Evolution happened to sushi. When sushi arrived to America, new ingredients joined in the American sushi kitchen. Avocado, cream cheese, smoked salmon, tempura shrimp,…few to name. The technique of making a roll has also changed. In order to satisfy American customers who are unfamiliar with black sheet of nori, inside-out roll was born. Now what is happening to Okonomiyaki is worth to pay an attention. I have Okonomiyaki recipes in my two books; The Japanese Kitchen...
Read MoreAgain Yam!
I have introduced you nagaimo yam in my previous okonomiyaki blog – it is the long potato-like vegetable that becomes watery-slimy when grated. In this photo you cann see here a very fresh, whole nagaimo yam. Looks like a baseball bat. The skin is thin and rough. The cut surface shows moist, wet and somewhat bubbly appearance. Nagaimo, which originally came from China to Japan at the beginning of our civilization, is easily available here in America at Chinese...
Read MoreVERY Slimy Yamaimo in Okonomi-yaki
Okonomi-yaki is a stuffed pancake similar to a crepe. The standard type is filled with lots of cabbage and small portion of protein such as thinly sliced pork or beef, shellfish or both and served with a somewhat sweet sauce. Various Japanese cities – Tokyo, Osaka and especially Hiroshima – are proud of their versions of this popular fast food that is often sold at food stands on the streets and at festival grounds. When you go to the okonomi-yaki specialty...
Read MoreTakoyaki ??? No.2
During Takoyaki and Poffertjes search I also found the existence of additional Poffertjes-like dish. It is Indian Paniyaram. Paniyaram is rounder like Takoyaki but the use of aromatic spices and chutney sauce makes Paniyaram a very distinctive and different cousin of Takoyaki. You can google Paniyaram and you will find a video in which an Indian guy showing how to cook Paniyaram.Now how do I prove that the Dutch Poffertjes inspired us and Indians to create Takoyaki in...
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