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JAPANESE CUISINES
Sake brewery fashion watch. Sake brewers dress up for festivals and tastings around the country. Sake paraphernalia. Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. Sake-bottle labels. Learn how to decipher the Japanese labels on a bottle of sake. Sake drinkers'snacks.
JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. SUSHI RICE - BENTO.COM This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water. INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.com FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making SHIN-YOKOHAMA RAMEN MUSEUM A miniature historical theme park, Ramen Town, located on the bottom two levels of the Ramen Museum, is a recreation of a bustling urban neighorhood in the year 1958 (which happens to be the year instant ramen was invented). OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food.VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut.JAPANESE CUISINES
Sake brewery fashion watch. Sake brewers dress up for festivals and tastings around the country. Sake paraphernalia. Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. Sake-bottle labels. Learn how to decipher the Japanese labels on a bottle of sake. Sake drinkers'snacks.
JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. SUSHI RICE - BENTO.COM This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water. INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.com FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making SHIN-YOKOHAMA RAMEN MUSEUM A miniature historical theme park, Ramen Town, located on the bottom two levels of the Ramen Museum, is a recreation of a bustling urban neighorhood in the year 1958 (which happens to be the year instant ramen was invented). OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food.VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut. JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111.RAMEN GUIDE
Ramen is probably the most famous of Japan's casual "backstreet" cuisines. Starting with a simple Chinese dish of soup and noodles, Japanese chefs focused on the soup, making it the center of attention. The noodles and toppings followed suit, and modern-day ramen is a bowl of gourmet slurps. But, reflecting its origins, the price for a bowlof
SUSHI RICE - BENTO.COM This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.VEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.comTEMPURA - BENTO.COM
Grate radish and ginger. To deep-fry: Make the batter in 2 batches, the first batch just before you are ready to begin deep-frying, as you are waiting for the oil to heat. In a mixing bowl, lightly beat 1 egg yolk, then pour in 1 cup of ice water and give this a few strokes. Add 1 cup sifted flour all at once. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areas SATSUMA-AGE (DEEP-FRIED FISH CAKES) 5. To deep fry: In a large heavy saucepan, heat the oil to 340° F (170° C). Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to a paper-lined plate to drain excess oil. 6. To serve: Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side.KYOTO CUISINE
An elegant banquet for a nobleman, a tea master's meticulous repast, the bare sustenance of a Zen priest, morsels to whet the appetite of a carousing samurai, simple fare for the working man - Kyo-ryori, or Kyoto cuisine, is an intriguing blend of a thousand years of history with as many exotic ingredients, from fresh fern greens to pickledherring to yuba.
KAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi.JAPANESE CUISINES
Sake brewery fashion watch. Sake brewers dress up for festivals and tastings around the country. Sake paraphernalia. Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. Sake-bottle labels. Learn how to decipher the Japanese labels on a bottle of sake. Sake drinkers'snacks.
JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areas INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.com OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food. FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making SHIN-YOKOHAMA RAMEN MUSEUM A miniature historical theme park, Ramen Town, located on the bottom two levels of the Ramen Museum, is a recreation of a bustling urban neighorhood in the year 1958 (which happens to be the year instant ramen was invented).VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut.JAPANESE CUISINES
Sake brewery fashion watch. Sake brewers dress up for festivals and tastings around the country. Sake paraphernalia. Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. Sake-bottle labels. Learn how to decipher the Japanese labels on a bottle of sake. Sake drinkers'snacks.
JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areas INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.com OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food. FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making SHIN-YOKOHAMA RAMEN MUSEUM A miniature historical theme park, Ramen Town, located on the bottom two levels of the Ramen Museum, is a recreation of a bustling urban neighorhood in the year 1958 (which happens to be the year instant ramen was invented).VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut. JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111.RAMEN GUIDE
Ramen is probably the most famous of Japan's casual "backstreet" cuisines. Starting with a simple Chinese dish of soup and noodles, Japanese chefs focused on the soup, making it the center of attention. The noodles and toppings followed suit, and modern-day ramen is a bowl of gourmet slurps. But, reflecting its origins, the price for a bowlof
SUSHI RICE - BENTO.COM This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water. INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.comVEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel.TEMPURA - BENTO.COM
Grate radish and ginger. To deep-fry: Make the batter in 2 batches, the first batch just before you are ready to begin deep-frying, as you are waiting for the oil to heat. In a mixing bowl, lightly beat 1 egg yolk, then pour in 1 cup of ice water and give this a few strokes. Add 1 cup sifted flour all at once. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areas SATSUMA-AGE (DEEP-FRIED FISH CAKES) 5. To deep fry: In a large heavy saucepan, heat the oil to 340° F (170° C). Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to a paper-lined plate to drain excess oil. 6. To serve: Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side.KYOTO CUISINE
An elegant banquet for a nobleman, a tea master's meticulous repast, the bare sustenance of a Zen priest, morsels to whet the appetite of a carousing samurai, simple fare for the working man - Kyo-ryori, or Kyoto cuisine, is an intriguing blend of a thousand years of history with as many exotic ingredients, from fresh fern greens to pickledherring to yuba.
KAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi.RECIPE INDEX
Mizutaki (chicken stew) Oyako-donburi (chicken and egg over rice) Tori kara-age (deep-fried chicken nuggets) Other Meat Dishes. Bite-sized pepper steaks. Shabu-shabu (quick-cooked beef) Tonkatsu (pork cutlet) Vegetables, Tofu, Eggs. Eggplant Salad with Lemon-flavored PlumDressing.
BENTO.COM JAPANESE CUISINE AND RESTAURANT GUIDE The Tokyo Food Page is a complete guide to Japanese food and restaurants in Tokyo, featuring recipes, articles on Japanese cooking, restaurant listings, culinary travel tips and more. OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theVEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. TOKYO AND YOKOHAMA RESTAURANT LISTINGS If you're hungry in Tokyo (or central Yokohama), you'll find listings here for more than 1000 restaurants, cheese shops, wine bars and bakeries. We've got fresh reviews, food and wine news, and full listings browsable by neighborhood, cuisine or feature.SHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. OYAKO-DONBURI (CHICKEN AND EGG OVER RICE) To prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, makingKAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi.RECIPE INDEX
Mizutaki (chicken stew) Oyako-donburi (chicken and egg over rice) Tori kara-age (deep-fried chicken nuggets) Other Meat Dishes. Bite-sized pepper steaks. Shabu-shabu (quick-cooked beef) Tonkatsu (pork cutlet) Vegetables, Tofu, Eggs. Eggplant Salad with Lemon-flavored PlumDressing.
BENTO.COM JAPANESE CUISINE AND RESTAURANT GUIDE The Tokyo Food Page is a complete guide to Japanese food and restaurants in Tokyo, featuring recipes, articles on Japanese cooking, restaurant listings, culinary travel tips and more. OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theVEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. TOKYO AND YOKOHAMA RESTAURANT LISTINGS If you're hungry in Tokyo (or central Yokohama), you'll find listings here for more than 1000 restaurants, cheese shops, wine bars and bakeries. We've got fresh reviews, food and wine news, and full listings browsable by neighborhood, cuisine or feature.SHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. OYAKO-DONBURI (CHICKEN AND EGG OVER RICE) To prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, makingKAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi. FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, makingSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts.TEMPURA - BENTO.COM
Grate radish and ginger. To deep-fry: Make the batter in 2 batches, the first batch just before you are ready to begin deep-frying, as you are waiting for the oil to heat. In a mixing bowl, lightly beat 1 egg yolk, then pour in 1 cup of ice water and give this a few strokes. Add 1 cup sifted flour all at once. OYAKO-DONBURI (CHICKEN AND EGG OVER RICE) To prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areas KOREAN CELLOPHANE NOODLES WITH VEGETABLES Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.KYOTO CUISINE
An elegant banquet for a nobleman, a tea master's meticulous repast, the bare sustenance of a Zen priest, morsels to whet the appetite of a carousing samurai, simple fare for the working man - Kyo-ryori, or Kyoto cuisine, is an intriguing blend of a thousand years of history with as many exotic ingredients, from fresh fern greens to pickledherring to yuba.
VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut. SEMBEI (JAPANESE RICE CRACKERS) Just as varied in style and flavor is a more traditional snack - sembei, aka the Japanese rice cracker. You can find sembei flavored with soy sauce, nori (dried laver seaweed), kombu (kelp), sesame seeds (both black and white), and soybeans, plus a huge range of more BENTO.COM - KADEWE FOOD HALL, BERLIN KaDeWe department store in Berlin is the largest department store in Continental Europe, and its sixth floor houses one of the biggest - and most impressive - food halls we've ever seen. With some 30,000 items spread out over more than 7,000 square meters, KaDeWe claims to be the world's second-largest food market, after Takashimaya in Tokyo.JAPANESE CUISINES
Sake brewery fashion watch. Sake brewers dress up for festivals and tastings around the country. Sake paraphernalia. Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. Sake-bottle labels. Learn how to decipher the Japanese labels on a bottle of sake. Sake drinkers'snacks.
JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and the SUSHI RICE - BENTO.COM This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.VEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel.SHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.com FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food.VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut.JAPANESE CUISINES
Sake brewery fashion watch. Sake brewers dress up for festivals and tastings around the country. Sake paraphernalia. Whether it's fine pottery or a humble cedar box, sake cups and flasks are an important part of the sake-drinking experience. Sake-bottle labels. Learn how to decipher the Japanese labels on a bottle of sake. Sake drinkers'snacks.
JAPANESE KITCHEN TOOLKIT Regardless of where in the world your kitchen is, having the right tools may inspire you in your cooking. I've found that these tools make life in my Japanese kitchen easier, no matter what cuisine I happen to be cooking. Tokyu Hands Shibuya: Udagawa-cho 12-18, 03-5489-5111. Tokyu Hands Shinjuku: Sendagaya 5-24-2, 03-5361-6111. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and the SUSHI RICE - BENTO.COM This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.VEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel.SHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. INDEX OF TOKYO-AREA MAPS Map index for Tokyo-area listings at Bento.com FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food.VEGETABLE CARVING
Substitute carrot or other crispy veggies for the cucumber. 1. Cut a 2-inch (5cm) length from a cucumber. 2. Poke the knife through the middle 1 inch (2.5cm), leaving 1/2 inch (1.3cm) on each side. 3. Cut on a diagonal to the cut made in step 2. 4. Keeping the cucumber on the cutting board, roll it 180 degrees and make a second cut.RAMEN GUIDE
Ramen is probably the most famous of Japan's casual "backstreet" cuisines. Starting with a simple Chinese dish of soup and noodles, Japanese chefs focused on the soup, making it the center of attention. The noodles and toppings followed suit, and modern-day ramen is a bowl of gourmet slurps. But, reflecting its origins, the price for a bowlof
VEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food.SHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areasBUYING BEER ONLINE
Beer Festa - Beers of the Month Club. Six Japanese microbrews delivered to your door each month for 3,000 yen. Beer House Ken. Wide variety of Belgian styles & others (German, UK, Irish, Dutch, Canadian, US, and various Asian beers) Belgian Beer Japan. Belgianbeers and
SATSUMA-AGE (DEEP-FRIED FISH CAKES) 5. To deep fry: In a large heavy saucepan, heat the oil to 340° F (170° C). Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to a paper-lined plate to drain excess oil. 6. To serve: Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side. MUSEUM OF CONTEMPORARY ART -- BENTO.COM ARCHITECTURE REVIEW Museum of Contemporary Art, Tokyo, architecture review. Located at the north end of Kiba Park, The Museum of Contemporary Art, completed in 1995, is a successful attempt to give Tokyo increased stature in the international art world.KAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi. SHIN-YOKOHAMA RAMEN MUSEUM A miniature historical theme park, Ramen Town, located on the bottom two levels of the Ramen Museum, is a recreation of a bustling urban neighorhood in the year 1958 (which happens to be the year instant ramen was invented). OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food. BENTO.COM JAPANESE CUISINE AND RESTAURANT GUIDEBENTO BOX DELIVERYBENTO MENU ORLANDOBENTO DENTAL INSBENTO DENTAL REVIEWSBENTO SUSHI MENUBENTOBOX RECIPES
The Tokyo Food Page is a complete guide to Japanese food and restaurants in Tokyo, featuring recipes, articles on Japanese cooking, restaurant listings, culinary travel tips and more. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areasVEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts.TOKYO BEYOND SUSHI
Tokyo is truly one of the great dining cities of the world, and there's far more than just sushi and Kobe beef to enjoy. Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet -- these are a few of the beloved Japanese dishes that visitors often miss out on. FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, makingKAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi. TOKYO AND YOKOHAMA NEIGHBORHOOD INDEX Tokyo and Yokohama neighborhood index from Bento.com OSECHI - JAPANESE NEW YEAR'S CUISINE - BENTO.COM Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the most Japanese of celebrations. With a history reaching back a thousand years, the traditional New Year's celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year's food. BENTO.COM JAPANESE CUISINE AND RESTAURANT GUIDEBENTO BOX DELIVERYBENTO MENU ORLANDOBENTO DENTAL INSBENTO DENTAL REVIEWSBENTO SUSHI MENUBENTOBOX RECIPES
The Tokyo Food Page is a complete guide to Japanese food and restaurants in Tokyo, featuring recipes, articles on Japanese cooking, restaurant listings, culinary travel tips and more. TYPES OF JAPANESE GREEN TEA Green tea. There are about twenty different types of Japanese tea. The kind most often made in Japan is the steamed type of sencha and fukamushicha, which together account for seventy-five percent of the tea produced in the country. Aromatic teas such as bancha and hojicha are very popular as well. Tea is grown throughout Japan, but the areasVEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. INSIDE-OUT CALIFORNIA ROLLS Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and theSHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts.TOKYO BEYOND SUSHI
Tokyo is truly one of the great dining cities of the world, and there's far more than just sushi and Kobe beef to enjoy. Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet -- these are a few of the beloved Japanese dishes that visitors often miss out on. FLAT FISH WITH SALT (KAREI SHIO-YAKI) Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, makingKAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi. TOKYO AND YOKOHAMA NEIGHBORHOOD INDEX Tokyo and Yokohama neighborhood index from Bento.comVEGETABLE CARVING
Corers. The circular corers have drawn some attention, so they are worth noting separately. These are sturdy, tubular tools with fine edges. When pressed against a food surface and rotated, they easily bore through the food. As with food chisels, before using them protect the cutting surface and the tools edge by laying out a kitchen towel. BENTO.COM JAPANESE CUISINE AND RESTAURANT GUIDE The Tokyo Food Page is a complete guide to Japanese food and restaurants in Tokyo, featuring recipes, articles on Japanese cooking, restaurant listings, culinary travel tips and more.SHREDDED DAIKON
Tsuma, or edible garnishes, are an essential component of sashimi. The colors and flavors are carefully chosen to complement each dish. Garnishes sush as ugo (salted seaweed), shredded daikon, and shiso, an aromatic leaf from the mint family, are always used in small amounts.KAPPABASHI MARKET
Tsukiji fish market may be the first destination for foodies visiting Tokyo, and a department store basement food floor is also an essential stop, but one often-neglected attraction is the restaurant-supply district of Kappabashi. OYAKO-DONBURI (CHICKEN AND EGG OVER RICE) To prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if youTOKYO BEYOND SUSHI
Tokyo is truly one of the great dining cities of the world, and there's far more than just sushi and Kobe beef to enjoy. Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet -- these are a few of the beloved Japanese dishes that visitors often miss out on. SATSUMA-AGE (DEEP-FRIED FISH CAKES) 5. To deep fry: In a large heavy saucepan, heat the oil to 340° F (170° C). Deep fry the cakes until golden brown, about 4-5 minutes. Transfer to a paper-lined plate to drain excess oil. 6. To serve: Cut each cake into quarters and arrange on a plate with the grated ginger and wasabi on the side. SHIN-YOKOHAMA RAMEN MUSEUM A miniature historical theme park, Ramen Town, located on the bottom two levels of the Ramen Museum, is a recreation of a bustling urban neighorhood in the year 1958 (which happens to be the year instant ramen was invented). SOUTHEAST ASIAN RESTAURANTS Open 11am-10pm daily. ★ Giang's - Vietnamese: Futako-tamagawa. Open 5-10:30pm. Closed Mondays. Giang's is a gem of a restaurant, with great food, reasonable prices, and a good stock of Vietnamese beer and French wines. The shop is run by a Vietnamese family, and the chef used to teach Open 5-10:30pm. Closed Mondays. TOKYO AND YOKOHAMA NEIGHBORHOOD INDEX Tokyo and Yokohama neighborhood index from Bento.com* Cities
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EXPLORING JAPANESE CUISINE Japanese specialty cuisines All about ramen, tonkatsu, tempura and grilled chicken on sticks, with menu-reading guidesRecipes
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Tsukiji Outer Market A bustling warren of tiny shops catering to both restaurants andconsumers
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Tour of one of Kyoto's luxurious department-store food halls Hakutsuru Sake Brewery Museum Explore Kobe's biggest sake museum, built in an old brewery buildingRamen guide
Different styles of ramen explained, with a noodle-term glossary Kansai craft-beer bars Find the best craft-beer bars in Osaka, Kobe and Kyoto Vegetable-friendly dining in Tokyo Finding great pork is easy, but where do you go for great turnips? Here are some suggestions.TRAVEL TOOLS
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