An easy take on a modern Japanese classic; tomato fried rice that even the most uncoordinated among us can pull off without a hitch. (Recipe Credit: Marc Matsumoto of Fresh Tastes.) Ingredients 2 tablespoons ketchup2 teaspoon soy sauce2 large eggs2 tablespoons cultured unsalted butter2 scallions (chopped, + more for garnish)2.8…
‘Edamame’ are young soy beans in the pod. Frozen ‘Edamame’ that are already blanched in salted water or unsalted water are available from most supermarkets and Asian grocers. Slightly salted ‘Edamame’ are very tasty, but you got to try this one. As the pods, that you don’t eat, are seasoned,…
Kazunoko means herring roe.It is dried under the sun, or pickled in salt.Those roes are very small, but adheres and became lump.It has a pleasant unique texture. This photo is herring roe sushi.Herring roe is put on oblong shaped sushi rice which is formed by hand.And those are bound with…
Chicken is low in calories so it’s very good if you’re on a diet. Also, vinegar is a great antidote for fatigue, so this recipe is a perfect cool, summer appetizer. Yield: 4 servings Time: 15 minutes Ingredients 3 chicken breast fillets 4 cucumbers (julienne-cut) 2 celery…
Le Sputnik is one of Tokyo’s hottest restaurants right now and it’s not hard to see why. Absolutely stunning. I was lucky enough to be treated for lunch there by a good friend. I will let the pictures tell the story. http://le-sputnik.jp/Tel: 03-6434-7080 Source – Read entire story here
Loading… While the Datemaki looks similar to the Tamagoyaki (Japanese rolled omelette), a dish commonly found in Japanese restaurants, it tastes very different! This sweet rolled omelette is mixed with an additional ingredient called hanpen (a fish cake) that give this omelette its distinctive fluffy, sponge-like texture. Due to its…
![Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a […]](https://www.addictedtosushi.com/wp-content/uploads/2017/12/Miso_Soup-10-of-10-620x250.jpg)
Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a bowl of white rice and some miso soup alone – it is one of our staples. We have many variations of miso soup but in general they all consist of…
One of my students used to come for her lessons after working and it was close to dinner time. This sometimes benefitted me because she would bring some treats with her and share them with me as we talked. I would ask her occasionally if she was hungry during the…
In Japan, we call Vietnamese spring rolls “Nama Harumaki”. As in the U.S. and other countries, it is a common dish in Japanese restaurants. I did a very basic recipe here, but you can get creative and add cream cheese, avocado or smoked salmon to spice things up. Spring rolls…
In the heat of the summer we find ourselves craving tart and sour foods as they are refreshing. Cold noodles are also a staple this time of year. Soba and somen noodles are often served with a soy sauce dipping sauce called tsuyu. This recipe was on NHK recently and…
This is a simple and delicious Japanese desert. Japanese sweet potatoes are called “satsumaimo”. They are very sweet and soft. Satsuaimo are used frequently in Japanese cuisine, prepared in a variety of ways and dishes: in cakes, chocolates, chips, grilled, and steamed. Source – Read entire story here
You can’t go wrong with caramelized onions, even in muffin form—even in muffin form with no eggs (!). The recipe is from an (almost) vegan Japanese cookbook titled, “Meal-like Cakes and Muffins You’ll Want to Eat Everyday,” which is very wordy when loosely translated by me. Despite the skepticism I…
This is a salmon roe sushi.Ikura means salmon roe.It has a rich taste. Gunkan-maki(gunkanmaki) is a style of nigiri-zushi.Hand formed sushi rice is surrounded with nori.And Ikura is toped on the rice.Nori works just like a wall, so ikura is set on the rice. Source – Read entire story here
Chicken Karaage is a very common Japanese home cooking recipe and many Japanese restaurants in countries all over the world have it on the menu.Very simple and tasty!! Yield: 4 servings Time: 50 minutes Ingredients 3/4 lb chicken (cut into 1 1/2″ pieces) 1/2 oz ginger (ground)…
Vincent may be one of Tokyo’s best kept dining secrets or, more likely, just a secret from me! I have been driving and walking past it for at least ten years, with its beautiful sign ‘Vincent’ (in the style of Van Gogh’s signature) and the accompanying ironwork always catching my…
My friends and I have an inside joke about corn. I’m not exactly certain how this happened, but it is a lot like being a Monty Python fan. The more you say something, the funnier it becomes, but only to you and everyone else thinks you’re a dip. So, it’s…
Japanese: Kabocha no nimono. “Nimono” is the word for food that is boiled and seasoned. Kabocha is a Japanese pumpkin. Kansai people call it “kabocha no taitan”. Pumpkins have lots of vitamins and dietary fibers. You can eat many pumpkins this way because it is very soft and sweet. Source…
At Tokyo Station recently we grabbed some inarizushi from the basement GranSta food floor area. Inarizushi are deep-fried tofu packets that are simmered in a sweet soy broth and then stuffed with rice. Sometimes the rice is plain, white rice. But often it is seasoned with sesame seeds, minced pickled ginger, or,…
