All posts filed under: Meat

70℃ Pork Roast

Making time for ‘slow cooking’ for a tender and juicy pork shoulder is quite worthwhile. The results are never disappointing, although people wonder what happens if the temperature goes beyond 70℃ ? ah…just let the heat escape or lower the heat. The idea is to ‘not let it boil’. There is no magic to this recipe, often can be applied to a lot of meat cooking for a tender juicy meat roast. Block of Pork Belly or Pork Shoulder Herbs and seasoning Salt and Pepper Marinate the pork belly with salt, herbs and pepper (as per your liking). Store in the fridge for one night.  Allow the pork belly to return to room temperature before browning the meat at high heat with a frying pan. Once the meat is browned on most all sides, double wrap the meat with a plastic wrap. Place the meat in a Ziploc so the meat will not be exposed to water. Boil the water in the hot pot, reducing the temperature to 70C; inserting the meat in the hot …

Japanese Foods to go…

Foods prepared to go…are not easy. Perhaps I am over-sensitive and particular as to making and serving food; but not in this case as my daughter has been suffering from severe ‘migraine headache’, since late fall-early winter. The progressive winter cold certainly does not help alleviate her headache, daily housework and mothering a 3 year old child has become quite difficult for the past few months. To help her, I’ve been catering some ‘most common washoku foods-to-go’, sustaining a healthy balance diet for a 3 year old growing child. Although the prepared foods are far from being photogenic, ready to go in microwave proof Tupperware but hope will provide some insight to our (common) daily Japanese foods. Stewed potatoes with beef and konjac (Niku Jyaga), is a very common Japanese side dish, which we call ‘osozai’. All the ingredients are simmered in soy sauce flavored dashi. Konjac is probably an typical Japanese ingredient-a rubbery noodle like food made from Konjac yam, very low calorie known to cleanse the stomach and intestines. Stewed satuma age and …

Welcome 2019

  I often wonder why we love to organize our time into segments; minutes, hours, weeks, months and then years. Every moment of our lives must be just as precious as any but the accomplishment of completion, achievement bringing satisfaction quite often is measured by time, I the same. Year 2018 had been quite a turbulent year to our family, not as gentle as we hoped and expected it to be. My husband underwent surgery after cancer test claimed in doubt, my daughter is suffering from serious migraine attacks unfortunately with no successful remedy disabling her daily life. Unfortunately we do not live in a world of fantasies, miracles and abracadabras, nor do I have a magic wand to let troubles and worries go away. But this is the start of a brand new year 2019. Letting our worries aside, January 1st which we call ‘gantan‘ in Japan, calls for a day to celebrate with gratitude from our hearts. Although we have our own traditional ritual food for New Years Day, ‘osechi’ ; I’ve decided …

New Year’s multi-culture washoku | 2018年に願う「彩り」元旦

New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.

I’m back blogging….|久しぶりです….

It’s been a while blogging… I’ve been quite disturbed over the past month or so, to admit that the US Presidential Election has kept me unfocused on the everyday things which I normally would do. Although I no longer live in California, I’ve spend a good 15 plus years in the States and the unexpected outcome of the election has kept me to feel the pain of my Californian friends, their disappointment, fear and above all what to expect come January 20th 2017. The outcome, not much we can all do except move forward and the words of President Obama told his daughters are quite comforting to console our hearts as well. だいぶご無沙汰してしまったブログです。 ちょっと習慣が抜けるとついつい。 その内アメリカの大統領選が始まり、長年カリフォルニアに在住していた私とはやはり気になるゆくえでした。まさかの、まさかの勝利。さすがに落ち込みました。まさかが起きるアメリカではありますが、、あってはいけない結果だった様な気がします。 アメリカにまだ住んでいる友達の事を思うと気は落ち着かず(今でもですが、、)トランプ時期大統領のニュースばかり追ってしまいます。 しかし、オバマ大統領が娘たちに言った言葉という記事を読み少し心が落ち着きました。英語の記事ですがご興味のあるかたは是非。 ブログをお休み中にはInstagramでアップした画像を中心に今日は書き下ろしていきます。 So here are some of Dinner Menus which has been uploaded through my Instagram. Wild natural Nameko (Mushroom) from my sister used for Nameko and Watercress Hot Pot 天然なめことクレソン鍋 The nameko is a mushroom with a slippery gelatinous coating. It is quite often used for miso soup but when it comes as natural as what may sister …

1st Cooking Lessons | 初めてのお料理教室

Summer has gotten me lazy on blogging. Summer in Tokyo is extremely hot and on top, humidity is high and even on top of this, the city accumulates air conditioning and building heat so..i.e. it become quite (very) unbearable. The excuse makes me even more lazier than what I can be proud of…..but hey! it’s summer vacation time and just last week, this is officially my first cooking lesson with my niece and nephew (photo below) who has turned thirteen and twelve years old. 夏到来。 このいきなりの暑さにかなりの打撃を受け、ブログもままならぬ。すっかり怠慢癖がついてしまいました。お料理も作りたいものも暑さ対策になり、我家の食卓もあっさりと野菜ばかり。しかし〜 夏休みに入っている姪と甥とともに「初めてのお料理教室」を開催しました。所々は英語。日本語と英語が飛び交う「英語教育をかねたお料理教室」となりました。 午前中から下の品々を作るのに3人とも必死で自撮影することも忘れてしまったので次の日の八景島パラダイスで撮った写真をアップします。(甥と姪) Here are some of the dishes we’ve managed to make for dinner as we’ve worked together, the three of us. (We’ve been so tied up with cooking that we totally forgot to take selfies of ourselves….so the photograph above is a day outing to an amusement park the following day). Mille-feuille salad is an cold appetizer. It comes in layers of mashed avocado with parmesan cheese and lemon juice (アボカド、粉チーズとレモンジュース) yellow paprika (焼き黄パプリカ) mashed potato and edamame beans (マッシュポテトと枝豆) red paprika(焼き赤パプリカ) cottage cheese and fresh corn (コッテージチーズとフレッシュコーン) smoked salmon (スモークサーモン) …