Archive for the ‘Japanese food’ Category

Chicken karaage is an all time favorite food for everyone and it’s one of the most appetizing menus that go with white rice.

In this time, I use a frozen moment tofu instead of  a boneless chicken thigh, so it is healthy like the vegetarian diet, or the Buddhist cuisine!!

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It is wonderfully delicious when it is fried crispy, so let’s eat straight away when it’s done!

ingredients( about for 2 persons):

momen tofu…1 (abour 300g)…first, need to freeze it

soy sauce and sake…each 1.5 Table spoons

1 block of ginger

salt & pepper…a dash of

flour… more than 3 Table spoons

How to make:

1, Freeze the momen tofu;  cut a corner of the tofu packet a little, and throw away the water inside, then freeze it in your freezer.

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2, Thawed out the froen momen tofu, then cut the tofu into bit-size pieces by your hands, and squeeze water out of the tofu.

3, Put the tofu into a bowl and add the juice of the grated ginger, soy sauce, sake, salt, and pepper  into the same bowl, then mix them well.

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4, coat the seasoned tofu with flour, then fry the chicken at 160˚C to 170˚C, until crisp  and the karaage is ready to eat.

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Itadakimasu! & gochisousama!

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Today is also hot and humid…i want to eat a spicy food on such a damp day. 

How about  a dinner with healthy tofu?

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ingredients( about for 2 persons):

momen tofu…1 (about 300g)


green onion(spring onion)…

butter…1 table spoon

olive oil…2 table spoons

salt & pepper…a dash of

flour… add to taste

soy sauce…suitable amount

How to Make:

1, Drain the tofu ; Wrap momen tofu with a paper towel. Heat tofu in microwave with a heat-resistant plate. To make it dry (500w 2mins30s,600w 2mins), then divide tofu into 8pieces. Sprinkle tofu with salt and pepper, then coat with flour.

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2, slice a garlic  and cut a onion into pieces

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3, Heat the salad oil in a frying pan and fry garlic slices at a low heat. When there is a garlic aroma, take out the slices once.

4, Heat 1/4 of butter in a same frying pan, then and saute tofus over middle heat. Cook the surfaces until crispy with the lid off, then turn over and saute the other side until crispy. Then, sprinkle on soy sauce.

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5, Decorate tofu in a plate, cover with garlic tips and onions. Then, add a few drops of soy sauce to them if you like.

that’s it! Enjoy it!

itadakimasu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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Today is also rainy…how are you?

Start from the same topic of the last time; the japanese-style confectioneries for summer.

In this time, I will introduce another manju for summer…This is Kudzu-Manju. Kudzu is the Japanese arrowroot. It has very nice texture in my mouth like a hard jelly. it also taste better if you chill it in the refrigerator.

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Depending on the stuffed bean pastes, the manju colors are changed!










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It has been a long time since I went to a Japanese tea ceremony.

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Today’s interior decoration for the ceremony ; a hanging scroll, the Flowers of the season, and the Japanese-style confectionery.






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Also, I had dishes coming before the tea ceremony, and they are the special dishes only for the ceremony. It is called  “Kaisei Ryori” or “Chakaiseki”. The food amounts on the each plates are pretty small, but the food arrangements and the plates are really beautiful.

Of course, the tastes are delicious, too!

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スクリーンショット 2013-05-28 14.35.24   

I wanted to eat nuggets so much, so make them with a tofu and meet.



  ingredients( for 2 persons):


meat…beef, or, beef and pork ground together…100g

1 egg

1 Bouillon cube/stock cube

salt & pepper

miso/ soybean paste…1 table spoon

flour…5 table spoon

  How to make:

1, Drain the tofu: Lightly weigh the tofu down, leave it for about 20 minutes then drain. want to know more how drain it? click below!

Tofu steak with plenty of garlic and green onion(spring onion)

2, Beat the drained tofu till smooth in large bowl with a whisk.

3, Add the other ingredients and spices from the top in 2, and  mix well on each time.

4, Ladle 3  by 2 table spoons, and fry them slowly at low-medium temperature( 160′c-170′c  : 300′f-325′f).

You can add grated vegetables like carrot in the ingredients  if you like!

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itadakimasu! & gochisousama!

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Smash the rice cake!, and just eat it!…”Kagami-Biraki”

rice-cake ricesoup ricesweet

January 11 is known as kagami biraki literally opening the mirror.

Before the New Year comes, we decorate a pair of piled round (mirror shape) mochi (rice cake) called kagami mochi (鏡餅).

They are put at toko no ma ;alcove, and/or kami dana; a household Shinto altar, and/or genkan;entrance, and so on to welcome toshi gami sama ;the Year God.

On Jan. 11, they are taken down and cooked and eaten.

It is desirable that we use a hammer not knives or scissors when we broke the rice cake because of being superstitious.

Usually we eat as o zoni; rice cake soup or o shiru ko; weet bean paste soup with rice cake.
Until the third Shogun Iemitsu Tokugawa passed away on April 20, 1651 (lunar calendar), this custom had been held on Jan. 20, but people wanted to avoid the same date (20th) in the Kanto area, they decided to do on 11th, the same date as kura biraki , storehouse opening which merchants practice.

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スクリーンショット 2013-01-11 13.56.22The Festival of Seven Herbs is the long-standing Japanese custom of eating seven-herb rice gruel “nanakusa- kayu in japanese” on January 7th.

The wild herbs of spring, traditionally they are :

1.Water dropwort
2.Shepherd’s purse
7.Daikon radish( japanese white radish)

There is considerable variation in the precise ingredients, with common local herbs often being substituted.On the morning of January 7, or the night before, people place the herbs, rice scoop, and/or wooden pestle on the cutting board and, facing the good-luck direction, chant “Before the birds of the continent (China) fly to Japan, let’s get nanakusa” while cutting the herbs into pieces. This chant varies as well.

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The seventh of the first month has been an important Japanese festival since ancient times. The custom of eating nanakusa-gayu on this day, to bring longevity and health, developed in Japan from a similar ancient Chinese custom, intended to ward off evil. Since there is little green at that time of the year, the young green herbs bring color to the table and eating them suits the spirit of the New Year.

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The Chrysanthemum Festival (The Choyo Festival):the ninth day of the ninth month according to the lunar calendar

I will introduce a time-honored Japanese custom, but only a few present-day Japanese people know and cerebrate it regardless of its elegance…

the 1st and 4th pictures are the Japanese cakes for this festival in the shape of a chrysanthemum

The ninth day of the ninth month was known as the Choyo Festival or the Chrysanthemum Festival. Chrysanthemums originally came from China, but chrysanthemums and cherry blossoms are both considered typical Japanese flowers. The chrysanthemums were believed to be auspicious flowers denoting longevity and eternal youth, and they were used as medicinal herbs in China. Painters in China and Japan preferred to paint the chrysanthemum, orchid, bamboo, and ume (Japanese plum) flower, which were regarded as the four noble flowers, drawing in India ink. The chrysanthemum is also closely related to the Imperial Family. A chrysanthemum crest is used as the Imperial crest. It is an open chrysanthemum with sixteen complete radiated petals. The Imperial Court used to hold a banquet for chrysanthemum viewing on the day of the Chrysanthemum (Choyo) Festival. Today, chrysanthemum doll exhibitions and chrysanthemum flower shows take place in many places throughout Japan around September 9th.







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Finally, the end of the rainy season marks the beginning  of summer in japan today. Here in Tokyo, the temperature is about 35c ( about 96f ) plus lots of dampness!

When it comes to summer sweets, ice cream is the king or queen of sweets! Don’t you think so?

So, in this time, how about Tofu Ice cream? Very easy!




cocoa powder for ….3-4 table spoonfuls

honey…3-4 table spoonfuls


1. Drain the tofu lightly…how to drain the tofu…the easyest way : to make the hole in the package of tofu, then stand it against the sink about for 10-30 minutes.

2. Measure all ingredients and put them in a blender, and blend until smooth. Pour into a freezer bag, then to a freezer.

3. When it is freezing before being frozen completely, sometimes crumple it together with the bag. Then, to a freezer again!

4. Repeat 3, 2-3 times. Then, freeze it completely.

That’s all! Easy, isn’t it? Try it!

take care,



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Do you know “SOMEN” ?

How are you?

How is your weather?

Here the main island of japan is still in the rainy season…it’s humid, hot, humid, hot!!!

So today i am introducing you a model japanese food which remind one of a particular summer season ; SOMEN. Have you heard of it?

Somen is similar to one of the pastas “vermicelli”, and they are thin, white japanese noodles made from wheat flour. Usually served cold as a refreshing summer dish with a chilled dipping broth.

Then, the following is the topic I want  to tell you the most…it is Nagashi-Somen in japanese. It means “flowing somen” in English.

Someone pour SOMEN into a bamboo cylinder(a bamboo cut in half) from the top of it, and guests  at the bottom or middle of the cylinder catch and eat them!

Of course this is meal, but attractive and interesting entertainment only for summer. We don’t need any manners at the place.

This “flowing somen” is a special event even for japanese people. We cannot do it everyday even if we want to do it.

I hope you can experience it someday if you would like to!

take care!

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