japanese

matsutake1.jpg

It's matsutake season! Let's see just how much you pay for one of the most expensive foodstuffs on earth.

Filed under:  japanese ingredients mushrooms offbeat japan
Keep reading Holy Matsutake! →

ika-ninjin.jpg

A simple side dish or salad to serve as part of a Japanese meal, or on its own. Plus, take a look at a couple of real Japanese home meals!

Filed under:  japanese lighter fish japan seafood low-carb

chahan-2.jpg

So you love fried rice, but don't have a wok, or even a gas range? Here's how to make great fried rice with a frying pan, even if it's on an electric hotplate. (Note: this is not a low carb dish.)

Filed under:  japanese rice chinese favorites chuuka

konnyaku_peperoncino.jpg

Konnyaku is a wonderful food for anyone on any kind of diet - provided, of course, that you like it. I do like it - it has a very unique chewy-bouncy texture. I have described konnyaku and its noodle-shaped cousin, sharataki, before, but briefly, konnyaku is a grey to white colored, gelatinous mass which basically consists of water and fiber. It has almost no calories. Right out of the package, konnyaku and shirataki have an odd smell, but if you treat it properly (directions given below) you can get rid of that and just have the flavorless yet curiously interesting mass of goo that is going to fill up your belly in a very useful way.

This is something very easy to make in a jiffy. It's basically taking a classic Italian spaghetti recipe and applying it to konnyaku. You could make this with shirataki too, in which case it will actually look like noodles, but I rather prefer the chewier texture of konnyaku. The only thing to watch for if you are on a diet is the amount of olive oil and optional cheese you use.

Filed under:  japanese lighter weightloss vegetarian vegan fusion low-carb

A new article and recipe by yours truly is now available on The Japan Times web site, as well as in its print edition if you're in Japan. The subject this time is eggplants (aubergines). It also includes a recipe of course! The recipe combines delicious fall eggplants with a miso-meat sauce or sorts.

Incidentally, although the original recipe calls for thinly sliced beef, it works well with ground beef too. This is a shot of a version I made using ground beef.

nikumisonasu-alt.jpg

This dish is great hot or cold, so make some for dinner and save a little for your bento the next day. Really yum!

Filed under:  japanese japan washoku in the media writing elsewhere japan times

Negimiso or Misonegi - Japanese onion-miso sauce or paste

negimiso1.jpg

This is one of those really useful and versatile sauces or pastes (the consistency just depends on how long you cook it down to evaporate the moisture) that is so easy to make that it's really barely a recipe. It's a basic standby in Japanese kitchens.

Type:  recipe Filed under:  basics japanese vegetarian miso vegan

iridofu-nosalt.jpg

A low-carb, low-key tofu dish that serves as a background element to a meal, serving the role that rice usually plays.

Filed under:  japanese vegetarian vegan low-carb diabetes

Since I was diagnosed with pre-diabetes, I've been doing a lot of research into what is recommended for diabetics in Japan to eat. There are several issues to keep in mind when eating or making Japanese style dishes, so I thought I'd share these here. Whether you're planning to travel to Japan or are just a fan of Japanese cooking and restaurants, I hope you'll find this useful.

Filed under:  japanese japan health and weight loss low-carb diabetes

Heirloom tomatoes for lunch

Ahh, tomatoes. What temperature is right for them?

Filed under:  japanese vegetarian provence summer france vegan salad low-carb

Chicken and shrimp soba salad with sesame sauce

There's a new recipe from me, on another site - take a look! And a bit about the, uh, photo shoot...

Filed under:  japanese site news summer noodles salad soba in the media writing elsewhere japan times

Pages