Ohitashi (Spinach Appetizer-Japan) Serves 4 This simple yet elegant muse is packed with so much iron that Popeye would love it. 6 ounces raw spinach 1/3 cup soy sauce 3 tablespoons mirin 4 teaspoons bonito flakes Steam the spinach just until it turns bright green, being careful not to overcook.
Remove immediately from heat and immerse the greens in ice water. The Best Soy Sauce and Tamari - Gourmet Soy Sauce - THE NIBBLE Specialty Food Magazine. When most people talk about black gold, they’re referring to oil.
We think of a different dark liquid, one that is rich and salty and enhances our food. A good soy sauce adds a rich flavor in addition to saltiness, and for that reason can have a life far beyond Asian dishes. We use it in marinades, poaching liquids, and basting sauces; and as a general addition to the spice cabinet. Broccoli? Konnyaku and shirataki FAQ: The almost zero-calorie, weird wobbly food from Japan. From the archives.
For some reason I've been getting several email questions about konnyaku recently, so here is my definitive (I hope) guide to preparing konnyaku and konnyaku noodles, or shirataki, with a small update. Originally published in January 2007. Delicious Coma: kinako. Agedashi Tofu Recipe. Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner.
After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just couldn’t be better because I had some leftover tofu in the fridge and a bag of bonito flakes in the pantry. I discovered agedashi tofu only a few years when my friend came to visit.
We took her to our favorite izakaya in Orange County and the first thing she ordered was agedashi tofu. I became an instant fan after the first bite as I love tofu and the sweet tentsuyu broth made of dashi, mirin, and soy sauce is just so flavorful… Anyway, here is the agedashi tofu recipe from “A Cook’s Journey To Japan.” Oishii food delights. Pejoy green. ミツカングループ商品・メニューサイト. Almond Dofu - Chinese Dessert Recipes. Yacon syrup. The tuberous roots of the yacón plant (Smallanthus sonchifolius) Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains.[1] It was used by the Incas.
In Peru, people eat yacón because of its nutritional properties—few calories and low sugar levels. In Bolivia, yacón roots are eaten by people with diabetes or other digestive and renal disorders. In Brazil, the dried leaves are used to make yacón tea, said to be antidiabetic.[2] Nfectioneries. Pocky: a Unique Idea Becomes a Top Seller Pretz was already a popular pretzel stick snack item.
The simple concept of covering it with chocolate was the beginning of Pocky. The innovative new idea of leaving an uncoated end came about in the process trying to figure out how not to soil the fingers with chocolate. + + p i n k a h o l i c + + -> Japanese Ingredients. Pipichan sushi, japanese kitchen in London. Japanese food! Authentic, mostly healthy Japanese recipes for everyone. Konnyaku no Tosani and Konnyaku Kinpira.
I have talked about konnyaku before, the almost zero calorie, rubbery-jellylike food that makes me really wonder at the ingenuity of people of the past.
Konnyaku flour. Konnyaku potatoes ireland. Happy Family with Ottogi. Apartment Therapy The Kitchn. My Lunch Can Beat Up Your Lunch! Recipe: Kushi Dango. You may have seen anime characters eating things that look like these.
These are rice dumplings served on skewers with a sauce made from sugar and soy sauce. What you'll need: For the dumplings:1 cup of rice flour, maybe plus some more3/4 cup warm water6" bamboo skewers For the sauce:3/4 cup of water1/2 cup of sugar2 tablespoons of soy sauce1 1/2 tablespoons of katakuriko (potato starch)1 1/2 tablespoons of water Put the cup of rice flour in a bowl and add warm water. Shape the dough into round dumplings. Grease the inside of your steamer with cooking spray, then place the dumplings inside, spaced about an inch apart to give them room to expand. To make the sauce, mix the water, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat. Slightly grill the skewered dumplings, then brush or spoon the sauce over them. Toasted Mochi in Soybean Flour (Kinako Mochi) Recipe. 100 Japanese foods to try. Intoduction to Mochi Rice Cakes - Japanese Food.
Guest Author - Chidori Phillips It is so surprise that the Japanese love rice.
It has been the nationfs staple food for centuries, much like bread to Western cultures and poi to Pacific Islanders. So it is only natural that many of Japanfs favorite dishes spring from this vital crop. Ganmodoki. Ganmodoki Ganmodoki (がんもどき, 雁擬き?)
Is a fried tofu fritter made with vegetables, egg white and sesame seeds. Tess's Japanese Kitchen.