japanese

Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step

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Filed under:  basics japanese rice bento
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Basics: Cooking Japanese style brown rice on the stovetop in a pot

As part of my weight loss efforts, not to mention generally trying to 'eat better', flirting with 'makurobi' (the Japanese word for macrobiotic, and also meaning a 'hipper' version of macrobiotic cooking) and such, I've been cooking more brown rice as opposed to polished white rice. Fortunately my rice cooker has a gen-mai (brown rice) cooking setting.

Filed under:  basics japanese rice
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Looking at rice

Submitted by maki on 11 January, 2007 - 14:41

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(I've updated this very popular post with some info about germ rice (haiga-mai) and sprouted brown rice (hatsuga genmai). In case you missed it the first time around, here it is again in your RSS reader and on the front page.)

Rice is a big part of my food life. While I do like other kinds of carbohydrates, especially good bread and pasta, rice is definitely my favorite. I usually have on hand several different kinds of rice, each with a different use. Here are the ones I have in the pantry right now that I use in everyday cooking.

Type:  feature Filed under:  japanese ingredients rice

links for 2007-01-11

Filed under:  japanese weightloss ingredients
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Memories of New Year's feasts in Japan

I love Christmas celebrations, and Thanksgiving when I'm in the U.S., but the holiday that has the most memories for me is New Years. This is the biggest holiday celebrated in Japan.

Filed under:  japanese winter memories new year
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The original Bunmeido Kasutera commercial

Via a comment from Ned (Thanks, Ned!) , here is the video of the original Bunmeido Kasutera commercial from the 1960s that I mentioned in my kasutera article:

The little teddy bears are singing:

Filed under:  japanese tv
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Japanese basics: Essential Japanese cooking equipment

Submitted by maki on 8 December, 2006 - 13:29

Since I posted my article about essential and not-so essential Japanese ingredients, a number of people have asked about the equipment I use for preparing Japanese food. It's taken me a while to get to it, but here it is finally. (You can consider this as a kind of gift guide for anyone who's into Japanese cooking too..'tis the season and all that after all!)

Type:  feature Filed under:  basics equipment japanese

Produce: Mushrooms, on the wild side

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Filed under:  japanese vegetables mushrooms fall pasta
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Miso soup wrapup, and choosing and caring for lacquered soup bowls

misosoupbowls.jpg The top black bowl is resin; the bottom two are real lacquered bowls.

Filed under:  equipment japanese soup miso
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A week of miso soup, day 5: Ground shrimp, ginger and miso

misoshiru_nagashijiru.jpg

Filed under:  japanese soup fish miso
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