Oyster (Kaki in Japanese) is one of popular seasonal foods in the winter. It can been seen at stores from mid of autumn to the end of winter. I was thinking that I would make Kaki Fry (Fried Oyster) in this winter. We had a lot of snow fall twice in Tokyo last month, February. […]
Swellfish, “Fugu” called in Japanese, is a seasonal fish in winter in Japan. There are some popular cooking styles such as Sashimi, especially called “Usuzukuri” (very thin sliced) like above photo, Nabe (Hot Pot) or Karaage (deep fried stuff). I like it, but I don’t remember I had eaten it when I was kid. I […]
I have been introducing Yoshoku foods which is one category of Japanese food. It’s not traditional Japanese foods which is often called “Washoku.” Yoshoku is a category of foods which is originally from US or Europe. I think the food arranged them to Japanese style is called Yoshoku recently and people are thinking it is […]
We have many many cold days in this winter. On such a cold day, we want to eat something warm or hot. I would like to introduce one of Udon noodles dishes called Nabeyaki Udon. When I was a kid, I was glad if the lunch or dinner was Nabeyaki Udon. Because it will keep […]
Osechi Ryori is dishes served at Oshogatsu (Jan. 1st) for celebrating the new year day(s). Normally it’s served from Jan 1st. to 3rd. These days are called as “Sanganichi.” Before Oshogatsu, mothers are busy to prepare the new year celebration, so many of dishes to be cooked which can be preserved for several days for […]
