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Learning About Japanese Food Dishes
Japanese food dishes are based on combining their staple foods typically rice or noodles, with a soup and okazu, dishes made from fish, meat, vegetable, tofu and the like — to add flavor to the staple food. These are typically f (read full article)
Kaki Zosui—Oyster and Rice Soup
I’m a huge fan of oysters. Not only are they delicious, but I think they are a whole lot of fun to shuck, once you get the hang of it. Oysters are also a highly sustainable seafood choice, and the next stop on our sustaina (read full article)
Chicken Rolled Cabbage(チキンロールキャベツ)
☆Chicken Rolled Cabbage(チキンロールキャベツ) ☆ Ingredients: ☆ 350g ground chicken ☆ 1 pack shimeji mushrooms ☆ 1/2 carrot ☆ 1/2 onion, cut into finely chop ☆ 1 knob ginger, cut into finely chop ☆ 5 sheets green perila, cut (read full article)
How to make handmade udon noodles—it’s easier than you might think!
I am in love with this udon noodle bowl I got from the company Flavour Design Studio. Isn’t it gorgeous? I love the way it’s designed to be easy to hold, with a hole for your thumb to fit through, and I love the groo (read full article)
Crisp Spinach Leaves
Select fresh, large and unblemished spinach leaves.Prepare a tempura-like batter using:1 cup cold water1 large egg1 cup sifted cake flourBeat egg with water and add flour all at once. Mix lightly, stirring not more than five times. (read full article)
Oyakodon—Japanese Chicken & Egg Rice Bowl
* Find out how you can help to save the life of my friend’s little boy. * ================================================================= A couple of weeks ago I got an email from Lauren, the talented creative force behind Celiac Teen. She exp (read full article)
Washoku Warriors Challenge #9: Spring Fever
A huge thank you to all of the warriors who participate each month. Not only is it nice to know that others are making the same dishes during the month, but I gain so much inspiration from your writeups for every challenge! Keep ‘em coming! (read full article)
Ago
Ago means tobiuo (flying fish) in the regional dialect. It is one of the local specialities in Hirado (Nagasaki). At the very end of our dinner (Kaiseki-ryouri: variety of dishes), we had Ago dashi soup. The soup was richer than bonito dashi and was (read full article)
Okinawan Taste Of Home Recipe – Rafute
Aside from embracing rice as a staple, Okinawan food is completely different from Japanese food. Okinawan taste of home recipes tends toward thicker and spicier flavors than Japanese food recipes. It is more heavily influenced by Chinese culinary (read full article)
Miso Soup
In hectic times, I like to make healthy, quick dinners. Dinners where I don’t need to prepare a day in advance or start cooking in the early afternoon. This meal is a quickie. From start to finish, you’ll be in your kitchen for probably (read full article)
Miso Salmon and Chinese Cabbage
The pictures for this dish are not particularly pretty, but the meal is hot, cheap, and very comforting. The salmon in particular does not show up well in the picture because in this particular package, it was a very light colored salmon.MISO S (read full article)
Washoku Warriors Challenge #7: Comfort Food
Now that we are in the middle of winter I thought it might be nice to try out some hearty and comforting recipes from Washoku. So, for this challenge, the Washoku Warriors were challenged with making one or more of the following: 1) Miso Ramen (Chin (read full article)
Miso Soup With Butternut Squash, Poached Eggs, & Spinach
A couple of weeks ago I extended a challenge to make your own miso soup from scratch and then tell me about it! I maintain that miso soup is surprisingly easy to make. Let’s see what the Miso Soup Challenge participants had to say: The fir (read full article)
Noriko’s Chirashi Sushi
I gain so much inspiration from so many people in my life. Since the food community is all about sharing in the collective experience, I am spotlighting some of those people. It has been forever since my last post in the spotlight series! Toda (read full article)
Japanese Egg Crêpes (Usuyaki Tamago) & Shredded Egg Crêpes (Kinshi Tamago)
I have to apologize now, but I’m going to be a bit of a tease today. I’m going to teach you how to make usuyaki tamago (Japanese egg crêpes) and kinshi tamago (shredded egg crêpes) because we are going to need them for our next dish. (read full article)
Simmered Ground beef and White radish(大根のそぼろ煮)
☆Simmered Ground beef and White radish(大根のそぼろ煮) ☆ Good Morning Everyone, Im on the way to work now, I will be back later tonight to finish up this blog. Have a great weekend. Ingredients ☆ 150g ground beef ☆ 1/4 white radish (read full article)
Simmered Tougan Winter Melon(とうがんの煮物)
☆Simmered Tougan Winter Melon(とうがんの煮物) ☆ Ingredients: ☆ 1/4 tougan winter melon ☆ 1 whole chicken skin ☆ 50g crab ☆ 30g ginger ☆ 3tbsp water ☆ 3 tbsp starch ☆ 800 cc dashi stock ☆ 50 cc mirin ☆ 50 cc thin soy sauce (read full article)
White Fish Miso Soup
Today being the last day of the Miso Soup series, I’d like to now broaden your “miso horizons” by giving you more options when it comes to what goes into your miso soup. Really, anything you feel like putting in your soup can be (read full article)
How To Make Basic Tofu & Wakame Miso Soup
So now we’ve talked about miso soup and we’ve learned to make dashi. As I said in my last post, making miso soup consists of 3 steps: 1) Making dashi. 2) Cooking the vegetables, fish, and other ingredients in the dashi. 3) Adding the m (read full article)
How To Make Dashi (Basic Japanese Sea Stock)–No instant dashi granules included.
Making miso soup consists of 3 steps: 1) Making dashi. 2) Cooking the vegetables, fish, and other ingredients in the dashi. 3) Adding the miso just before serving. Today we’ll be focusing on step 1–making the dashi. Dashi is a clear sea (read full article)
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