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| Rating: |  |
| Prep Time: | 5 Minutes |
| Cook Time: | 10 Minutes |
Delicious Side Dish called Deep-Fried Tofu and Shirona Dipped in Sauce or 油揚げとしろ菜の煮浸し in Japanese. I decided to make this, cause was in the mood to eat Shirona and I found them on sale at the market. Which is very rare for here in Ja…
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)
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) ☆ 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)
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)
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)
* 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)
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 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)
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)
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)
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