Food

Do you know different types of sushi?

You probably know very well what is Sushi and how they are like. And probably think that’s all about Sushi. But Sushi ain't just what you might know! Yes, the Sushi you know; those dainties formed with fingers are undoubtedly the most official and authentic. Interestingly, they are hardly made at home despite its seemingly simple method to follow. Instead, there are varieties of Sushi of homemade style; some of them are hardly seen even in the major Sushi restaurants.   Chirashi-zushi Most popular sushi made at home shall be ’Chirashi-zushi’. ’Chirashi’ in Japanese means ’scatter’. Sushi rice mixed with ...

Japanese staple food is rice, but brand new rice has special worth.

 

Japanese as ‘Rice people’ put extreme high value on new crop of rice every year. Harvest starts from the southern part of Japan from early August and the frontier winds up towards the north; Hokkaido at last will enjoy its time in October. Thanks to the highly-controlled storage system, despite the fact that Japan affords only one harvest a year in the most part of the country, the quality of rice is kept very high in standard all year round. You could hardly observe any degradation among the rice of one year old. They taste fresh enough.   Yet new ...

Please try it! Japanese curry is very tasty

 

Who would have thought that curry is ranked as one of the Japan’s most popular dishes? Actually, there are many people who declare that they will never get bored to eat curry every single day! In Japan, ‘curry’ means ‘curry rice’ in short, which is not quite similar as the ones you find in India or Thailand. Japanese curry is made with a paste which is a mixture of spices and a bit of wheat flour to create rather heavy consistency. This thick sauce shall be poured over the plain rice.   The other ingredients are basically fixed: Irish potatoes, ...

Japanese cannot live without Noodles.

Perhaps Japanese are known as the rice people. But noodles are one of their favorite that Japanese can’t really live without! One of the most popular noodles could be Ramen; yellowish egg noodle paired with pork and/or chicken hot broth. This is originally from China but it is deeply rooted into Japanese food culture. There are quite varieties in the type of noodle and soup. Ramen restaurants compete for the singular taste and style of ramen. Some regions of Japan have been known for their established style of ramen of their own. It’s worth traveling for the ramen exploration.   ...

Without knowing the anko, I can not talk about Japanese sweets.

Have you heard or tried Japanese red bean paste as known as ‘Anko’? Anko is definitely indispensable for Japanese confectionary. It is simple to say how to prepare anko; cook the red beans until soft and dense, sweetened with sugar. Then either strain them through a sieve to make smooth creamy paste which is called koshi-an, or just mash them to adapt its rough texture with the husks which is called tsubu-an, according to the type of confectionary or to your preference. That’s it. However, of course it needs some tips and skills to reach the professional standard. Anko has ...

Sekihan is the specialty for every kind of celebrations

What is Sekihan? ‘Sekihan’ or ‘Osekihan’ – with the prefix ‘O’ to represent politeness -- is the steamed sticky rice cooked together with red beans called Azuki beans, which is the ingredient for ‘Anko’ -- sweet red bean paste, or similar red beans called ‘Sasage’. Sekihan literally means ‘red rice’. Those red beans turn the rice reddish. And that’s the point. "Azuki" The red is the ceremonial and celebrative color in Japan -- while black and white represent sorrow and condolences. Because of its red color, sekihan is the specialty for every kind of celebrations. To prevent the excess stickiness, ...

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