Blog Feed: JAPANESE TREND

(Tofu Lasagna / Image)A little and making a vegetarian lasagna with tofu – and it was fantastic! This recipe will serve about four, or three hungry people! > read more

Grilled eggplant / JAPANESE HOME COOKING

Published on 2011-08-26 17:50:07

(Grilled eggplant / Image)The height of summer has arrived and eggplants are in season. They can be enjoyed in many ways, but this week we will try them simply grilled. Immersed in cool "dashi" stock, the eggplant's slightly bitter taste is drawn out. "No need to get nervous when you hear the word 'dashi.' Just bring the bonito flakes and the seasoning to a boil," says Japanese cooking expert Tats > read more

Matcha Kanten Shiratama

Published on 2011-08-25 17:50:07

(Matcha Kanten Shiratama / Image)It's a traditional Japanese dessert made with shiratama dumplings, matcha flavored kanten jelly, and anko (sweet azuki bean paste). Top with vanilla ice cream if you would like. > read more

Deep-fried and Marinated Vegetables

Published on 2011-08-23 17:50:03

(Deep-fried and Marinated Vegetables)It's often called age-bitashi as age means deep-frying and bitashi means marinating in Japanese cooking. Other vegetables can be used to make this dish, such as green beans and bell peppers. > read more

Unadon (うな丼)

Published on 2011-08-21 17:50:06

(Unadon (うな丼) / Image)It's a rice bowl topped with unagi-no-kabayaki (filleted and deboned, glaze-grilled freshwater eel). Vacuum-sealed unagi-no-kabayaki is often available at Asian grocery stores. > read more

Curry with Vegetables

Published on 2011-08-20 17:50:08

(Curry with Vegetables / Image)Pan-fried vegetables are added in basic curry made with pre-packaged Japanese curry roux. > read more

Grilled and deep fried chicken wing tip

Published on 2011-08-19 17:50:09

(Grilled and deep fried chicken wing tip)The chewy meat and gelatinous skin make chicken wing tips quite appealing but don't you wish they were easier to eat? "A certain step in preparation will change the impression," says cooking expert Masayo Waki. The key, she says, is to cut free the joint that links the thick and thin bones. Make soup stock by cooking the cut off tips with carrot, onion, cel > read more

Rei-shabu (冷シャブ)

Published on 2011-08-18 17:50:06

(Rei-shabu (冷シャブ) / Image)It's like a salad with boiled thinly sliced pork. Plese use your favorite vegetables or mushrooms. > read more

Hiyayakko (冷やっこ)

Published on 2011-08-16 17:50:08

(Hiyayakko (冷やっこ))It's a chilled tofu appetizer served with toppings. Toppings and seasonings can vary. > read more

Nira Chive Soup

Published on 2011-08-14 17:50:05

(Nira Chive Soup / Image)It's a simple soup made with garlic chives and egg. This soup can be seasoned with miso if you would like. > read more

Potato Salad

Published on 2011-07-05 17:50:05

(Potato Salad / Image)Potato salad is a dish made from potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main > read more

Creamy Bamboo Shoot Soup With Miso

Published on 2011-07-03 17:50:03

(Creamy Bamboo Shoot Soup With Miso / Image)Takenoko or bamboo shoot is a quintessential harbinger of spring in Japan. There are many kinds of takenoko recipes, that is to say, takenoko rice, takenoko in stir-fries, and much more. As a change of pace > read more

Shortlist of Sansai (山菜)

Published on 2011-07-02 17:50:06

(ふきのとう(Fuki no to) / Image)SANSAI (Mountain Vegetables) 山菜 There are over 200 varieties of sansai, the mountain vegetables that spring forth from the ground in the spring. When sansai arrive at the market, you can overhear customers tal > read more

Fried Fish Japanese Style (Buri no Tatsuta Age) 魚の立田揚げ

Published on 2011-07-01 17:50:05

(Fried Fish Japanese Style (Buri no Tatsuta Age) / Image)"Chicken Tatsuta Age" is Japanese-style fried chicken and have been made at home in Japan. The same process can be used with seafood, in particular meaty or fatty fish like buri, kats > read more

Sesame and Soy Dressing for Cold Noodles (冷やし中華だれ)

Published on 2011-06-30 17:50:05

(Sesame and Soy Dressing for Cold Noodles (冷やし中華だれ) / Image)This simple dressing from NHK's cooking site is a version that we use in our house for cold noodles, either somen or soba. > read more

Futomaki Zushi(太巻き寿司 / Thick Sushi Roll)

Published on 2011-06-28 17:50:01

(Futomaki Zushi(太巻き寿司 / Thick Sushi Roll) / Image)Futomaki (太巻, lit. thick, large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often m > read more

Pork Ginger (豚肉の生姜焼き)

Published on 2011-06-26 17:50:02

(Pork Ginger (豚肉の生姜焼き) / Image)Pork Ginger is also one of popular dishes in Japan. Shoga means ginger in Japanese and Pork slices are marinated in ginger-flavored sauce and stir-fried. > read more

Hotate Takikomi Gohan (帆立ご飯) / Scallops and Rice

Published on 2011-06-25 17:50:02

(Hotate Takikomi Gohan (帆立ご飯) / Image)Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredients such as a gomokugohan. Gomokugohan would have five different > read more

Gazpacho Somen from NHK Asaichi

Published on 2011-06-24 17:50:02

Take up herewith Cooking Program by NHK's Asaichi TV program was a recipe for Gazpacho Somen. It looks so good I can not wait to make it. > read more

Uni Pasta (うにパスタ) - Japanese Food & Cooking

Published on 2011-06-23 17:50:05

(Uni Pasta (うにパスタ) Image)Uni pasta is one of the most sensual dishes I know. But getting it just right depends on the quality of the uni. It just has to be fresh. Whenever we go out to eat and it is on the menu we always order this dish. > read more

Hiyashi Chuka Noodles

Published on 2011-06-21 17:50:09

In the summertime we love to make cold ramen noodles topped with vegetables. Our favorite dressing is based on nerigoma, a paste made from toasted sesame seeds. It is very different from tahini which has a raw taste to it, the nerigoma is actually mo > read more

Lightly Cured Pickles (Tsukemono)

Published on 2011-06-19 17:50:07

The Japanese version is a totally different vegetable lightly cured so the intrinsic character of the ingredient being pickled is never lost. There are a number of Japanese pickling methods. This one is great with a slew of vegetables, like red radis > read more

Soy Simmered Hoshi Shiitake (Dried Shiitake Mushrooms)

Published on 2011-06-18 17:50:07

Dried shiitake mushrooms (hoshi shiitake 干ししいたけ) are always good to have in the pantry as they have a long shelf life and can be used for many dishes. To rehydrate the mushrooms place in a large bowl of water and put a drop-lid (otoshibut > read more

Spicy or Teriyaki Tuna

Published on 2011-06-17 17:50:05

Tuna is a very easy fish to cook, very forgiving as it is a meaty fish. We most often eat tuna as sashimi, like the top photo. Usually just garnished with soy sauce and wasabi. If you can find wasabi salt you may like that too as a seasoning. > read more

Chicken and Egg on Rice (親子丼)

Published on 2011-06-16 17:50:01

(Chicken and Egg on Rice, Oyakodon (親子丼) / Image)Chicken and Egg on Rice, Oyakodon (親子丼), is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then s > read more

How to Wash Rice Perfectly

Published on 2011-06-14 17:50:07

Grains of rice need to absorb just the right amount of moisture before cooking so they can steam properly (humidity is how heat travels in foods) -- so washing the rice is key. > read more

Simmered Pork and Daikon

Published on 2011-06-12 17:50:09

(Simmered Pork and Daikon / Image)The daikon tenderizes the pork as it cooks, while the pork flavors the daikon, so both ingredients turn out super delicious. Also, this is a dish you want to cook the night before, keep in the fridge and then reheat. > read more

Japanese Leek Pancakes

Published on 2011-06-11 17:50:02

(Japanese Leek Pancakes) > read more

Kikka Radish

Published on 2011-06-10 17:50:01

(Kikka Radish / Chrysanthemum radish / Image)Kikka Radish, Chrysanthemum radish, is one of New Years Day's recipe. > read more

Macaroni Gratin

Published on 2011-06-09 17:50:02

(Macaroni Gratin / Image)Rich, creamy, and with Gruyere and other delicious cheeses, this dish is nothing to sniff at. It is incredibly simple to prepare, and it gives you an end creation that is truly scrumptious. > read more

Nukazuke Pickles Recipe

Published on 2011-06-07 17:50:03

(Nuka Pickled / Image)Nuka pickles are relatively easy to make and result in a unique pungent earthiness. The key to a successful nuka pot is that the mash needs to be mixed up daily. If left ignored it will begin to mold. > read more

Natto (納豆)

Published on 2011-06-05 17:50:06

(Natto / Image)Natto, fermented soybeans known for its stinky aroma and slimy texture, is one food that may be hard for non-Japanese to appreciate. Popular at breakfast in Japan natto is stirred using chopsticks until it is thick and sticky. Soy sauc > read more

Noodles with Meat and Miso Sauce (Zha Jiang Mian)

Published on 2011-06-04 17:50:09

Zha Jiang Mian is a popular dish from northern China that uses white noodles topped with a mixture of soybean paste and grounded pork. > read more

Fried Chicken with Grated Daikon

Published on 2011-06-03 17:50:01

It is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture. In Japan, it's also the same. > read more

Kushikatsu (串カツ/Japanese Deep-fried Skewers)

Published on 2011-06-02 17:50:02

(Kushikatsu / Image) Kushikatsu (串カツ) is a Japanese-style of deep-fried kebab. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat. Kushikatsu can be made with chicken, pork, seafood, and seasonal v > read more

Tofu and Chirimen (ちりめん豆腐)

Published on 2011-05-31 17:50:09

(Tofu and Chirimen (ちりめん豆腐) / Image)Tofu in Japan is a revelation. Not at all like what is found in the U.S.A. but a wide variety of textures, tastes, sizes, and shapes. We always have tofu in our fridge. It can be added to miso soup, top > read more

Fava Beans and Rice (空豆ご飯)

Published on 2011-05-29 17:50:08

A nice contrast to always having white rice is to steam some vegetables in the rice pot when cooking rice. Fava beans are placed on top of uncooked rice and the rice is cooked as usual. This same dish is also nice with green peas. > read more

Nukazuke Pickles (糠漬け)

Published on 2011-05-28 17:50:02

(Basic Nukazuke / Image)Nuka pickles are relatively easy to make and result in a unique pungent earthiness. The key to a successful nuka pot is that the mash needs to be mixed up daily. If left ignored it will begin to mold. > read more

Salmon burger

Published on 2011-05-27 17:50:08

(Salmon burger / Image)Salmonidae is a family of ray-finned fish, the only living family currently placed in the order Salmoniformes. It includes salmon, trout, chars, freshwater whitefishes and graylings. The Atlantic salmon and trout of genus Salmo > read more

Ganmodoki (Deep fried tofu balls)

Published on 2011-05-26 17:50:08

(Ganmodoki (Deep fried tofu balls) Recipe�/ Image)Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast A > read more

Tofu Salad(豆腐サラダ)

Published on 2011-05-24 17:50:07

(Tofu Salad(豆腐サラダ) / Image)Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such > read more

Udon with Curry Sauce

Published on 2011-05-22 17:50:06

(Udon with Curry Sauce / Image)Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. Introduce herewith "Udon with Curry Sauce". > read more

Natto Miso Soup

Published on 2011-05-21 17:50:05

(Natto Miso Soup / Image)Natto (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food.And we also use Natto for one of Miso Soup ingredients. > read more

Tsumire-jiru / Fish Ball Soup

Published on 2011-05-20 17:50:01

(Tsumire-jiru / Image)"Tsumire"is a home-made fish ball. We usually taste this soup with salt and little soy sauce. This is quite healthy dish and my favorite. > read more

How to make Onigiri

Published on 2011-05-19 17:50:07

(Onigiri for little children / Bento Image) Onigiri (お握り or 御握り; おにぎり), also known as omusubi (お結び; おむすび) or rice ball, is one of the most popular Japanese foods. It's made from white rice formed into triangular or o > read more

"Gochiso Tofu" - Decorated Tofu

Published on 2011-05-17 17:50:03

(Decorated Tofu) / Image)Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, > read more

Onigiri / Rice Ball

Published on 2011-05-15 17:50:03

(A rice ball or onigiri / Image)Onigiri (お握り or 御握り; おにぎり), also known as omusubi (お結び; おむすび) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (sea > read more

Ginger Rice / Recipe

Published on 2011-05-14 17:50:03

(Ginger Rice / Image)This recipe from the January/February issue of Everyday Food is quick, light and tasty. Simply steam rice with scallions and ginger and then add frozen peas. > read more

Clear Soup with Vegetables and mochi

Published on 2011-05-13 17:50:02

(Clear Soup with Vegetables and mochi / Image)Regarding "Clear Soup with Vegetables and mochi", we say in Japanese as "Zōni (雑煮)".Zōni (雑煮), often with the honorific "o-" as o-zōni, is a Japanese soup containing mochi rice cake > read more

Sukiyaki on Rice

Published on 2011-05-12 17:50:09

As you well know, Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style.And we use Sukiyaki as topping of Sukiyaki Donburi.It consists of meat (usually thinly sliced beef) slowly cooked > read more

Miso Soup with Potato and Onion

Published on 2011-05-10 17:50:08

Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines > read more

Salty-Sweet Flavored Home-Made Atsuage

Published on 2011-05-08 17:50:06

Atsuage is a kind of Aburage.Aburaage (油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying first at 110~120 °C then at 180~200 °C again. Aburaage is often used to wrap inarizushi > read more

Chicken and Egg on Rice (親子丼)

Published on 2011-05-07 17:50:06

How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl) Chicken and Egg on Rice is "Oyakodon (親子丼)".Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, eg > read more

Japanese Beef Curry From Scratch

Published on 2011-05-06 17:50:03

Japanese curry (カレー, karē) is one of the most popular dishes in Japan, where people eat it an average of 125 times a year according to a survey made in 2005. It is usually eaten as karē raisu — curry, rice and often pickled vege > read more

Quick Amazake

Published on 2011-05-05 17:50:05

Amazake is consumed during the cold winter months - it’s thought to help ward off colds - and is a traditional part of the Girl’s Day Festival on March 3rd. Amazake is usually made from koji, steamed rice with sake-making spores, but using sakeka > read more

Past and Present as a result of Tohoku Earthquake

Published on 2011-05-04 17:50:08

Rikuzentakata (陸前高田市, Rikuzentakata-shi) is a city in Iwate, Japan.As of 2008, the city had an estimated population of 23,687 and the density of 102 persons per km�. The total area is 232.29 km�. The city was founded on January 1, > read more

Mixed rice with soy flavored pork and bamboo shoots

Published on 2011-05-03 17:50:02

Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. It is often called gomoku gohan. Loosely translated it means "five ingredients mixed rice." The c > read more

Japan prime minister's nuclear adviser resigns

Published on 2011-05-02 17:50:05

Disaster budget gets OK Japan Times - May 1, 2011� The first extra budget for fiscal 2011, which is aimed at rebuilding areas devastated by the March 11 earthquake and tsunami, cleared the Lower House on Saturday, paving the way for its enactmen > read more

How To Make Amazing Gyoza

Published on 2011-05-01 17:50:06

Gyoza are pan-fried dumplings that are both steamed and fried. They're an import from China, kin to Chinese pot stickers (also irresistible). Gyoza ain't gyoza unless one side is toasty and crisp, the other side tender, and the insides juicy, aromati > read more

Osekihan (Sekihan), Festive Japanese Red Rice and Beans

Published on 2011-04-30 17:50:09

Osekihan (お赤飯) means "red rice" (actually, 'honorable red rice' would be a literal translation, since the o makes it honorable). It's a holiday or special occasion dish in Japan, mainly because of its red (actually a very pleasing pur > read more

Tonkatsu (Deep Fried Pork Cutlet)

Published on 2011-04-29 17:50:09

Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generall > read more

Steamed Soft Egg Custard Soup

Published on 2011-04-28 17:50:02

Egg Custard Soup comes from Asian cuisine and it is eaten as an Appetizer. Of course, we are cooking this type of dish here in Japan. You will fall head over heels in love with this easy and delectable Egg Custard Soup recipe as soon as you try it! > read more

Okonomiyaki

Published on 2011-04-26 17:50:09

Okonomiyaki (お好み焼き) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or " > read more

Miso Soup with Tofu and Abura-age

Published on 2011-04-24 17:50:09

Satsuma-age (Fried Fish Cakes)

Published on 2011-04-23 17:50:01

Satsuma age (薩摩揚げ) is a fried fishcake from Kagoshima, Japan. MSG may be added. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known as chigiage in Okinawa. > read more

Dashimaki Tamago (Japanese style rolled egg)

Published on 2011-04-22 17:50:07

Tamagoyaki 卵焼き (also called tamago or dashimaki, literally 'grilled egg') is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyaki > read more

Celery with chili pepper pickles

Published on 2011-04-21 17:50:07

Celery isn’t a very Japanese vegetable, but with the addition of the right flavors it can be turned into a refreshingly crunchy pickle that goes well with white rice, which is the base criteria for determining whether a pickle fits a Japanese meal > read more

Sushi bars in Paris adjust to life after Fukushima

Published on 2011-04-19 17:50:12

Sushi bars in Paris adjust to life after Fukushima AFP - Apr 13, 2011 And Asian restauranteurs in the French capital are striving to reassure them that, even if the cuisine is Japanese, the ingredients are most probably not. In the narrow sidestreets > read more

Shippoku ryori (Nagasaki)

Published on 2011-04-17 17:50:02

During the Edo Period, Nagasaki was the only Japanese port open to trade with the outside world and developed a cosmopolitan character. The shippoku ryori style of cooking was adapted from traditional formal banquets in ancient China. This means that > read more

Basic stock ("だし" / Dashi)

Published on 2011-04-16 17:50:08

Dashi(出汁・だし) is a class of soup and cooking stock. We use dashi for miso-soup and nimono , soup for noodle..etc. It is very fundamental role Japanese cuisine. It's no exaggeration to say that Dashi detemine flavors. > read more

How to cook boiled rice

Published on 2011-04-15 17:50:06

Most of Japanese people eat rice as a staple food at least twice a day.I introduce you to cook tasty boiled rice. > read more

Miso (味噌) / Japanese Food

Published on 2011-04-14 17:50:03

Miso, the fermented paste made from soybeans, is used in a variety of dishes in our home. The sweet white kome miso, based on rice, is used for salad dressings, with nerigoma (toasted sesame paste), and as a marinade for fish with mirin and sake. > read more

Beef Udon, or the Pleasures of Shaved Steak

Published on 2011-04-12 17:50:11

This incredibly delicious beef udon (niku udon) -- noodles in broth topped with beef -- a hugely popular dish in Japan. The beef in the recipe, which is simmered with onions that turn incredibly delectable and sweet, also goes great with somen noodle > read more

Simmered Kabocha 南瓜の煮物

Published on 2011-04-10 17:50:01

Kabocha is one of my favorite Japanese vegetables. Much like a pumpkin, but with a denser, sweeter flavor. This dish is a bit labor intensive in prep, but definitely worth the few extra steps. I remember at culinary school, at the French Culinary Ins > read more

Sesame Vegetables

Published on 2011-04-09 17:50:02

One of my favorite quick and easy recipes is this sesame dressing. Crush some toasted sesame seeds (white or black) in a mortar and pestle. Add a bit of sugar and soy sauce to taste. That's it. This can be used to top any steamed vegetable. Most ofte > read more

Japanese Popcorn

Published on 2011-04-08 17:50:01

Looking for a healthy alternative to chips we have been making a lot of popcorn at home lately. We have tried a variety of toppings, including mattcha jio (mattcha flavored salt) - which did not work out. > read more

Spicy or Teriyaki Tuna

Published on 2011-04-07 17:50:08

Fast food fallout

Published on 2011-04-05 17:50:09

Fast food fallout Bangkok Post - Apr 2, 2011 In Thailand, where the popularity of Japanese food is strong, there have been fears and speculation about radioactive substances in imports. Muse asked if this news is affecting your lifestyle and how. If > read more

Egg and Enoki Stir-fry

Published on 2011-04-03 17:50:03

This stir-fry dish is made with eggs, enoki mushrooms, and nira (garlic chives). It's flavored with miso and is slightly sweet. Nira is often stir-fried with eggs in Japanese cooking. If you like enoki mushrooms and nira, try this dish. It's a good d > read more

Kinpira Renkon

Published on 2011-04-02 17:50:05

Renkon is lotus root which has lots of holes. It's traditionally believed that we can look through the holes to a good future in Japan, and renkon is used for cooking dishes for happy occasions. Kinpira gobo (braised burdock root) is a popular Japane > read more

Deep-fried Nikudango

Published on 2011-04-01 17:50:12

Meat dumplings (meatballs) are called nikudango in Japan. These nikudango are made with pork, shiitake, negi, and edamame and are deep-fried. I used edamame to add a crunchy texture and a nice color to the dumplings. Deep-fried nikudango are often se > read more

Clams cooked in 'natane' style / JAPANESE HOME COOKING

Published on 2011-03-31 17:50:05

"Asari" clams that are coming into season and rapeseed flowers ("natane" or "nanohana") are a best match in March, when cold and warm days alternate. According to Japanese cooking expert Tatsuo Saito, beaten egg spreads > read more

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