Photo by milst1 Warning: This bold and spicy seaweed salad is not for the faint hearted!:) You can lower the spiciness by reducing or omitting the jalepenos and chili oil and it will still be delicious. Arame is a quick and easy sea vegetable that can be made with a mild flavor and firm, slaw-like …
Photo by love.jsc Salmon Ochazuke Recipe – Japanese Rice with Green Tea Ochazuke is a Japanese snack with salmon, rice and green tea. This is a really quick snack if you happen to have leftover rice and a little salmon. This works with canned salmon too. In the grocery store, you can get instant Ochazuke …
Salmon Ochazuke Recipe – Japanese Rice with Green Tea Read More »
photo by: lemonfilmblog Eggs Benedict is a dish that is the standard fare in any hotel brunch. It can also be done very badly. Overcooked eggs, rubbery English muffin can make you dislike them in a hurry. On the other hand, you make it at home with fresh ingredients and serve it up immediately after …
Mitarashi dango mochi is a Japanese wagashi dessert: a small ball of sticky rice paste, usually served with shoyu caramel sauce (with soy sauce). Yummy and Original! Difficulty: Easy Preparation time: 30 min Cooking time: 10 minutes Ingredients (For 7 skewers) For the shoyu caramel sauce: 8 cl of water 80 g sugar powder 1 …
Sea lettuce is a delicate, very mild tasting sea vegetable that’s perfect for the sea veg curious, and the squeamish. It’s not the least bit slimy (as sometimes pictured in the minds of the seaweed skeptics) and really needs no preparation, like soaking. Its paper-like, sweet disposition doesn’t compete with whatever you choose to eat …
Ochazuke is a very simple and nice Japanese dish. It generally made by pouring green tea or bonito dashi over cooked rice. And we put some topping what we like such as umeboshi (plum pickled), tsukemono (Japanese pickled), seaweed, sesame, tarako(salted cod roe), sea bream sashimi, salmon, wasabi, etc. People eat Ochazuke for a midnight snack, a hangover cure, end of full course meal, or light lunch. …
There are many shapes of vegetable cutter in Japan. They are similar to cookie cutter. Many plants and animals are used for vegetable cutter as the motif. Their shapes are used for expressing seasons or special occasions in the dishes. It’s important to express seasons when we cook washoku (traditional Japanese dishes). Cut vegetables tell us the visit of …
Japanese Vegetable Cutter for 4 Seasonal Occasions Read More »
Karaage is Japanese fried chicken, also known as Tatsutaage. Karaage is a very popular food from adults to children for a main dish at home, appetizer, lunch Bento. We can enjoy the crisp outside texture and juicy and soft inside taste. They have a nice golden brown color and a tantalizing savory smell. It’s really …
Crisp Chicken Karaage, Japanese Fried Chicken Recipe Read More »
Today’s Japanese sukiyaki recipe is a cooking experience you will definitely enjoy. Better yet, it’s simple and incredibly delicious. It’s a delicious and traditional Japanese dish which can be enjoyed at any occasion. For the Japanese, Sukiyaki is one of many meals that can be cooked at the table and enjoyed together. During winter months, …
Sakura (cherry blossoms)flavored salts are made by Sakuracha (edible salt pickled cherry blossoms), and it has a cherry blossom’s sweet smell. We used on Tempura (deep fried foods), rice balls, sprinkle over fish, steamed vegetables, noodles, and the other. We can enjoy Sakura flavor easily. If you have an opportunity to get Sakuracha, try and enjoy! It’s really simple …
