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Futomaki Zushi(太巻き寿司 / Thick Sushi Roll)

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http://hararie-japan-tokyo-tokyo.com/japanese_food/2011/05/16/Japanese-traditional-futomaki-sushi.jpg http://www.pref.chiba.lg.jp/english/outline/img/cul_pic009.jpg
(Futomaki Zushi(太巻き寿司 / Thick Sushi Roll) / Image)

Futomaki (太巻, lit. thick, large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with two or three fillings that are chosen for their complementary tastes and colors.

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Pork Ginger (豚肉の生姜焼き)

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(Pork Ginger (豚肉の生姜焼き) / Image)

Pork Ginger is also one of popular dishes in Japan. Shoga means ginger in Japanese and Pork slices are marinated in ginger-flavored sauce and stir-fried.

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Hotate Takikomi Gohan (帆立ご飯) / Scallops and Rice

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http://2.bp.blogspot.com/_90LtxhZdBbw/TClYyKl6RZI/AAAAAAAABbk/NmKgZqQR1HA/s1600/DSC_0333.JPG
(Hotate Takikomi Gohan (帆立ご飯) / Image)

Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredients such as a gomokugohan. Gomokugohan would have five different ingredients in the rice pot with the rice like chicken, carrots, shiitake mushrooms, hijiki, and gobo, for example. The rice is steamed with water, sake, mirin, and soy sauce.

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Gazpacho Somen from NHK Asaichi

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Take up herewith Cooking Program by NHK's Asaichi TV program was a recipe for Gazpacho Somen. It looks so good I can not wait to make it.

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Uni Pasta (うにパスタ) - Japanese Food & Cooking

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http://4.bp.blogspot.com/-CSUskEyLS8o/TdcWbOXCXfI/AAAAAAAABkA/00_QtcY34E0/s1600/DSC_0144.JPG
(Uni Pasta (うにパスタ) Image)

Uni pasta is one of the most sensual dishes I know. But getting it just right depends on the quality of the uni. It just has to be fresh. Whenever we go out to eat and it is on the menu we always order this dish.

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Hiyashi Chuka Noodles

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In the summertime we love to make cold ramen noodles topped with vegetables. Our favorite dressing is based on nerigoma, a paste made from toasted sesame seeds. It is very different from tahini which has a raw taste to it, the nerigoma is actually more similar to peanut butter.
Many different vegetables and toppings will suit this dish. Here we have wakame, nagaimo, cucumbers, tomatoes, ham, and thin sheets of omelet.

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Lightly Cured Pickles (Tsukemono)

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http://www.japaneserestauranthuntingtonbeach.com/index_files/pickled-veg-np-230.jpg http://www.y-douro-k.or.jp/nishizaou/tsukemono.jpg

The Japanese version is a totally different vegetable lightly cured so the intrinsic character of the ingredient being pickled is never lost. There are a number of Japanese pickling methods. This one is great with a slew of vegetables, like red radish, turnips, daikon skin, daikon, cabbage, carrot, broccoli stems, and Japanese cucumber.

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Soy Simmered Hoshi Shiitake (Dried Shiitake Mushrooms)

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Dried shiitake mushrooms (hoshi shiitake 干ししいたけ) are always good to have in the pantry as they have a long shelf life and can be used for many dishes.
To rehydrate the mushrooms place in a large bowl of water and put a drop-lid (otoshibuta) over it to keep the mushrooms submerged. If you don't have a drop-lid you can make a disposable one using aluminum foil.
After the mushrooms are rehydrated they can be left whole to simmer in the soy broth.

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Spicy or Teriyaki Tuna

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Tuna is a very easy fish to cook, very forgiving as it is a meaty fish. We most often eat tuna as sashimi, like the top photo. Usually just garnished with soy sauce and wasabi. If you can find wasabi salt you may like that too as a seasoning.

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Chicken and Egg on Rice (親子丼)

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http://upload.wikimedia.org/wikipedia/commons/3/36/Oyakodon_by_kina3.jpg
(Chicken and Egg on Rice, Oyakodon (親子丼) / Image)

Chicken and Egg on Rice, Oyakodon (親子丼), 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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How to Wash Rice Perfectly

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Grains of rice need to absorb just the right amount of moisture before cooking so they can steam properly (humidity is how heat travels in foods) -- so washing the rice is key.

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tag : Cooking

Simmered Pork and Daikon

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http://cheateat.typepad.com/photos/uncategorized/thai_braised_meat.JPG
(Simmered Pork and Daikon / Image)

The daikon tenderizes the pork as it cooks, while the pork flavors the daikon, so both ingredients turn out super delicious. Also, this is a dish you want to cook the night before, keep in the fridge and then reheat. Like a great stew, waiting a day will give the flavors extra time to leisurely mingle and deepen.

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Japanese Leek Pancakes

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http://farm1.static.flickr.com/152/354637206_6188fb0b5d.jpg
(Japanese Leek Pancakes)

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Kikka Radish

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(Kikka Radish / Chrysanthemum radish / Image)

Kikka Radish, Chrysanthemum radish, is one of New Years Day's recipe.

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Macaroni Gratin

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http://recettessimples.fr/images/Gratin%20macaroni%201.jpg
(Macaroni Gratin / Image)

Rich, creamy, and with Gruyere and other delicious cheeses, this dish is nothing to sniff at.
It is incredibly simple to prepare, and it gives you an end creation that is truly scrumptious.

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Nukazuke Pickles Recipe

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http://table.sakura.ne.jp/sblo_files/tableronde/image/nukaduke.JPG
(Nuka Pickled / 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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Natto (納豆)

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http://image.blog.livedoor.jp/shunminamiyama/imgs/5/2/5282b35c.jpg
(Natto / Image)

Natto, fermented soybeans known for its stinky aroma and slimy texture, is one food that may be hard for non-Japanese to appreciate. Popular at breakfast in Japan natto is stirred using chopsticks until it is thick and sticky. Soy sauce and Japanese mustard may be stirred in to the natto before it is spooned over a bowl of rice.

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tag : Japanese Food

Noodles with Meat and Miso Sauce (Zha Jiang Mian)

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Zha Jiang Mian is a popular dish from northern China that uses white noodles topped with a mixture of soybean paste and grounded pork.



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Fried Chicken with Grated Daikon

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Fried Chicken With Grated Daikon

It is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture. In Japan, it's also the same.



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Kushikatsu (串カツ/Japanese Deep-fried Skewers)

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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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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。