Delicious Chicken Dishes From Japan Many of the classic Japanese dishes are made with chicken, such as karaage (fried chicken), yakitori (Japanese style skewered chicken), oyako don (chicken egg rice bowl), teriyaki chicken, chicken steamed rice, chicken hot pots and so on. But chicken did not become widely used in Japan until the mid 20th century. With the influence of Buddhism introduced in the 6th century, meat consumption was prohibited for a long time. It wasn’t until the late 20th century when western influence brought meat consumption back. But chicken was way more expensive than other meat and not too many people could afford it. Chicken became affordable after the World War II, when America exported broiler chickens, which are […]
Contents: What is Breton? Why is duBreton Pork Different? The Amazing Power of Pork-kun! Nijiya’s Recipe Recommendation Japanese Style Pork Recipes What is Breton? The pork sold by Nijiya Market is from “duBreton” and nicknamed “Pork-kun.” You may have noticed this name. “Breton” is, in a way, the family name of our new line of pork. In 1944, Napoleon and Adrienne Breton, who had managed a farm in Quebec, Canada, decided to establish a business that would meet their vision and strong passion for farming. After years of hard work, Aliments Breton Foods Canada, the company they created, gained an important position in the agrifoods industry in Quebec. Thus “duBreton Pork” was born from the untiring efforts of this husband-and-wife […]
Kanpyo is an indispensable ingredient in Futomaki (thick-roll) sushi rolls. Although it appears plain and nondescript, being thin and stringy with no body, when you know more about kanpyo, I guarantee that you will love it and want to eat more of it. Contents: What is Kanpyo? How is Kanpyo Prepared? Nutritional Value Preparation Kanpyo Recipes What is Kanpyo? Kanpyo is the shaved flesh of the bottle gourd dried into thin strips. The white, tidy flowers of the bottle gourd bloom on a summer evening and wither overnight. Contrary to this fleeting image, the vines are full of vigor growing as tall as 20 meters, and the flesh is said to grow as big as 6 to 7 kg. (13 […]
Contents: What is Satsuma Age? Secrets to Satsuma Age Taste Satsuma Age Recipes Satsuma Age and Shrimp Saute Recipe Satsuma Age Oden Recipe Satsuma Age and Shungiku Nibitashi Recipe What is Satsuma Age? It is said that Satsuma-Age was first made over 160 years ago in Okinawa. Fried fish was known as “Chikiagi” and spread to Kagoshima. From Kagoshima it spread all over the country and has different names in different parts of Japan. Generally, it is called “Satsuma Age” (fish cake) in Eastern Japan and is considered a form of “tempura” in Western Japan. Satsuma age has as much protein as an egg. Furthermore, its fish protein is of better quality than that of meat. It also includes plenty […]
Contents: How Do You Want to Make It Today? Potato Croquettes Recipe How Do You Want to Make It Today? You can cook croquettes in various ways, depending on your goal: “time saving,” “best to eat as soon as cooked,”” delicious even when cold,” and “non-fried.” Here are some cooking tips: Choosing the Ingredients Potatoes: Russets or a similar variety, which become fluffy when cooked, work well for croquettes. Generally speaking, waxy potatoes such as Yukon Gold and red potatoes become gluey when cooked, so they’re more suitable for a sinm1ered dish than for croquettes. Onion: The yellow onion is the best cooking onion. Ground meat: Use beef, pork, or a mixture of the two, depending on your preference. Oil […]
Matsutake is a wild seasonal mushroom having an intense aroma, distinctive texture and natural flavor. Matsutake, grows in relatively dry soil containing few nutrients. It is found in the autumn in single-tree forests of Japanese red pine, Yezo spruce (Picea jezoensis), etc., or in mixed forests of primarily needle-leaved trees. Contents: What are Matsutake Mushrooms? How to prepare Matsutake Musrooms? Let’s taste Matsutake Mushroom simply and originally! How to cook Matsutake Mushrooms? What are Matsutake Mushrooms? The relationship between the Japanese people and mushrooms has a long history. Many pieces of mushroom-shaped earthenware have been found in ruins of the Middle Jomon Period (3500-1500 B.C.E.). The Japanese classic Manyoshu poetry anthology contains tanka (thirty-one syllable poems) featuring the matsutake mushrooms […]
The sweet potato (satsuma-imo) is native to Mexico and the surrounding tropical American region. Diploid Ipomoea trifida, which belongs to the family Convolvulaceae, has been identified as a wild ancestor of the sweet potato. Today’s sweet potatoes are believed to have been developed through artificial selection as a result of mutation and cross breeding with wild species. Whether artificial or spontaneous, a great number of sweet potato species have been created throughout the long history of its cultivation. Different regions grow varieties befitting their geographical needs. In fact, sweet potatoes are grown in most of the tropical, subtropical and temperate zones around the glove today. For that reason the sweet potato comprises an astonishing array of varieties, with new types […]
Nagaimo is a root vegetable from the family Dioscoreaceae. There are three major groups of yams generally referred to as “yamanoimo” (Dioscorea japonica): yamanoimo, jinenjo (Japanese yam), and daijo (water yam). Yamanoimo have been consumed in Japan since the olden days. Contents: About Nagaimo (Japanese Yam) Nutritional Value of Nagaimo Handling Nagaimo How to cook Nagaimo? (Japanese Yam Recipes) Tofu Salad with Avocado and Mountain Yam Recipe Nagaimo-no-buta bara maki (nagaimo wrapped with boned pork ribs) Recipe Deep-Fried Nagaimo Recipe Nagaimo Negi-yaki (green onion-grilled nagaimo) Recipe Nagaimo Juice Recipe About Nagaimo (Japanese Yam) Raw grated nagaimo has a unique sticky texture. Nagaimo transforms plain rice and noodle dishes into special treats such as mugitoro-gohan (a bowl of boiled rice and […]
Oba is known as one of the Japanese aromatic vegetables. It has a more elegant aroma and a more subtle flavor than Western herbs, and is an essential ingredient in Japanese cooking. Oba goes perfectly with sashimi and sushi. Contents: Oba -Japanese Aromatic Vegetable- How to Cook Oba? (Green Perilla Recipes) Oba -Japanese Aromatic Vegetable- The food you prepare turns out differently when you use aromatic vegetables. The aromas of aromatic vegetables boost your appetite and help you enjoy the taste of food. Aromatic vegetables often play supporting roles as condiments, but their presence cannot be overlooked. In fact, the nutrition these vegetables provide is as powerful as that of other vegetables used as main ingredients. The world of cooking […]
Among summer vegetables, this bumpy, warty-skinned vegetable is a relative newcomer. In the past few years, however, goya’s health-enhancing properties have drawn attention throughout Japan. Because goya can be grown in home gardens during he peak summer season, it has become a popular vegetable. In fact, goya is now so popular that its seeds sell out quickly at garden centers. Contents: Goya (Bitter Melon), a Summer Vegetable A Shade-Producing Plant that Can Block Sunlight Nijiya Farm’s Organic Goya Nutrients of Goya Basic Cooking Preparation for Goya How to cook Goya? (Goya Recipes) Goya (Bitter Melon), a Summer Vegetable In Okinawa, known for the longevity of its population, goya has been a regular part of the diet for a long time. […]
Winter brings a variety of delicious leafy vegetables, which make nutritious additions to pots. Leafy vegetables, with their vivid green color, make us feel healthy just by looking at them. Among all the leafy vegetables, mitsuba is the one we’ll feature here. Mitsuba warms the body and suppresses coughs due to illness. When you start to feel ill, we recommend making a hot drink with mitsuba, ginger, and Tokyo-negi mixed with hot water. Contents: Mitsuba -Aromatic herb of Winter- How to cook Mitsuba? (Mitsuba Recipes) Mitsuba -Aromatic herb of Winter- Mitsuba, which means “three leaves,” was named after the shape of its leaf, which is divided into three parts. Its leaf and stem are edible. Mitsuba is a perennial umbellifer […]
What is Mochi? Mochi is a Japanese rice cake, seen generally in the form of a little, round cake which could be eaten with condiments like soy sauce, grated daikon, or seaweed. As a confection, it also could be eaten with kinako (roasted soy bean flour) or anko (azuki bean paste). Traditionally, pounding steamed glutinous rice in a large mortar makes mochi, called “usu”, with a wooden mallet called “kine”. Mochi tsuki is the Japanese term for the traditional style way of beating the steamed glutinous rice to make mochi. The tacky mounds of rice are made from mochigome, a sweet and sticky rice, distinct from the steamed rice daily eaten. Contents: Mochi History How to cook and eat Mochi? […]
Contents Superb Tonkatsu (Japanese Pork Cutlets) Be a master of tonkatsu history! Be a master of pork breeds! Be a master of tonkatsu sauce How to cook Tonkatsu? Superb Tonkatsu (Japanese Pork Cutlets) There are various Japanese dishes that call for pork, but tonkatsu is definitely the most popular. Tonkatsu is alao very popular in California, where it’s widely known by the name “pork cutlet.” The most important factor in making delicious tonkatsu is the taste of the pork itself. The tonkatsu made with flavorful kurobuta (black hog) meat is utterly exquisite. Various cuts of pork are used to make tonkatsu, and there are various cooking methods ranging from the classic dish made with pork fillet or loin to umejiso* […]
Tempura is a traditional Japanese fried dish, commonly consisting of seafood and vegetables that are lightly battered and deep fried and served with salt or dipping sauce. Contents: What is Tempura? How to make a Tempura Batter? (Tempura Batter Recipe) Let crisp flowers bloom with the batter, Ebi (Shrimp) Tempura The Easy Way To Check The Oil Temperature Tempura Recipe Easy Tempura Recipe with Tempura Flour Kakiage Tempura Recipes What is Tempura? While many first encounter tempura as an ingredient for sushi rolls, or as a side dish in a Japanese bento lunch, tempura is actually a highly specialized cuisine. In Japan, tempura restaurants often only serve tempura, and diners can enjoy omakase style (chef’s choice), just as they do […]
Let’s try Natto Recipe! Many natto lovers are found in the northern and southern parts of Japan. Although natto was traditionally unpopular in the Kansai area, where residents hated its distinctive smell, the advance in biotechnology has made it possible to culture pure strains of bacillus natto to create natto having less odor. Thanks to the less smelly versions, natto is now a popular food that’s enjoyed by Japanese throughout the country. Natto is delicious but it has a distinctive smell and stickiness. Even the simplest way to eat natto—putting over on rice and sprinkling it with condiments and soy sauce—never becomes boring. When cooking natto, select ingredients that go well with this dish. You can also find recipes that […]
Have you seen a vegan scrambled eggs made with tofu? Tofu, also known as bean curd, is not only popular in Asian or vegetarian dishes, but is one of the most nutritious foods around. As you probably know tofu is made from soy beans, but what you might not know is that it is loaded with protein, calcium and Vitamin E. Tofu can be eaten fresh, boiled, or fried and is so versatile you can simply toss it on a salad, put in your soup or use it as a meat substitute. Here are some delicious traditional tofu recipes straight from Japan! Get creative and enjoy your healthy tofu meal! Agedashi Tofu Recipe Tofu Hot Pot Recipe Ganmo, Kanikama , […]
Nori (dried laver seaweed) is an essential ingredient of Japanese food. It appears almost daily at the dinner table in the form of Onigiri(rice balls), Maki sushi(sushi rolls), and seasoned powder sprinkled over rice. Dubbed the “sea vegetable,” nori seaweed is a healthy food containing vitamins, minerals, dietary fiber, iron, calcium, and many other nutrients. Contents: Story of Nori Seaweed Nori in Japan How Nori Seaweed is Produced Simple Questions About Nori How to cook Nori? Lettuce and Nori Salad Recipe Roasted Nori Soup Recipe Potato and Nori Tempura Recipe Spinach and Nori Butter Saute Recipe Story of Nori Seaweed When we examine the history of nori, we find in the Taiho Code (ancient Japanese law) that approximately 30 types […]
Maguro (Tuna) as you might expected, is the most popular fish for sashimi (thinly sliced raw fish) or nigiri-sushi (hand-rolled sushi with raw fish on top). Japan is the world’s biggest consumer of tuna; large quantities of tasty tuna, both fresh (raw) and frozen, are shipped to Japan from all over the world. Contents: What is Maguro (Tuna)? Types of Maguro(Tuna) What is Hon Maguro (Bluefin Tuna)? The Deference Between Akami, Otoro and Chutoro How to cook Maguro? (recipes) What is Maguro (Tuna)? Surprisingly, the United States is ranked second in tuna consumption. Tuna caught in Micronesian waters are delivered to Hawaii; those caught in the Pacific Ocean to Los Angeles; those caught in the Gulf of Mexico to Miami; and […]
