By Unknown 23:35:00
Raw sliced fish or meat. Freshness and aesthetics are important to sashimi dishes. Otherwise, it's just hunks of fish.
Related Posts:
Tebasaki
Tebasaki are chicken wings
that are deep fried without batter until crispy and seasoned with a
spicy-sweet sauce. A specialty of Nagoya.
… Read More
Motoyaki
Motoyaki is a dish of seafood in a oyster shell. It's topped with a mayonnaise sauce and baked.
… Read More
Kyoho
Kyoho
are large blackish-purple Japanese grapes with a sweet, lush, pleasing
taste. They are typically pealed before eating as they have a somewhat
thick skin. At the height of their season, Kyoho can be as large … Read More
Nasu Dengaku
Egg plant cut in half length wise and baked in miso paste.
… Read More
Imoni
Imoni is a thick potato and meat soup that's typically cooked over an open fire at autumn events and parties in northern regions of Japan.
… Read More
Donburi rice bowl Rice has been the staple food for the Japanese historically. Its fundamental importance is evident from th...
Although there are many “Teriyaki Salmon” recipes available on the Internet, I noticed most of the recipes are quite different from how ...
Yakizakana is a catch-all term for Japanese style grilled fish that's often served whole. Although Japan is best known for raw ...
Nanbanzuke can be translated "southern barbarian pickle." It's a dish of fried fish in a vinegar marinate. A wide ...
Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish tha...
Tokyo's answer to the Okonomiyaki savory pancakes of Osaka and Hiroshima. The primary difference is that Monjayaki uses a more...
0 comments:
Post a Comment