Ramen Types From All Over Japan

Blog

Different Regions, Different Ramen

Did you know that ramen is served in more than 24,000 restaurants across Japan? The quintessential dish is increasingly revered for its culinary complexity, from the depth of flavor in the broth to the perfect bite of the noodles. When it was once a laborer’s dinner, it is now a culinary expression of the Japanese quest for perfection. See the different types of heavenly ramen found in different regions across Japan.

Dry Goods Essential for Japanese Recipes

Blog

What Dry Goods are in Your Pantry?

The ideal Japanese pantry must have a list of essentials to be able to make particular Japanese dishes. There are dry goods considered important in cooking the most common Japanese meals. Without them, you can say your meal isn’t really quite Japanese. Here are some of those dry goods essentials.

Adzuki beans are small, red beans that originated in China. They are starchy legumes with a rich, chestnut-like flavor, often used in making sweets in Japan. The beans are usually cooked down with sugar and mashed to make red bean paste. They are often paired with glutinous rice in sweet and savory applications.

Bamboo Shoots and Benefits

Blog

What are Bamboo Shoots?

Bamboo shoots are the edible sprouts which spring out beside the bamboo plant. also known to be one of the fastest growing plants in the world. Bamboo shoots, or takenoko in Japanese, are a commonly used vegetable in Japanese cuisine. They are considered as the “King of Forest Vegetables”. There are many bamboo species which sprout shoots, but only a handful are actually cultivated and consumed.

Bamboo shoots are available fresh or canned. Fresh shoots can last for up to two weeks, properly refrigerated and away from sunlight. Canned versions can be stored longer. However, before cooking them, boiling is highly recommended or at least soak them in water overnight.

Bamboo Nutrients

According to studies, bamboo shoots are rich in various components such as proteins, carbohydrates, minerals, and fiber, and are low in fat and sugars.

Pork Loin and Pork Tenderloin: What’s the Difference?

Blog

The Difference of Cuts

If you’re carnivorous, you love pork meat. Pork loin and pork tenderloin are two comfort foods you may not be missing out in your diet. Pork loin and pork tenderloin are similar sounding but are actually quite different cuts of meat. While both cuts are delicious and make great choices for barbecue, they are treated differently. Not knowing their differences may lead to some kitchen errors or accidents.

Firstly, the main difference. Pork loin and pork tenderloin are not cut from the same part of the animal. They also look really different. Where pork tenderloin is thin and small, a pork loin is wide enough to cut steak-like pieces from it.

The Appeal of the Okonomiyaki

Blog

The “As You Like It” Pancake

The famous Okonomiyaki literally means “cook what you like” for okonomi, and yaki means “grilled or cooked”. It’s a kind of savory pancake made from a batter of flour, grated yam, eggs and dashi, and typically pork and cabbage as toppings.

The origins of okonomiyaki are unclear as many variations of pancakes have appeared at different times, in many places. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) when it was a special dessert served at Buddhist ceremonies called Funoyaki. This then evolved during the Meiji period (1868-1912) into a sweeter dish called Sukesoyaki. In the 1920’s and 30’s the dish continued to evolve with more emphasis on the sauces added and the name Yoshokuyaki began to be used.

Ramen, Udon and Soba: The American View

Blog

A Quick Western Guide to Japanese Noodles

Noodles are the quintessential food of the Japanese. Japan is such a noodle-loving country. When Westerners, like Americans, visit, they see noodles practically everywhere. From street stalls to high-end restaurants, in offices and in homes, there is just no escaping noodles. The Westerner knows there are different types; they’ve seem different colors, sizes, and might say even taste different from each other. A Westerner is aware of at least three types of Japaneses noodles and can tell them apart.

The Evolution of The Katsu

Blog

Katsu Then and Now

Originally, katsu, a shortened version of katsuretsu was traditionally made using beef. During the Meiji period (1868 – 1912), the Japanese technique of cooking tempura was applied to meat coated with breadcrumbs and deep fried in oil. The forward-looking Emperor Meji wanted to to see Japan become a modern westernized country to lead in development, and that included embracing some new world cuisine. It was the western adaptation that introduced pork into the mix.

Discovered: The Oldest Japanese Curry Recipe

Blog

Curry Then And Curry Now

You probably didn’t know that curry has become so integral to the Japanese diet, you’d think it’s only so in India. For example, down Tokyo streets, you’re as likely to find a curry joint as you are a sushi or soba restaurant. The dish was unknown in Japan until about 150 years ago. Japan’s feudal system isolated the country for so long that when Japan opened up its doors to the outside world in the late 19th century, not only foreign science and technology entered, but foreign food as well.

Oodles of Fun Facts About Japanese Noodles

Blog

Tickle Your Friends and Sound Smart with These

Did you know that some people would eat instant ramen noodles raw? Yes, they wouldn’t wait 5 minutes to cook them. Over the hard and crunchy noodles, just a sprinkling of the seasonings, and that’s it.

A vacuum sealed package version of ramen skyrocketed into space in the Discovery space shuttle when Japanese astronaut Soichi Noguchi brought some along. It’s the very first of its kind.The noodle were smaller and the brought thicker, so it’s easier to eat in zero gravity.

A History of Frying in Japan

Blog

When the Japanese Started to Fry Food

Fried food in Japan is common, an easy way to serve vegetables and meats, especially to express the seasons. Fried chicken and tempura is popular during summer and autumn festivals. Kentucky Fried Chicken is everywhere during Christmas. It seems hot and delicious finger-foods are famous in a country that doesn’t rely much on ovens. What influences shaped some of Japan’s most popular fried foods?

Page 1 Show More Post78 Posts left