URUSHI LACQUERWARE | 漆器
Today I’m just playing around to see how the Japanese lacquerware called ‘URUSHI’ – a symbolic ‘WA (Japanese)’ tableware photograph with other foods from other cultures.
Month: August 2015
Osouzai@Horse Mackerel Mixed Rice | 鯵ごはん
Very Japanese…very familiar osouzai (side dishes). Apart from fresh raw fish (sashimi), sun-dried fish is popular dish. A variety of sun-dried fish are sold at supermarkets or fish markets, the most popular being the ‘AJI (Horse Mackerel);
Caramel Banana Cake | キャラメル・バナナケーキ
Bananas. Summer time banana GO fast…no, they GO EXTREMELY fast.
Super Easy ‘Barbecue Pork’ | 炊飯器で豚の角煮
‘Barbecue Pork’ is an all time favorite for housewives. Supermarkets sell cooked barbecue pork and it comes in handy for dishes which need a slight flavor such to name a few – sauteed vegetables, fried rice, etc. etc.
WASHOKU BASIC | 和食の基本割合
Washoku | Japanese cooking proportions has been added to my recipe link. 和食の基本割合となるページをレシピサイトに追加しました。
Taiwanese Chimaki | 台湾ちまき
If you are a lover of dim sum, ‘Chimaki’ is that sticky rice wrapped in bamboo shoots which with just a slight effort and preparation can be made at home.
The Authentic Potato Salad | 自家製ポテトサラダ
I think….’Men just love potato salad’. At least most Japanese men whom I’ve come across love potato salad and if they are honest enough, macaroni salad too.
Grilled Summer Vegetable Salad | 焼き夏野菜サラダ
When fresh salads at times become redundant and repetitious to the eye, grilling the vegetables is another method which I like to do. A warm salad
Osouzai@Crab and Rice Noodles in Hot Pot / 春雨とわたり蟹の土鍋
My encounter with this hot pot dish was at Bangkok, 2 years ago; when we visited Bangkok and Samui Island for a short summer vacation. It was served at a concierge recommended Thai restaurant called ‘Tongue Thai Restaurant in Bangkok’ .
Osouzai@Cold Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子
Very easy osouzai (side dish) using aubergine (egg plant) which comes abundant during the summer. This dish will keep for a couple of days in the refrigerator. 簡単お惣菜、、夏は茄子がジャンジャン出回ります。冷やして頂くのに便利なお惣菜です。作りおきができて、何かと便利。 Cold Aubergine (Egg Plant) in spicy dashi (broth) 3 Aubergine (Egg Plant) 1 Dried Chili cut into very thin slices 500 ml dashi (bonito broth) 3g bonito flakes 50ml soy sauce 50ml mirin 1 Teaspoon Rice Vinegar 1/2 Teaspoon Sugar Remove the calyx (tip) of the aubergines, slicing it in half. Use a sharp knife, to cut a 1mm slit. In a hot pot, place the dashi, soy sauce, mirin, rice vinegar, sugar, dried chili and bonito flakes in a tea bag; bring to boil and add the egg plant (skin facing down). Simmer for about 5 minutes with a lid on top of the hot pot. Turn the heat off, let it cool and refrigerate until serving. (Recipe published by a Japanese Restaurant Chef, Mr. Mikizo Hashimoto) Cold Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子 茄子・・・・・・・・・・・・大3本 乾燥唐辛子・・・・・・・・・1 本 鰹だし・・・・・・・・・・・500 ml …
In TOKYO with ME 