Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.
Short memo about the Japanese meal
-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.
The items, called
okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.
rice cuisine list ***** sushi list
and ONE :
A soup to drink !
DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
O-zoni New Year soup
sake kasu Winter white soup
And THREE, FOUR, FIVE… many :
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
Cold dish with sauce.
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
mustard green o-hitashi
green leaf maki
reishabu (poached meat)
kakiage (mixed tempura)
agedofu, fried tofu DIY
kaki-furai (fried oysters)
shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
miso yaki chicken
miso yaki fish
Grilled on the hot plate.
Beef liver teppanyaki
pumpkin kabocha no nitsuke
buri daikon (fish and radish)
champuru (Okinawan scramble)
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono
Quick vinegar pickles. Salads with lots of vinegar.
daikon ume sarada
September 5, 2012
Archive Menus, Avec la recette, economic and frugal, festive, Home-made Fait-Maison, Japan/ cuisine japonaise, slow food, street stall, ultra simple, Uncategorized, Ustensiles -Tools, vegan, vegetarian, With recipe •
Buri (yellowtail, Japanese amberjack) is a common fish here. I cooked it teriyaki , which means sunshine-cooked. The bottle sauce you may know is an homonym.
recipe of Japanese teriyaki
With baked kabocha pumpkin and radish sprouts.
Brown rice, with
sansho peppercorns, the Japanese Sichuan pepper. It’s lemony taste is perfect with fish.
And a miso soup garnished with daikon radish, daikon greens and
wakame seaweed. All that makes a light meal :
Cal 452 F18.7g C49.5g P26.9g
Soft and white inside. Delicious.
same recipe in daylight photos (click on text)
Teriyaki buri (yellowtail).
And 3 sides full of seaweeds.
Even if I am not affected personally -nothing happened in Osaka, I can’t feel unconcerned by the nightmare Japan is trapped in now. So many victims up there, and this scary nuclear accident.
I feel a bit guilty as many in the country are not eating a hot meal. Either they had to leave their houses for shelters, or they have no gas and electricity. I really hope things get better soon.
After seeing the news, I just wanted to munch a few moffle (mochi waffles). With nori.
I prepared the fish like I do teriyaki chicken (not to be confused with anything cooked in the “teriyaki sauce” popular in the US).
recipe of teriyaki chicken
The caramelised fish is so tempting… even when you were not in a mood to eat.
The leaves are
crystalline ice plant.
3 sides. 3 seaweed sides full of iodine.
Well, I’m about 700 km away from the plants, surely in the zone where it would help to take iodine tablets. It’s psychological.
Rice with yaki nori (roasted sheets of nori), sunomono (vinegar dish, with wakame and the dry fish that served to make the dashi broth), soup (the dashi broth, wakame, daikon, soy sauce).