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Fava Beans and Rice (空豆ご飯)

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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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tag : Rice Recipe

Nukazuke Pickles (糠漬け)

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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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tag : Recipe

Salmon burger

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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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tag : Recipe

Ganmodoki (Deep fried tofu balls)

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http://4.bp.blogspot.com/_K8mTaXTLSLM/TMYz6qylxbI/AAAAAAAABQ4/h9WQwRsRCRY/s1600/IMG_7084.JPG
(Ganmodoki (Deep fried tofu balls) Recipe / Image)

Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.

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tag : Recipe

Tofu Salad(豆腐サラダ)

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http://www.quarrygirl.com/wp-content/uploads/2009/01/dressing-room-tofu-salad-570x355.jpg
(Tofu Salad(豆腐サラダ) / Image)

Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.

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tag : Recipe

Udon with Curry Sauce

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http://www.fujimuraya.com/shopping/shop/udon/image/m0011l.jpg
(Udon with Curry Sauce / Image)

Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin.
Introduce herewith "Udon with Curry Sauce".

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tag : Recipe

Natto Miso Soup

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http://shizuokagourmet.files.wordpress.com/2010/06/nattojiru-1.jpg
(Natto Miso Soup / Image)

Natto (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food.
And we also use Natto for one of Miso Soup ingredients.

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tag : Recipe

Tsumire-jiru / Fish Ball Soup

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http://www.caresapo.jp/kaigo/kenkou_recipe/teishibou/83dn3a000000eg51-img/83dn3a000000eg5n.jpg
(Tsumire-jiru / Image)

"Tsumire"is a home-made fish ball.
We usually taste this soup with salt and little soy sauce. This is quite healthy dish and my favorite.

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tag : Recipe

How to make Onigiri

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http://japanese-dishes.western-visayas.net/images/onigiri.jpg
(Onigiri for little children / Bento Image)

Onigiri (お握り or 御握り; おにぎり), also known as omusubi (お結び; おむすび) or rice ball, is one of the most popular Japanese foods. It's made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed).

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tag : Onigiri Recipe

"Gochiso Tofu" - Decorated Tofu

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http://1.bp.blogspot.com/_4f46HVWPGGM/R2OFgLobeTI/AAAAAAAAAus/lDidrW0lK08/s320/DSC_3427-1.JPG
(Decorated Tofu) / Image)

Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.

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tag : Recipe

Onigiri / Rice Ball

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File:Onigiri.jpg
(A rice ball or onigiri / Image)

Onigiri (お握り or 御握り; おにぎり), also known as omusubi (お結び; おむすび) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops whose only products are onigiri for take out.

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tag : Rice Ball

Ginger Rice / Recipe

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http://cooking.savvy-cafe.com/wp-content/uploads/2010/06/Shrimp-Curry-with-Pineapple-Ginger-Rice.jpg
(Ginger Rice / Image)

This recipe from the January/February issue of Everyday Food is quick, light and tasty. Simply steam rice with scallions and ginger and then add frozen peas.

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tag : Recipe

Clear Soup with Vegetables and mochi

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http://i282.photobucket.com/albums/kk255/theworldmodspb/Zoni-1.jpg
(Clear Soup with Vegetables and mochi / Image)

Regarding "Clear Soup with Vegetables and mochi", we say in Japanese as "Zōni (雑煮)".
Zōni (雑煮), often with the honorific "o-" as o-zōni, is a Japanese soup containing mochi rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of osechi ceremonial foods.
It is said that zōni finds its roots in samurai society cuisine. It is thought to be a meal that was cooked during field battles, boiled together with mochi, vegetables and dried foods, among other ingredients. It is also generally believed that this original meal, at first exclusive to samurai, eventually became a staple food of the common people. Zōni was first served as part of a full-course dinner (honzen ryōri), and thus is thought to have been a considerably important meal to samurai.

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tag : Recipe

Sukiyaki on Rice

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http://www.shinamaru.com/upload/save_image/09291157_4ac177a943382.jpg
(Sukiyaki on Rice / Image)

As you well know, Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style.
And we use Sukiyaki as topping of Sukiyaki Donburi.
It consists of meat (usually thinly sliced beef) slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

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tag : Recipe

Miso Soup with Potato and Onion

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http://3.bp.blogspot.com/_optx25J3Fds/TJjaRFvQVoI/AAAAAAAAAss/zpW5YgLnoWU/s1600/9.9%C3%A3%20%C2%BF%C3%A3%20%20%C3%A6%C2%B1%20.jpg
(Miso Soup with Potato and Onion / 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.

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tag : Recipe

Salty-Sweet Flavored Home-Made Atsuage

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[DSC04850-15.jpg]
(Atsuage Recipe / Image)

Atsuage is a kind of Aburage.
Aburaage (油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying first at 110~120 °C then at 180~200 °C again. Aburaage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup. It is also added to udon noodle dishes which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Aburaage can also be stuffed e.g. with nattō before frying again. There is a thicker variety known as atsuage (厚揚げ) or namaage (生揚げ).

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tag : Recipe

Chicken and Egg on Rice (親子丼)

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How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)

Chicken and Egg on Rice is "Oyakodon (親子丼)".
Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and other traditional Japanese restaurants.

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Japanese Beef Curry From Scratch

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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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tag : Recipe

Quick Amazake

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http://images.travelpod.com/users/gadelle/japan_2006.1271710933.amazake-ginger.jpg

Amazake is consumed during the cold winter months - it’s thought to help ward off colds - and is a traditional part of the Girl’s Day Festival on March 3rd. Amazake is usually made from koji, steamed rice with sake-making spores, but using sakekasu is a lot easier and foolproof, if slightly higher in alcohol.

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tag : Recipe

Past and Present as a result of Tohoku Earthquake

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Rikuzentakata (陸前高田市, Rikuzentakata-shi) is a city in Iwate, Japan.
As of 2008, the city had an estimated population of 23,687 and the density of 102 persons per km². The total area is 232.29 km². The city was founded on January 1, 1955. Extensive damage to the city was reported following the 2011 Tōhoku earthquake and tsunami.

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tag : Earthquake

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。