Japanese cooking by native Japanese woman

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noreply@blogger.com (Anonymous) — Fri, 09 Jan 2009 01:51:00 +0000

This weblog has moved to

http://japaneseholland.blogspot.com/

Thanks

Japanese curry (Karee raisu)

noreply@blogger.com (Anonymous) — Sun, 27 Jul 2008 07:39:00 +0000

Japanese curry is actually a localized Japanese food.
It is quite popular in Japan, and taste different from Indian curry.
We use Japanese rice.

About curry souse, we use Japanese curry base(Karee Ruu).
In Utrecht we can get Japanese curry base in Toko Central. (SB curry base)

Basic ingredients are
- meat or sea foods
- Onion
- Garlic
- Ginger

Japanese mothers make JP curry by their own styles.
Some people put Soya souse, or Sake in the curry source.

I often put,
- Maggie soup base
- Sake or wine
- Soya souse
- Tomato
- Japanese brown souse

Additional topping
- Egg
- sausage
- some vegetables
- some kind of pickles

Sushi cake

noreply@blogger.com (Anonymous) — Wed, 13 Feb 2008 15:42:00 +0000

Using cake form, but put Sushi rice.
Decorate with eggs, salmon and vegetables.

Udon lunch for a gest

noreply@blogger.com (Anonymous) — Wed, 21 Nov 2007 23:33:00 +0000

Udon with Kansai style soup.

We have 2 types of soup for Japanese noodles.

One is called Kanto style.

Using a lot of Soya source.

Other is called Kansai style.

Less Soya source to make clear soup and mainly using seaweed for bros.

Kanto means the Eastern area in Japanese, and Kansai means the Western area.

Udon served with Tenpra.

Eating Tenpra together with Udon soup is very tasty.

Rozen Maiden

noreply@blogger.com (Anonymous) — Tue, 13 Nov 2007 21:55:00 +0000

I named this beef Sashimi as Rozen Maiden, (or Rosen maden?)
This is beautiful and make it very easy.

First, just get beef Carpaccio in the supermarket.
I got this in Alberthijn(famous Dutch supermarket)

Like this type.

Forming as follows. 2 peaces of meats to make 1 rose.

Served with Japanese soya souce and Wasabi.

very tasty and very easy to make. And very beautiful.
Any lief you can use with this beef rose.
I used Shiso(Japanese basil) on this time.

Japanese green tea Ice cream

noreply@blogger.com (Anonymous) — Sun, 11 Nov 2007 22:54:00 +0000

We love Japanese green tea Ice cream very much.
Of course it taste Japanese green tea.
Basically Japanese green tea and milk products are good combination like English milk tea.
I made this Japanese green tea Ice cream by prepared powder.
Now a days here in Holland, we can get this powder which is made in Japan.

Kimchi jjigae ot Kimuchi Nabe

noreply@blogger.com (Anonymous) — Sat, 10 Nov 2007 02:48:00 +0000

Kimchi is a traditional Korean pickles that made of vegetables with varied seasonings. It tastes spicy, but very tasty.
So Japanese people also like this Korean pickles very much.
Kimchi jjigae is a spicy stew-like dish cooked and served boiling hot in a pot that contains Kimchi and other vegetables, meats, or seafood.
Japanese people call it Kimuchi Nabe. Nabe means Pot or Stew pan.
This is very good to eat on cold winter to make your body warm.

How to make?
First boil meats or seafood in a water in a pot to make Bouillon.
And put some Miso. This is a basic Bouillon.
After that,
Just put together ingredients and boil.
Easy and tasty. Good to eat with rice.

Gyoza

noreply@blogger.com (Anonymous) — Sun, 04 Nov 2007 00:06:00 +0000

Gyoza was originally from China known as Jiaozi. But now a days it is populer localised food in Japan.
This is a kind of dumpling.
Gyoza is typically consist of a ground meat and vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.
Japanese Gyoza is cooked by baking on the frying pan. 10 minutes bake and add a little bit of water, and put a lid on the frying pan for steaming in 5 minutes.
Served with dipping sauce seasoned with soya sauce, rice vinegar and red chili pepper-flavored sesame oil. This dipping sauce is Japanese style.
Japanese people love to eat Gyoza with drinking beer.

Tofu salad with Japanese dressing

noreply@blogger.com (Anonymous) — Thu, 25 Oct 2007 23:03:00 +0000

Tofu is a famous for healthy food.This is a recipe of Tofu salad with Japanese dressing.

Ingredients:

-Tofu-Flesh vegetable for salad

-Japanese Soya sauce dressing:

--Japanese Soya sauce: 20cc

--White wine vinegar: 15cc

--Sesame oil; 30CC

--Pepper: a little

--Sesame: 1 table spoon

1. Make Japanese Soya sauce dressing.

2. Just cut Tofu.Put this on fresh vegetables.

For vegetarians, for dieters, and of course for U.

Important items. Dishes and plates with Japanese image

noreply@blogger.com (Anonymous) — Sun, 14 Oct 2007 21:37:00 +0000

Important items. Dishes and plates with Japanese image
One of important fundamentals are dishes, plates, bowls, chopsticks, and other decollation items for Japanese cooking.We say we eat foods with our tong and our eyes.
I prefer to use Japanese potteries and Japanese lacquer.(Japans lakwerk)(The red plate on left top of photo.)
Japanese lacquerware (wikipedia)
http://en.wikipedia.org/wiki/Japanese_lacquerware

We have Japanese lacquer artists in Japan.

By the way the menu of photo

from the left; Omelet with Shiso (japanese basil), Umeboshi (Japanese pickled plum), tomato and Shiso
Japanese rice with Adzuki(Azuki) beans, Miso soup with Wakame (seaweed).

This is a vegetarian meal and quite simple ingredients.
But the example to show beautiful if we use good dishes, plates, or bowls.
Of course ALL I cooked !

Wakame-Soba(Japanese Soba noodle with seaweed)

noreply@blogger.com (Anonymous) — Sun, 14 Oct 2007 14:34:00 +0000

Soba is also popular noodle in Japan.
The difference between Soba noodle and Udon noodle are:

Udon (うどん, 饂飩) is the noodles made from wheat.
Soba (そば, 蕎麦) is the noodles made from buckwheat flour.

Mostly those are served either with a dipping sauce, or in hot broth as a noodle soup.
Especially Soba is famous for healthy food like as to prevent high blood pressure.

Wakame is a typical Japanese seaweed.

For Miso soup, salad, and for toppings.

And it is very famous that Wakame contains high levels of calcium.

This is the recipe of Wakame Soba. Very good for vegetarians, or also for diets.

-Ingredients: (2 to 4 people)
---1 pack of Dried Soba noodle

---1 grip of dry Wakame seaweed

---4 to 8 spring onions
---few sesames
-Soup (broth):

---1600cc of hot water

---3 packs of Japanese Dashi (Japanese soup stock powder)

---100cc of Japanese Soya source

---2-table spoon of sugar

1. Put 1 grip of Wakame in cold water. Wait Wakame growing in the water.When it grows enough, remove water, and squeeze Wakame to remove extra water.

2. Combine broth ingredients in a pot; bring to a boil with high heat. Keeping broth warm by low heat.

3. Boil a generous amount of water in another pot, and boil dried Soba noodle for 5 to 6 minutes(See Udon picture. same procedure, but boiling time is shorter than Udon)

4. When done 3, rinse with cold water, running the noodles with one hand to get rid ofｆ the stickiness quickly. (10 second enough. don’t rinse it for long time)　Drain in a sieve.(See Udon picture. Same procedure)

5. Transfer Soba noodle in to bowls, sprinkle spring onions and put Wakame on.

6. Make broth hot again until boiling, and pour broth over on the Soba noodle in the bowl. Sprinkle sesame on it. See the picture on the top.

It’s so easy to make Sushi!

noreply@blogger.com (Anonymous) — Sat, 13 Oct 2007 10:09:00 +0000

Sushi is too expensive to eat in Japanese restaurants.
Most people think “Oh, Japanese foods are expensive.”
Most people think “To make expensive foods is difficult”.

Making Sushi is very easy like making sandwich.
This is the secret weapon.

Sushi form.

Costs only 4 euro. You can get in bigger Toko (Chinese shop)

Make rice base with it, and put toppings on it.

You can put everything as you want.
For example
Roast beef
Omelet
Vegetables
Herring (harring)
Ham
Cheese
Etc…

This is same formula with sandwiches.

Get up! Stand up! Stand up for your Sushi!

Tori Udon: (Japanse soep Bami met kip)

noreply@blogger.com (Anonymous) — Fri, 12 Oct 2007 15:18:00 +0000

This is Dutch.

Ingrediënten: (tot 2 met 4 mensen)

1 pak droge Udon noodles(Japanse Bami)
1 stuk kipfilet
4 tot 8 lente-uitjes
-Soep (bouillon):
1600 CC heet water
3 pakjes Japanse Dashi(Japanse soepbouillon poeder)
100 CC Japanse Sojasaus
2 eetlepels suiker

*bereid twee pannen*vegetariërs kunnen de kipfilet weglaten

1. Snij de kipfilet en de lente-uitjes

2. Doe de bouilloningrediënten in een pan en breng het aan de kook gedurende een paar minuten, hou het daarna op een kookplaatje warm

3. Breng een ruime hoeveelheid water aan de kook in een andere pan en kook de droge udon noodles gedurende 10 minuten

4. Spoel de udon noodles af met koud water (10 second !. Niet lang tijden doen!) en maak eventuele kleverige slierten met de hand los tijdens het spoelen , laat de noodles daarna in een vergiet uitlekken

5. Verdeel de udon noodles over de verschillende kommen, gooi er wat gesneden lente-uitjes en stukjes kipfilet overheen

6. Breng de bouillon opnieuw bijna aan de kook en giet deze over de udon noodles in de kom.

Eet smakelijk!

How to make Japanese Udon?

noreply@blogger.com (Anonymous) — Fri, 12 Oct 2007 12:51:00 +0000

Udon is a Japanese noodle, like pasta. most popular style is noodle-soup type.With spring onion is popular for the topping.This is the recipe of Japanese noodle soup with chicken.

Chicken Udon (Japanese Udon noodle with chicken)

-Ingredients: (2 to 4 people)
---1 pack of Dried Udon noodle

---1 Chicken breast, or turkey breast (If you are vegetarian, you don’t have to add)

---4 to 8 spring onions

-Soup (broth):

---1600cc of hot water

---3 packs of Japanese Dashi (Japanese soup stock powder)
---100cc of Japanese Soya source

---2-table spoon of sugar

1. Cut chickens and spring onions

2. Combine broth ingredients in a pot, bring to a boil with high heat, add chicken and boil it in the broth. Keeping broth warm by low heat when it has done

3. Boil a generous amount of water in another pot, and boil dried Udon noodle for 10 minutes

4. When done 3, rinse with cold water, running the noodles with one hand to get rid ofｆ the stickiness quickly. (10 second enough. don’t rinse it for long time)Drain in a sieve.

5. Transfer Udon noodle in to bowls, sprinkle spring onions and put Chickens on.

6. Make broth hot again until boiling, and pour broth over on the Udon noodle in the bowl.

See the picture bellow.

Enjoy!