All posts filed under: beef

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 …

Japanese beef, wa.gyu – Boeuf Buruginyon

Japanese beef is I, personally think is one of a kind of beef in the world. I’ve tasted many; US, Aussie, Argentina, Firenze(Italian), Argentina, Spanish and British but Japanese beef – we call it wa.gyu, is far off of a kind, a pure delicacy.   So if you’re ever in Japan, try the wa.gyu, ‘wa’ meaning Japanese and ‘gyu’ meaning Beef in any form of cooking; shabu shabu, sukiyaki, steak, grilled Korean yakiniku style, etc. You will probably agree the difference in the taste and tenderness which I hear some of the gourmets in California are totally addicted to.   There is even a home page on Wa.gyu, so worth checking if you are real beef eater!!!   Here is a French style cooking of BRISKET cooked in Red Wine with tomato sauce which is one of my husband’s favorites. It adds stamina to your body, to fight the gruelling summer!!!         Boeuf Buruginyon Recipe   written by Hisako Makimura/Tokyo, Japan