Namban dish is a specific dish in which ingredients – seasonal small seafood to vegetables – are deep-fried and pickled in rice vinegar marinade, which is flavored with sugar and shoyu (Japanese soy sauce). In the olden days the method of this preparation was perfect to preserve the prepared food longer at the time when there was no refrigeration system. Namban preparation has survived into today’s kitchen and still entertain us with the height of the...
Read MoreGluten Free Dish? Try this Delicious Rice Dish. For Everyone.
Here is my advice. Many of Japanese dishes can cater to your special requirement. Today there are many gluten free substitutes for bread, pizza, baked goods, and more. They are fine, but if you look into the varieties of Japanese dishes, you do not need to find the dishes made with the substitutes. Rice is gluten free, miso is gluten free, you can find tamari which is gluten free…. Here is a delicious Japanese style rice dish. The addition of little oil, onion and...
Read MoreLet’s Cook More Japanese Dishes at Home
We always talk eat healthy. But, it takes courage and determination to take an action and practice it. If you decided to eat healthy in 2015, I recommend that you introduce at least one or two weekly/monthly Japanese dishes or meals in your diet. You can find recipes from this blog site throughout the year (are you going to try my latest vegetable udon dish?) or from my books, The Japanese Kitchen, The Sushi Experience and Hiroko’s American Kitchen. Traditional...
Read MoreMore Vegetables in Our Diet: Udon with Vegetable Broth, Sesame, Tofu & Bock Choy
I am omnivore. I eat everything balanced. But, from time to time I indulge myself making a meal with 100 percent vegetable. I bet you, whether you are vegetarian, vegan or omnivore, will fallen love with the below recipe. Here I offer you a delicious new vegetarian udon dish. You can prepare it easily (even though the udon dish sounds exotic to you) in your kitchen. To this dish I add the special flavor of sesame to the broth through the use of tahini. This addition to the...
Read MoreSockeye Salmon “Agedashi” style and A Cooking Class
I ordered frozen Sockeye salmon from Vital Choice last year. Very good quality. I steamed most of them and served at our big family dinner with home-made miso mayo sauce at the end of last year. I baked some of the leftover in the oven five days ago. I skillet cooked the other leftover over the stove top two days ago. For the remaining two pieces of salmon I needed to do something different. This is how I chose: salmon cooked in the Japanese “agedashi” method....
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