Bamboo Shoots and Benefits

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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?

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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.

Ramen, Udon and Soba: The American View

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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.

Discovered: The Oldest Japanese Curry Recipe

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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

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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

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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?

Amazing Benefits of the Nutritious Nori

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A Strip of Nori for Health

Nori is that blackish green, thin strip of edible seaweed you see wrapped around sushi, or just placed on top of your soup as garnish. It is widely used in Asian cuisine, particularly that of the Japanese and Korean. Nori is the Japanese word for do and it refers to dried seaweed sheets made from the edible red algae species.

Nori is generally regarded as safe to eat in moderate amounts and provides an abundance of healthful properties.

Seaweeds: Flavors and Colors from The Deep

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From The Deep to Your Dinner Plate

Seaweeds (kaiso) have been an important part of the Japanese diet for many centuries. Today, various types of seaweed are used extensively as soup stock, seasonings and other forms in daily Japanese cooking. There’s even seaweed salad. Over the past decades, foreigners have become more familiar with their flavors though seaweed and the full extent of its culinary applications remain a bit mysterious to many. Let’s have a look at these delicacies of the deep.

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