Gyudon: A keen competitive battle
“Gyudon” is a Japanese dish that consists of a bowl of rice topped with beef and onion simmered in a sweet sauce flavored with soy sauce and mirin (rice wine). Japanese man like “Gyudon” because it’s cheap, delicious, and they can get their oder quickly. The largest “Gyudon” chains in Japan are Sukiya (すきや), Matsuya […]
Shirasu: baby sardine
“Shirasu” is one of the smallest fish you could buy at stores. They are baby sardine that are usually around 1-2 months old. At some places we can eat raw “Shirasu”, but we have boiled/dryed “Shirasu” at stores. we usually enjoy shirasu with rice, grated radish. “Shirasu” looks weird? The taste is pretty good, I […]
“Edamame” （えだまめ） is superb!!
“Edamame” (えだまめ,枝豆) is a preparation of immature soybeans, green soya bean. The best season to buy fresh “edamame” at stores is summer, from June to August. Cooking Edamame is very easy.The pods are boiled in water together with condiments such as salt, and served whole. That’s it! “Edamame” is rich in nutrients. Especially it’s said […]
Oden: a Winter dish
As the weather become colder, Japanese want to have winter dishes. Oden is one of popular Japanese winter dishes, consisting of several ingredients such as boiled eggs, daikon (radish), konnyaku(Konjac), and Chikuwa, Satumaage etc. (processed fish cakes) stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region, restaurant, and between each household. In […]
Yakitori!
Yakitori (焼き鳥/やきとり/ヤキトリ) is Japanise grilled chicken speared on sticks. We use all different parts of the chicken, thighs, skin, liver, etc. for “Yakitori”. • toriniku（とりにく）, all white meat on skewer • negima(ねぎま), meat with Japanese leeks • hatsu (ハツ) , chicken heart • rebā (レバー), liver • sunagimo (砂肝), chicken gizzard • tsukune (つくね), chicken […]