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 […]
I’ve written an article about Kitsune Udon before. At that time, the theme of the article is about the name, and not about recipe. I was surprised because many people have accessed and more “like” than other articles so far. And some people seem to reach at the page with the keywords “Kitsune Udon”. So […]
This soft boiled egg is the specialty of Onsen (Hot Spring) resort area. It is boiled with the source of hot spring. So it is called “Onsen Tamago”. Normally, this is served with “Dashi (Japanese broth)“. But it also can be used for Ramen, and you will have another experience compared with regular style Ramen […]
Broth, “Dashi” in Japanese , is often said that it is the basic essence of Japanese foods. I also think it is true because it is used for many Japanese foods and it brings very unique taste of Japanese foods. I think it is a kind of accumulation of Umami. However the time when Umami […]
However winter time, January and February in 2014, was very cold in Japan, now it’s April and spring has come. We can enjoy many delicious seasonal foods in spring. The Clam, “Asari” in Japanese, is one of seasonal foods in spring. We can buy it all the year, but one in this season is special. […]
Mackerel is called as “Saba” in Japanese, and it’s one of popular fish here. Popular cooking method for Saba is to grill or simmer. Normally we don’t eat it as Sashimi (raw fish) because it is perishable. “Shime Saba” is marinated with salt and rice vinegar. With this cooking method, Saba (Mackerel) can be kept […]
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. […]
