Welcome to the last lesson in Japanese 101: The Fundamentals of Washoku. I hope you’ve enjoyed the course and learned a few things along the way. In this last lesson we’ll take a look back at what we’ve learned, and also see how to put it all together to great an authentic traditional Japanese meal at home. read more
I was hungry for sushi today and with the squash and cucumber sitting in the refrigerator without any other purpose, I went ahead and threw a few rolls together.First up, I made a Philadelphia roll using the salmon that was in the freezer. Didn’t pack the flavor punch I wanted, but with the cucumber and cream cheese, it worked.Next came the scallop rolls. Two scallops weren’t enough to make two different rolls, so I ate the extra pieces while I was rolling. Made one roll with scallops, green peppers, and yellow squash. I should have added the wasabi mayo, but …
Last year I uploaded a series of printable cards for communicating dietary restrictions in Japan. This is a follow-up of sorts to this, with some information about food package labelling and allergy-causing products. There are seven substances that must, by law, be indicated as being present on packaged foods that contain them in Japan. I’ve listed them below in this order: English: kanji: hiragana or katakana: roma-ji. read more
The Japanese-style dish cherish the seasons.There are a lot of the fresh fish in the marcket all the time, but Most of the time we choose the fish in best season!Here are the Sashimi of sea bream, amberjack , and a turban shell etc…and sometime I place the flower which I made with vegetables andexpress a season!
(c) The Legendary blog of Sushi – Read entire story here.
