I’m not sure what the exact definition of oden is but what I do know is that I like to eat it. The apparent definition is anything thrown into the oden pot and sometimes that seems like practically everything. Depending on the place you and fine all of the following: beef, fish, tofu, squid, octopus, hot dogs, potatoes, seaweed, chicken, dumplings, eggs, radish and I’m sure that’s not the end of it. The picture above is from an oden cart I saw when I was out taking night pictures of cherry blossoms last April. You can find oden all over the place. Most festivals seems to have oden.
Ok. That’s a pretty pathetic recreation of Spongebob. Gotta give me marks for trying though, right? I was away in Langkawi (an Island off the northwest coast of Malaysia) for a work engagement and came home with makiyakinabe or a Japanese rectangular omelette pan that is used to make Tamagoyaki or Tamago or Dashimaki.
I hate it when I order a tofu sandwich somewhere, and it pretty much just tastes like (or actually is ) blocks of watery, plain tofu stuffed between two pieces of bread. What’s up with that? You might as well be eating a wet, mushy sponge. I love me some tofu, but you got to treat it right, you know? So I was thinking about tofu, and imagining thin slices of flavorful goodness to stuff into sandwiches.
January 30, 2010 yaki onigiri Onigiri are handheld, portable rice balls that are Japan’s equivalent to the sandwich. Japanese sushi rice is compacted into all sorts of different shapes, but you probably see triangular onigiri the most. Onigiri come plain or filled but my favourite way to have them is grilled. Yaki onigiri has a crispy, almost burnt rice crust that gives way to fluffy white insides.
[Update:] See all kinds of onigiri on my new bento-only site, Just Bento . [Another Update:] Check out the Onigiri FAQ for answers to most, if not all, your onigiri related questions! [One more Update:] A few people are obviously not taking the time to read or follow the links suggested properly. Otherwise they would not keep asking the same question, or worse answering it wrong , over and over. So please let me repeat again:
Posted by A Gluten-Free Guide on August 1st, 2009 Soba noodles are such a tease. The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free. Unfortunately for those of us who can’t eat gluten, most versions of soba found in the U.S. are made with wheat flour. When trying to figure out what to make for a small dinner at my place last Sunday, the first recipe suggested was a Soba Noodle Salad.
I’ve been on a tofu hiatus lately. Its estrogen-mimicking qualities had me a little nervous, and I hadn’t been craving it much anyway, so I took a tofu timeout. Then I was at the whole foods near work and some baked pressed tofu caught my eye. I can’t remember the brand, but it’s the kind that comes in thai, teriyaki, and lemon-pepper flavors.
In the Kitchen with a Southern Sushi Chef » Blog Archive » Brown Sushi Rice – A Wholesome AlternativeOne of the most popular healthy lifestyle suggestions is to make a switch from refined carbs to healthier whole grains. From standard pasta to whole wheat pasta. From white bread to whole wheat bread. And from white rice to brown rice. These changes are often simple and interchangeable, requiring little modifications to achieve desired results. When substituting short grain brown rice for the traditional short grain white rice in sushi applications, the conversion requires a bit more than swapping the rice.
My Japanese staples on the butcher table. Dried chili peppers, dried shitake mushrooms, dried kombu seaweed, dried bonito flakes,