It's no exaggeration to say that Dashi detemine flavors.
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2011年04月27日

Shippoku ryori (Nagasaki)

During the Edo Period, Nagasaki was the only Japanese port open to trade with the outside world and developed a cosmopolitan character. The shippoku ryori style of cooking was adapted from traditional formal banquets in ancient China.
This means that The shippoku ryori is a kind of Cross-cultural Cuisine.
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2011年04月25日

Celery with chili pepper pickles

Celery isn’t a very Japanese vegetable, but with the addition of the right flavors it can be turned into a refreshingly crunchy pickle that goes well with white rice, which is the base criteria for determining whether a pickle fits a Japanese meal or not. Besides, I always seem to have some celery in my fridge (who doesn’t?), and this is a good excuse to use some up.
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2011年04月24日

Dashimaki Tamago (Japanese style rolled egg)

Tamagoyaki 卵焼き (also called tamago or dashimaki, literally 'grilled egg') is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe.
Tamago is made by combining eggs, rice vinegar, and sometimes sugar or soy sauce. Additionally, sake is used in some recipes.
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2011年04月17日

Boiled gyoza dumplings for the Chinese New Year / JAPANESE HOME COOKING

TODAY'S DISH is boiled gyoza dumplings, or "sui-gyoza," which light up the festivities of the Chinese New Year. The handmade dough offers a rich texture. "If you prefer more chewiness, increase the proportion of strong flour," says chef and restaurant owner Tomoshige Ichikawa.
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2011年04月15日

Tsukune (Minced Chicken Patties)

Tsukune (つくね) is a Japanese chicken meatball most often cooked yakitori style (but can be fried or baked) and sometimes covered in a sweet, soy sauce.
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2011年04月13日

Tofu Otoshiage / Japanese Recipe

Otoshiage is a kind of deep-fried dishes can be made with different ingredients.
In this recipe, tofu is the main ingredient.
It makes a quick appetizer.
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2011年04月11日

Deep-fried Chicken Nuggets (Tori no kara-age)

Karaage (唐揚げ or 空揚げ or から揚げ) is Japanese cooking technique in which various foods — most often meat, and specifically chicken — are deep fried in oil. Small pieces of the food are marinated in a mix of soy sauce, garlic, or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil — similar to the preparation of tempura.
This time taking up herewith "Tori no kara-age" (Deep-fried Chicken Nuggets).
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2011年04月10日

Local cuisine of the Kanto region

Yuba or bean curd layer (Tochigi Prefecture)

When soy milk is boiled, a thin layer forms on the surface. Yuba is made by gently scooping off this layer. It first came from China along with tofu and has since developed as part of the Japanese food culture. Yuba can be dried and wrapped around fillings, or it can be added to stews and cooked dishes, or even eaten with soy sauce and grated wasabi (Japanese horseradish), just like sashimi. These days, yuba is regarded as a highly nutritious food with the added benefit of being easy to cook. Along with Nikko (Tochigi), Kyoto is also famous for producing yuba. In historical cities like these, yuba dishes have been popular for generations and long-established yuba restaurants remain extremely busy. How about giving this traditional taste a try?
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posted by jsato at 18:18| 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

2011年04月08日

Corn Gunkan-maki Recipe

Gunkan-maki is a kind of sushi, which is a mound of sushi rice wrapped with a strip of nori and topped with soft ingredients, such as uni (sea urchin) and ikura (salmon roe). Gunkan means a battleship in Japanese. This gunkan-maki uses corn as topping.
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2011年04月04日

Soy sauce / History & etc. / Japanese Cuisine

Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus soyae molds, along with water and salt. After the fermentation, which yields moromi, the moromi is pressed, and two substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed.
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2011年04月03日

Deep-fried Yuba Rolls

Yuba is the skin that forms on the surface of boiled soymilk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.
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