Sake-kasu is the leftovers during making Japanese Sake. It can be bought all the year, but fresh one comes to market in winter because it’s the season of latest Sake of the year (called Shinshu). Especially, from around the end of February to the mid of March, we can find it well at the supermarkets. […]
Today, I would like to introduce a guest post from Mr. Andrew Black. This article is about Sushi. I posted how to make Sushi Rice before. I hope that article will be also good for you. Sushi is not commonly made and cooked at home even in Japan. That is contrary to what you […]
Sauce Yakisoba (Sauce Fried Noodles) is a something nostalgic food. It is called just as Yakisoba, too. If you go to Japanese festival at shrines, you will find many booth (called Yatai in Japanese) serving light meals. The booth serving Yakisoba should be at all festivals. Also you can buy it at baseball stadiums. It’s […]
“Tori no Karaage” is Japanese Fried Chicken. However Karaage means a cooking style and we also use fishes (I’ve posted Karaage of Flying Fish), chicken is most popular and sometimes called as just “Karaage”. It is cooked at home well and many casual Japanese restaurants such as Izakaya or Teishokuya serve. Also it is often […]
“Ingen no Gomaae” is one of my favorite food when I was child. Still, I sometimes want to eat it, but it’s rare that restaurants have it as a regular menu. I think it’s usually a side dish, never be main dish. Perhaps restaurants serve several kind of side dishes alternately. If you have a […]
