Have you ever heard of "Kiritanpo"? Kiritanpo is a kind of regional dish in Akita prefecture in Tohoku district. In winter people enjoy eating kiritanpo as ingredients of nabe, a Japanese hot pot dish. But don't worry. There is no need of visiting Akita when you want to try some kiritanpo nabe. This post will introduce 5spots where you can feel like visiting Akita and enjoy some kiritanpo nabe.
Dashi is a fundamental ingredient you cannot go without when making any Japanese dish. Dashi is basically a soup full of umami flavor. You boil typical ingredients such as kombu seaweed, dried sardines, katsuobushi flakes and other things to make it. Dashi is originally a Japanese ingredient but of course you can use them for any kind of dishes you like.
Motsunabe is a kind of Japanese hot pot from Fukuoka Prefecture. The main ingredients are "motsu", beef innards. This post will introduce you the recipe of motsunabe. The ingredients for motsunabe are cheap and it's motsunabe is easy to make, so let's give it a try!
Motsunabe is a Fukuoka residents' soul food. The taste of the rich soup, sweet cabbage and succulent shrimp is just irresistible. This time I would like to introduce the restaurants which are loved by both local people as well as tourists. Check out each restaurant's specials.
As you might already know, Japan is a nation full of great cuisines. Especially winter, many great foods make their appearance. This post will be a great guide to all of you who would like to enjoy winter foods in Japan.We also have posted some links to our other posts so if you are interested, please visit them for further information.
"Kiritanpo" is a traditional dish of Akita made from freshly harvested rice. Did you actually know that it's not difficult to make kiritanpo on your own? Kiritanpo is delicious eaten by itself but more enjoyable when added into nabe, a Japanese hot pot dish. This post will introduce both kiritanpo and kiritanpo nabe recipes you can try on your own.
"Nabeyaki udon" is a popular kind of Japanese noodle dish often eaten in winter. The difference between ordinary udon is that you make the dish using hot pots. Since the pot is directly heated, you get to enjoy your winter udon dish hot until the moment you finish eating. This post will introduce the easiest nabeyaki udon recipe you can try on your own.
"Yosenabe" is the most basic kind of nabe, a Japanese hotpot dish you can try. Basically, there are no rules when making yosenabe. Ingredients can be any vegetable, meat, or seafood you like. All you have to do is to cut the ingredients and put them into the pot, and simmer! Let's give it a try!
One of the winter Japanese cuisine you can't miss, "nabe", a Japanese hot pot dishes. This post will be a perfect guide for everyone who would like to try making nabe of their own. From the most basic kind of nabe to the unique ones, you will get to know 12 recipes in this post.
Have ever heard of "Mizutaki"? Mizutaki is a kind of nabe, a Japanese hot pot enjoyable in winter. It was originally made in Hakata, Fukuoka. The unique name "Mizutaki" comes from the way you cook. This post will not only introduce mizutaki itself but also some easy recipes.