I have posted “Kara-age” before. “Tatusta-age” is the another method of Japanese Fried Chicken. As same as Kara-age, it is also applied for fish such as Mackerel etc. However the cooking method is almost same, big difference is the powder either flour or potato starch (Katakuri-ko). Also I think Kara-age seems to have more […]
Once you made Ikra, Sake and Ikra Rice Bowl will be a good candidate to cook. It’s a kind of Kaisen D0n (Sashimi Rice Bowl) and you may find at Sushi restaurants. If you have fresh sashimi Salmon and Ikra, you are ready to go. It’s easy to cook and of course, very good taste. […]
Now it’s October and autumn has come here in Japan. Autumn is the harvest season. We can enjoy not only various vegetables or crops, but also season fishes. Salmon is one of typical autumn’s fish and we can find many fresh Salmon Roe at stores. We call Salmon Roe as “Ikura” as same as Russian […]
When I make Tonkatsu (Japanese Pork Cutlet), I sometimes have some leftover. I sometimes make Katsu Sand like above if I have some leftover. I like it and think it is good for brunch or lunch. If you have visited to Japan, you may find many kind of sandwich or bread with meals. These bread […]
July 29th was the day of “Doyou no Ushi” of this year. As I introduced our food culture at the day last year, many Japanese people eat Unagi (Eel). However the most popular meal is Unadon or Unaju, there are some other eel meal and I would like to introduce one this year. It’s “Uzaku” […]
