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うどん Udon

  うどん  小麦粉こむぎこが原料げんりょうの白しろいめんで、唐とう(618〜907)の時代じだいに中国ちゅうごくから伝つたえられたという説せつがあります。現在げんざいは蕎麦そばと同様どうように日常食にちじょうしょくですが、江戸えど時代じだいの農民のうみんなどは晴はれの日ひにだけ食たべることを許ゆるされたものでした。調理法ちょうりほうや具材ぐざいは蕎麦そばとほぼ同おなじで、かけ汁じるは西日本にしにほんのほうが薄味うすあじの傾向けいこうがあります。近年きんねんではコシの強つよい「讃岐さぬきうどん」がブームです。 Udon Udon are thick, white-colored wheat-floured noodles. Udon was introduced into Japan from China during the Tang Dynasty (618-907). Although udon can be consumed anytime like soba, peasants during the Edo Period (1603-1867) were allowed to eat

Posted in Japanese Culture, Meals and Cooking

What is Tempura?

Tempura is one of the most popular Japanese dishes for both Japanese and foreigners. Various ingredients such as prawns, fish and vegetables are dipped in batter and deep fried in vegetable oil. Then they’re eaten after being dipped in a

Posted in Japanese Culture, Meals and Cooking

Everyday Home Cooking

Traditional Japanese home cooking includes rice(ご飯はん) and a couple of dishes such as grilled fish(焼やき魚ざかな) or cooked vegetables with miso soup (みそ汁しる)  and some pickles(漬物つけもの). Most people eat rice as a staple food(主食しゅしょく) at least twice a day and use

Posted in Meals and Cooking

Ochazuke: rice with tea

Ochazuke is a simple and popular Japanese dish made by pouring hot green tea or dashi (fish stock soup) over boiled rice, with a variety of savory topping such as umeboshi (pickled Japanese apricot), nori (dried seaweed) and yakisake (grilled

Posted in Meals and Cooking

Onigiri: rice ball

The name onigiri comes from the way it is made, which is by squeezing a portion of rice tight with the palms of the hands to make a ball of rice. Generally, onigiri is a ball of rice flavored with

Posted in Japanese Culture, Meals and Cooking

Kome: rice

The Japanese have a long tradition of agriculture handed down from generation to generation since the pre-historic Jōmon period (about 8000 BC – 300 BC). Naturally, kome (rice) has been and still is a staple food for the Japanese. The

Posted in Japanese Culture, Meals and Cooking
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