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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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ラベル:recipe
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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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ラベル:recipe
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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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ラベル:recipe
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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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ラベル:recipe
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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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ラベル:Japanese Cuisine
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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ラベル:Japanese Cuisine
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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ラベル:recipe
posted by jsato at 18:35| 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03月25日

Simmered taro is a popular autumn dish / JAPANESE HOME COOKING

SIMMERED YOUNG satoimo, or taro, is a popular autumn dish. "Those that are freshly dug are especially full of flavor," says Japanese cuisine expert Tatsuo Saito.
Since taro continue to grow while in the soil, now is the best time to get them while they are still in bite-size. To make the peeling process easier, Saito suggests using a microwave. It also prevents your hands from becoming itchy. If the seasoning appears strong, he says, "The amount of soy sauce may be reduced by 30 percent and that of mirin by half, but keep the sweetness. The sugar gives a shine to the satoimo."
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2011年03月23日

Katsunuma Wine Cave / Japanese Wine

While few connoisseurs would rate Japan one of the world's great wine-producing countries, there is a thriving domestic wine industry, with several dozen major vineyards nestled in the mountains of Yamanashi Prefecture, just north of Mount Fuji.
And a good place to try out the local product, and maybe discover a few favorites, is the wine-tasting cave at Budo-no-oka Center, right in the heart of Japanese wine country.
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ラベル:Japanese food
posted by jsato at 07:00| 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

2011年03月21日

Beer Museum Yebisu / Japanese Food

Yebisu Garden Place was originally the site of Sapporo's Tokyo brewery, so it is only fitting that they would put their Beer Museum here.
Not only is admission free, but the Tasting Lounge at the end of the course is a bargain for beer lovers. Getting there, however, requires that you first go through the museum, which can take anywhere between 10 minutes and an hour (depending on how eager you are for a beer).
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ラベル:Japanese food
posted by jsato at 18:07| 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

2011年03月10日

Nikuman (肉まん)

Nikuman (niku-manju) are steamed cakes with seasoned ground pork filling. Niku means meat in Japanese. Nikuman are popularly eaten as snacks in fall and winter. Unlike anman (an-manju), nikuman aren't sweet.
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2011年03月08日

Edamame Rice

Edamame are green soy beans which are rich in proteins, vitamins, and fibers. Boiled edamame in pods is known as a healthy snack. Shelled edamame beans can be added in various dishes, such as stir-fry, soup, and so on. Adding edamame makes a dish more colorful and nutritious.
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ラベル:recipe
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2011年03月06日

Curry Flavored Shrimp Fried Rice

Take up herewith "Curry Flavored Shrimp Fried Rice".
This fried rice uses steamed Japanese rice and shrimps and is seasoned with curry powder.Read more
ラベル:recipe
posted by jsato at 13:39| 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02月20日

Okayu (Rice Porridge)

Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat. Also, okayu is a good baby food. In China, okayu is commonly eaten for breakfast.
This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite. (For example, boiled chicken, boiled shrimps, boiled scallops, mushrooms, daikon radishes, and so on.)
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2011年02月18日

Gyudon (Japanese Beef Bowl)

Japanese beef bowl is called gyudon. Yoshinoya is known for delicious beef bowl. Beef bowl can be cooked at home.
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2011年02月16日

Chicken and Egg Soboro Rice Bowl

Crumbled and seasoned meat/fish/egg are generally called soboro in Japanese. Soboro are often used as toppings on steamed rice.
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ラベル: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02月14日

Curry Flavored Shrimp Fried Rice

Take up herewith "Curry Flavored Shrimp Fried Rice".
This fried rice uses steamed Japanese rice and shrimps and is seasoned with curry powder.
Read more
ラベル: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02月12日

Edamame Rice

Edamame are green soy beans which are rich in proteins, vitamins, and fibers. Boiled edamame in pods is known as a healthy snack. Shelled edamame beans can be added in various dishes, such as stir-fry, soup, and so on. Adding edamame makes a dish more colorful and nutritious.
Read more
ラベル: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02月11日

Nikuman (肉まん)

Nikuman (niku-manju) are steamed cakes with seasoned ground pork filling. Niku means meat in Japanese. Nikuman are popularly eaten as snacks in fall and winter. Unlike anman (an-manju), nikuman aren't sweet.Read more
posted by jsato at 12:03| 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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