Food
While more and more Japanese menus are being explored abroad, ‘Tonkatsu’ also has been widely recognised by now. ‘Ton’ stands for pork and ‘Katsu’ is the translation and abbreviation of cutlet. The choice is either fillet or loin The major preparation is like this: a steak of meat is dredged in wheat flour then dipped into beaten eggs followed by pressing into ‘Panko’ bread crumbs to coat all over. Deep-fry until golden brown. Freshly fried Tonkatsu of crispy covering and succulent meat is to die for! It’s typically accompanied with a heap of shredded cabbage and a wedge ...
Persimmon is a fruit which often stands between people's likes and dislikes. Large persimmon trees when most of the leaves have fallen in autumn depict a typical country scene and give us a feel of nostalgia. Kaki This fruit, Kaki in the Japanese language, becomes very distinct if you eat fresh or dried Dried Kaki are not the ones remained and dehydrated up on the trees, of course; they have to be carefully processed especially preventing from getting mould. You will call this dried fruit ‘Hoshi-gaki' in Japanese which literally means ‘dried-persimmon.' You could see farm houses hang the ...
Miso soup, or misoshiru, is one of the most essential dishes in Japanese cuisine.Served with almost every meal, it is simple, healthy, and endlessly versatile. Made with a savory dashi broth and miso paste, miso soup is more than food—it is part of Japan’s daily rhythm of life. Dashi: The Flavor Base of Miso Soup Miso soup always begins with dashi, the broth that defines Japanese cuisine.Dashi is simple to make, yet it carries a unique taste called umami—the “fifth flavor” beyond sweet, salty, sour, and bitter. Here are the main types: Kombu Dashi (Kelp Broth) Made by soaking or ...
Is the ‘Sanma’ you know the supreme Japanese comedian or the seasonal fish known for its superb taste? End of summer you will start seeing some containers of fresh and fatty Sanma back in the market. Sanma, or Pacific saury, those of overall length of approximately 30 to 35 cm, is a symbol of the approaching autumn. The Sanma Although the price can be changeable according to the supply year by year, they are usually inexpensive. The fresh one is the best when it is prepared simply; sprinkle some salt and grill it. Good squeeze of a fresh citron and ...
Do you have anything comes into your mind as for Japanese confectionery? They are made to match with Japanese green tea or Matcha (thick green tea). What is ”Wagashi”？ Traditional Japanese confectionery is called ‘Wagashi' which means 'Japanese sweets'. Although there are attempts by Wagashi pâtissiers to use Western techniques to create new types of Wagashi, using eggs and cream etc., Wagashi is traditionally made only from plant ingredients: Azuki red beans which make Anko bean paste, sugar and Kanten agar － no egg nor milk, even wheat flour is not a must. Wagashi different for each season ...
There are a lot of sweets that used "Anko" ( sweet bean paste) in Japan. Among them, Taiyaki has been popular since long ago. In one theory, it seems that the Naniwaya sohonten in Tokyo invented it in the Meiji era. Taiyaki is a fish-shaped sweet. There are a lot of "Anko" in a little sweet dough. In the past it seems that a controversy has occurred as to whether or not to put "Anko" into the tail. And in relation to the above, it seems to have been discussed whether to eat from the head or eat from the ...
There is a wonderful treat perfectly fulfil your need of refreshment in extremely hot and highly humid summer in Japan. ‘Kakigouri’ is only a heap of shaved ice cubes yet it’s amazingly enjoyable. It is made of a large ice cube of pure water with no additions, only to shave like snowflakes it becomes a special treat in deed. Since it’s easy to melt for its delicacy, it is laden onto a bowl to the fullest yet it’s easy to eat up because they are very light. Over the heap of shaved ice, any syrup of your choice will be ...
If the spices are the base of Indian cuisine, Soy sauce is undoubtedly the base of Japanese cuisine. Soy sauce which is called ‘Shoyu’ in Japanese is made from nothing but soybeans, salt and wheat. No any additives. There are 5 main categories in Japanese shoyu. Koikuchi which means thick taste -- type is the mainstream. It develops mainly in the Kanto area, and it is characterized by excellent balance of scent, color and taste. Usukuchi "Usukuchi" means "color is pale". Salt is 18 ~ 19% and it is about 2% higher than Koikuchi soy sauce. ...
Sembei, or Osembei with the prefix ‘O’ for politeness, is a snack as popular as everyone would like to pick one or two packets whenever they go shopping. It's also a typical accompaniment for tea. Its major ingredients are basically non-glutinous rice and seasonings only – they are basically grilled so oil-free. But it has uncountable variation in shape, size, flavor and texture. Arare It usually comes in handy size of round or square shape but also comes in tiny pieces called ‘Arare’ or goes as large as human face just to surprise. It can taste savory or sweet. ...
Japanese tea is not just for a drink. How does it sound to you the combination of tea and plain rice? Whether you have heard of it or not, ‘Ochazuke’ is an established menu for a light meals. Pour a generous cup of hot tea － or chilled if you prefer － over the plain rice in the bowl is the body of the ochazuke. ‘Ocha’ is tea in Japanese and ‘zuke’ means ‘soaked’. Different from porridge, it is only pouring; no need of cooking. It’s a good reuse of leftover rice and its simplicity in preparation is ideal when ...
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