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Home » Japanese Food » Page 2

Japanese Food

Doll Festival

The Doll Festival is an unofficial, fun holiday in Japan, mostly for small girls. Girls arrange their collection of dolls for proud display on tiered stands in their living rooms.

Donabe

White donabe

A donabe is a lidded Japanese crock made of clay or earthenware for simmering and stewing in.

Donburi

Donburi is a Japanese dish. In Japanese, “Donburi” literally means “bowl”, but as a dish, it refers to noodle and rice dishes served in bowls, with other food on top of them, making a complete meal in a bowl. The various Donburi choices vary largely in their toppings. Topping preferences vary by region, even by…

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Dondon Yaki

Dondon Yaki are fritters made in Japan. To make them, batter is spread out on a griddle to a 6 inch (15 cm) circle. It is sprinkled with chopped green onion, flakes of kombu seaweed, and powdered bonito, then more batter is poured on top. It is cooked a bit like this, then flipped over…

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Ebi Tama Yaki

Ebi Tama Yaki is Okonomi Yaki with a fried egg and shrimp. Language Notes “Ebi” is “shrimp” in Japanese.

Emerald Jewel Melons

In Japan, Emerald Jewel Melons are considered pretty and good enough to buy as gift for someone. They have brown netting on green rind. Inside they have very white, juicy flesh with a very sweet flavour. They range from 3 to 4 pounds (1.4 to 1.8 kg.) They are commercialized by the Sakata seed company…

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Enoki Mushrooms

Enoki Mushrooms © Denzil Green Enoki Mushrooms kind of look like sprouts from another planet. They are small mushrooms with very small creamy white caps on very long, thin stems that look a bit like spaghetti. The cap is usually about just ¼ inch wide (60mm); the stem will be about 3 to 4 inches…

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Fugu

Fugu is a fish eaten in Japan. There are actually 25 different species of Fugu, but the one consumed and referred to as Fugu in English is called “Torafugu” in Japanese (aka “Tiger Blowfish” in English.) Fugu live in the north-west Pacific Ocean, particularly the sea of Japan. They live in salt water, but can…

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Fugu Sake

Fugu Sake is sake that is flavoured with the fins of fugu fish which has just been cut up for sashimi. The fins are roasted, then then put in cups of hot sake, which are often served flaming. Many westerners don’t like the smell of the fish and sake together. In addition to getting it…

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Fuji Apples

Fuji Apples © Denzil Green Fuji are all-purpose apples. The skin is a dull, reddish-orange with occasional russetting. The yellowish-green flesh is dense, crisp, crunchy and very juicy. The flavour is mild, but sweet with a hint of tartness. Storage Hints Stores well. Retains flavour well even when stored at room temperature. Equivalents CooksInfo sampled…

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Gammodoki

Gammodoki are Japanese fritters made of tofu and finely minced vegetables. They are sometimes referred to in English as “fried dumplings.” Gammodoki can be served straight up with a dipping sauce, or in a bowl of brothy oden, or in Nabemono hot pot dishes. When included in dishes, the fritters will absorb the other flavours…

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Genmai-Cha Tea

Genmai-Cha is a very common, everyday tea in Japan. It is made from Ban-cha tea and Sancha tea blended with roasted rice gains (which are called “Genmai”, thus this tea’s name.) The aroma and taste of the roasted rice helps to mask the slight bitterness that Ban-cha tea has, and gives the brewed tea a…

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Greater Amberjack

Greater Amberjack is a species of yellowtail jack that lives in the Pacific. Compared to its other cousins in the broader yellowtail jack family, it has darker skin, leaner flesh, a flatter body and is taller. Its body is a bit longer from the middle to the tail than its cousin Japanese Yellowtail (buri.) This…

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Gyokuro Tea

Gyokuro Tea is a very high grade of tea made from the tips of leaves from tea bushes that have been sheltered from direct sun by bamboo screens (now, black nylon nets more likely to be used.) Growing in the shade makes the taste sweet because it inhibits chlorophyll development. The leaves are harvested after…

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Gyoza Wrappers

Gyoza Wrappers © Denzil Green Gyoza Wrappers are dough wrappers used for making Gyoza, which are Japanese stuffed dumplings (the Japanese version of Chinese Potstickers.) They are round, thin sheets of dough made from wheat flour and water. They are thinner than wonton wrappers. They are sold frozen or in chiller sections. Cooking Tips Thaw…

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Halibut Fluke Muscle

This is cut from a small muscle around the side fin of a halibut. In Japanese cooking, it’s considered a delicacy to be separated out from the rest of the fish. It’s served raw in sushi. Nutrition Like many kinds of fish, halibut is susceptible to worms and parasites. Roundworms and flukes can be transferred…

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Hanakatsuo

Hanakatsuo are small, thin, almost transparent shavings of dried skipjack tuna. Cooking Tips Hanakatsuo flakes can be used as a subtle flavouring ingredient, or as a topping for dishes.

Harumi Kurihara

Harumi Kurihara in her kitchen 2008

Harumi Kurihara is a celebrity TV homemaker in Japan, and a lifestyle guru. She has a chain of stores and restaurants and has authored many cookbooks.

Hen-of-The-Woods Mushrooms

Hen-of-The-Woods mushrooms are popular in Japan. They are native to the northeastern part of Japan and North America. They are a fungus that grows on trees and tree stumps, preferring deciduous trees, particularly oaks. They don’t have caps like other mushrooms: instead, they look like petals growing off a stalk in clusters. Some people think…

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Higashi

Higashi is Japanese term for small dry, hard or semi-hard candies, with a moisture level of 10 % or less. Some grades of Higashiwill be made with “wasanbon”, which is very fine-grained sugar. These Higashi are regarded as the finest. Types of Higashi include Goshikiitō, Hakusansekkei, Hanakazura, Konpeito, Mugirakushizuka, Nininsuzuka, Rakugan, Shigure no Matsu, and…

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Himo

A sushi term meaning the “sash” or fringe around the meat of the clam, which consists of the “mantle” and a ligament.

Hiyamugi

Hiyamugi are white, fragile, thin Japanese noodles only 1.2 to 1.7 mm wide made from wheat flour, salt and water. They are sold dried in bundles of straight, dried strands. They are usually served cold with dipping sauces, particularly during the summer. Cooking Tips Boil until just soft and semi-transparent, about 4 to 6 minutes….

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Hokkaido Zai Tai Rocambole Garlic

Hokkaido Zai Tai Rocambole Garlic has large bulbs with off-white skin. Per bulb, there are 6 to 10 large cloves with purple skin. The garlic has a full, lingering, mellow flavour. It is grown in Shikoku, Japan (not Hokkaido, as the name would imply.) History Notes Hokkaido Zai Tai Rocambole Garlic was developed in Japan

Hoshi Shiitake

Hoshi Shiitake are large, flat, dried Shiitake mushrooms. They have a more concentrated, meaty flavour than fresh Shiitake mushrooms, and cook up chewy. They are dark brown on top, and tan or orangey-brown underneath where the gills are. The more cracking and crazing in the caps, and the thicker the caps, the better the quality…

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