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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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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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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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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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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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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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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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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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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
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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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2011年05月28日

Local cuisine of the Tohoku region

Sasakamaboko (Miyagi Prefecture)

Kamaboko (steamed fish paste) is made by grinding up the white meat of fish, kneading it with salt, mirin (sweet cooking rice wine), sugar and starch and then steaming or roasting. Sasakamaboko, however, is named after its bamboo (sasa) leaf shape, and the marks left from toasting. A specialty of Miyagi, it is a popular gift or souvenir. The most famous sasakamaboko is from Sendai, where rows of shops have prepared their home-made style for years. It is also produced in Shiogama, Ishinomaki, Kesennuma, Watari and Onagawa. Some say that it originates from minced fish made into paste by hand and grilled in order to preserve the seasonal catch of flounder.
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タグ:Japanese food
posted by jsato at 07:00| 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05月26日

Seven lucky vinegared vegetables and 'nanten' roe / JAPANESE HOME COOKING

http://www.shokuwa.com/recipe/image/2009oseti/2009oseti01-b.jpg
(Shichifuku namasu)
http://img7.cookpad.com/recipe/p/280/481/64C507A795A209A193CBFB080F596713.jpg?1294393849
(Nanten ikura / Image)

TODAY WE feature two vinegared dishes: "shichifuku (seven lucky) namasu" and "nanten ikura" (salmon roe). A namasu dish is a salad of vegetables or fish strips with a vinegar dressing. Cooking expert Atsuko Matsumoto says of the seven-ingredient version: "My family loves it. So I make plenty." She added that the nanten salmon roe gets its name from a resemblance to the bright red berries on the "nanten" shrub.
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2011年05月24日

Grilled miso chicken

http://www.gourmetsleuth.com/images/yuzu-miso-chicken.jpg http://3.bp.blogspot.com/_eqhQj0q-MOE/S6bHBTuBc2I/AAAAAAAAAb4/9SWyOWcCKwI/s400/IMG_0876.JPG
(Grilled miso chicken / Image)

Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sauteed in a skillet.
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2011年05月22日

Beef Udon, or the Pleasures of Shaved Steak

http://tenryo-udon.com/pic-labo/nikuudon.jpg
(Beef Udon / Image)

This incredibly delicious beef udon (niku udon) -- noodles in broth topped with beef -- a hugely popular dish in Japan. The beef in the recipe, which is simmered with onions that turn incredibly delectable and sweet, also goes great with somen noodles, plus you can use any leftover meat as a topping for steamed rice (niku don). Add a raw or poached egg to the broth, if you'd like, for more richness.
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2011年05月20日

Soy sauce / History & etc. / Japanese Cuisine

http://viviangrant.files.wordpress.com/2010/07/soy-sauce-sq-bowl.jpg

http://images.businessweek.com/ss/06/05/phaidon/image/7_567-table-type-soy-sauce-.jpg
(Soy sauce / Image)

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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posted by jsato at 07:00| 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05月18日

Miso (味噌) / Japanese Food

http://pds.exblog.jp/pds/1/201008/17/30/a0016730_22393389.jpg

Miso, the fermented paste made from soybeans, is used in a variety of dishes in our home. The sweet white kome miso, based on rice, is used for salad dressings, with nerigoma (toasted sesame paste), and as a marinade for fish with mirin and sake.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05月16日

How to cook boiled rice

http://hararie-japan-tokyo-tokyo.com/japanese_food/2009/12/12/Boiled-rice-of-Japan-2.gif
(Boiled Rice / Image)

Most of Japanese people eat rice as a staple food at least twice a day.I introduce you to cook tasty boiled rice.
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2011年05月13日

Deep-fried Yuba Rolls

http://www.bento.com/rcp/enlight-yuba400.jpg

http://farm3.static.flickr.com/2030/2397083883_33c4c8e50d_o.jpg
(Deep-fried Yuba Rolls / Image)

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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2011年05月11日

Cheap and easy stir-fried bean sprouts with pork / JAPANESE HOME COOKING

http://recipemantra.com/wp-content/uploads/2008/04/12.jpg
(Easy stir-fried bean sprouts with pork / Image)

Bean sprouts are an economical ingredient, yet they can easily becomes soggy or bland. Removing the roots improves the flavor, but doing so is cumbersome.
"You can remove some of the roots by soaking the sprouts in water and draining them in a sieve by hand," says chef and restaurant owner Tomoshige Ichikawa.
Ground pork flavored with "tian mian jiang," or sweet bean sauce, will add zest. Stir-fry swiftly to keep the sprouts crisp.
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2011年05月09日

The Origin of the California Roll

http://www.my-cosmos.jp/images/blog/84/41984/1233484064167_0.jpg
(California Roll / Image)

The style of sushi we know and love originates in Japan, and the Japanese are known for their adoption and innovation of western ideas. As sushi moved westward into the U.S., it became more and more popular. California was a natural inception point for many things Japanese, and sushi was a big hit on the west coast from the start. Back in the 1960′s, though, food transportation was not as efficient as it is now, so acquiring certain types of fish was not always easy.
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2011年05月07日

Beef stewed in beer / JAPANESE HOME COOKING

http://www.shotwellbrewing.com/blog/wp-content/uploads/2011/02/belgian-beef-stew-beer-recipe.jpg
(Beef stewed in beer / Image)

Time does wonders to the flavor of stews. Beer, preferably the rich kinds from Europe, will be used to cook beef in this recipe. "There are a variety of dishes in the world where alcohol beverages are used to stew meat. It tenderizes the meat and enriches the flavor," says cooking expert Masayo Waki. Chunks of shoulder meat have the right amount of fat and tendon for a stew that should be done in about an hour.
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2011年05月05日

Sukiyabashi Jiro

Japan Sukiyabashi Jiro 3-Star Sushi

Chef Jiro Ono has been recognized by the Japanese government as a national treasure and “modern master” for his contributions to Japanese cuisine. He has received three Michelin stars. The awards an accolades for this masterful chef are endless. And to believe he is over 80 years old.
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posted by jsato at 08:22| 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05月03日

Deep-fried Nikudango

http://image.rakuten.co.jp/otakou/cabinet/nikudango/nikudango-zentai.jpg
(Deep-fried Nikudango Recipe / Image)

Meat dumplings (meatballs) are called nikudango in Japan. These nikudango are made with pork, shiitake, negi, and edamame and are deep-fried. I used edamame to add a crunchy texture and a nice color to the dumplings. Deep-fried nikudango are often served with thick ankake sauce.
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2011年05月02日

Miso (味噌) / Japanese Food

http://pds.exblog.jp/pds/1/201008/17/30/a0016730_22393389.jpg

Miso, the fermented paste made from soybeans, is used in a variety of dishes in our home. The sweet white kome miso, based on rice, is used for salad dressings, with nerigoma (toasted sesame paste), and as a marinade for fish with mirin and sake.
Read more
タグ:recipe
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