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Fresh is best‎ / Japanese Cuisine

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Fresh is best
Malaysia Star - Dec 11, 2010

Q: What makes Senjyu different from other Japanese restaurants? A: Senjyu is inspired by the true traditions of Japanese cuisine and infused with the ...

(Sashimi Moriawase (刺身盛り合わせ))

Oishii introduces authentic Japanese food in Kuwait
Kuwait Times - Dec 5, 2010

"With so many restaurants labeling themselves as Japanese restaurants, we found it necessary to bring the true authentic Japanese cuisine experience to food ...

Here, they eat like Japanese to work like them
Times of India - Dec 4, 2010

But you neednt take a flight to Japan to experience authentic Japanese cuisine in Gurgaon, it is available in the neighbouring sector. ...

Resto chain scion gives yakiniku an eat-all-you-can twist
Inquirer.net - Dec 8, 2010

“We love barbecue, Japanese food and Korean food, so we chose to focus on cuisine that we ourselves patronize.” Sambo Kojin, which means “god of kitchen” in ...

Dining Out: East Asian
Seacoastonline.com - Dec 9, 2010

I don't like it — Japanese cuisine is not Chinese is not Thai — blah, blah, blah — but having them all on one menu helps business by appealing to a larger ...

Double the fun
Bangkok Post - Dec 9, 2010

(Tsu & Nami’s Sunday brunch is where you’ll find freshly cooked teppanyaki of various choices.)

During a time when Japanese cuisine is all the rage, to have a five-star ... With Japanese cuisine as the concept, the hotel has turned Tsu and Nami, ...

No worries at Japan's healthy hot springs
Mainichi Daily News - Dec 11, 2010

Nowadays, with the growing popularity of Japanese cuisine abroad, it has become easier to get a taste of the homeland, wherever in the world you happen to ...

China agrees to import more farm produce
The Japan Times - Dec 9, 2010

... will expand imports of Japanese farm produce, including rice and vegetables. ... parts of Asia to take advantage of the popularity of Japanese cuisine. ...

Mirin adds sweetness to teriyaki glaze

Buffalo News - Dec 8, 2010

In more recent times, the syrupy liquid, brewed from rice and fortified with sugar, has become an essential condiment of Japanese cuisine. ...

Restaurant review: Tei-An
Dallas Morning News - Dec 8, 2010

(The chef’s sashimi platter at Tei-An makes a great starter.)

Texture is much more important in Japanese cooking than it is in American or European cuisine, and Tei-An's white seaweed salad is a terrific case in point. ...

By JS on Dec 14, 2010

tag : Japanese Cuisine



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