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…
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
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)…
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…
Yawata maki uses either unagi (eel) or beef to wrap gobo and other vegetables in a little roll. Gobo is a root vegetable, which is a metaphor for a healthy and stable life. Yield: 2 people Time: 20 minutes Ingredients 1/3 lb sliced beef 1/3 gobo (4″ thin…
Konbumaki is rolled seaweed. “Konbu” is a play on words with “yorokobu,” which means “to be happy,” so we eat a konbumaki over New Year’s for good luck. Yield: 2 people Time: 30 minutes Ingredients 5 seaweed rolls (dried kelp and konpyou rolled and packaged) 3 shiitake…
This is a very simple Japanese style omelette recipe, though difficult to master. It is a common item for bento boxes, and people love it. There are many kinds of Japanese omelette and this particular one features seafood broth (but it’s also good without). If you prefer a sweeter taste,…
Chikuzenni is usually cooked at home in Japan. It features chicken and a variety of vegetables, including, carrots, renkon (lotus root), and konnyaku. “Chikuzen” used to be the name of what is now modern-day Fukuoka, and was the most popular cuisine from that city. The holes in the lotus root…
Takenoko is the Japanese word for bamboo, and Tosani describes the taste of bonito and soy sauce. Bamboo is known for its rapid growth, and as a result many Japanese believe that this dish brings positive growth to their families. Yield: 2 people Time: 15 minutes Ingredients…
Kouhakunamasu resembles traditional Japanese ribbons and kouhaku means red and white. Red and white are the colors typically associated with celebrations. It a very healthy vinegar salad so good for appetizer for everyday dish as well. Yield: 2 people Time: 10 minutes Ingredients 1/4 lb daikon (cut into…
Kuromame is the Japanese word for black beans and “mame” means good health. Yield: 6 shrimp Time: 7 hours Ingredients Spices 1/2 cup sugar 1/2 tbsp soy sauce 1/4 tsp salt 1/2 tsp baking soda Preparation Wash the black beans and strain Add water, sugar, soy sauce…
“Kuri” is the Japanese word for chesnuts and “kinton” means sweet potatoes. The color is is gold, and many Japanese believe this means you will have good finances this year. Yield: 2 people Time: 15 minutes Ingredients 1 jar of chestnuts in syrup 1 sweet potato Spices for sweet potato…
Home Made Miso – the best ever Miso I have ever had! The wait was finally over. The soy bean mixture that my own hands made turned into gorgeous Miso after patiently sitting in the cool dark cupboard for nearly 13 months. When I tentatively put a bit of it in my mouth, I thought it was one of the best, if not the best, Miso I have ever tasted. I am so convinced that home made Miso is so much better than commercially made mass production supermarket Miso that I am now seriously thinking that I should be making my own. My curiosity into Miso making started when I actually tasted the one that my foodie cousin had made herself and…
Things you have in common with a sushi apprentice in Japan: you both start the day in the bathroom. But as you move on with your day, that young apprentice stays in the restroom. Cleaning. All day. For at least a year. Then he might graduate to washing kitchen utensils. In the US, sushi is much less dogmatic, but the principle remains: you’ve got to learn to do one thing perfectly before earning another responsibility. To observe the breadth of those responsibilities, we were invited into the kitchens of Uchi and Uchiko, two James Beard-lauded restaurants in Austin, TX that are deeply rooted in Japanese technique and reverence for the perfect bite, but throw out the…
Despite the fact that sushi by definition – as I am sure the majority of you are well aware of – is a mixture of cooked japonica rice and sushi vinegar, it never ceases to amaze me how so many people continue to insist on labelling sushi as raw fish. First off, shame on you for misrepresenting our poor little friend Mr. Sushi; I mean what on earth has the little guy ever done to you, besides provide you with a continual and delicious source of savoury umami goodness. And secondly, can’t you see that by purporting this fallacy you are inadvertently stopping millions – if not billions (granted perhaps a…
As official sponsors of the UK release of Jiro Dreams of Sushi, we are very excited present to you today some photos of a sample copy of the highly anticipated DVD and shots of our Sushi School flyer contained within. Enjoy!
Easy recipe – perfect for entertaining My hubby puts away alot of hummus. Week after week, he eats who knows how much of the stuff. And though he’s content with the plain, traditional stuff, I like a little variety. I experiment with stirring in different flavors and after trying Kevin Sullivan’s AMAZING black eyed pea hummus with cornbread crostini, I became brave enough to try an edamame version. The lazy part of me loves this Edamame Hummus because I don’t have to work so hard for the beans. Buy them pre-shelled (sometimes called mukimame), boil, blend with the seasonings, and enjoy. It makes a very nice spread for …
“If sushi was a religious cult (which it should be if you ask me), the way in which people use soy sauce would be considered blasphemy of the highest order and condemnable by eternal damnation.“ Jiro Dreams of Sushi, a movie that we at Your Sushi School have been eagerly awaiting for quite some time now, has finally come to the big screens of UK cinemas. Cue frantic fist pumps to the air! Naturally the cinematic experience is not a disappointment in the least, combining beautiful images of Jiro’s masterful craftsmanship with a touching and insightful documentary about the 85 year old chef’s life to date in his continuous pursuit …
