By Unknown 23:57:00
Himono is the Japanese word
for sun dried fish. It's grilled and served for breakfast at home or
at hotel breakfasts. It's also served at izakaya as a nighttime treat. It's salty and chewy.
Related Posts:
Chikuzenni
Chikuzenni is a mix of
vegetables such as takenoko, shiitake, gobo, renkon and carrots.
Traditionally, a small amount of turtle was added to the mix but in
modern times chicken is used. Chikuzenni is best cooked slow… Read More
Nikujaga
A Japanese beef and potato stew flavored with shoyu. Nikujaga was invented by the Imperial Japanese Navy in the Meiji-era.
… Read More
Chankonabe
A hearty stew that evolved as a way to fatten up Sumo wrestlers.
Chankonabe has no fixed recipe but always contains large quantities
of protein sources such as quarter chickens, fish balls, tofu and beef.
Everythin… Read More
Agedashi Dofu
Lightly breaded deep fried cubes of tofu in a hot broth of dashi, mirin and soy sauce. Typically topped with negi, daikon and katsuobushi. Agedashi Dofu is one of Japan's oldest and best known tofu dishes that's wide… Read More
Chirashizushi
Chirashizushi (literally:
scattered sushi) is a bowl of sushi rice with ingredients such as raw
fish, shredded egg, nori and shiso on top.
… Read More
0 comments:
Post a Comment