Japanese Element Symbols | Japanese Food

How to Prepare Boiled Rice

2011-10-07T05:50:00Z

Boiled Rice is the indispensable staple of the Japanese diet

Rice never bores the Japanese, and represents an indispensable staple of the Japanese diet.

I introduces you to the best way in which to prepare tasty boiled rice.

Important Point When Purchasing Rice

Although there are many rice brands available in Japan, such as Koshihikari, Akita-komachi, and Sasanishiki, the most important point is not the brand name but freshness.
Always check the polishing date indicated on the bag.


Koshihikari こしひかり	Akitakomachi 秋田こまち	Sasanishiki ささにしき

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How to Store Rice

To maintain the taste of polished rice, special care is required for storage.

Because moisture and direct sunlight are rice's two greatest enemies, it must always be put in a tightly covered container or strong bag, and stored in a dark and cool place.

During the hot summer or humid rainy season, it is recommended to purchase only the quantity that you can use up within a short period because rice is prone to go bad in these seasons.

How to Cook Rice

Measuring Suggestions

12 2/3 oz = 3 servings
25 2/5 oz = 6 servings
50 4/5 oz = 12 servings

*This suggestions may produce slightly more servings than indicated. Also, please note that these are only suggestions, and may vary depending on the appetite of an individual.

*Rice tastes better if cooked each time you have a meal.

Washing Rice

1. Fill a bowl with cold water and add rice. Stir it quickly, and pour off the opaque liquid immediately.

Japanese rice that you can buy in Amazon

*Quick washing is essential. Otherwise, rice will absorb bran dissolved in water.

2. Fill the bowl with fresh water from the tap.
Press the rice repeatedly 20 to 30 times with the heel of the palm to make the grains rub against each other.
Pour off the opaque water.
Repeat this procedure about 3 or 4 times until the water becomes almost clear.

3. Drain the rice washed in 2. above on a sieve.
Make a shallow cavity at the center of the rice heap, and let it rest for about half an hour in summer and about 40 to 60 min un winter.

*If you cook rive immediately after washing, the grains will not become full and plump when cooked.


1. Fill a bowl with cold water and add rice.		2. Press the rice repeatedly 20 to 30 times with the heel of the palm to make the grains rub against each other.


2. Repeat this procedure about 3 or 4 times until the water becomes almost clear.		3 Drain the rice washed in 2. above on a sieve.

Cooking Rice

After draining the rice thoroughly, transfer it to a rice cooker.

Add water to cover the rice, and turn on the rice cooker.

Rice needs to settle after the heat is turned off, but modern rice cookers handle the whole cooking process up to settling automatically.

*If your rice cooker has no settling function, allow the grains to settle whit the cooker covered for about 10 min after it is switched off.

Finishing

Open the lid of the rice cooker.

Insert a wet SHAMOJI or flat wooden spoon between the rice and the inside walls of the cooker, and gently overturn and mix the rice.

This finishing process will allow the steam trapped inside the rice to escape, and make the rice crisp and plump.


Insert a wet SHAMOJI or flat wooden spoon between the rice and the inside walls of the cooker, and gently overturn and mix the rice	Japanese rice Shamoji (しゃもじ)

Hararie

Japanese Black Oolong Tea for Weight Loss

2011-09-13T04:00:00Z

Japanese black oolong tea does result in body weight reduction

Japanese black oolong makes body burn its own fat for energy.
In Japan, oolong tea certified for health benefits announcing Suntory black oolong tea OTTP.

This tea is classified as a Food for specified health uses by the Japanese ministry of health, labor and welfare.

Suntory has been studying the health benefits of oolong tea for many years.

Research has shown that oolong tea polymerized polyphenols, or OTPPs, help block the absorption of fat in foods and suppress the increase of triglycerides after meals.

New black oolong tea is rich in these fat-blocking polymerized polyphenols, and has been recognized as a health-promoting tea.

Suntory research shows that drinking black oolong tea with meals suppresses the increase in triglycerides after meals by approximately 20%.

In addition, studies in Taiwan indicate that OTPPs nearly double the amount of fat excretion.

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Japanese black oolong tea is known to have numerous health benefits

This product suppresses the increase in serum triglycerides after meals through the mechanism oolong tea polymerized polyphenols use to block fat absorption.

Therefore, it is useful as a dietary aid for people who tend to eat rich foods, as well as for those with high levels of serum triglycerides.

Black oolong tea can also help you lower your triglyceride levels and even stave off the onset of type II diabetes.

With reducing your fat deposits and giving you more energy, black oolong tea carb-controlled diet is likely to lead to a reduced risk of heart disease and type II diabetes.

Japanese black oolong tea's taste

Rakuten:
350mlPET ~ 24 pieces ~ 2 Black Case Set - Suntory Oolong Tea Free Shipping

Suntory black oolong tea OTPP is mildly bitter, with a refreshing aftertaste.

It goes well with meals and can be enjoyed everyday.
It is particularly recommended for those who love rich foods and those who have high levels of serum triglycerides.

When I usually eat greasy dishes, I drink black oolong tea.

Hararie

Japanese cold noodles Somen is a summer staple

2011-08-18T08:00:00Z

What is Somen?

Somen(Soumen/Soomen: そうめん/素麺) are very thin, white Japanese noodles made of wheat flour.

The noodles are usually served cold and are less than 1.3 mm in diameter, it's a refreshing Japanese noodle, traditionally eaten in the summer to cool off from the Japan's humid summers.

The distinction between Soumen and the next thicker wheat noodles Hiyamugi and even thicker Japanese wheat noodles Udon is mostly the size of the noodle.

Soumen are usually served cold with a light flavored dipping sauce or Tsuyu.

The Tsuyu is usually a Katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga.

In the summer, Soumen chilled with ice is a popular meal to help stay cool.

They're most famous for being eaten as "Nagashi Somen(流しそうめん）," noodles flying down a bamboo pipe as would-be eaters try to catch them with their chopsticks.

By the way, Soumen served in hot soup is usually called "Nyumen" and eaten in the winter, much like Soba or udon are.

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Japanese Somen Noodles Recipe

You can eat Somen very easily if there are the dried somen noodles and Tsuyu.

Yield: 4 servings
Ingredients

Somen:
*3/4 lb - 1 lb dried somen noodles

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Tsuyu:
*"Commercially prepared Tsuyu" or "Homemade Tsuyu"

Homemade Tsuyu
*1 1/2 cup kombu and katsuobushi (dried bonito flakes) dashi
*1/4 cup soy sauce
*1/4 cup mirin

For toppings:
*grated ginger, thinly sliced shiso leaves, thinly sliced myoga ginger, and so on.

Preparation

Homemade Tsuyu:

Put mirin in a sauce pan and heat.
Add soy sauce and dashi soup stock(or katsuobushi) in the pan and bring to a boil.
Stop the heat.
Cool the sauce.

Somen:

Boil water in a large pan.
Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks.
Boil somen noodles, following the package instructions.
(It usually takes 1 or 2 minutes to boil)
If it's necessary, add a little bit of cold water in the pan to prevent overflowing.
Drain somen in a colander and cool them under running water.
Wash the noodles with hands under running water.
Serve drained cold somen in a large serving bowl.

Serve dipping sauce in individual cups and place some toppings, such as grated ginger, strips of shiso leaves, and myoga on the side.

Hararie

Japanese diet food Tokoroten

2011-07-21T06:48:00Z

What is TOKOROTEN?

Japanese people usually eats TOKOROTEN(ところてん) in summer.

TOKOROTEN is a dish in Japanese cuisine made from agar substance extracted from seaweeds such as TENGUSA (gelidiaceae) and OGONORI (gracilaria) by boiling.

TOKOROTEN is a jelly-like long and narrow shaped cold snack.

Unlike gelatin desserts, TOKOROTEN has a firmer texture, but TOKOROTEN is not so soft as jelly.

Flavorings vary from region to region, and can include variations of vinegar, soy sauce, hot pepper, or sesame.

In eastern part of Japan, it is covered with vinegar-based sauce(called PONZU SAUCE).
In western part of Japan, it is covered with sweet syrup(called KUROMITSU).

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TOKOROTEN is either the perfect diet food

Tokoroten is rich in fiber.

Plus, because TOKOROTEN is a calorie free noodle, it is good for diet.

Virtually calorie-free yet surprisingly filling, this high-fiber food works to make you feel fuller and thus eat less.

Plus, TOKOROTEN's fiber demonstrates the effect in constipation.
Because TOKOROTEN has the texture like a soft jelly, it is very delicious.

And of course, it's totally healthy.
Moreover, TOKOROTEN is not stinky like Shirataki Noodle.

How TOKORTEN are made?

TOKOROTE is made from YENGUSA(seaweeds).


1. Tengusa is dried and bleached in the sun.	2. Dry TENGUSA is boiled


3. TENGUSA is cooled	4. TOKORTEN is thinly cut.


Cutter only for Tokoroten

How to cook Shirataki Noodles


Tokoroten; Tomato; Parsley; Vinegar; Soy sauce	Tokoroten; Tomato; Cucumber; White sesame; Vinegar; Soy sauce	Tokoroten; Watermelon; Maple syrup

Where to find TOKOROTEN

Rakuten Tokoroten shops

Asian Food shop

Hararie

Japanese diet food Shirataki noodles

2011-07-01T05:11:05Z

What is Shirataki Noodle?

Shirataki noodles were originally developed in Asia, but they have recently come to the attention of people around the world.

Shirataki noodles is called "Shirataki (しらたき/白滝)" or "Ito-konnyaku (糸こんにゃく)" in Japan.

Shirataki noodles are a traditional type of Japanese noodle that is eaten in various Asian cultures and can be purchased in Asian markets and specialty supermarkets throughout the world.

While they do not have much taste on their own, they are great when mixed with various vegetables and stocks.

Because these noodles are almost totally a beneficial type of fiber, they have almost no "bad" carbohydrates. There are some indications that they may have other health benefits as well.

They are also translucent, giving them an almost plastic appearance.

How Shirataki Noodles are made?

Shirataki comes from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia, and given many names in different places, including Konnyaku potato (or just konnyaku), konjac, konjaku, elephant yam (although as far as I can tell, they are not related to any other plant commonly called "yam"), and others.

The fiber is also known as glucomannan.
Therefore, Shirataki noodles is low carb noodles.

Shirataki Noodles is originally "Konnyaku(こんにゃく)".

Konnyaku is a Japanese traditional food.

Konnyaku is a traditional Japanese jelly-like health food made from a kind of potato called "Konnyaku potato" and calcium hydroxide or oxide calcium extracted from eggshells.

The Konnyaku potato is native to Indonesia and is a kind of herbaceous perennial plant called "Amorphophallus Konjac"(K. Koch).

Konnyaku potatoes are cultivated for food only in Japan, but wild forms grow naturally in Southeast Asia and China.

And, Konnyaku long and slenderly cut is Shirataki Noodles.

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Shirataki Noodle is either the perfect diet food for a dieter

Shirataki Noodles or Konnyaku is a marvellous health food.
It does not have fat, it is rich in dietary fibre and is low in calories.

Moreover, it has recently been found that it normalises the level of cholesterol, prevents high blood pressure and normalises the level of sugar in the blood.

Because of these scientific findings, it has been perceived as a excellent health food in Japan.

There is some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol control and weight loss.

It also contributes to fiber intake and can be a substitute for starchy noodles.
These noodles are rich in a soluble fiber that works like a sponge in your stomach.

They are very low in calories and carbohydrates, yet they are filling enough to satisfy appetites without contributing fat or sugars to a person's system.

Therefore, Shirataki Noodles will be useful to diet of you.

But you might not like "Shirataki Noodle.
Shirataki noodle has the fault.

They are not as good as real pasta.
Maybe these are rubbery, smelly, even after you rinsed them, then boiled them too.
The cause of the stink of the arum root is a trimethylamine (Konnyaku potato's ingredients).

Where to find Shirataki Noodles

The first place to look is at your local grocery store.

Tofu-enhanced noodles are becoming a mainstream item in the produce section of most stores.

If your city has an Asian grocery store, they are sure to carry the noodles in a variety of forms, including both wet and dry.

Online retailer's such as Amazon offer a variety of shirataki noodles in various-sized packages.

How to cook Shirataki Noodles

I know only how to cook Shirataki Noodles for traditional Japanese food.
But, you will not like them.
I introduce this website for you.


Stir-fry of Shirataki Noodle, tuna, and carrot	Shirataki Noodle Yakisoba	Sukiyaki:Shirataki Noodle is indispensable to sukiyaki


Cod's egg and Shirataki Noodle	Stir-fry of minced meat and Shirataki Noodle	Stir-fry of Garlic, Hizikia fusiforme, Fried bean curd and Shirataki Noodle

Shirataki Noodle Recipes

"We have reached a BIG milestone at Shirataki Noodle Recipes..yes..there are now over 101 recipes!!"

"Please read through the recipes....over 101 ways to enjoy Shirataki Noodles...... I know you will find something you like. Have FUN with the Shirataki Noodle recipes, lose weight, get your daily requirement of fiber and surprise your family with GREAT recipes!!"

I think this website must be useful for your dieting.

Hararie

Futomaki is thick sushi rolls

2011-05-17T06:10:00Z

What is Futomaki (Futomaki sushi)?

Sushi(すし/寿司/鮨) is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls.

It is currently enjoyed by cultures around the world.

"Futomaki sushi(zushi)" is a sort of sushi, it is generally called "Maki sushi(zushi); 巻き寿司" in Japan.

"Maki sushi(zushi)" is the more recognizable type of sushi, where rice and other fillings are rolled inside a nori seaweed sheet and cut into thick, bite-sized pieces.

Thicker maki is called "Futomaki (太巻き)".

A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with four or five fillings that are chosen for their complementary tastes and colors.

Futomaki is often made vegetarian, and commonly includes ingredients cucumber, omelet or fried eggs, kanpyou(dried gourd shavings), hoshi-shiitake(dry mushroom)and sakura-denbu in Japan.

But you can use the filling that you like for Futomaki sushi.
We also do.

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How to make Futomaki (Futomaki zushi)

Ingredients:
560g vinegared rice
4 1/4 sheets nori
Sweet shiitake mushrooms
Kanpyo
Tamago-yaki (Omelet)
Cucumber
Sakuradenbu

Cucumber: kappa(かっぱ)	Omelet: Tamagoyaki(玉子焼き) or Gyoku(玉)



Dried gourd shavings: Ajitsuke kanpyou(味付けかんぴょう)	Sweet shiitake mushrooms: Ajitsuke shiitake(味付けしいたけ)



Sakura denbu: sakura denbu(桜でんぶ)

The raw material of Sakura denbu is a cod and a sea bream, etc. We usually buy Sakura denbu in the supermarket.

Put one sheet of Nori on "makisu (巻きす/巻き簾/巻き簀)".
Spread a thin layer of the sushi rice.
Put "gu" in the middle.
(Tamagoyaki (Omelet), Cucumber, Shiitake mushroom, Kampyo for Sushi, Sakura denbu.)
Start rolling from the front, lifting up the "makisu" and push the filling with your finger tips so that they will not fall out.
Once the edge of the nori touches the rice, roll outside of "makisu".
Don't let the makisu roll into nori.
Pull out the end of makisu and keep rolling.
When rolling is done, open the makisu and move the sushi roll in the middle and give the final squeeze.
Slice with a clean and wet knife.

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Hararie

Hararie's Bento: March 4, 2011

2011-03-04T05:16:24Z

Today's main side dish is "Grilled fish".

I make nearly every day "Bento(弁当)".

And, I eat the bento in my company at noon everyday.
Bento for lunch made by oneself is low cost and low calorie.

The Japanese bento box ensures that lunch is both healthy and trying to save money on lunches.

Well, I explain you the content of my today's bento.
Can you see the alphabet on my bento's photograph?
I explain in the alphabetical order of the photograph.

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A is ゆかりご飯(yukari gohan).

Japanese rice cooker

Gohan is plain rice.
Gohan is boiled with the rice cooker.

The rice cooker is very convenient, and, it cooks rice very well.
Everybody doesn't fail if the amount of rice and water is accurate.

The topping on rice is a sort of FURIKAKE that is called YUKARI (ゆかり).
The raw material of YUKARI is "Red perilla(赤しそ; akajiso))".

B is "Macaroni salad".

Macaroni popular in Japan

The ingredients of this macaroni salad is a macaroni, a cucumber, an onion, and a ham.
(I occasionally use "Hard-boiled egg" besides these.)

And the seasoning is a mayonnaise, a salt, a pepper, and just a little sugar.
This is a classic style in Japan.

My favorite mayonnaise brand is "Ajinomoto".
The main mayonnaise brand of Japan is "Ajinomoto(味の素)" and "Kyuupi(キューピー)".

I always use the calorie half mayonnaise of Ajinomoto (called "Pure selection Kokuuma").

C is flatfish's Tsukeyaki.

The tsukeyaki(漬け焼き), which involves marinating the food in a soy sauce and sake or soy sauce and mirin mixture called awase jo-yu prior to cooking.
And, tsukeyaki fish is grilled on a mesh wire net.

D is a stir-fry of the egg, qing-geng-cai, and the carrot.

D is a stir-fry of the egg, qing-geng-cai, and the carrot.
The seasoning is a soy sauce, a Chinese seasoning, and Ajinomoto.
Ajinomoto is a versatile seasoning.

The Japanese uses Ajinomoto as a seasoning of various dishes.

Hararie

The Ra-yu boom and the Japanese never-ending pursuit of rice toppings

2011-02-18T04:20:00Z

What is TABERU-RAAYU?

ラー油(RAAYU, or chili oil), that spicy red oil you drizzle over ramen and gyoza, hit the big time in 2010, but this time filled out with such ingredients as fried garlic, fried onion, and ground sesame seeds.

RAAYU or Chili oil (also called hot chili oil or hot oil) is a condiment made from vegetable oil that has been infused with dried chili peppers and sometimes also additional ingredients.

It is used as an ingredient in cuisines of Latin America, and of East and Southeast Asia, and Chili oil is typically red in color.

And now, RAAYU is being embraced as yet another topping for rice.

TABERU-RAAYU(食べるラー油) is exactly a meaning "RAAYU to eat".

Momoya; one of the major food companies in Japan released jars of it in 2009.
That name translates to "It looks spicy but isn't too spicy but is a bit spicy" .

This "TABERU-RAAYU" has fascinated a lot of Japanese.

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Almost all Japanese love their rice toppings

Even though a lot of Japanese now eat bread regularly, we would still say our staple food is definitely rice.

We have a phrase "One soup and three sides(called ICHIJUU SANSAI)" in Japan, which means that a soup, rice and three side dishes makes an ideal meal with well-balanced nutrients.

*一汁三菜(ichijuu sansai)

But actually, just adding a topping to steamed rice also makes a great dish, especially when you don't want to spend much time or money on a meal.

Most Japanese love these toppings and seem to have pursued "researching and developing" them.

A wide variety of Japanese pickles(called TSUKEMONO) are typical examples.


漬物(tsukemono)	納豆(natto)	海苔の佃煮 (nori no tsukudani)
		海苔の佃煮 (nori no tsukudani)

なめ茸(nametake)	梅干し(umeboshi)	tamagokake gohan

Also, NATTO (fermented soybeans), NORI NO TSUKUDANI (salty seaweed paste), nametake (sweet 'n' salty mushrooms), and umeboshi (pickled plum) make great toppings on rice.

Moreover, many people love "TAMAGO-KAKE GOHAN", which you can make by simply putting a raw egg on rice, adding soy sauce and mixing it all together.

TABERU-RAAYU war in Japan

RAAYU was originally a kind of oil, flavored with spices like hot pepper, that was used mainly for adding flavor to Chinese dishes or ramen.

But Momoya, one of the major food companies in Japan, released a new kind of RAAYU in August, 2009.

It's got a peculiar name, which translates as, "Looks spicy, but not too spicy, just a little spicy RAAYU," and has lots of fried garlic and onion bits in it, so you can use it as a rice topping.

A lot of people have talked about how good it tastes on the Internet and on TV, and as a result, it was in short supply for quite a while.

And now, a lot of food companies has released a new kind of RAAYU to compete with Momoya.

Even a simple seasoning like RAAYU can be changed to a great topping for rice, if the Japanese work on it.

Our never-ending pursuit of rice toppings may lead to the creation of more and more new toppings in the future.

Hararie

英語で話そう！　日本の「今」より

Japanese traditional style hotel's dinner and breakfast

2011-02-02T06:20:00Z

Nonohana-Yakeyamasou's beautiful Japanese dishes

野の花焼山荘(Nonohana-Yakeyamasou) is a Japanese traditional style hotel located at the Yakeyama of Aomori.

Nonohana-Yakeyamasou has two types of outdoor Onsen bathes as well as one indoor bath.

All of our Japanese style Tatami rooms are kept clean, and while staying here you can be served Japanese food.

Surrounded by trees and mountains, Kashiwaya Ryokan is the perfect place to let your hair down and forget about the stresses of daily life.

This time, I will show you Japanese dishes of Nonohana-Yakeyamasou.

This is Nonohana-Yakeyamasou's dinner.

This Japanese style hotel's floors are all tatami.
The floor in the dining room is also tatami.
The table and the chair are used for the tatami floor in this hotel though it is not general.


わりばし(waribashi): Japanese chopsticks		お釜(okama): Japanese iron pot for boiling rice


炊きこみご飯(takikomi-gohan): Takikomi-gohan, the boiled rice mixed with meat and vegetable. This Takikomi-gohan is mixed "Scallop, sea urchin, and Mitsuba (sweet herb in Japan)".


ご飯茶わん(gohan chawan): a rice bowl Put rice in a bowl, and eat.		きのこ（網茸）の酢の物: Sunomono Japanese dishes, The mushroom's vinegared dish


日本料理の前菜(nihon ryouri no zensai): Japanese dishes hors-d'oeuvre These are dishes such as the slice sweet potato fry, the eel, the lobster, the fish ground fish meats, and bamboo shoots.

]]> 飾り切り(kazari-giri):
turnip cut like petal of cherry blossoms.

茶碗蒸し(chawanmushi):
a cup-steamed egg custard containing chicken, shrimp, and vegetables.

*Kazari-giri is cutting vegetables in the shape of animals, flowers and so on.
　It brings a feeling of the season to a dish. Japanese dishes hors-d'oeuvre; the plum tree source is put on the cucumber with the banana and the crab. What is this?
This is Senbei for Senbei-jiru of Aomori's local specialties. せんべい(senbei): a senbei; Japanese rice crackers (seasoned with salt, soy sauce, sugar, etc.) Cracking senbei.

This is the soy sauce soup for Senbei-jiru of Aomori's local specialties. Boiling together the senbei and soy sauce soup. You can eat it in about five minutes.

刺身(sashimi):
sashimi is raw fish sliced very thin and served with a variety of garnishes and sauces.
Today's sashimi is the salmon sashimi dished up like rose, the pink shrimp sashimi, and the sea bream sashimi.

てんぷら(tenpura)/ 天ぷら(tenpura)/ 天婦羅(tenpura):
Tenpura; a Japanese dish of deep-fried fish and vegetables.
Today's tenpura is a red king crab tenpura, a Aomori's apple tenpura, a Japanese yam tenpura, a hen of the woods tenpura.

抹茶塩(maccha-jio): The green powder is a maccha-jio; powdered green tea salt.
It is a very delicious way to eat tempura if you don't want to use the dashi.
You can dip your tempuras into the matcha salt powder instead.

The last dish is a dessert.

This Japanese style hotel is very beautiful.

There was a goldfish in a small tub.

This is Nonohana-Yakeyamasou's breakfast.


This is the dining room of Nonohana-Yakeyamasou that is Japanese style hotel.


The breakfast of Japanese style hotel was covered with the basket made from the bamboo.


This is breakfast. Breakfast is rice, miso-soup, grilled-salmon, nori, Japanese omelet, squid sashimi, salad, tsukemono, yam, etc.

Hararie

Furikake: a dry Japanese condiment

2011-01-14T05:07:15Z

What is FURIKAKE?

ふりかけ(furikake) is a dry Japanese condiment meant to be sprinkled on top of rice.

Furikake usually consists of various ingredients such as sushi nori (seaweed), sesame seeds, dried tuna flakes, ground shiso leaf, salmon flakes, powdered soy sauce or miso, and dried egg.

Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), salmon, shiso, egg, powdered miso, vegetables, etc. are often added to the mix.


Japanese Furikake: Nori and egg		Japanese Furikake: Nori and Mentaiko


Japanese Furikake: Red perilla		Japanese Furikake: Red pepper

Furikake is often brightly colored and flaky.
It can have a slight fish or seafood flavoring, and is sometimes spicy.

It can be used in Japanese cooking for pickling foods for onigiri.

Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets.

]]> <Famous Furikake company in Japan: Marumiya>

Why does the Japanese eat white rice with Furikake?

Furikake is a dry Japanese condiment or topping used to sprinkle on top of rice to give them more of a flavour.

Furikake will add great taste to whatever you add it to, whether it's the rice, or fish, or stir-fry.
Furikake is a seasoning for a very delicious for us(Japanese people) white rice.
Therefore, we can eat white rice with Furikake without the side dish.
Moreover, Furikake is economical because it is very cheap.

Furikake is often used also for Japanese bento.
So, the Japanese likes Furikake.

Japanese Furikake

Furikake is sprinkled in not only white rice but also various foods

In Japan, Furikake is sprinkled in not only white rice but also various foods.


Furikake omelet		Furikake Tsukemono


Furikake pasta		Furikake onigiri or sushi


Furikake Tamago kake gohan		Furikake toast

Hararie

Osechi is Japanese traditional special set of New Year's dishes

2010-12-30T17:30:00Z

What is Osechi?

Japan traditionally has a special set of New Year's dishes called "おせち(osechi)".

You're supposed to make all the osechi dishes before the New Year, and eat them during the first three days of the New Year.

This custom was originally meant to keep the kitchen peaceful during the New Year in order to welcome god.

Some say it was also meant to give housewives some rest during the New Year.

Osechi dishes are usually displayed beautifully in a set of several boxes, which are stacked so that the new year will be filled with a "stack" of good luck.

]]> What kind of dish is Osechi?

The dishes themselves also have special meanings associated with good luck.
For example, "黒豆(kuromame)", or sweet black beans, have the meaning of "mame ni hataraku," or "work diligently."
栗きんとん(kurikinton), or mashed chestnut, has a beautiful golden color and is meant to bring "gold."


栗きんとん: Kuri kinton		黒豆: Kuromame


伊達巻: Date maki		たけのこ土佐煮:Takenoko tosani

Changing of Osechi

Because osechi includes a wide variety of dishes and each of them takes time to cook, people used to take a lot of time preparing it at home.

However, most people nowadays are too busy to take that much time, so a lot of cooking magazines feature simple and easy recipes for osechi.

Some people even buy osechi at supermarkets, department stores or restaurants.

These kinds of osechi are usually quite expensive, and cost about 20,000 yen or even more.

At the same time, new types of osechi using Western, Chinese or other dishes have appeared in the market.

These dishes don't usually have special meanings like the traditional ones, but they use luxurious ingredients like foie gras or truffles.

In either case, osechi certainly brings people a special feeling of New Year.

英語で話そう！日本の「今」より

Hararie

Taiyaki: a longtime popular snack in Japan

2010-12-18T03:55:00Z

What is TAIYAKI?

The Japanese are widely known for eating a lot of fish, but would you be surprised if you heard that they even eat fish for dessert?

Well, Taiyaki(たい焼き), which means "grilled sea bream," is a traditional Japanese snack that is made up of red-bean paste inside a fish-shaped crepe.

The most common filling is red bean paste that is made from sweetened azuki beans.

Other common fillings may be custard, chocolate, or cheese.

Taiyaki is made using regular pancake or waffle batter.
The batter is poured into a fish-shaped mold for each side.

The filling is then put on one side and the mold is closed.
It is then cooked on both sides until golden brown.

]]> What is TAIYAKI?

The Japanese are widely known for eating a lot of fish, but would you be surprised if you heard that they even eat fish for dessert?

Well, Taiyaki(たい焼き), which means "grilled sea bream," is a traditional Japanese snack that is made up of red-bean paste inside a fish-shaped crepe.

The most common filling is red bean paste that is made from sweetened azuki beans.

Other common fillings may be custard, chocolate, or cheese.

Taiyaki is made using regular pancake or waffle batter.
The batter is poured into a fish-shaped mold for each side.

The filling is then put on one side and the mold is closed.
It is then cooked on both sides until golden brown.

Now can be found all over Japan, especially at food courts of supermarkets and Japanese festivals.

The origin of Taiyaki and Taiyaki's big hit

There are various stories about the origin of taiyaki, but some people believe that Tokyo's Naniwaya Souhonten shop invented it in 1909.

Morikazu Kanbe, the nephew of the founder of Naniwaya, made taiyaki for more than 70 years from the age of 15.

In 1975, a popular TV variety show for children made a song called "Oyoge! taiyaki-kun (Swim! Ｔaiyaki Boy)" in Japan.
It's a funny song about a taiyaki boy, who' so tired of being grilled every day that he finally dives into the ocean to escape.

The song became a big hit, and is said to have now sold more than 4.5 million copies.

It is also said that as the song became popular, taiyaki itself became a big hit, and a lot of people lined up in front of taiyaki shops and stalls.

In fact, the owner of the taiyaki stall in this song was modeled after Morikazu Kanbe.
More than 30 years after the song's release, Kanbe passed away in May this year at the age of 86.

However, the popularity of taiyaki has not disappeared.

Taiyaki boom of Japan

In fact, it seems there has been a revival of public interest in taiyaki, as various new kinds have recently appeared.

While the traditional taiyaki is usually beige, the new taiyaki is made white using tapioca powder for its dough.

Besides this difference, there is also a wide variety of paste flavors now caramel, chocolate, green tea, and so on.
(Photo; German potato taiyaki, white roasting taiyaki, powdered green tea taiyaki, black sesame taiyaki, and caramel taiyaki.)

No matter how taiyaki changes, as people's tastes change, it may always remain a popular snack among the Japanese.

英語で話そう！日本の「今」より

Hararie

TEISHOKU: Very Common and Economical Japanese Set Meal

2010-12-04T11:45:00Z

What is Teishoku?

Japanese Teishoku Ranking

10. Sukiyaki Teishoku
すき焼き定食

9. Tenpura Teishiku
　天ぷら定食

8. Steak Teishoku
ステーキ定食
*Beefsteak Teishoku

定食(Teishoku) is one of the popular lunch menu for business persons.
Teishoku usually includes fish, a rice or noodle(Udon or Soba or Ramen) dish with 3 or 4 other small side dishes and miso soup.

Teishoku, literally "Set meal" or "Set lunch" in Japanese, is very common and economical.

A typical meal set includes rice, miso soup, a main dish, a side dish, and tsukemono(pickled vegetables).

For example, Tempra Teishoku (天婦羅定食), Yaki zakana Teishoku; Grilled fish (焼魚定食), Sashimi Tsishoku (刺身定食), Tonkatsu Teishoku (とんかつ定食), etc.

This is "焼魚定食(Yakizakana Teishoku".

Teishoku is good for nutrition.
Teishoku also is low-priced, and has the volume.
The price is very reasonable, almost Teishoku are about 9 dollars.

]]> What is Teishoku?

Japanese Teishoku Ranking

10. Sukiyaki Teishoku
すき焼き定食

9. Tenpura Teishiku
　天ぷら定食

8. Steak Teishoku
ステーキ定食
*Beefsteak Teishoku

定食(Teishoku) is one of the popular lunch menu for business persons.
Teishoku usually includes fish, a rice or noodle(Udon or Soba or Ramen) dish with 3 or 4 other small side dishes and miso soup.

Teishoku, literally "Set meal" or "Set lunch" in Japanese, is very common and economical.

A typical meal set includes rice, miso soup, a main dish, a side dish, and tsukemono(pickled vegetables).

For example, Tempra Teishoku (天婦羅定食), Yaki zakana Teishoku; Grilled fish (焼魚定食), Sashimi Tsishoku (刺身定食), Tonkatsu Teishoku (とんかつ定食), etc.

This is "焼魚定食(Yakizakana Teishoku".

Teishoku is good for nutrition.
Teishoku also is low-priced, and has the volume.
The price is very reasonable, almost Teishoku are about 9 dollars.

Teishokuya(Japanese food restaurant) of Japan

Japanese Teishoku Ranking

7. Yakiniku Teishoku
　　　焼肉定食
*Yakiniku---Broiled meat

6. Higawari Teishoku
　　　日替わり定食
*Menu that changes every day

5. Sashimi Teishoku
　　　刺身定食

4. Shougayaki teishoku
　　　生姜焼定食
*Broiled meat of ginger soy sauce taste

3. Hamburger steak Teishoku
　　　ハンバーグ定食

2. Tonkatsu teishoku
　　トンカツ定食
*Tonkatsu---Deep-fried pork cutlet

You can eat Teishoku at "Teishokuya(Japanese food restaurant)".

Restaurants that specialize in meal sets are called "定食屋(Teishoku-ya)"
(But virtually every Japanese restaurant will have a selection of Teishoku available)

Typical Teishoku chain restaurants of Japan is "大戸屋(Ooto-ya)".

There are a lot of Teishoku in the menu of Ooto-ya, and there are the photos of all Teishoku in the menu.

Ootoya(大戸屋)'s Menu

You can select the food that we want to eat.
In addition, they're cheap and tasty.

The type of meal sets available will differ depending on the shop though the main dish usually includes rice and miso soup on the side, among other things.

By the way, there is set meal of "Higawari-teishoku" in Teishoku-ya of Japan though it doesn't exist in Ooto-ya. (Ranking No.6)
The menu of Teishoku is sometimes changed by each day depending on a restaurant.

We call it "日替わり定食(Higawari Teishoku)".

Sometimes these will all be served together on a square platter, and sometimes they will come separately, as courses.

Japamese Teishoku's History

In Japan, the word "一汁一菜(Ichijuu Issai)" is used for a meal that comes with rice, pickled vegetables, soup, and a main dish.
This was originally the customary meal of Zen temples, but gradually spread throughout the country, and evolved into the meal sets of today.
However, the amount of food may vary in the modern meal set.

Teishoku that Japanese like most

1. Karaage Teishoku
　　　唐揚げ定食

It is "唐揚げ定食(Karaage Teushoku)"

Karaage is Japanese cooking technique in which various food-most often meat, and specifically chicken-are deep fried in oil.

Small pieces of the food are marinated in a mix of soy sauce, garlic, or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil - similar to the preparation of tempura.

The Japanese often eats Karaage with Bento, lunch and dinner.

Hararie

Shiso Leaves

2010-11-23T03:55:00Z

Perilla that is peculiar herb of Japan

Japanese cuisine uses perilla(shiso leaves) mainly as a garnish for sushi and sashimi.

Shiso is an annual herb that is a member of the mint family.
It is grown throughout Asia as a crop.
The green variety of perilla is the most common and has the strongest flavor.
Another type of perilla is red-leaved, and some varieties are tinged with red and bronze colors.


Japanese green perilla: 青じそ(ao jiso)		Japanese red perilla 赤じそ(aka jiso)

Sashimi (刺身)

Umeboshi (梅干し)

Perilla is called "しそ(shiso)" in Japan.
The Japanese call the green type "青じそ(aojiso)" or "大葉(ooba)" and often eat it with with sashimi.

We call the purple type "赤じそ(akajiso)" and use it often to make umeboshi (pickled ume).
The red variety colors food pink.

Perilla names

perilla(Generic name of perilla):
しそ, シソ, 紫蘇(shiso)

green perilla:
大葉(ooba) /青じそ, 青ジソ(ao jiso)

red perilla:
赤じそ, 赤ジソ(aka jiso)

]]> Perilla that is peculiar herb of Japan

Japanese cuisine uses perilla(shiso leaves) mainly as a garnish for sushi and sashimi.


Japanese green perilla: 青じそ(ao jiso)		Japanese red perilla 赤じそ(aka jiso)

Sashimi (刺身)

Umeboshi (梅干し)

Perilla is called "しそ(shiso)" in Japan.
The Japanese call the green type "青じそ(aojiso)" or "大葉(ooba)" and often eat it with with sashimi.

We call the purple type "赤じそ(akajiso)" and use it often to make umeboshi (pickled ume).
The red variety colors food pink.

Perilla names

perilla(Generic name of perilla):
しそ, シソ, 紫蘇(shiso)

green perilla:
大葉(ooba) /青じそ, 青ジソ(ao jiso)

red perilla:
赤じそ, 赤ジソ(aka jiso)

Perilla's seasons and taste

You can obtain perilla at any time in Japan though perilla's peak seasons are March into May and August into September.
It is because the perilla is grown in Japan all the year round.

Although it tastes a little bitter(the taste is like the medicine), it smells very good.
It is considered rich in minerals and vitamins, and is thought to help preserve and sterilize other foods.
Perilla leaves are soothing to the stomach when ingested and are considered to be an aid for digestion.

In Japan, perilla is used for many purposes

Leaves can be wrapped around sushi.

Perilla and bacon

Shredded perilla

Tuna and perilla pasta

Tofu perilla salad; perilla hiyayakko

Perilla sushi roll

Sea bream and red perilla Chirashi zushi

Perilla provides the background for many sushi dishes and pairs well with wasabi and shoyu.

Popular in Japan, where it is used fresh or pickled, along with fish, rice, vegetables and soups.

Perilla tenpura

Perilla oil: Egoma abura

Tomato and perilla fresh salad

Potato and perilla miso soup

Perilla miso onigiri

Grated radish and perilla hamburger steak

Hararie

Today's bento for Hararie: November 4, 2010

2010-11-04T10:08:00Z

The side dish of today's main is "Nishime".

I make nearly every day "べんとう/弁当(bento)".
And, I eat the bento in my company at noon everyday.
Bento for lunch made by oneself is low cost and low calorie.
The Japanese bento box ensures that lunch is both healthy and trying to save money on lunches.
You don't need to cook Japanese food to pack your lunch.
Use the foods you already enjoy but in healthy portions.

Well, I explain the content of my today's bento to you.
Can you see the alphabet on my bento's photograph?
I explain in the alphabetical order of the photograph.

A is 赤飯(sekihan).

Japan's Retort pouch Sekihan

Sekihan, literally red rice, is a Japanese traditional dish. It is sticky rice steamed with azuki beans, which give a reddish color to the rice, hence its name.
Sekihan is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some holidays, such as Shichi-Go-San.
It is believed that sekihan is used for celebrations because of its red color, symbolic of happiness in Japan.

It is usually eaten immediately after cooking but it may also be eaten at room temperature, such as in a celebratory bento (boxed lunch). Sekihan is traditionally eaten with gomashio (a mixture of lightly toasted sesame and salt).

Because retort pouch Sekihan is sold at a supermarket recently, we can easily eat Sekihan.
This is a type that is heated up in a microwave oven and eats.


Amazon USA: Instant Japanese rice(white)	Amazon Japan: Instant Japanese rice(Red)

B is "Pickled ginger" that is called "ガリ(gari)".

Gari

Gari is a type of tsukemono (pickled vegetables).
It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar.
Gari is often served and eaten after sushi, and is sometimes called sushi ginger.
Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate.
Gari is also called "甘酢生姜(anazu shouga)".
In general, the color of Gari is palish yellow or pink.
Those differences are only the colors, they don't have the difference of the taste.


Palish yellow gari	Pink gari

Top

C is "玉子焼き(Tamago yaki).

Tamagoyaki or Atsuyaki tamago

How to make Tamagoyaki

C is "玉子焼き(Tamago-yaki)(also called 厚焼き玉子; Atsuyaki tamago)".

The Tamagoyaki (also called Atsuyaki tamago) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg.
It is served as a Japanese breakfast dish, and often included in bento boxes as well as being a popular sushi topping.

It's also great as a side dish for any meal.
There are several types of tamagoyaki, both sweet and savory.
Once you get the hang of making the multilayers of egg, it's very easy to do.

Top

D is Hourensou's おひたし(Ohitashi).

"ほうれん草(hourensou)" is the Japanese word for spinach.
It's a common spinach dish cooked in Japan, and this recipe is very simple.
Ohitashi is a traditional side dish, and various leaf vegetables are prepared in this way.


Hourensou ohitashi	How to make Hourensou ohitashi

Top

E is 煮しめ(nishime).

Nishime or Onishime

E is 煮しめ(nishime), also called お煮しめ(onishime).
* Onishime is formal lines.

Nishime is a Japanese dish of braised vegetables that is slowly braised until the liquid has all been evaporated.
Nishime's ingredients are Large chunks of root vegetable(Carrots, Burdock, Lotus root, Bamboo shoots, Butterbur, Bracken etc.), Yaki doufu, Aburaage, Konnyaku, Konbu(Seaweed) and Kouya doufu etc..

The seasonings such as Shouyu (soy sauce) and the salt, Dashi, and Mirin are used for Nishime.

焼き豆腐 (Yaki doufu)

Yaki Doufu (lightly-grilled tofu which will hold its shape well).
Yaki Dofu is a Japanese term for firm tofu that has been lightly grilled or broiled on both sides, so that both sides are slightly browned.

こんにゃく (Konnyaku)

Konnyaku is a traditional Japanese tough jelly-like health food made from a kind of potato called "Konnyaku potato" and calcium hydroxide or oxide calcium extracted from eggshells.

油揚げ (Aburaage)

Aburaage is a Japanese food product made from soybeans.
It is produced by cutting tofu into thin slices and deep frying first at 110~120 °C then at 180~200 °C again.
Aburaage is often used to wrap inarizushi, and is added to miso soup.

高野豆腐 (Kouya doufu)

Kouya doufu is Tofu, dried-frozen.
This type of tofu is usually bought dried, in packets, and must be soaked in warm (not hot) water.
Next, Kouyadoufu is drained and cut into cubes.
If you cook kouya doufu, be sure to heat the liquid to boiling.

Amazon.com Widgets

干ししいたけ(Hoshi shiitake)

Hoshi Shiitake are large, flat, dried shiitake mushrooms.
They have a meaty flavour than fresh shiitake mushrooms, and cook up chewy.
Hoshi shiitake is pricey.
Many of these are exported from Japan rather than other parts of Asia.

だし(dashi)

Japanese dashi is light but packed with umami.
These ingredients can be soaked more than once.
The stock from the first soaking, the ichiban dashi, has the finest flavor and is mixed with a little miso paste to make miso soup.
Instant dashi powder can be bought in Japanese grocers, but it's easy enough to make at home.

Hararie