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2011年08月27日

Hotate Takikomi Gohan (帆立ご飯) / Scallops and Rice

http://2.bp.blogspot.com/_90LtxhZdBbw/TClYyKl6RZI/AAAAAAAABbk/NmKgZqQR1HA/s1600/DSC_0333.JPG
(Hotate Takikomi Gohan (帆立ご飯) / Image)

Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredients such as a gomokugohan. Gomokugohan would have five different ingredients in the rice pot with the rice like chicken, carrots, shiitake mushrooms, hijiki, and gobo, for example. The rice is steamed with water, sake, mirin, and soy sauce.
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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08月26日

Pork Ginger (豚肉の生姜焼き)

http://nzdaisuki.com/restaurant/upload_img/20091027221202pork%20ginger%20web.JPG
(Pork Ginger (豚肉の生姜焼き) / Image)

Pork Ginger is also one of popular dishes in Japan. Shoga means ginger in Japanese and Pork slices are marinated in ginger-flavored sauce and stir-fried.
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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08月24日

Futomaki Zushi(太巻き寿司 / Thick Sushi Roll)

http://hararie-japan-tokyo-tokyo.com/japanese_food/2011/05/16/Japanese-traditional-futomaki-sushi.jpg http://www.pref.chiba.lg.jp/english/outline/img/cul_pic009.jpg
(Futomaki Zushi(太巻き寿司 / Thick Sushi Roll) / Image)

Futomaki (太巻, lit. thick, large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with two or three fillings that are chosen for their complementary tastes and colors.
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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08月22日

Spring Vegetables Steeped in Dashi (Ohitashi)

http://www.japanesefoodreport.com/photos/ohi-tashi.JPG
(Spring Vegetables Steeped in Dashi (Ohitashi) / Image)

Ohitashi is a method of steeping vegetables in a delicate dashi, which infuses ingredients with umami and lovely flavor but retains the food's natural taste and sensibility. The trick is to first blanch and shock the vegetables (quickly boiling in water, "blanching," then halting the cooking by plunging in ice-water, a.k.a. "shocking"). By partially cooking this way, you transform ingredients from the raw state, but still retain their integrity, and allow them to absorb the dashi.
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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08月21日

Steamed Rice with Chicken and Vegetables

http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/pic/09120701/main.jpg
(Steamed Rice with Chicken and Vegetables / Image)

Steamed rice is traditionally prepared in one of two ways. Actual steaming is done by placing a bowl or pot containing dry rice into a food steamer, and cooking it until done. Steamed rice is normally cooked by adding dry rice and a small amount of salt to water and boiling it in a covered pot. Today, most rice is prepared in electric rice cookers, that work the same way.
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2011年08月20日

Kaisendon (海鮮丼)

http://1.bp.blogspot.com/_90LtxhZdBbw/TBIhOISUnbI/AAAAAAAABaI/ixGK98RuCnM/s1600/DSC_0225.JPG

"Kaisen" means very fresh seafood. This dish is gorgeous meal. Various "Sashimi(raw fish)" are placed on the rice. So freshness of ingredients is the most important.
But when you have an opportunity to go to Japan, it is worth to try them.
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2011年08月19日

Fried Noodles with Pork and Vegetables

http://www.stockfood.pt/images-pictures/Spicy%20Pork%20Stir%20Fried%20with%20Noodles%20and%20Vegetables-681248.jpg
(Fried Noodles with Pork and Vegetables / Image)

Here in Japan, we ahve many kinds of Noodle Recipes.
"Fried Noodles with Pork and Vegetables" is also one of the popular noodle recipes.
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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08月17日

Potato Salad

http://pds.exblog.jp/pds/1/200908/02/16/c0147116_0325632.jpg
(Potato Salad / Image)

Potato salad is a dish made from potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course.
And here in Japan, it's also very popular as one of Japanese Dishes.
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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08月15日

Creamy Bamboo Shoot Soup With Miso

http://3.bp.blogspot.com/_8Qo7InQHAZM/SFMncVOIwXI/AAAAAAAAAZ4/759QgpbMM4I/s400/PICT0071.JPG
(Creamy Bamboo Shoot Soup With Miso / Image)

Takenoko or bamboo shoot is a quintessential harbinger of spring in Japan. There are many kinds of takenoko recipes, that is to say, takenoko rice, takenoko in stir-fries, and much more.
As a change of pace from all the traditional takenoko dishes, taking up herewith very creamy, subtle soup that was a big hit. The gentle flavor of the takenoko comes through very well, and it’s a great way to use up bits of the shoots that aren’t as good looking, like the heel. And the creaminess is not derived from a flour-based roux (it’s thickened with cooked rice), so this soup is gluten-free.
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2011年08月14日

Shortlist of Sansai (山菜)

http://blogimg.goo.ne.jp/user_image/16/a6/a55d33f52d075b4e25c8e8254f877929.jpg
(ふきのとう(Fuki no to) / Image)

SANSAI (Mountain Vegetables) 山菜

There are over 200 varieties of sansai, the mountain vegetables that spring forth from the ground in the spring. When sansai arrive at the market, you can overhear customers talk about the arrival of spring. It is served many ways including ohitashi (simmered), sunomono (vinegared), tempura, aemono (dressed with a sauce), and kinpira (julienned and stir-fried). Over a bowl of soba noodles the bitterness of the sansai is a nice contrast to the earthy buckwheat noodles. There is something special about the bitter vegetables when served up in tempura.
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posted by jsato at 08:58| 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

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