Japanese Food
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Restaurant in Japan Fines Guests for Not Finishing Meal

Restaurant in Japan Fines Guests for Not Finishing Meal | Japanese Food | Scoop.it
A seafood restaurant located in Sapporo, Japan called Hachikyo is actually charging customers who do not finish every bite of their meal. The…
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Umeboshi (pickled 'plum') article in The Japan Times

Umeboshi (pickled 'plum') article in The Japan Times | Japanese Food | Scoop.it
This month’s Japan Times article is about umeboshi, the sour-salty pickled fruit (usually called a pickled plum, though it’s actually more related to an apricot) that’s practically a national symbol.
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Kaga Yasai: Aka-Kabocha with Sesame Sauce

Kaga Yasai: Aka-Kabocha with Sesame Sauce | Japanese Food | Scoop.it
This article will be featured in J. Festa August 2011 edition: “Food in Japan,” hosted at japingu.
ほっこりしている (hokkori shiteiru): to be warm and fluffy
Traveling around Japan has really widened my understanding of Japan’s local foods.
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Frank Kusters's comment, May 10, 2012 6:21 AM
Thank you for the post.
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Serious tempura from Osaka: Yotaro Honten

Serious tempura from Osaka: Yotaro Honten | Japanese Food | Scoop.it
We’re back from an extended visit to Japan, where we ventured outside our normal route, sampling soba in Nagano, unusual types of fish in Hagi, and okonomiyaki in Hiroshima.
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Ton Jiru: Classic Winter Miso Soup

Ton Jiru: Classic Winter Miso Soup | Japanese Food | Scoop.it
Tadasuke Tomita is the force behind an incredible Japanese-language website called Shiro Gohan ("white rice").
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The Art of the Jubako

The Art of the Jubako | Japanese Food | Scoop.it
Happy New Year! May 2012 be filled many delicious meals shared with good friends and family.
We thought we’d share some tips we’ve learned over several years of putting together the oshogatsu (New Year’s) meals in jubako (tiered lacquered boxes).
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Bento filler: Parsnip kinpira

Bento filler: Parsnip kinpira | Japanese Food | Scoop.it
When you don’t live in Japan and you try to recreate Japanese recipes, ingredients can be a bit of a problem.
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Hinamatsuri: Celebrating Girls’ Day

Hinamatsuri: Celebrating Girls’ Day | Japanese Food | Scoop.it
Today is Hinamatsuri, Japanese Girls’ Day. This month on Savory Japan, we introduce the festival, as well as some of the special foods that are enjoyed on this day.
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Bento box review: The all-stainless steel LunchBots Quad

Bento box review: The all-stainless steel LunchBots Quad | Japanese Food | Scoop.it
As I have written here before, I am a big fan of the LunchBots line of all-stainless steel bento boxes.
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In Season: Sansai Mountain Vegetables

In Season: Sansai Mountain Vegetables | Japanese Food | Scoop.it
This month, we’re launching a new section on Savory Japan called In Season: The Calendar of Shun. Here is where we’ll feature the very best foods of the season, month by month. If you don’t know about the Japanese concept of shun, read about it here.
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Gobo Kinpira: Sweet-Savory Sauteed Burdock Root

Gobo Kinpira: Sweet-Savory Sauteed Burdock Root | Japanese Food | Scoop.it
I love grabbing a drink in Japan, because it's never just about the booze -- there's always some kind of food involved. At its most elemental, that grub is tsumami, savory finger-snacks to whet the palate, to make you wanna knock one (or more) back.
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Chef Abe's Fresh Yuzu Kosho

Chef Abe's Fresh Yuzu Kosho | Japanese Food | Scoop.it
Yuzu kosho is one of my absolute favorite Japanese ingredients. A salt-cured condiment made with yuzu citrus peel and chilies, it's at once intensely fragrant, hot and alive, a zesty accent that plants a big, fat palate-popping kiss to any dish.
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Basics: Japanese soy sauce - all you need to know (and then some)

Basics: Japanese soy sauce - all you need to know (and then some) | Japanese Food | Scoop.it
(An exhaustive look at Japanese soy sauce. Originally published in December 2011, revised and edited in August 2012.)
I’ve written so many articles here on Just Hungry over the almost nine years of its existence, that I’ve forgotten half of them.
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In Season: Sansho no mi

In Season: Sansho no mi | Japanese Food | Scoop.it
If you’ve ever traveled to Japan during the month of May, you probably had a chance to try fresh sansho no mi, the delightfully spicy pods of the sansho pepper plant. At least, we hope so!
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Aka-Zuiki Quick Pickles (Red-Taro-Stem Vinegar Pickles)

Aka-Zuiki Quick Pickles (Red-Taro-Stem Vinegar Pickles) | Japanese Food | Scoop.it
Japanese food traditionally includes a lot of tsukemono (漬け物), or pickles.
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Yudofu Tofu Hot Pot & Ponzu Two Ways

Yudofu Tofu Hot Pot & Ponzu Two Ways | Japanese Food | Scoop.it
This post was originally going to include three ponzu variations, but after I squeezed the juice from a couple dozen yuzu and an unbelievable citrusy perfume overwhelmed the apartment, my wife asked me to save some juice for shochu cocktails!
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Sencha Basics

Sencha Basics | Japanese Food | Scoop.it
If you’re like us, no matter how much time you spend in Kyoto you feel like you’re only scratching the surface. The city holds so much knowledge that it can be both fascinating and frustrating at the same time.
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Bento filler: Cucumber and Nashi (Asian pear) marinated salad

Bento filler: Cucumber and Nashi (Asian pear) marinated salad | Japanese Food | Scoop.it
Cucumbers are a perennial staple for me. They are available at any time of the year, even in the depth of winter. Sure they are greenhouse grown, but they are for most of the year anyway.
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Beef and vegetable rolls (Yasai no nikumaki)

Beef and vegetable rolls (Yasai no nikumaki) | Japanese Food | Scoop.it
Yasai no nikumaki, or vegetables wrapped in thinly sliced meat, (niku means meat and maki means wrap or roll) is a standby item for bentos in Japan see an example here). They are easy to eat, and the cut sides are colorful and pretty.
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Bento box review: Atsuben Kun heats up your lunch

Bento box review: Atsuben Kun heats up your lunch | Japanese Food | Scoop.it
As I have said often on these pages, bentos are usually filled with food that is supposed to taste good at room temperature. But there’s no denying that sometimes we want our lunch to be hot, or at least warm.
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Sakura Love

Sakura Love | Japanese Food | Scoop.it
For some reason I am in love with sakura flavored stuff this year. In past years I didn’t give sakura flavoring the time of day. Probably because sakura season is during allergy season so I don’t participate in all of the hoopla.
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Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi

Ohisashiburi Foodies!
Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi: Now that is a mouthful! So, what exactly is it? In short, it is a rice dish topped with condensed soy milk and finished with soy sauce and wasabi.
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Sprout Love

Sprout Love | Japanese Food | Scoop.it
Has anyone else never really checked out the sprout section of the Japanese supermarket? I’ve passed by and noticed the variety but didn’t actually take a look.
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Hijiki Mixed Rice

Hijiki Mixed Rice | Japanese Food | Scoop.it
Ah, Japanese mixed rice. There are so many variations, and they're all so tasty and easy to prepare. So why isn't this dish a standard in every American home? It should be.
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