Japanese Food May 2011 Archive

Do you want to make a cool dessert? Various flavored jelly (or "zeri") are popular in Japan, and they can be made with gelatin or kanten. I like both kinds ... Read More

It's a simple soup made with nira garlic chives. As garlic chives have a strong flavor, eggs are often cooked with them to soften the flavor. The combination of these ... Read More

I often cook with eggplants. Most of the dishes are simple, but I make deep-fried and simmered eggplants when I have some extra time to prepare for a dinner. It's ... Read More

Soba (buckwheat noodles) are commonly boiled and served with dipping sauce. Dried soba noodles are often available in Asian grocery stores. If you like soba, you might want to use ... Read More

Have you had atsuage? They are deep-fried thick tofu (tofu cutlet) and can be purchased at Asian grocery stores. In Japanese cooking, atsuage are often simmered in savory dashi soup ... Read More

Shinjaga are new potatoes harvested in spring. As the skin is thin, shinjaga are usually cooked without peeling them. This seared shinjaga is one of my family's favorite dish, and ... Read More

Do you like sticky rice? Japanese sticky rice (glutinous rice) is called mochigome, and I like the chewy texture of cooked mochigome. In Japan, seasoned and steamed/boiled mochigome are generally ... Read More

Gyudon means beef donburi (rice bowls), and it's a quick one dish meal to have for lunch or dinner like other Japanese donburi dishes. Plain steamed rice is topped with ... Read More

When I make lots tempura and have some leftovers, I like making this dish the next day. It's called tempura-no-tamagotoji. Tempura are simmered in soy sauce based dashi soup and ... Read More