Posts Tagged ‘Japan’
Japan has a very season-conscious culture, and this is certainly reflected in the foods that are listed on my weekly food co-op order sheet. Nothing beats eating the produce of the sea and the hills when they are in season. There are products that become available to me only at this time of the year […]
Filed under: Appetizers, Seafood, Uncategorized | 6 Comments
Tags: butter, citrus, cod, early spring, iyokan, Japan, Japanese angelica tree, late winter, milt, oranges, Pan-fry, saute, shirako, soft roe, sperm sac, taranome, tree buds, tree shoots
Age-bitashi of Jakoten and Taro
This is an example of unsophisticated home-cooking that makes up for its lack of visual pizzaz with wonderful flavor and texture. Age-bitashi is a dish in which the main ingredients have been deep-fried, then soaked in a flavorful broth. The main ingredients of this particular Age-bitashi are Jakoten (http://en.wikipedia.org/wiki/Jakoten) and Sato-imo (taro) which are plentiful […]
Filed under: Seafood, Vegetables | Leave a Comment
Tags: fish paste, jakoten, Japan, Japanese homecooking, kamaboko, root vegetables, satoimo, surimi, taro, winter food
Ume-Chicken Bento
I packed lunches for my husband and kids five days a week for over twenty years. Then the kids grew up and left home, and my husband began to eat lunch at the company cafeteria to save me trouble. The part of me that had felt both burden and joy in preparing bento (Japanese-style packed […]
Filed under: Meat, Mushrooms | 4 Comments
Tags: bento, chicken, chicken thighs, garlic, Japan, leftovers, lunch box, obento, shiitake, shiso leaves, umeboshi, walnuts
Burdock and Beef Tongue Salad
It’s hard for me to believe that Japan is the only country where burdock root is eaten as a vegetable, but I’ve read it and I’ve heard it time and time again, so I guess it’s true. I have a great respect for root vegetables, especially the ones commonly used in Japanese cooking, including daikon […]
Filed under: Meat, Salad, Uncategorized, Vegetables | 2 Comments
Tags: beef tongue, burdock root, Japan, mixed greens, root vegetables, sesame
If you live in Japan, or have access to some of the more common Japanese snack foods, you have certainly seen– and probably eaten– some of the huge variety of dried squid products that are usually packaged in small quantities as a jerky-type snack to accompany alcoholic beverages. I’m a great lover of squid myself, […]
Filed under: Salad, Seafood | 2 Comments
Tags: cucumbers, fresh greens, Japan, Japanese, marinated, red onions, squid
Sakura Cheesecake
I am nuts about cheesecake, and each season of the year inspires me to make up a new recipe. Welcome cherry blossom-viewing season with this fragrant Sakura Cheesecake. The gentle cherry blossom scent comes from using salt-preserved cherry leaves. The leaves have the greater share of this fragrance, and though I used salt-preserved cherry blossoms […]
Filed under: Dessert, Pie | 6 Comments
Tags: cheesecake, cherry blossoms, flower-viewing, Japan, Japanese, Pie, sakura, spring
Pacific Saury (sanma) is my Absolutely Favorite fish in the Whole Wide World (salmon is in second place by a hair’s breadth), and when it is in season, sashimi is the absolutely best way to eat it. Like sardines, saury is a fish that deteriorates quickly, so whether you buy it fresh or frozen, you […]
Filed under: Noodles, Seafood | 2 Comments
Tags: fish, Japan, Noodles, sashimi, soba
