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Japanese Food - Food Lover's Guide to Tokyo
tokyostation-yukari.blogspot.com
55
Devouring the food shops in Tokyo and cooking Japanese food at home.
#24663 in All

Taberu Rayu Two

Taberu Rayu is at every supermarket I visit in Japan. What started as one product by one company has exploded to many variations. One of the most interesting ones I have come across is the basic...

5 days ago

Salmon Pilaf

Putting grilled salmon into the rice pot is one of our favorite takikomigohan recipes. Especially when we have some ikura or sujiko in the house. But I wanted a change-up on our our standard salmon t...

22 may 12

Bacon Wrapped Enoki Mushrooms

Who doesnt love bacon? While it may not be a traditional Japanese ingredient, bacon is used from time to time in the Japanese kitchen. This enoki bacon maki is a popular okazu or side dish. Best of a...

21 may 12 1 person likes this

Gotta Get - Taberu Shoyu

The popularity of taberu rayu has been a great food trend to observe. First was to see all of the copycat versions imitating the original taberu rayu. Now, there are many new products that are s...

14 may 12

May Seasonal Japanese Seafood

May Japanese Seasonal SeafoodMany of the seafood from March are still in season in April. The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams ar...

04 may 12 1 person likes this

Kibo by Elizabeth Andoh

The food of Tohoku is near and dear to my heart as my mother is from Yamagata and I grew up eating many dishes from this region. For days after 3/11 we prayed to hear that our relatives in Sendai wer...

03 may 12 2 people like this

Ika Ninjin from Kibo by Elizabeth Andoh

Elizabeth Andohs newest cookbook, Kibo, documents recipes from Japans Tohoku region which was most affected by the triple calamity of 3/11. Some of the recipes are dishes that we often make at home. ...

02 may 12 1 person likes this

Hijiki Chikuwa Nimono ひじき竹輪煮物

One more attempt to get out of our routine of hijiki nimono made with abura-age. This time with chikuwa. Our last version was made with Satsuma-age fish cakes (recipe).The major difference betwe...

17 apr 12 1 person likes this

April Seasonal Japanese Seafood ４月旬の魚

Asari clams for miso soupAsari miso soupAprilJapanese Seasonal SeafoodMany of theseafood from March are still in season in April. The cold waters still bringfish rich with fat that shines in sashimi ...

04 apr 12 2 people like this

Five Questions for Debra Samuels

Debra Samuels is the author of My Japanese Table, published by Tuttle. The cookbook is filled with treasured recipes that are genersouly shared from Japanese friends of Debras over many years in Japa...

31 mar 12 1 person likes this

Satsumaage Hijiki Nimono さつま揚げとひじきの煮物

A friend gave me some Satsuma-age fish cakes and the brilliant idea of making nimono of the cakes with some hijiki. I added some carrots and made the dish as we usually do using the fish cakes instea...

22 mar 12 1 person likes this

Simmered Squid and Daikon いか大根の煮物

Simmered squid and daikon is a great first dish for cooks new to squid. The best part of this dish is how tender the squid is. The hardest part of making this dish was cleaning the squid. If buy...

16 mar 12 1 person likes this

Gomoku Gohan 五目ご飯

Changing up our routine of white rice I like to make takikomigohan. Rice steamed with toppings that are mixed into the rice after it has cooked. Some of my favorite takikomigohan are made with grille...

15 mar 12 1 person likes this

Gluten-free Croutons 焼き油揚げ

I love croutons. But on somedays I can feel myself overdosing on carbohydrates. Thats when I like to *grill a slice of abura-age (deep-fried tofu) until crispy, julienne, and add to a salad. These ar...

14 mar 12 1 person likes this

Milk and Azuki Ice Bar ミルク小豆アイス

A food memory I have that dates back to when I was six years old was kakigori, shaved ice with syrupy toppings. I always had to have the creamy and sweet "miruku" (milk). The flavor was new t...

08 mar 12 1 person likes this

Japanese Sweet Potato Salad 薩摩いもサラダ

We had some Satsumaimo (Japanese sweet potatoes) in our house and made it into Japanese-style potato salad. Will definitely make this dish again. Here is the recipe for Japanese-style potato salad. J...

08 mar 12 2 people like this

Harumi Kurihara Inspired Carrot Salad 栗原はるみ人参サラダ

NHK recently had a nice program on cookbook author Harumi Kurihara. She talked a dish that was one of her family favorites, this very simple carrot salad. Crunchy julienned carrots with slivers of on...

06 mar 12

Nosetare Rayu Goma のせタレラー油ごま

Our addiction to taberu rayu has us picking up anything resembling the condiment. Our latest find is a thick sesame rayu paste, Nosetare Rayu Goma, by S&B.This reminds me a lot of the banbanji sa...

02 mar 12

March Seasonal Japanese Seafood ３月旬の魚

March is adelicious month for seafood. The cold waters still bring fish rich with fatthat shines in sashimi or is nice for grilling. Asari clams are great formaking into a quick vongolestyle pasta. G...

29 feb 12

Kinoko Takikomigohan きのこ炊き込みご飯 Mushrooms and Japanese Rice

Who doesnt love a change-up? So many times in our house it is white rice for dinner. Not that theres anything wrong with that. Especially when our table is topped with a variety of dishes that call o...

28 feb 12 2 people like this

Vegetable Chips 野菜チップス

Who can resist fried chips? I certainly can not. Instead of munching away on mass produced potato chips I try, when I can find the time, to fry up some vegetables. These renkon (lotus root) chips hav...

24 feb 12

Kuri Okowa - Chestnut Mochi Rice 栗おこわ

My favorite bento stall at depachika is Okowa Yonehachi, which is conveniently located at most department stores. Customers choose from a selection of usually five different sticky rice flavored with...

22 feb 12

Yoshoku - Hamba-gu

One of the strangest requests I had when working as a chef was a client who wanted to have "hamba-gu". What was interesting about this request was that the client was the president of a Japan...

22 feb 12

Gotta Get – Nosetare Rayu Oroshi のせタレラー油おろし

We are addicted to taberu rayu, the mild chili oil filled with fried garlic chips. At the store this area of condiments has blossomed into other products, including this very interesting rayu or...

21 feb 12

Japanese Kitchen Tools

As a student at the French CulinaryInstitute, I assembled a toolkit of kitchen gear for the intense program aheadof me. The things I was given included a chefs jacket, black-and-whitecheckered pants,...

19 feb 12 1 person likes this

Nori no Tsukudani - Soy Simmered Nori Topping for Rice

Growing up this condiment for rice was one of my favorite treats. A popular brand, Momoya, has a version called "Gohan Desu Yo" (literally, its time for dinner). Its simply nori simmered in a...

16 feb 12

Japanese Tea

As you’d expect of a people whose tea culture extends back hundreds of years, the Japanese enjoy every type of cha imaginable—pungent, sweet, soft, grassy, clean and earthy. Leaves can be plucked, st...

14 feb 12

Canned Tuna Hamayaki from Bon Appetit

Canned tuna is something we always have in the house, for that last minute meal or dish. I found this recipe on Bon Appetits website. It comes from a Japanese chef in Maine, chef Masa Miyake of ...

13 feb 12

Simmered Hijiki Nimono ひじきの煮物

Hijiki is a dried sea vegetable that is always in our pantry. Simmered with some vegetables in a sweet soy broth it is a staple dish in our house, both on the table, and in obento. In this photo I us...

12 feb 12

Ham and Pea Pods

This simple dish was often served at my local izakaya when I lived in Shinjuku. The mama-san of the shop would blanch pea pods and toss them with sliced ham and dress with mayonnaise. Sometimes hard-...

11 feb 12

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