Hoshigaki (Dried persimmon)

Hoshigaki is a traditional Japanese dried fruit.
It is very sweet and delicious.
Astringent persimmon can't be eaten as fresh.
But astringent persimmon becomes very sweet by drying it.
And it is not astringent after drying.
White powder on the surface is a crystal of glucide of the persimmon.

Ｔori no Teriyaki (Teriyaki Chicken)

Teriyaki chicken is a popular teriyaki dish.
It is loved by wide generation.
And I think it is good for bento, because it is still delicious even if it get cold.

We usually marinate chicken in teriyaki sauce which is made by mixing soy sauce, mirin, sake, and sugar.
Fry marinated chicken on frying-pan until brown.
Pour teriyaki sauce and cook chicken in low heat.
( Personally, I like to sprinkle white sesame seeds on chicken.)

Buri no Sashimi

This is a yellowtail ( Japanese amberjack ) sashimi.

Name of yellowtail in Japanese changes as it grows up.
Actually, the name of the fish are diffirent with size.
We usually call yellowtail "Buri" when it is more than 80cm long.

Buri is oily and has rich taste.
Especially, It is very oily and delicious in winter.
Buri is good for sashimi.

Testunabe Gyoza in Fukuoka

These are the famous "testsunabe gyoza" of Fukoka. It is often sold as omiyage. We went to the shop in Nakasu. (Fukuoka-shi, Chuo-ku, Nishi-Nakasu 1-5)

www.tetsunabe.jp

Ivan Ramen - An American Making Ramen in Tokyo

Shinji-san and I ended our honeymoon at our favorite ramen shop in Tokyo, Ivan Ramen. Here is Ivan Orkin holding his "instant ramen" out at Sunkus convenience stores around the country. And shots of his tan tan men (my personal favorite) made with hearty whole wheat noodles and Shinji-san's favorite, the shio ramen.

www.ivanramen.com

Ankake Recipe

On t.v. today there was an easy recipe for ankake.

1 cup dashi

1 Tbsp. soy sauce

1 Tbsp. mirin

1 Tbsp. katakuriko and water

If you want to spice it up a bit, you can add grated ginger juice.

Seasonal Fish in Nagasaki

The seafood in the markets in Nagasaki were fresh (fresher than what we find in Tokyo) and cheap! Shinji-san made sashimi of several types of fish. The middle photo also includes some basashi, or rare horse meat and fat, which is eaten with ginger and the local sweeter soy sauce.