The Paderno World Cuisine 10 5/8″ Yanagi Sashimi sushi knife is excellent for cutting raw fish. This suchi knife is typically a single grind, long, narrow blade similar to the Tako Sashimi knife. The blade is constructed of a special type of stainless steel for maximum edge retention. It has…
Yikes, talk about being behind only in January. This bento is actually from January 11th! Anyway, it’s leftover pot roast. Not your most traditional bento fodder, but still a moneysaver since it uses leftovers. I used my Zojirushi Mini Bento and actually filled it up too high. When I put the cover on it started hissing at me and food started bubbling out. Instead of removing food, I just wrapped it up in furoshiki to keep it on, but it didn’t keep the food warm because of the opening. In the side dish I put raw veggies for me to eat with dressing at work. I’ve posted my weekly record for last week on Pikko’s House and I…
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Kotobuki bento are Japanese style lunch boxes. The stacking two tiers keep foods and flavors separate and the top tier has a press on lid to prevent spills. Durable, attractive, and easy to clean. Made in Japan. Red with Beckoning Cat (-inch Maneko Neko-inch ) welcoming good fortune and luck.…
Seaweed nori for sushi making – 50 full size sheets + 1 sushi mat is one of the easist ways to eat seaweed. Nori is best used to wrap around small rice balls which are then dipped in shoyu. After soaking, Nori can be added to soup or used as…
Gah, I’m already falling behind on posting! This was my Tuesday bento. We had spaghetti for dinner on Monday night and although my family has eyeball allergies when it comes to whole wheat pasta, there’s nothing stopping me from boiling some up for myself the next day, so that’s what I did. I can’t honestly sit here and type that whole wheat pasta tastes amazing because it’s just… not, really. Hahaha! It seems to take forever to cook and you can of course taste the graininess in the noodle when eating. Even so, it’s not like it’s bad. As far as bentos go, this one is obviously very blah, but it filled me up…
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
Japanese Sashimi Knife with POM Handle Price: [wpramaprice asin=”B00BUU32PO”] [wpramareviews asin=”B00BUU32PO”]
The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and…
Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento,…
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 – …
Global knives are crafted of CROMOVA 18 stainless steel for the perfect combination of chromium, molybdenum and vanadium to maximize edge retention and stain resistance. Their light weight seamless construction and razor sharp edges make Global knives a popular cutlery favorite. Made in Niigata, Japan. Lifetime guarantee from Global with…
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…
Oh, boy—obento! These yummy, healthy lunches are all the rage in Japan, where mothers create them as expressions of love for their children. With Yum-Yum Bento Box, Crystal Watanabe and Maki Ogawa devote an entire cookbook to these delicious and adorable meals for all ages! Learn how to craft your…
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo’s top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin’s traditional Japanese take on ramen. Ivan Ramenchronicles Orkin’s journey from…
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’ which is soymilk ramen and yuba donburi ricebowl. Mamezen Soba: Soymilk Ramen Mamezen is the creation of a young Kyoto chef named Minoru Yonegawa. His family owns a very nice yudofu (simmered tofu hotpot) restaurant in Kyoto called Toka. Toka make their yudofu in a soymilk-based broth, which is very unusual, creating a very ‘Kyoto’ luxurious and rich broth with which to simmer your tofu in. Chef Yonegawa worked at his family’s…
