Bamboo Shoots (Takenoko) is typical spring seasonal foods in Japan. In Tokyo, we can see many bamboo shoots at the store around the beginning of April. Now we can buy boiled bamboo shoots which are packed any season, but fresh one can bring a lot of fun to us. Although we cook it as many […]
“Spaghetti Neapolitan” is a kind of Yoshoku foods which is arranged or developed in Japan based on European foods. It is developed by a Japanese man and it is not a traditional Italian food. It is said that Mr. Irie, the chef of a hotel in Yokohama city, Kanagawa prefecture, was the man who developed […]
I have noticed that I wrote about meat recently. So I would like to write about fish today. Today’s article is about Yellowtail Teriyaki. When we grill Yellowtail, Shioyaki or Teriyaki is popular. I don’t know other method. We usually use fish grill, but I used a regular fry pan at this time because it […]
It is said that the root of ”Tonkatsu” is cutlet and I also think so. So it can be categorized as a yoshoku, but I heard that it is served in foreign countries as Japanese food. “Ton” means pork and “Katsu” is from cutlet. It is also used for Katsudon which I introduced before. There […]
When I made Miso Marinated Fish, I usually make Miso Marinated Chicken, too. Miso marinade sauce can be used for 2 or 3 times, so I put chicken in the marinade sauce for 1 or w days. Miso is a fermented food and has salt. For this effect, meat will be tighten and dehydrated. That […]
