Minggu, 25 Maret 2007
Adding Umami to Tofu
Soak the tofu in water with kombu for one hour. Also, when it cooks in yudofu it will not break apart.
Senin, 12 Maret 2007
Peppered-Candied Walnuts
(from Todd English?)
3/4 cup plus 2 Tablespoons sugar
2 Tablespoons unsalted butter
2 cups walnut pieces
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon black pepper
1/4 teaspoon cayenne
Preheat oven to 350 degrees.
Place 3/4 cup of the sugar in a small skillet and cook untilit turns a light caramel color. Add the butter and stir to combine. Add tje nuts and stir to coat.
Spread ona a baking sheet and transfer to the oven. Bake until the nuts are toasted, about 15 minutes, turnin and tossing every 5 minutes.
Pour the nuts into a mixing bowl, add the salt and spices and the remaining 2 tablespoons sugar and very quickly toss the nuts. Immediately spread onto a piece of parchment paper and separate with a fook to cool.
3/4 cup plus 2 Tablespoons sugar
2 Tablespoons unsalted butter
2 cups walnut pieces
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon black pepper
1/4 teaspoon cayenne
Preheat oven to 350 degrees.
Place 3/4 cup of the sugar in a small skillet and cook untilit turns a light caramel color. Add the butter and stir to combine. Add tje nuts and stir to coat.
Spread ona a baking sheet and transfer to the oven. Bake until the nuts are toasted, about 15 minutes, turnin and tossing every 5 minutes.
Pour the nuts into a mixing bowl, add the salt and spices and the remaining 2 tablespoons sugar and very quickly toss the nuts. Immediately spread onto a piece of parchment paper and separate with a fook to cool.
Selasa, 06 Maret 2007
Shimizu Sushi Museum
静岡県静岡市清水区入船町１３－１５エスパルスドリームプラザ内
Phone: 0543-54-3360
http://www.dream-plaza.co.jp/amusement/sushi/sushi_top.html
Phone: 0543-54-3360
http://www.dream-plaza.co.jp/amusement/sushi/sushi_top.html
Sabtu, 03 Maret 2007
Tonkatsu Santa in Shinjuku
946 years history
Shinjuku-ku, Shinjuku 3-33-10
Phone: 03-3351-5861
139 seats
closed on Mondays and days after holidays
3 minutes from JR Shinjuku Higashi Guchi
close to subway Shinjuku 3-chome
Shinjuku-ku, Shinjuku 3-33-10
Phone: 03-3351-5861
139 seats
closed on Mondays and days after holidays
3 minutes from JR Shinjuku Higashi Guchi
close to subway Shinjuku 3-chome
Beard Papa Sweets in Shibuya
Beard Papa Sweets
Shibuya-ku, Shibuya 2-24-1 (at Shibuya station)
Phone: 03-5428-3560
Shibuya-ku, Shibuya 2-24-1 (at Shibuya station)
Phone: 03-5428-3560
Viron in Shibuya
Viron
Shibuya-ku, Udagawacho 33-8 (across the street from Tokyu Bunkamura)
Phone: 03-5458-1770
Shibuya-ku, Udagawacho 33-8 (across the street from Tokyu Bunkamura)
Phone: 03-5458-1770
Tamai Anago in Nihonbashi
Tamai
Chuo-ku, Nihonbashi 2-9-9 (behind Takashimaya department store)
03-3272-3227
Chuo-ku, Nihonbashi 2-9-9 (behind Takashimaya department store)
03-3272-3227
Tsunahachi Tempura in Shinjuku
Tsunahachi Sohoten
Shinjuku-ku, Shinjuku 3-31-8
Phone: 03-3352-1012
no holidays
110 seats
3 minutes from JR Shinjuku Higashi guchi
close to Shinjku 3-chome station
Shinjuku-ku, Shinjuku 3-31-8
Phone: 03-3352-1012
no holidays
110 seats
3 minutes from JR Shinjuku Higashi guchi
close to Shinjku 3-chome station
Kamis, 01 Maret 2007
Who Knew? Interesting facts from Tokyo
8 million people commute to Tokyo daily.
3,000 people can be on one train. That is as big as my hometown, Monticello, Minnesota.
2 million people use Shinjuku station daily.
1,500 people cross the main Shibuya crossing when it is busy.
The Shibuya crossing is the busiest crosswalk in the world.
An estimated 1/4 million per day use this crossing.
1 bluefin tuna at Tsukiji market can go for up to $10,000 USD.
3,000 tons of fish are sold at Tsukiji market.
The Japanese consume 1/6 of the world`s seafood.
The futuristic toilets can go for up to $4,500 USD for one toilet.
This comes with a self-rising seat and anti-bacterial spray.
The pachinko industry business is comparable to the automotive industry, at $300 billion USD per year.
(Apologies as I do not remember where I got these notes from. Most likely from t.v.)
3,000 people can be on one train. That is as big as my hometown, Monticello, Minnesota.
2 million people use Shinjuku station daily.
1,500 people cross the main Shibuya crossing when it is busy.
The Shibuya crossing is the busiest crosswalk in the world.
An estimated 1/4 million per day use this crossing.
1 bluefin tuna at Tsukiji market can go for up to $10,000 USD.
3,000 tons of fish are sold at Tsukiji market.
The Japanese consume 1/6 of the world`s seafood.
The futuristic toilets can go for up to $4,500 USD for one toilet.
This comes with a self-rising seat and anti-bacterial spray.
The pachinko industry business is comparable to the automotive industry, at $300 billion USD per year.
(Apologies as I do not remember where I got these notes from. Most likely from t.v.)
Tonjiru - Hearty Pork and Vegetables Miso Soup 豚汁
One of our favorite miso soups is tonjiru. My only warning is that this recipe is very addictive. Once you make it you'll find yourself craving it often. A big bowl of tonjiru with rice can be a simple lunch. The pork is the biggest surprise on the palate. A great partner for miso. Gobo (burdock root) brings an earthiness to the dish while I love the texture of konnyaku. Carrots and onions add sweetness and potatoes round out the dish. I can't eat it without sprinkling it with some shichimi togarashi (seven spice).
Consider yourself lucky if you can find thin slices of fatty pork (belly) that can be used for shabu-shabu. This is the ideal cut for this dish. However, I imagine most readers will not have this in their market. In that case be creative. I usually end up getting a piece of pork, cutting it into small chunks and letting it simmer on the stove in water until tender. Once the meat is soft then I add the rest of the ingredients to the pot.
As for konnyaku, I prefer the threads. Alternatively, if you can find a block, cut that into julienne pieces. Before adding the konnyaku to the miso soup pot either blanch it in lightly salted water or saute it in a pan for a few minutes. This will rid it of its funky smell.
If you can't find konnyaku or gobo don't worry, it's still worth making.
If you are comfortable making miso soup, then this will be a breeze. The ingredients are listed below. As for amounts, do as you would when assembling a bowl of soup, add as you go along.
When we make it I like to make a big batch and to enjoy for a few days.
dashi
onions
carrots
potatoes
gobo (burdock root)
konnyaku (threads preferred or cut up a block into julienne pieces)
pork (look for thin slices of pork belly like for shabu-shabu)
shichimi (seven spice) for seasoning
Healthy Buffets
These viking buffet-style restaurants are a great way to try a variety of healthy, Japanese foods.
Ke-Ke in Ginza
http://r.gnavi.co.jp/a364900/
Harvest in Ikebukuro
http://r.gnavi.co.jp/g222045/
Ke-Ke in Ginza
http://r.gnavi.co.jp/a364900/
Harvest in Ikebukuro
http://r.gnavi.co.jp/g222045/
Oyster Bars in Tokyo
Grand Central Oyster Bar in Shinagawa
http://www.oysterbartokyo.com/
Tokyo Oyster Bar in Gotanda
http://www.oysterbar.jp/
http://www.oysterbartokyo.com/
Tokyo Oyster Bar in Gotanda
http://www.oysterbar.jp/
mochi cream
A new shop in Odakyu Halc in Shinjuku. Don`t miss the cream cheese mochi cream.
http://www.mochicream.com/
http://www.mochicream.com/
Dinner at Hantei Kushiyaki in Nezu
Dinner with Carolyn and David at Hantei. Masa recommended this restaurant to Carolyn.
cabbage, carrots, daikon, and cucumbers
scallop mousse
shimp/shiso (asparagus)
chestnut skewered on a pine needle
young ginger with pork wrapped around
kamasu fish and shimeji mushroom
eggplant nikuzumi (ground pork)
torigai (clam) and makomodake mushroom
sanma fish wrapped in kombu & vinegar
sawagani (komanegi onions)
ginnan
misokatsu (pork & konnyaku)
maitake mushrooms
salmon, ikura, and tartar sauce
negi, shishito
http://www.hantei.co.jp/
cabbage, carrots, daikon, and cucumbers
scallop mousse
shimp/shiso (asparagus)
chestnut skewered on a pine needle
young ginger with pork wrapped around
kamasu fish and shimeji mushroom
eggplant nikuzumi (ground pork)
torigai (clam) and makomodake mushroom
sanma fish wrapped in kombu & vinegar
sawagani (komanegi onions)
ginnan
misokatsu (pork & konnyaku)
maitake mushrooms
salmon, ikura, and tartar sauce
negi, shishito
http://www.hantei.co.jp/
Oiwake for Tsugaru Shamisen in Asakusa
The Yoshida Brothers have made Tsugaru shamisen quite famous in the states. Be surrounded by live Tsugaru shamisen music in Oiwake near Asakusa.
Oiwake
Nishi-Asakusa 3-28-11
Phone: 03-3844-6283
http://www.oiwake.info/
Oiwake
Nishi-Asakusa 3-28-11
Phone: 03-3844-6283
http://www.oiwake.info/
Are mo kore mo miso sauce
3/4 cup miso
1/4 cup sake
3 Tablespoons sugar
3 Tablespoons mirin
1 Tabelspoon soy suace
warm over medium heat until the sugar dissolves.
1/4 cup sake
3 Tablespoons sugar
3 Tablespoons mirin
1 Tabelspoon soy suace
warm over medium heat until the sugar dissolves.
Uji Mattcha Green Tea in a Bottle
I was never a cola drinker. And in Japan, a quick look at the drinks section of any convenience store will show that there is a wide variety of drinks. Tea drinks are quite popular. Irokuen makes a tea where the mattcha is kept in the cap and then made fresh with the water in the bottle when you open up the cap.
Dips and Dressings from Tofu
Tofu makes for a great vehicle for toppings (see prior post). It is also a breeze to make dips and dressings based on creamy tofu.
Use the tofu to make a shira-ae dressing
tofu, nerigoma (roasted sesame paste), mirin, and salt
Shira-ae can be used to dress the following:
shungiku (chrysanthemum leaves)
carrots, shiitake mushrooms (that has been marinated in a savory soy broth)
Tuna Mayo
1/2 tofu, 1 can tuna, 2 T. minced onions, 2 T. chopped parsley, 3 T. mayonnaise, mustard, lemon juice, salt and pepper
Avocado Onion
1/2 tofu, 1 avocado, 1 large juiced lemon, 3 T. minced onions, tobasco, salt, extra virgin olive oil
Maple Peanuts
tofu, chunky peanut butter, maple syrup, lemon juice, salt
Use the tofu to make a shira-ae dressing
tofu, nerigoma (roasted sesame paste), mirin, and salt
Shira-ae can be used to dress the following:
shungiku (chrysanthemum leaves)
carrots, shiitake mushrooms (that has been marinated in a savory soy broth)
Tuna Mayo
1/2 tofu, 1 can tuna, 2 T. minced onions, 2 T. chopped parsley, 3 T. mayonnaise, mustard, lemon juice, salt and pepper
Avocado Onion
1/2 tofu, 1 avocado, 1 large juiced lemon, 3 T. minced onions, tobasco, salt, extra virgin olive oil
Maple Peanuts
tofu, chunky peanut butter, maple syrup, lemon juice, salt
Toppings for Tofu
Tofu came to Japan from China in 1183. There are several types of tofu:
1. Kinugoshi dofu (firmer texture)
2. Momen dofu (softer texture)
3. Oboro dofu (so soft that it is held together in a bamboo basket)
4. Yaki dofu (grilled tofu, often used for sukiyaki)
5. Okara are the lees left over from making tofu. This is the bran of soybeans that is filtered out to make tonyu (soy milk). It is extremely nutritious and often used for a dish called unohana that incorporates shiitake mushrooms, carrots, pea pods and some seasonings.
In the winter, you can have yudofu, or tofu warmed up in hot dashi.
In the summer, hiyayakko, is chilled tofu.
Garnish the tofu with toppings such as:
extra virgin olive oil and sea salt
myoga, julienned
shiso leaves, julienned
green onions, finely chopped
shoga ginger, grated
sansho, green onions and salt
tomato and salt
umeboshi paste, katsuo flakes, green onions, toasted sesame seeds, ichimi togarashi, sesame oil, and soy sauce
umemiso - umeboshi paste, honey, and miso
1. Kinugoshi dofu (firmer texture)
2. Momen dofu (softer texture)
3. Oboro dofu (so soft that it is held together in a bamboo basket)
4. Yaki dofu (grilled tofu, often used for sukiyaki)
5. Okara are the lees left over from making tofu. This is the bran of soybeans that is filtered out to make tonyu (soy milk). It is extremely nutritious and often used for a dish called unohana that incorporates shiitake mushrooms, carrots, pea pods and some seasonings.
In the winter, you can have yudofu, or tofu warmed up in hot dashi.
In the summer, hiyayakko, is chilled tofu.
Garnish the tofu with toppings such as:
extra virgin olive oil and sea salt
myoga, julienned
shiso leaves, julienned
green onions, finely chopped
shoga ginger, grated
sansho, green onions and salt
tomato and salt
umeboshi paste, katsuo flakes, green onions, toasted sesame seeds, ichimi togarashi, sesame oil, and soy sauce
umemiso - umeboshi paste, honey, and miso
Kano-Shojuan Tea House in Kyoto
Along the philopher`s walk in Kyoto is a tea house serving wagashi Japanese confectionaries. Kano-Shojuan also has shops in Tokyo. At Isetan in Shinjuku the display cases may take your breath away. Miniature Japanese gardens garnished with sweets. Takashimaya in Nihonbashi has a small eat-in counter where you can have some of the seasonal sweets.
Do not miss the cheesecake which includes mattcha cake and adzuki beans.
Kano Shojuan
Kyoto, Sakyo-ku, Wakaoji 2-1
Phone: 075-751-1077
http://www.kanou.com
Do not miss the cheesecake which includes mattcha cake and adzuki beans.
Kano Shojuan
Kyoto, Sakyo-ku, Wakaoji 2-1
Phone: 075-751-1077
http://www.kanou.com
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