July is the season of a historical festival held in Kyoto. It is called “Gion Matsuri” and had been held since 9th century. It is one of the most famous festival in Japan, and many tourist visit there every year. Also July is the season of Hamo (Pike Conger). During this festival, many hotels or […]
However Sashimi is well known as raw fish, there are some some additional methods. In this site, I have introduced some of them such as Shime Saba and Tataki. Kobu Shime / Kelp Marinated is also one of them. If you go to Sushi restaurant, you may get it. Also you sometimes can find it […]
I noticed that I posted many fish or sea food foods and less meat foods recently. Today, I would like to introduce a dish using Chicken. This menu “Chicken Tenderloin and Mustard Soy Sauce (Sasami no Karashiae) is not traditional food, but my mother cooked well and I like it very much. If you can’t […]
This dish is called as “Kabutoni”. Normally Sea Bream (Tai) is used and only its head part is cooked. There is a similar dish called “Ara Daki”. In Japanese, “Ara” means fish meat around head and born of fish. If you use also born, it is called “Ara Daki”. At supermarkets or fish stores, we […]
The season of Turnip (“Kabu” in Japanese) is spring and fall. May is its season and people say Turnips in spring time is tender. The history of turnip in Japan is very old. It is mentioned in a oldest history book such as Kojiki or Nihonshoki which were published in 8th century. So there are […]
