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Ume: Japanese Apricot

  Ume is a Japanese apricot that looks beautiful and has an aromatic flavor. Ume blossom blooms in the early spring, and Ume grows ripe in the early summer. It has the recovery from fatigue effect, an antiseptic action, and digestive facilitatory effect. So It has been eaten since 1000 or more years ago in …

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[Recipe] Sesame-Flavored Hiyashi Chuka: Cold Ramen

  Hiyashi-Chuka are cold Ramen noodles that are popular for summer lunch. Many Ramen restaurants sell Hiyashi-Chuka (cold Ramen noodles) on the menu during summer only. Hiyashi-Chuka is usually served with several vegetables and meat, so it’s a good balanced meal for health. And colorful toppings and cold noodles really refresh you in the hot summer. Hiyashi-Chuka is …

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History of Japanese Cuisine

By the very nature of the Japanese archipelago, which is made up of many islands and stretches for more than 3,500 kilometers, Japanese cuisine is first and foremost a regional (or even local) cuisine, in which certain major principles are expressed in accordance with the local tastes and ingredients available. The result is a wide …

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Japanese Yuzu: Citrus Fruit

  Yuzu is a citrus fruit originating in East Asia. Yuzu’s surface is uneven and it has a nice aromatic flavor different from other citrus flavor. In Japan, It used a variety of ways for cuisines, cosmetics, fragrance, bath, and so on. Yuzuyu: yuzu in the bath There is a custom that called Yuzuyu. People take a bath …

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Usuyaki Tamago (Egg Crepe) & Kinshi Tamago (Shredded Omelet) for Sushi Recipe

Usuyaki Tamago (Japanese egg crepe) is a thin omelet that is used for wrapping Temari Sushi. Kinshi Tamago is shredded egg crepe that used for Bento, Donburi, Hiyahsi-Chuka (cold ramen noodles) and some sushi, like Chirashi Sushi, Oshizushi, etc… They have fluffy and light texture, and colored dishes brightly. Usuyaki Tamago and Kinshi Tamago is the same way to make. Making them is similar to making a thin pancake. First, make the thin …

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