Archive for July, 2013

Have you seen or eaten the turban shell in your life?

I think perhaps most of non-japanese people say “ no”.

However, we some of Japanese love it( unfortunately, some japanese don’t like it, ha-ha), especially when it is grilled with soy sauce, the dish name is “sazaee(turban shell) tsubo-yaki” in Japanese.


We can eat it in all seasons, but eating this seafood meal in summer with beer tastes especially good. It looks a bizarre food? Don’t say that, please try it when you come to Japan!


















This is a raw turban shell…











When the turban shells are grilled near the sea… wow!












inside of it….? What until you actually see it! ha-ha!


itadakimashu! & gochisousama!

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As I have wrote before, Japanese often eat light and plain food like somen nudle in summer for the muggy weather of japan.

About somen, click here!


However, just only somen, we get protein shortage easily, so we need to pay attention to the nutritional balance.

Then, I made this somen; healthy and high nutririon values!

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Ingredients( for 2 portions):

Chicken meat(breast or thigh)…about 150g

Your favorite vegetables( I used eggplant, pumpkin, sweet potato, lotus root, and  perilla( Japanese herb like basils))…total amount about 200g

Salt…a dash of

Sesame oil…1Tbsp

Potato starch…1Tbsp


Noodle soup

Citron fruit…1 fruit

How to make:

1, cut into slivers the meat into bite-size pieces, then lightly salted and sprinkle potato starch. Cut all vegetables except perilla into bite-size pieces( about 5mm thin), submerge in cold water to eliminate bitterness and drain them.Cut the citron fruit in round slices.

2, grille the chicken with sesame oil on medium heat, skin side firstly, then turn over until both sides get brown and cooked completely.

After cooked the chicken, pour off the oil, and while still hot, put them into a sauce container.

3, cook vegetables(except perilla) same as chicken.









4, leave them to cool for 10 minutes( add lemon slices to them), then cover it with plastic wrap. Cool it in the refrigerator until right before eating.









5, boil somen and cool it with cold water, drain. Arrange the somen, marinade vegetables in the plate. Arrange perilla on them , Then, pour the marinade sauce over them.

That’s all!

 itadakimashu! & gochisousama! 

スクリーンショット 2013-06-20 11.36.54


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 The meaning of the hanging scroll is the letters of ‘A Song made by Li Po.




The text of it sounds cool,  and it is perfect for summer, don’t you think so?







“The Cataract in view ” by Li Po

The sun burns Mount Lu in purple haze
The torrent leaps headlong to my amaze
The cataract is three thousands feet tall
As though the sky let the Galaxy fall.
This lacquered tea powder box’s motif is a cartwheel of a cattle-drawn carriage, “Genji-guruma” in Japanese.
and….Today’s confectionery ; jelly shaped goldfish bowl.
have a nice day!

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I made Japanese cafe style green tea “matcha” bavarois,  I love this taste! try it!


Ingredients( about 2 portions)

Matcha…10g(about 1/3oz)

Boiled water…3Tbsp

Egg yolk…2

Milk…200cc( a little less than 1cup)

Granulated sugar…60g( 2oz)

Powderd gelatin…5g( 1/5oz)

Whipping cream…150cc( a little more than 2/3cup)




For decolation;

Whipping cream…50cc( about 1/4cup)

Condensed milk…10g(about 2Tbsp)

Your favorite fruits like as strawberries, canned peaches, grapes, marron glace, sweet beans, and so on

How to make;

1. In a bowl, mix and soak the gelatin and water. In another bowl, mix the matcha powder and boiled water until the paste becomes smooth. Set aside.

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2. In a pan, combine the egg yolks, sugar, milk, and mix well.

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3. Heat the pan on low heat, cook and stair until a little thickens, taking care not to let the milk boil as the yolks will harden. Remove from the heat and cool slightly.

4. Add the gelatin, matcha paste, and mix well .

5, Strain them with a fine mesh strainer once. Place the pan in a large bowl of iced water to let it cool.

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7. Lightly whip the cream and fold into the mixture. Pour into mold and refrigerate until set.

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8. Serve with your favorite fruit and syrup.

I mixed condensed milk and whipping cream, and whipped them.

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The bavarois will look more attractive if you slightly tilt the glasses when you put them in the refrigerator.

like this…


      itadakimashu! & gochisousama!スクリーンショット 2013-06-20 11.36.54

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I am craving cool and plain food when it is hot like today!

This soy milk tofu is high-protain and healthy.












Pure soy milk…500ml…2 cup


Non-dairy whippable cream…50ml…about a little less than 1/4cup

Powder agar( vegetable gelatin)…8g

Gelatin sheet…5g



Your favorite syrup…suitable amount( Japanese likes brown sugar syrup)

How to make:

1, soak the gelatin in water until you can scoop up the soften gelatin by your finger. Not soak it too long as dissolved completely.







2, boil water in a pan on heat, add sugar, salt and agar, boil and stair well until melting completely.







3, remove the pan from heat, and leave it for 2min.

4, add 1 cup of pure soy milk to the pan, then heating the pan again.

5, boil them on low heat, add the soften gelatin sheet, and boil and stair well again to melt them well.







6, turn off the heat, add the rest of soy milk and whippable cream, stair them well.

7, strain them.







8, pour them into mold, leave and let it cool about for 15minutes, then chill it in the refrigerator.






9. enjoy it! Pour your favorite syrup as you like!

itadakimashu! & gochisousama! 

スクリーンショット 2013-06-20 11.36.54

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Japanese students have usually about 1.5 month vacation in Summer ( unfortunately, they have lots of homework,too…).




From last Saturday, they are in their vacation, so there are many festivals in several place.  Around me, there were  a few festivals last weekends.

Anyway, speaking to Japanese summer festivals, to summer festivals in japan, Fire works (hanabi) is inextricable.




I think the Japanese hanabi performance is top level in the world. I really hope you can see it someday!!!














see you!


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to prevent summer tiredness, let’s get a lot of Vegetables!

Try  and enjoy Japanese mom’s cooking!

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Ingredients( about 3-4 portion)

Eggplant…about 6

Ginger…chop into small size…suitable amount as you like ( I like to use it a lot!)

Sesame oil…1 Tbsp

A: Soy sauce…3 Tbsp

A: Suger…1/2 Tbsp( suitable amount as you like)

A: Mirin(Japanese seasoning; Sweetened Sake)…2 Tbsp

How to make:

1, cut eggplants in half top to bottoms, slice 3 to 4 incisions into each piece to absorb lots of flavor. Then, expose them water.

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2, combine A ingredients well.

3, heat the sesame oil in a frying pan and add the chopped ginger. After that, cook on low heat until they are tender and there’s pleasant aroma.

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4, add eggplants into the pan, peel side is firstly, then put the lid and steam them for 3-5 minutes on middle heat.

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5, after the peels have brown, turn over them and put lid and steam them again.

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6, after the eggplants have cooked, pour mixed A ingredients over the pan.

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7, Let them cool for 10-15 minutes on the pan, cool them in the refrigerator until eating.

That’s all!

Enjoy Japanese taste!

itadakimashu! & gochisousama! 

スクリーンショット 2013-06-20 11.36.54

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As you know, rice has long been the staple food in Japan.

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There are countless number of arts in the world at the present time, but one of them is in Tohoku Aomori prefecture in Japan. Tohoku is up north place in Japan. You may know the place as the great east japan earthquake…thank you for your praying at the time…

Anyway, enjoy them now!




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the middle of art…

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When they are planting the young plant, they consider the colors.

usual landscape of rice-planting:
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The colors differences are due to the color of types of rice plants.




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salmonmarineThe natural sweetness of the vegetables soften the tartness.

You can use your favorite vegetables!











Ingredients(about for 2 person)

Salted salmon fillet…2

Japanese leak…1/2( when you cannot get it, you can use green onion( spring onion) or Scallion, or, of course just onions!)

Ginger…1 piece

Yellow bell pepper…1/2

A: red hot pepper…1

A: vinegar…about 1/2cup(100ml)

A: salt…1tsp

A: sugar…1Tbsp

A: soy sauce…1tsp

Frying oil…as needed.

How to make:

1, cut the Japanese leak at an angle into thin pieces. Cut the ginger into slices, cut the yellow bell pepper into bite-size, thin diagonal pieces.

2, Soak the red pepper in lukewarm water until soft. Remove the seeds. Then, cut into thin pieces.

3, Combine with rest of the A ingredients , then add the vegetables and mix well.

4, heat oil in a flying pan in high temperature( between to 170-180 degrees), and fry the salmon in hot oil golden brown.

5, Pour off the oil, and while still hot, add the combined A ingredients and left it seep into the salmon.


That’s all!  itadakimashu! & gochisousama! 

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Do you know Japanese food “ shabu-shabu” ?

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Shabu-shuabu is a kind of a hot pot. You soak raw and sliced meat of beef in hot water of a pot for a short time, and eat the meat with a special sauce and vegetable boiled in the pot, so less oil and healthy dish!




Today, I made salad with  shabu-shabu meat. Try it!


Ingredients( about for 2 persons)

Beef( paper-thin)…100g



Mesclun greens

White wine…50cc

A: grapefruit juice…2+1/2 Tbsp

A: olive oil…2 Tbsp

A: lemon juice…1 Tbsp

A: sugar…1/2 tbs

A: salt & pepper…a dash of




How to make:

1, Slice onion thinly, then take the time to sprinkle a little bit of salt over it, and drain the water it well.

2, Combine with A ingredients.

3, Soak raw and sliced meat of beef in hot water added white wine of a pot for a short time until it is cooked, then cool it with water with ice. Drain the water off it well.

4, Put drained onion, cooked beef into a plastic bag, and add combine A ingredients to soak and to knead them. Then, chill the bag in the refrigerator for 30min-1hour.

5, Peel each grapefruit segments, and chill the grape fruit and mesclum greens in the refrigerator.

6, Mix contents of the plastic bag, grapefruit, and mesclum greens immediately before eating, then, arrange them in a plate.

That’s all!

Enjoy the dish! itadakimashu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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