Dried Fish is called “Sakano no Himono” or just “Himono.” If you have stayed at ryokan (traditional Japanese hotle) or hotel near hot spring, you probably had it for the breakfast. It is typical dish for traditional Japanese breakfast. In Japan, we are eating many types of Himono. For example, the Himono of Jack Mackerel, […]
In Japan, Yam is often eaten as grated form. It is called as “Tororo” and also “Yamakake” if it is poured on top of the food. As you can see, the above photo is the dish which pouring grater yam on top of tuna (maguro). So it is called as “Maguro no Yamakake.” Ingredients (for […]
Flying fish (“Tobiuo” in Japanese) is the seasonal fish of June and July. We are eating it as shio yaki (grilled with salt), fry, and also sashimi. In Nagasaki prefecture in Kyusu islands, people make broth from it, too. That broth is called as “Ago Dashi” and is used for the soup for Udon or […]
I introduced how to make Sushi Rice in a previous article. It’s natural to write an article about sushi food, isn’t it? Perhaps, many people imagine “Nigiri Sushi (hand-rolled sushi)” or “Maki Sushi (sushi rolls).” There are some other form of sushi in Japan. I have introduced some rice bowl foods such as Oyako Don, […]
Bonito is one of popular fish in Japan. The season of bonito is spring and autumn. In spring, they go up from south to north in pacific ocean and close to Japan. It is called as “Hatsu Gatsuo” that means the first appeared Katsuo (bonito) in the year. On the other hands, they go down […]
