Japanese Food Archives - Page 105 of 106

Archive by category "Japanese Food" (Page 105)

Sumiso – Vinegar and Miso Dressing

Sumiso-Ae 菜の花酢みそ和えVinegar Miso DressingNanohana, rape blossoms, have a bit of bitterness to them that pairs well with a sweet and tart miso dressing. The dressing can also be used with boiled octopus and cucumbers or with boiled hotaru-ika (firefly squid).Sumiso Vinegar-Miso Dressing50 grams Saikyō miso, white, sweet rice miso from Kyoto1 Tablespoon mirin1 teaspoon water1 Tablespoon sugar1 Tablespoon rice vinegar (komézu)*Add some karashi Japanese mustard to the dressing for a bit of heat. Karashi is sold at the supermarket pre-mixed in small tubes, or dried in the spice section. The dried version needs to be mixed with some water.In a small pan, combine the Saikyō miso, mirin, water, and sugar and cook over low heat for about…

Mother’s, Roppongi Hills マザーズ六本木ヒルズ

Given the quality of the food and general experience, I was surprised how few fellow diners there were on a Friday night at Mother’s, a modern izakaya in the recently-refreshed Roppongi Hills. I have to admit when I stood outside waiting for my dining partner to arrive I got the impression Mother’s was just a bar, not a restaurant – so there may be some confusion around the concept holding its patrongage back. The theme of this izakaya is food that’s good for your body, so I guess your mother would approve (get it? “Mother’s”). The food’s probably a bit too delicious to really call it health food, but the quality and integrity of the ingredients in…

Hina arare

Hina arare is a traditional sweet for Japanese Girl’s day (March 3rd).On that day, families who have girl set dolls in their house and prepare special food to celebrate in hope of growth of girl in healthy.Hina arare is popped rice coated with sugar.Those colours, pink, white, and green are compared to peach blossom, remaining snow, and young grass ( fresh leaf) each.

Lawson Frozen Sweets (product info.)

I wonder how many times I’ve started a post with "since coming back to America…" Well, this is the first time that I can follow that with, "this is the only thing I’ve thought, damn, I wish I were still in Japan so I could try that!" It’s not the concept of "Lawson Frozen Sweets", nor the fact that they come in such boring flavors as chocolate, mango, green tea, strawberry, coffee or even "

Random Picture #165

Pictures courtesy of Nestle Japan Usually, my random pictures are my own pictures. This one, however, falls into a category that I can’t quite fit in anywhere else, but I wanted to share it. It comes from Nestle Japan and I was not sure what it was all about at first because they posted the picture with a question to see what sort of speculation fans could come up with. My research would

Yakibuta

Yakibuta(焼き豚) is a popular item to put into ramen. Similar to Chinese char siu(叉焼) which is a flavored grilled pork but different in that it is often made by simmering and tastes softer.Other than for ramen you can use it for stirred rice, green salad, or eat it by itself. Tastes great either hot or cold, and preservable in a refrigerator for 1 week. I make it when pork is on sale and have it as a stock. This helps me when I have no time for cooking!Cooking time: 30mins plus one day for seasoningServings: 4Ingredients:500g shoulder pork(豚肩ロース)2~3 slices of ginger(生姜)10…

Mugicha

What do you drink on a hot summer day? Beer? Smoothie?Let’s look for something more healthy!This is mugicha(麦茶), non-alcoholic, non-caffeine, and non-calorie drink made from roasted barley. It is a standard drink served cold in summer. Good for babies and pregnant women.You can easily make this by putting a tea bag in water and leave for about 2hours. If you want something to drink instead of just water try this one!

Kyoto Gion Wagyu Teppanyaki Kappo Sou

Recently I had dinner at Sou, a kappo teppanyaki restaurant in Gion. Dinner was excellent, the wagyu beef was amazing and it was not crazy expensive, so I made an appointment to interview the owner-chef, Mr Tsukada. Since I started KyotoFoodie I have received numerous inquiries from people asking where to go for teppanyaki in Kyoto. I rarely eat teppanyaki but do like it. I go to the Himorogi teppanyaki restaurant at Brighton Hotel sometimes for business dinners (when I am not selecting the restaurant). It is good but I can never justify the cost of the meal. I guess I cannot forgive bad cost performance. Hotel restaurants in Japan have uniformly bad cost performance and often the food is…

Nama Shirasu Donburi 生白す丼

Nama Shirasu DonburiShirasu are baby sardines that most often come to market after being blanched in salt water. This time of year we sometimes find it raw, as nama shirasu. These are a bit intense in flavor and have a somewhat slippery texture. It comes with a small packet of ground ginger that we garnish it with. The ginger helps to balance the rich flavor. Just drizzle with soy sauce and it becomes the main dish for lunch when served with some miso soup and some side dishes.Here is what it looks like at the market. It says on the label sashimiyō so we know that it …

Hiyashi Chuka (Reimen)

Hiyashi Chuka is a cold noodle dish most often served in the summer months in Japan. We use Chinese-style noodles as a base and mix in vegetables, fried eggs, and chicken or ham. When the summer season kicks off, many restaurants hang signs in their windows proclaiming “冷やし中華はじめました”, or “Now serving hiyashichuka!” Yield: 2 servings Time: 30 minutes Ingredients 2 packs of Chinese noodles 2 chicken breast fillets 2 small cucumbers (sliced julienne) 1/2 tomato (sliced) 1 cup bean sprouts 5 dried shitake mushrooms 2 eggs Some pickled red ginger (an optional topping) Spices for shitake 1 tbsp sugar 1 tbsp mirin 1 tbsp sake 1 tbsp soy sauce Spices for sauce 1/4 cup vinegar 1/4 cup soy sauce 2 tbsp sugar 2 tbsp ground sesame 1 tsp…

Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne

A happy 2011 to all you foodies out there! 2010 was probably the best year of my life, therefore there were very few KF articles this year, sorry!! KF does still get lots of access, encouraging comments, links and mentions. Thank you! To ring in the new year, to hope for a year of happiness and contentment, people like to have good food and drink. Here is some inspiration, KyotoFoodie style! Uni Ikura Donburi and Champagne Uni Ikura Donburi – detail Even before I was the KyotoFoodie, I dreamt up this breakfast for Japanese ’Oshogatsu’ New Year’s Day. Japanese have osechi on New Year’s Day morning, all together, at home, a family …

Restaurant J, Minami Azabu/ Hiroo レストラン&ビストロＪ南麻布

I had been to Restaurant J for lunch a few years back and remember being pretty pleased with it. So I was happy when a friend invited me there for dinner so I could try it out again. The restaurant, with its contemporary fit out, is located on the second floor of a modern building not far from the National Azabu supermarket.The service is a little stiff, but the food is good and, overall, I think the price performance is pretty good. The restaurant is quite dimly lit, so not a bad setting for a date. Well worth a try!That’s some table setting they …

Japan Day 7: Visiting the zoo in the middle of a typhoon!

This post was supposed to go up a week or two ago, but then Hurricane Sandy hit. While I’m on the west coast, and not directly affected by the storm, I felt like it would be a bit insensitive to be posting about a fairly minor typhoon in Japan while everyone on the east coast was dealing with the Hurricane. The TED blog has a great post about ways you can help those who were affected by the hurricane. There are lots of people who still need our help, so if you can, I’m sure they’d appreciate any donation, no matter how little. Our seventh day in Japan was a rainy one…

Nanao Green Tea Papiro Cookies

When I hear "Nanao", I think "monitors", not confections. Apparently, my knowledge is rather outdated, however, because that company is now called Eizo, no doubt because they were tired of people walking into their stores and expecting sweet, sweet candy and finding that gnawing on the edges of a display did nothing but damage their dental work. Actually, I’m sure that the display maker is

May Seasonal Japanese Seafood

The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams are great for making into a quick vongole style pasta. And perhaps my favorite this time of year is katsuo simply seared on the edges, sliced thickly, and served with some soy sauce and garlic. This time of year, the katsuo is referred to as “hatsu-gatsuo”. Katsuo actually is in season two times a year. This is the first time we see it, hence the name “first katsuo” in Japanese. The meat in the spring is very rich and intense in flavor …

Bouquet de France, Roppongi ブーケ・ド・フランス六本木

Bouquet de France is a nice little French restaurant over the road and down from Tokyo Midtown. On a recent visit for lunch I was very happy with the food and its price performance. It didn’t hurt my mood that it was my birthday ;-)Amuse of rillette en crouteCroque monsieur with sakura ebi (tiny dried shrimps) on salad. The shrimp really adds an interesting dimension over and above the cheese – interesting!Warm onion tart was deliciousSea bassPorkA nice little birthday touch!http://www.bouquet-de-france.com/wp/Tel: 03-3497-1488

Salad dressing love

I need to up my game when it comes to salad dressing. I’m pretty predictable. I make a vinaigrette every time. There is some variety in the spices but not that much. Salad dressing is inexpensive to make (unless you get caught up in fancy vinegar and oils) and pretty easy as well. I’ve done a peruse on Pinterest and narrowed it down to five recipes to try. I’m still on the lookout for a good ranch dressing recipe. I’m pretty sure that if I substitute Greek yogurt for mayonnaise and buttermilk it will work well. I just need to play with the spices. Mamma Allegra’s Vinaigrette – I would probably reduce the sugar a bit Honey Mustard Vinaigrette – …

Ramen

Ramen(ラーメン), Chinese noodles is one of what we call “delicious cheap eats” or “B class gourmet(B級グルメ, B-kyuu-gurume)” in Japan. Some people are addicted to ramen that they eat at least once a day! I wonder if they ever worry about their health… And you will see a long line of people in front of famous ramen restaurants.The most important part of ramen may be the soup. It is basically made from pork and chicken bones seasoned with soy sauce, miso, or salt. Ramen restaurants come up with their own method and invention vying to make the best soup.So even when you make it at home, I recommend you to buy fresh ramen noodles already…

Category: Japanese Food