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2011年07月25日

Fried Chicken with Grated Daikon

Fried Chicken With Grated Daikon

It is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture. In Japan, it's also the same.
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2011年07月24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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2011年07月23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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2011年07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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2011年07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07月18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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2011年07月17日

Ganmodoki (Deep fried tofu balls)

http://4.bp.blogspot.com/_K8mTaXTLSLM/TMYz6qylxbI/AAAAAAAABQ4/h9WQwRsRCRY/s1600/IMG_7084.JPG
(Ganmodoki (Deep fried tofu balls) Recipe / Image)

Tofu 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 it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.
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2011年07月16日

Tofu Salad(豆腐サラダ)

http://www.quarrygirl.com/wp-content/uploads/2009/01/dressing-room-tofu-salad-570x355.jpg
(Tofu Salad(豆腐サラダ) / Image)

Tofu 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 it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.
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posted by jsato at 09:47| 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07月11日

Japanese Leek Pancakes

http://farm1.static.flickr.com/152/354637206_6188fb0b5d.jpg
(Japanese Leek Pancakes)

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2011年07月10日

Simmered Pork and Daikon

http://cheateat.typepad.com/photos/uncategorized/thai_braised_meat.JPG
(Simmered Pork and Daikon / Image)

The daikon tenderizes the pork as it cooks, while the pork flavors the daikon, so both ingredients turn out super delicious. Also, this is a dish you want to cook the night before, keep in the fridge and then reheat. Like a great stew, waiting a day will give the flavors extra time to leisurely mingle and deepen.
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2011年07月09日

How to Wash Rice Perfectly

http://thescrapingbowl.files.wordpress.com/2007/11/010.jpg

Grains of rice need to absorb just the right amount of moisture before cooking so they can steam properly (humidity is how heat travels in foods) -- so washing the rice is key.
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2011年07月03日

Steamed Soft Egg Custard Soup

http://farm3.static.flickr.com/2296/2223170158_acd4fee9d7_o.jpg
(Steamed Soft Egg Custard Soup / Image)

Egg Custard Soup comes from Asian cuisine and it is eaten as an Appetizer. Of course, we are cooking this type of dish here in Japan.
You will fall head over heels in love with this easy and delectable Egg Custard Soup recipe as soon as you try it!
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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07月02日

Tonkatsu (Deep Fried Pork Cutlet)

http://www.japanesefoodreport.com/photos/tonkatsu2.JPG
(Tonkatsu / Image)

Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried.
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2011年07月01日

Osekihan (Sekihan), Festive Japanese Red Rice and Beans

http://farm1.static.flickr.com/24/43485496_bac42a4d3f.jpg
(Osekihan (Sekihan) / Image)

Osekihan (お赤飯) means "red rice" (actually, 'honorable red rice' would be a literal translation, since the o makes it honorable). It's a holiday or special occasion dish in Japan, mainly because of its red (actually a very pleasing purplish-brown) color and the azuki beans in it (Beans are a symbol of good luck and fertility). It can be eaten at any time though.
Sweet rice is otherwise known as sticky rice, glutinous rice, or short grain rice. The Japanese characters usually used on packages are もち米 - mochigome or mochimai (mochi rice). Mochi is a very sticky gluey substance made by pounding the sweet rice. It is not the same as regular Japanese style rice ( うるち米 - uruchimai), which is also sometimes called short grain rice. It might be more accurate to call that kind of rice medium-grain rice; it's the same kind of rice in many ways as rices such as arborio and vialone.
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