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2011年06月29日

Quick Amazake

http://images.travelpod.com/users/gadelle/japan_2006.1271710933.amazake-ginger.jpg

Amazake is consumed during the cold winter months - it’s thought to help ward off colds - and is a traditional part of the Girl’s Day Festival on March 3rd. Amazake is usually made from koji, steamed rice with sake-making spores, but using sakekasu is a lot easier and foolproof, if slightly higher in alcohol.
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posted by jsato at 07:00| 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

2011年06月27日

Mixed rice with soy flavored pork and bamboo shoots

http://retreatjapan.com/wp-content/uploads/2010/10/shimejirice.jpg
(Takikomi Gohan /Image)

Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.
It is often called gomoku gohan. Loosely translated it means "five ingredients mixed rice." The contents often revolve around seasonal availability and can include matsutake mushrooms, bamboo shoots, fresh soybeans, chestnuts, or oysters. Burdock root is also a common complement.
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タグ: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06月26日

Japanese Beef Curry From Scratch

Japanese Curry From Scratch

Japanese curry (カレー, karē) is one of the most popular dishes in Japan, where people eat it an average of 125 times a year according to a survey made in 2005. It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish.
Curry was introduced to Japan by the British in the Meiji era (1868–1912) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish.
The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity.
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タグ:recipe
posted by jsato at 08:38| 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06月24日

Salmon burger

http://static.ifood.tv/files/canned%20salmon%20burger.JPG
(Salmon burger / Image)

Salmonidae is a family of ray-finned fish, the only living family currently placed in the order Salmoniformes. It includes salmon, trout, chars, freshwater whitefishes and graylings. The Atlantic salmon and trout of genus Salmo give the family and order their names.
We, Japanese, also use Salmon in many kids of Japanese Cuisne.
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タグ: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06月22日

Fava Beans and Rice (空豆ご飯)

http://1.bp.blogspot.com/_90LtxhZdBbw/S54-lZ73u1I/AAAAAAAABUw/pzyXjwfCxAE/s400/DSC_0130.JPG

A nice contrast to always having white rice is to steam some vegetables in the rice pot when cooking rice. Fava beans are placed on top of uncooked rice and the rice is cooked as usual. This same dish is also nice with green peas.
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タグ: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06月20日

Nukazuke Pickles (糠漬け)

http://patra.kyo.com/blog/imgs/7/4/74953c0c.JPG
(Basic Nukazuke / Image)

Nuka pickles are relatively easy to make and result in a unique pungent earthiness. The key to a successful nuka pot is that the mash needs to be mixed up daily. If left ignored it will begin to mold.
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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06月19日

Tofu and Chirimen (ちりめん豆腐)

http://blog.marukura.net/images/tofu.JPG
(Tofu and Chirimen (ちりめん豆腐) / Image)

Tofu in Japan is a revelation. Not at all like what is found in the U.S.A. but a wide variety of textures, tastes, sizes, and shapes. We always have tofu in our fridge. It can be added to miso soup, top a salad, or served as it is with a simple topping.
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タグ: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06月18日

Kushikatsu (串カツ/Japanese Deep-fried Skewers)

http://www.hori-day.jp/recipe/foodimg/20081205_1.jpg
(Kushikatsu / Image)

Kushikatsu (串カツ) is a Japanese-style of deep-fried kebab. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.
Kushikatsu can be made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo kushi; dipped in egg, flour, and panko; and deep-fried in vegetable oil. They may be served straight or with tonkatsu sauce.
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タグ:recipe
posted by jsato at 07:40| 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06月13日

California Rolls

http://farm1.static.flickr.com/74/179047981_9181266d08.jpg

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.
California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.
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タグ:recipe
posted by jsato at 07:00| 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

2011年06月12日

Inside-out California rolls

http://sushiindex.com/wp-content/uploads/rolls/tiger_roll.jpg

As its name suggests, California Roll is hardly a classical sushi recipe. It is, however, extremely popular across the United States and elsewhere. It is a superb blend of textures - cooked crab, avocado and cucumber.
Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot, mangetouts and cream cheese!
To prepare the avocado, halve it, cutting around the stone. Remove the stone and using a large spoon scoop out the flesh from each half in one piece. Slice into strips.Read more
posted by jsato at 14:28| 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

2011年06月05日

Miso Soup with Tofu and Abura-age

http://blog.fatfreevegan.com/images/miso-soup2.jpg
(Miso Soup with Tofu and Abura-age / Image)

Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.Read more
タグ: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06月04日

Okonomiyaki

http://4.bp.blogspot.com/_UIXOn06Pz70/SgTFecsU3hI/AAAAAAAAGzU/NaxCppCjfrY/s800/Okonomiyaki+1+500.jpg
(Okonomiyaki / Image)

Okonomiyaki (お好み焼き) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (c.f. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region.
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タグ:recipe
posted by jsato at 06:44| 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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