Japanese Element Symbols | Japanese Food

Tsukemono is the vegetables of Japan that have fermented.

2010-02-17T07:35:00Z

What is TSUKEMONO

The term 漬物[tsukemono] embraces a wide variety of pickles.

The fermented foods which, when preserved, offer distinctive flavors and qualities that are the direct result of the fermentation process.

TSUKEMONO are enjoyed as a traditional side-dish that can be found on the Japanese table throughout the year.

These include cucumbers, Chinese cabbage, cabbage, eggplant, Japanese radish, turnips and other vegetables in season.

All are pickled in various mixtures, including salt, rice bran (糠:[nuka]), miso(味噌:[miso]), soy sauce(醤油:[shouyu]), malt (米麹:[kome-koji]), sake lees (酒粕:[sake-kasu]) and other ingredients.

Each photograph expands by the click.	rice bran (糠:[nuka])	miso(味噌:[miso])
Each photograph expands by the click.

soy sauce(醤油:[shouyu])	malt (米麹:[kome-koji])	sake lees (酒粕:[sake-kasu])

TSUKEMONO is indispensable food for the table of Japan.

As the side dish of meal that can easily take the nutrient of the vegetable, TSUKEMONO is indispensable food for the table of Japan.

Most vegetables except the potatoes can become pickles.

The vegetable has a harsh taste and bitter taste.
But, they disappear by being fermented as TSUKEMONO, and the vegetable is changed into a very delicious taste.
Moreover, we can eat even the skin and calyx of the vegetable since the vegetable ferments.

TSUKEMONO of Chinese cabbage

TSUKEMNO of turnip and seaweed

TSUKEMONO of eggplant and Zingiber mioga

Because a lot of nutrients are contained in the skin and calyx of the vegetable, the change as TSUKEMONO of the vegetable is very effective in health aspects.

Therefore, I think it's safe to say that TSUKEMONO is the highest processed food including the nutrient more than the raw vegetable.

By the way, one of TSUKEMONO that I have introduced to you before on this website is TAKUAN.

Origin of TSUKEMONO

The age when pickles came to be made in Japan is called Jomon Period.

TSUKEMONO with various materials appeared in the Kamakura age and the Muromachi age though TSUKEMONO that salted the eggplant and the melon was a main current until the Nara era.
Because TSUKEMONO was very fragrant, it was used also for the tea ceremony in Japan.

Afterwards, new TSUKEMONO such as ぬか漬け[nuka-duke] appeared when the age changed into EDO, and the Japanese has been calling it お新香[oshinko].

TSUKEMONO has been told for a long time as indispensable food for the table of Japan.

How to make easy TSUKEMONO

I teach you how to make easy TSUKEMONO.

Because TSUKEMNO is a food made without heating it without using oil, it is very low calorie.
Moreover, because you can eat a large amount of vegetable at a time, TSUKEMONO is very healthy food.

But, if you use a lot of salts for TSUKEMONO, it becomes the excess ingestion of salinity. Please note it.

TSUKEMONO that I teach you is called 浅漬け[asa-zuke], and is TSUKEMONO that the cooking time is very short.

<Ingredient >:

Vegetable that you want to eat. (The potatoes are not suitable for TSUKEMONO).
Salt: 2-3 percent of weight of vegetable.
Bag such as polyethylene.

<Process>:

Cut each vegetable small.
Put the vegetable that you cut and the salt in the bag.
Rub the bag about 15 seconds lightly.
Put the bag in the refrigerator for about 30 minutes.
When about 30 minutes pass, TSUKEMONO will be flooded.
Throw away the water that came out from the vegetable, squeeze the vegetable lightly, and eat.


Cut each vegetable small.	Rub the bag about 15 seconds lightly.	Squeeze the vegetable lightly, and eat.

<Note>:

The salinity of TSUKEMONO made from the salt of 2-3 percent of the weight of the vegetable is low, so avoid the preservation of a long term, please.
(It is because the fermentation element is used for TSUKEMONO that the preservation of a long term is possible.)
The period when ASAZUKE can be preserved is 2-3days.
The TSUKEMONO had rotted if you feel the high acidity in the ASAZUKE.
(Rot and fermentation are different completely state of oxidations.)

TSUKEMONO of cucumber, turnip, and carrot that has fermented with rice bran.

TSUKEMONO of radish from which miso is used.

Umeboshi : TSUKEMONO to which the truth of plum tree is salted

Beni-shouga : Ginger in Japan that was salted, and dyed to red.
This is eaten with TAKOYAKI and YAKISOBA and GYUUDON etc.

Advantage of Japanese pickles

Vegetable's harsh taste and bitter taste, they disappear by being fermented as TSUKEMONO, and the vegetable is changed into a very delicious taste.
Because TSUKEMNO is a food made without heating it without using oil, it is very low calorie.
Because you can eat a large amount of vegetable at a time, TSUKEMONO is very healthy food.
Even if the drain action by the osmotic pressure of the salt is done, the water-soluble vitamin and the mineral in the cell of the vegetable are never almost lost.
You will be able to take abundant vitamins and minerals by a small amount of TSUKEMONO.
In a lot of meals of sugar and the lipid, that are, TSUKEMONO that the blood sugar level is suppressed to more effective is effective.
Abundant dietary fibers

The moisture of the vegetable decreases by the drain action with the salt and the volume becomes small.
The maximum material that remains there is a dietary fiber.
The amount of the dietary fiber included in it doesn't change even if the volume becomes small.
The dietary fiber is a very effective material for obesity and people who have the lifestyle of lack of physical activity.
The dietary fiber included in TSUKEMONO activates working of small intestines, and exhausts the sugar of the body.

Finally, it is necessary to note it for the intake of salinity too much though TSUKEMONO is useful for the prevention of the lifestyle disease.

By Hararie

The GYUUDON(beef bowl) which is a fast food which is very popular among Japanese people.

2010-01-09T10:25:00Z

What is GYUUDON?

牛丼(Gyuudon), often literally translated into English as beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).

It also often includes shirataki noodles, and is sometimes topped with a raw egg. A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. Gyū means "cow" or "beef", and don is short for donburi, the Japanese word for "bowl".

Wikipedia : Gyūdon

Why does the Japanese love GYUUDON?

Almost all Japanese eat the GYUUDON in the beef bowl specialty store.

The three reasons exist.

It is low price.
It is quickly served.
It is delicious.

The economy of Japan is a great depression now.
Japaneses businessman's allowance has been decreasing.
So, they should cut down the lunch fee and the drink money.
They are looking for the lunch with a low price always desperately.

In such a meaning, the beef bowl specialty store is very convenient for Japaneses businessman.
The time of the businessman in Japan of lunchtime is about one hour.

"It is low price, quickly, and delicious."
-GYUUDON of the GYUUDON shop in Japan is a convenient lunch for them.

And, Japanese school students also often eat GYUUDON.

Japan's university students have small money. Japan's university students can use hardly money for their lunch.

Moreover, in the past, almost all of the customer in the GYUUDON store was a man.

But the woman customer has been increasing recently.

By the way, the Japanese hardly makes GYUUDON in their home.
It is because it is difficult for them to make "Taste of the GYUUDON shop" at their home.

The soup is a very thick taste because it cooks a large amount of beef in the beef bowl shop.
It is very difficult to make that taste at home.

So, most Japanese eat GYUUDON in the GYUUDON shop.

GYUUDON multiple store in Japan.

There are 2 big GYUUDON multiple stores in Japan.

SUKIYA (ZENSHO Co., Ltd.)
YOSHINOYA (YOSHINOYA Co., Ltd.)

ゼンショー(Zensho) that developed GYUUDON chain "すき家(SUKIYA)" announced that it cut the price of the price of GYUUDON constantly for 50 yen at 9:00AM, December 7th, 2009, and sell it for 280 yen.
This GYUUDON price is equal to 2001 in which the deflation deteriorated in Japan before.

This price is an all-time low in the major beef bowl chain.

The GYUUDON multiple shop where the scale is the biggest in Japan is "SUKIYA."

The price cut that the SUKIYA did will intensify the GYUUDON shop deflation war of Japan.

吉野家(YOSHONOYA) will be driven in to the predicament more and more by the strategy of SUKIYA.

Price of GYUUDON of main GYUUDON shop in Japan.

In the past, YOSHONOYA had the most a lot of shops in Japan.
But, YOSHINOYA was outstripped to SUKIYA in September, 2008 and YOSHONOYA fell to 2nd status.

When you see price of GYUUDON closely, you will understand the reason.

SUKIYA	Mini size	230 yen [2.6 dollars]
	Regular size	280 yen [3.2 dollars]
	Meat is 1.5 times size	380yen [4.3 dollars]
	Big size	380yen [4.3 dollars]
	Maximum size	480yen [5.5 dollars]
	Mega-size	610yen [6.9 dollars]

( It calculates in parentheses for 1 dollar with 88 yen.)

YOSHINOYA	Regular size	380 yen [4.3 dollars]
	Big size	480yen [5.5 dollars]
	Maximum size	630yen [7.2 dollars]
	--------------------	--------------------
	--------------------	--------------------
	The kind of the price of the GYUUDON of Yoshinoya is a few.

( It calculates in parentheses for 1 dollar with 88 yen.)

YOSHONOYA should do the effort and the research more more.
The bankruptcy of the enterprise where the effort and the research are insufficient happens in recent Japan often.

GYUUDON topping.

Most Japanese people put 紅生姜:BENI-SHOUGA(pickled ginger dyed red) on GYUUDON.

Benishouga is usually put on the table of the beef bowl specialty shop.

The person who likes benishouga very much puts a large amount of benishouga on GYUUDON.

Next, I tell you "how to eat GYUUDON which almost all Japanese people like."

They order the clerk the raw egg with GYUUDON shop.
And, they break the raw egg and mix it.
Next, They pour it on GYUUDON.
And, they pitch into GYUUDON in their mouths.

GYUUDON term.

I tell you the most famous GYUUDON term in Japan.

It is word "つゆだく[TSUYU-DAKU]."

"つゆ(TSUYU)" is "Soup of GYUUDON. "
In word "だく(DAKU)", "汗だく(ASE-DAKU):[Dripping with sweat]" is an etymology.

"TSUYUDAKU" is coinage of Japan that shows "A large amount of GYUUDON soup."

There are quite a lot of Japanese people that likes this TSUYUDAKU-GYUUDON.
( But, I don't like it.)

How to cook GYUUDON.

You can make the GYUUDON in your home though it is difficult to make the taste like the GYUUDON specialty shop.

I teach you how to make the GYUUDON.

First of all, ご飯/ごはん(GOHAN[the boiled rice]) is necessary to make the GYUUDON.
The machine of boiling rice is usually used to cook boiled rice in Japan.
But, even if you are not a machine of cooking rice, you can boil rice.
(Look at the last page: How to cook gohan, please.) .

GYUUDON's ingredients

Soy sauce	Mirin	Sake

There are "the soy sauce", "the MIRIN", "SAKE", and "the DASHI(soup stock)".

みりん(Mirin) is a sweetened sort of rice brewage.
You may be able to find it in any asian foods store.
(If you cannot buy the mirin, you need not use the mirin.)

You can also get 料理酒(Ryouri-shu)[Cooking Sake] at most stores.
(It is a very luxurious seasoning though sake for the drinking may be used to cook.)

	だし(Dashi) is Soup of fish that made in Japan. TheDashi is a powder that you put into water to make a fish-flavored soup stock. You can make this dish without it, but it is better with it. The below image is dashi powder. It is a little troublesome to make original dashi. The dashi soup of such a powder is frequently used in recent Japan.

And, the last ingredient is the sugar.
As for sugar, it is enough by the sugar sold in your country.

<GYUUDON's ingredients.>

4 cups cooked plain Japanese rice.
1 pound thinly sliced beef.
A small amount: shredded ginger.
1 1/3 cup dashi soup.
5 tbsps soysauce
3 tbsps mirin.
2 tbsps sugar.
1 tsp sake.

1 tbsps sake.
1 tbsps soysauce.

Then, let's cook GYUUDON!

1. Preparation of ingredients.

Cut beef into bite-sized pieces.
Season the slices of beef with seasoning of A (before cooking them).
Rub in the seasoning in beef.
Slice onion thinly.

2. Make the boiling soup of the GYUUDON.

Put ginger, dashi, soysauce, sugar, mirin, and sake in a pan.

And, boil it.

3. Put beef into the boiling soup.

Add beef in the pan and simmer for a five minutes.
(Throw away lye.)

4. Add the onion at the end.

Add the onion

In addition, please boil by the low flame for eight minutes.

Advice of how to cook GYUUDON :

The onion might melt when beef and the onion are put at the same time and boiled.
Therefore, please put the onion at the end.

I quoted this recipe from this web page.

5. Dishing up.

Put boiled rice in the dish, and put the beef of GYUUDON that you made.
OK, GYUUDON is done!

That is very Japan's GYUUDON !

By Hararie

How to make "Boiled rice" that is Japanese staple food.

2009-12-12T10:00:00Z

I initiate you into "How to make an easy rice."

Refer to this page when the boiled rice is necessary if you are interested in the food of Japan.

How to wash rice.

To make the rice, you should wash rice first.
Wash rice like this.

1	First, wash your rice Find a nice large bowl, put in as much rice as you need, and rinse it in water.
2	Mix the rice up, throw away water in the bowl. [If you have the colander, it is easier.]
3	Pour out the water.
4	Continue until the water looks pretty clear when you pour it out - generally this takes about three rinses.
5	And, soak it in water for about 30 minutes.

Note: Measure rice in the cup.

soak it in water for about 30 minutes.

How to boil rice.

Almost all homes in Japan have the rice cooker because it boils rice every day.

But, even if you don't have the rice cooker, you can easily boil rice.

The tool that you use to cook is a casserole.
(The rice cannot be boiled without the lid.)

Casseroles like these might be a fit tool.

Recall the number of cups about the amount of the rice that you washed.
The amount of water to washed rice 1 cup is 200cc.

	Put "Rice that you washed" in the pan. Next, pour water in it.
	Put the lid on the casserole.
	Put the casserole on a strong fire.
	Boil for five minutes by a low fire when water in the casserole boils. And leave it without taking the cap for five minutes.

Now when you open the lid, you will be able to see savory boiled rice there.

By Hararie

Tamago kake gohan !

2009-11-07T12:00:00Z

Tamago kake gohan currently loved by Japanese people is eating habits rare in the world.

The velocity of circulation of a Japan's egg is very quick.

It is because Japanese people is very severe in the use-by date of food.

The display of "Use-by date of food" is defined by "Food Sanitation Law" of Japan as a duty.

Sometimes, Though there is a wholesaler and a retailer who alters an expiration best-before date of food, it is severely blamed from mass-media or Japanese people, and business is driven into closing.

"Use-by date of food " of almost all foods is checked on the food shop of Japan every day.

Food by which the use-by date becomes near is sold cheap or is abandoned.

The egg is usually served to the market in Japan on the production day (day when the egg was born).

Therefore, if it is early, we can eat a fresh egg after a one day has passed since it was born.
Therefore, we can eat a Japanese raw egg safely.

In all raw eggs sold in Japan, use-by date is shown.

By such a background, Japanese people has the custom of eating the raw egg without difficulty.

Japanese people eat "Tamago kake gohan" in many cases at the time of breakfast.

And, it has abundant variations.

How to make Tamago kake gohan.

The making of Tamago kake gohan is very easy.

There are two kinds of basic way of making Tamago kake gohan.

Method of putting raw egg on gohan direct.
The soy sauce is poured into gohan afterwards, and stirred.
The raw egg is first put into the bowl etc. , and next, the raw egg is stirred.
It is mixed and it is poured on gohan.

If the soy sauce is poured too much, it becomes salty.

The above is how to make "standard Tamago kake gohan."

If you visit Japan, you might meet "Tamago kake gohan."

Have you ever been to Japan?

At the hotel in Japan, a raw egg often comes out at the time of breakfast.

In Japan, there are two kinds of breakfasts at the hotel.

It is "Table course type" and "Viking type."

Since "Table course type" is set　all, you cannot choose cooking.

"Viking type" is a breakfast system from which by yourself can choose the dish which you want to eat.

The big hotel of a scale tends to perform "the breakfast of Viking form."

Moreover, there is a hotel where two kinds of Vikings of "Japanese food and Western food" are done, too.

Tamago kake gohan with abundant toppings.

I'm sorry, the topic has wandered from Tamago kake gohan.

In Tamago kake gohan, there are various toppings.

The topping of Tamago kake gohan in this photograph is "Dried bonito and a chive."

This topping is "Flakes of salmon."

And, This is "natto and carved nori."

This is very delicious !!
I like this.

This topping is "kimchi and nori"

The sharp taste of the Kimchi changes into a mild taste by the raw egg.

This is "Nametake" and "Greens."
["Nametake" is the food of Japan that the Enoki-mushroom was boiled down with soy sauce.]

This is very gorgeous !

Shirasu, fermented soybeans, green shiso, and a raw egg are on cereals rice.

These are very healthy combination.

Now, Japan is a Tamago kake gohan boom.

It is popularity to the extent that the book of Tamago kake gohan is published.

"The topping of Tamago kake gohan for 365 days" appears in this book.

Tamago kake gohan in which various toppings are possible is easy, healthy and delicious.

It's the perfect Japanese food culture.

When you visit Japan, please eat Tamago kake gohan.

By Hararie

Ekiben is "pleasure of a trip" for a Japanese.

2009-10-22T13:23:00Z

What is Ekiben?

"Ekiben" is the lunch box which consisted of local specialties currently sold at various stations in Japan.

And Ekiben is the lunch for eating in the train which moves.

Ekiben is "pleasure of a trip" for a Japanese.

Where is Ekiben sold?

Ekiben is sold at the stand[kiosk] of a station.

Further, Ekiben may sometimes be sold at the platform of a station by "the salesperson of the Ekiben speciality."

Moreover, Ekiben is sold by the female salesperson in the train.
( It is very rare when it is a male.)

They slowly walk in the running train while pushing the wagon.

Besides Ekiben, they sell beer, juice, a magazine, confectionery, etc.

In Shinkansen of Japan, the salesman of a beautiful, young woman seems to have a lot of sales.

Ekiben of Japan with very many kinds.

It is said that 4000 or more kinds of Ekiben exist, in Japan.

This is a website in Japan.

http://eki-ben.web.infoseek.co.jp/010hokkaido.htm

The name of this website is "駅弁資料館[Ekiben shiryokan]--Ekiben material pavilion."

Then, I introduce various Ekiben to you using a Japan's map.
Since the Japanese map is shown here, you may be able to enjoy himself, even if you cannot read Japanese.

A image is expanded by click.

No.	prefecture	Station	Name of Ekiben
1	Hokkaido [北海道]	Sapporo [札幌]	Ishikari Sake-meshi [石狩鮭めし]
2	Hokkaido [北海道]	Nemuro [根室]	Hanasaki Kani-meshi [花咲き　蟹めし]
3	Aomori [青森]	Hachinohe [八戸]	Ichigoni Nikki [いちご煮日記]
4	Akita 秋田]	Odate [大館]	Tori-meshi [鶏めし]
5	Miyagi [宮城]	Sendai [仙台]	Gyu-tan bento [牛タン弁当]
6	Yamagata [山形]	Yonezawa [米沢]	Gyuniku Dojo [牛肉道場]
7	Nigata [新潟]	Nigata [新潟]	Kirakira Uetsu bento [きらきらうえつ弁当]
8	Gunma [群馬]	Takasaki [高崎]	Fukko Daruma bento [復古だるま弁当]
9	Tokyo [東京]	Tokto [東京]	Akasaka Imahan Gyuniku bento [赤坂　今半　牛肉弁当]
10	Gifu [岐阜]	Takayama [高山]	Hida Takayama Gyu-shigure-zushi [飛騨高山　牛しぐれ寿司]
11	Aichi [愛知]	Nagoya [名古屋]	Misokatsu & Ebifurya [みそかつ & えびふりゃー]
12	Wakayama [和歌山]	Shingu [新宮]	Sanma-zushi [さんま寿司]
13	Okayama [岡山]	Okayama [岡山]	Mamakati-zushi [ままかり鮨]
14	Hiroshima [広島]	Yokokawa [横川]	Toge no kamameshi [峠の釜めし]
15	saga [佐賀]	Arita [有田]	Yaki kare bento [焼きカレー弁当]
16	Kumamoto [熊本]	Sin-Yatsushiro [新八代]	Ayuya Sandai [鮎屋三代]
17	Okinawaw [沖縄]	壺川「tsubokawa]	Tsubokawaw Ekimae bento [壺川駅前弁当]

No.3 is Bento of "Yuri Fujikawa" of a famous city council member in the beautiful woman.

By Hararie

Shiokara is a dainty of Japan.

2009-09-26T08:30:00Z

Japanese people's favorite cuttlefish [ Ika] Shiokara.

Today's theme is "Japanese dainty / Shiokara."

Shiokara is Japanese dainty that finely-cut fish meat salt-pickled with its entrails and fermented.

There is various types in Shiokara.

Shiokara most liked by Japanese people is "Shiokara of a cuttlefish."

I also sometimes eat cuttlefish Shiokara.

Shiokara of a squid goes well with plain rice.

Shiokara of a squid goes well with Sake, beer, and shochu.

Generally Japanese people like Shokara.

But, there might be a lot of Japanese who dislike Shiokara because Shiokara is very fishy, too.

Other various Shiokara.

Shiokara is food with high salt concentrations.
Especially a goods on the market has high salt concentration.

So, Shiokara is used also as "preserved food."


Sea squirt Shiokara	Abalone Shiokara

Oyster Shiokara	Shrimp Shiokara

Pink shrimp eggs Shiokara	Firefly cuttlefish Shiokara
	.....Shiokara might be considerably eerie food.
Sea bream Shiokara

How to make Shiokara of a cuttlefish.

How to make Cuttlefish Shiokara is very easy.

It is only the work which mixes "the body of the sliced cuttlefish" with "the internal organs of a cuttlefish" and "salt".

It is easy for me to make squid's Shiokara though I am not good at cooking.

<"The squid Shiokara" material>

Cuttlefish.
The weight ratio of a cuttlefish -- 5% of salt.

[ If these are in your kitchen, a touch of grated ginger and a touch of Sake.]

I looked for Video from the YouTube of Japan.
Please watch it.

[ Point of how to make.]

The yellow material in the bowl is grated ginger.
The cut cuttlefish is cooled by iced water.
The liquid which he mixed with the internal organs of the cuttlefish is "sake."
After mixing the internal organs and sake of a squid, the seasoning which he mixed is salt.
The cuttlefish cut to 5mm width is carefully mixed with "the internal-organs sauce of a cuttlefish".

The cooking that Shiokara of the cuttlefish was used for.

Shiokara of a cuttlefish may be used for other cookings.

"A taste ingredient and the salt" of Shiokara which fermented become the substitute for seasoning of the cooking.
And food will be delicious.


Cuttlefish Shiokara cream pasta. This has rich flavor and is very delicious.

Sushi of sea squirt Shiokara	Cuttlefish Shiokara fried rice

Potatoes and steamed cuttlefish Shiokara.	Cuttlefish Shiokara Ocahzuke

But the taste of these dishes may be a strange taste if those who eat are not familiar with the flavor of Shiokara.

by Hararie

A main sushi craftsman of true Japanese Kaiten sushi restaurant.

2009-09-11T12:15:00Z

The person who is making most sushi of the sushi of the revolving conveyor-belt sushi restaurant is "Sushi robot."!

Today's theme is backstage of the Japanese kaiten sushi restaurant.

Japanese kaiten sushi restaurant is very popular.

It is because the sushi is a low price.
And there is no waiting time.

The theme of the Japanese kaiten sushi restaurant is "low price and earliness."

Here is a picture of the Japanese sushi robot.

The sushi of a big Japanese kaiten sushi restaurant is being made by this sushi robot.

To be exact, this sushi robot makes "the Shari ball of sushi."

[ "Shari ball" -- The pronunciation of exact Japanese is "Shari-dama."]

This is exactly
"Shari dama."

And the fish on Shari dama is called "Neta". .

Originally Sushi is made by sushi craftsman.

But, the sushi of the Kaiten sushi restaurant should be low-priced.

Therefore, the sushi of the Kaiten sushi restaurant is made by the sushi robot.

The backstage of the Japanese kaiten sushi restaurant.

Then, let's see the process of work.

A large quantity of sushi is made here.

This working process is not visible from the guest's seat.

A sushi robot makes a lot of Shari dama in a short time here.

And the completed sushi is put on a plate and flows to a visitor's seat by a conveyor belt.

Though the adult loves sushis, Japanese kids also love the sushi.

by Hararie

The Kaiten Sushi restaurant was born by flash of a certain Japanese.

2009-09-03T10:20:00Z

What is the Kaiten Sushi restaurant?

Please take a look at this video.

This is a conveyor-belt sushi restaurant in Hiroshima in Japan.

The sushi put on the plate circulates around a seat.

The guest freely takes and eats the sushi.

Kaiten-sushi restaurant has one important rule.

It is..., "Sushi should also take a plate together."

Here is a picture of the plate of Kaiten Sushi restaurant in Japan.

And the reason is because the payments are calculated by Price and the quantity of plate.

The pricing of the plate of the Kaiten Sushi restaurant has the difference by each shop.

The shop where the price of plates is uniform.
The shop which has a difference in a pricing with a plate.

The price of the plate is always shown in a shop.

A picture is expanded by click.

Origin of Japanese Kaiten Sushi Restaurant.

In Japan, it seems that the Kaiten-sushi restaurant of 5000 or more exists.

Kaiten-sushi was born by the flash of the merchant of the Japanese Kansai area.

The merchant is Mr. Yoshiaki Shiraishi of the Osaka area in Japan.

He was originally owner of a TENPURA restaurant in China.

After war ended, he went back to Japan.

It is said that he was the man who invents an interesting idea one after another.

He opened "sushi restaurant without the seat for sitting down."
Many visitors went into his sushi restaurant.

"There is little profit in the current sushi shop."

He considered.
But, a good idea didn't flash easily.

He went out to the beer brewery to visit it one day.

When he watched the belt conveyor of the factory, he flashed a certain idea.

"How wonderful this is!"

He received the cooperation of the factory, and prepared a round, big table that the belt conveyer accompanied.

It is the definitely first Kaiten-sushi restaurant in Japan.

By the way, the name of the shop is "MAWARU[ GENROKU ZUSHI".

Reference website page.

The length of the conveyor belt of a Kaiten Sushi in Japan.

The Kaiten Sushi restaurant with the longest conveyor belt in Japan is "ONMAKU-ZUSHI" of Hiroshima Prefecture in Japan.

The length of the conveyor belt of this Kaiten Sushi restaurant is 147m.[= 482.3 ft]

A picture is expanded by click.

And the Kaiten Sushi restaurant with the shortest conveyor belt in Japan is "UWOSA" of Osaka in Japan.

The length of the conveyor belt of this Kaiten Sushi restaurant is 5m.[= 16.4 ft]

A picture is expanded by click.

Speed of the conveyor belt of Kaiten Sushi in Japan.

The first video is Kaiten Sushi restaurant "TEN TEN MARU" in Kochi Prefecture in Japan.

Please compare it with a second video.
The 2nd video is a conveyor belt of the usual speed.

A closer look at both videos, the sushi belt conveyer of the second video is turning abnormally fast.

There is no time to hesitate !

Japanese Kaiten Sushi restaurant where Sushi is carried by Shinkansen.

In Japan, there is a Kaiten Sushi restaurant to which Shinkansen is running on the belt conveyer.

A picture is expanded by click.

This Shinkansen is very popular among Japanese children.

Shinkansen Sushi is ordered with a special touch screen.

This Shinkansen Sushi is a delightful system for not only children but also adult.

Moreover, Sushi of this shop i

s very cheap ! [The quality : though it is not superior.]

Because Japan is a terrible recession, popularity in this conveyor-belt sushi restaurant

Then please watch the video which sushi has been carried to by Shinkansen last.

by Hararie

Healthly food Natto of Japan.

2009-08-17T12:55:00Z

Do you know what natto is?

Natto is a Japanese original and traditional food.

Natto is an ancient Japanese food made from the Natto soybeans.

It is quite nutritious and low in calories.

Natto is a fermented food made of soybeans.

Healthly food Natto of Japan

The enzyme generated when the soybean ferments is called Nattokinase.

Natto is very rich in protein and nattokinase.

It has about 7-8 grams of protein per serving, and each serving only has about 100 calories.

Natto is also celebrated for its high amounts of vitamin K.

Japanese people and Natto

It is usually eaten with rice.

It is popular in most of Japan for breakfast.

In almost of Japan natto holds great popularity.
But, not every person in Japan enjoys natto either.

People in the Kansai area in Japan do not like natto so much.

It is most popular in Eastern Japan.

Manufacturing process of natto

What kind of process will the Natto be made with?

Please see this image.
Natto is made in this way.

How to eat natto

General how to eat

Stir the natto with chopsticks or other suitable tool.[Do not mash.]
Stir fast and well.
Pour the soy sauce and mustard.
And it is put on boiled rice.

OK, let's eat!

If fermented soybeans are mixed 50 times, oxygen will go to a natto fungus uniformly and they will be crossed to it.
And it is said that "poly amine which is a substance which rejuvenates the body" is taken in most efficiently.

Various ways of eating of Natto

In addition to how to eat these fundamental Natto, Natto is eaten by various methods in Japan.


Green spring onion and yolk are put on natto.	Green spring onion and grated radish and whitebait are put on natto.	Green spring onion and Perilla are put on natto.


This is an omelet of natto. Natto gives out a foul stench when heated.	This is a natto fried rice. This may also be slightly stinking.	This is a natto spaghetti. There is no nasty smell because natto is not heated.

Video of NATTO

Please look at the video concerning Natto at the end.

Besides this, there is variously video.

Japanese children love Natto!

by Hararie

Sashimi is food of Japan where the raw fish was sliced.

2009-08-08T13:00:00Z

I introduce "the plate of Sashimi of various Japan" to you this time.

What is "SASHIMI"?

Sashimi is food of Japan where the raw fish was sliced.

And, the plate of Sashimi is a work of art of the craftsman of a Japanese meal.

This is kanji of Sashimi.

Sashimi is usually called "Sashimi", but in a high-class Japanese-style restaurant, Sashimi is called "Otsukuri."

It means "Sashimi" if there is a character of "Otsukuri" in the menu of the high-class Japanese-style restaurant in Japan.

Moreover, the price of "Otsukuri" of the high-class Japanese-style restaurant in Japan is high.

Well, The fish used as Sashimi is only a fish with sufficient freshness.

The fish with which freshness was lost cannot be used for Sashimi.

But, if such a fish is heated, it will serve as very delicious fish dishes.

It is because fish's good taste increases with the time.

To our regret, because "Bacillus" proliferates with a delicious taste, too it is necessary to heat it up.

Various arrangements of Sashimi.

Then, please look at the photograph of "Sashimi" of Japan.

These are the plates of Sashimi for a small number of people.


This is Sashimi of "Tuna, sea bream, and great amberjack [Japanese name:Kanpachi]. "

Most images expand when clicked.


Most images expand when clicked.

The technique of Sashimi for which the body of the fish and the lobster, etc. is used is called "Sugata-zukuri [ or Sugata-mori]. "

This technique is a difficult technique for which a lot of experiences and skills are needed.

Moreover, an aesthetic sense is also required for the arrangement.

Incidentally, these are expressed with the following kanji symbols.

Funamori arrangement of Sashimi.

This is the container of Funamori for Sashimi.

"Funamori" is a container only for Sashimi with the form of the boat.

"Funamori" is expressed with the next kanji.

Height and depth are required for Funamori.

What do you think is expressed by Funamori?

The answer is ...

The entire beauty and grace.
Fish's freshness.
The luxury.
The technical high level.

Satisfaction of those who eat is obtained by these.

The price of Funamori is higher than that of a usual Sashimi arrangement.

Even if the content of Sashimi is the same, the price of the Sasnimi arrangement for which the Funamori container is used is high.

Japanese people pay money to "the beauty and the luxury" of appearance.

It is because the Japanese has "Gastronomic culture that enjoys looking" perhaps.

As a matter of course, it is a premise about these to have good taste of the cooking.


Most images expand when clicked.

This is a dish of the hot spring hotel of "Seiryu-kaku" of the hot spring of Arawa in Fukui Prefecture in Japan.

In the hot spring hotel in Japan, there are many dinners accompanied by such "Sashimi of Funamori."

I translated the screen of "web reservation of the hotel in Japan, or a hot spring hotel."
Please refer though the screen cuts a little.

●Echizen plan
（Width of ten tatamis of a Japanese-style room）
（The charge of "one night" and "two meals" / adult）
No service charge and no consumption tax. 　Capacity: Five people
Funamori is set for each guest.

Vacant room situation

Number of people	Off-season＊		On-season※		Specific day 1☆
Number of people	平日	休前日	平日	休前日	Specific day 1☆
Two person	About $164～	About $164～	About $164～	About $219～	About $219～
３ person	About $164～	About $164～	About $164～	About $197～	About $197～
４ person	About $164～	About $164～	About $164～	About $175～	About $175～
５ person	About $164～	About $164～	About $164～	About $164～	About $164～

※The above is a per capita reference charge. The charge displayed in the "confirmation screen" after a reservation information input turns into "a charge of the day wishing stay."

How to fillet a fish

It introduces "How to fillet a fish" and "How to make the Sashimi" to you at the end.
Please enjoy it with Video.

[ How to "Sanmai Oroshi"]

[ How to make the Sashimi ]

Thank you for reading till the last.

by Hararie

Japanese Takoyaki such as the side dish such as the snack.

2009-07-31T10:16:27Z

Takoyaki is the peculiar food which is very popular in the Kansai region in Japan.

This is Takoyaki of Japan.

Takoyaki is usually eaten as a snack.

But, the Japanese of the Kansai region eats this as "a main dish."

About the taste of Takoyaki; The surface is somewhat hard and inside is very soft, And it is the taste with which the taste of the delicate broth of a fish and the taste of Worcestershire sauce and mayonnaise were mixed.

Video from which Takoyaki is made

Then, let's see what kind of food Takoyaki is with the video.

This is "the Takoyaki shop" of Japan.

The storekeeper of this store is making Takoyaki with skillful technology.

How to make Takoyaki

Did you come to want to eat Takoyaki?

Then, Let's see how to make Takoyaki.

-First of all Takoyaki machine is necessary.

Such a Takoyaki machine is sold in Japan.

These are Takoyaki machines that move by electricity or the gas canister.

The price is around 30 dollars.

Moreover, full automatic Takoyaki Massine is also sold at Japan.

The price of a full automatic type Takoyaki machine is around 100 dollars.

What a high price it is!

But, such an expensive machine might be unnecessary for "Trial making".

Such a cheap Takoyaki machine is sold in Amazon.

Please use it if you can find the Takoyaki machine which is cheaper than this.

"A complete set of Takoyaki" such as the photograph of the right side will be convenient.

In addition, it is OK if "a bowl" and "a whisk" are prepared.

-The next is the ingredient of Takoyaki.

[ Material of basic Takoyaki ]

Flour [soft flour].
Boiled octopus.
Raw egg.
Dried bonito.
A small amount of cabbage.
Japanese powdered broth.
Red pickled ginger.

Besides this, cheese, tempura scraps [=Tenkasu]....etc.

Please try with your favorite material.

Refer also to these.



		Beni Shoga

-How to make Takoyaki

[ Amount of dough of Takoyaki ]

Portion:16x3 (you can make 3 batches of 16 takoyaki)

Eggs: 2
Flour [soft flour]: 1.5 cups
Dashi [Japanese soup stock]: 4 cups
Salt: 1.5 tea spoon
tempura scraps [=Tenkasu]:small amount

Please refer to this video for how to make Takoyaki.

Though it may fail at first, technology will improve with frequency.

by Hararie

"Black paper of Japan that can be eaten" , It is "NORI" !

2009-07-09T12:00:53Z

Japanese edible laver

I introduce some "How to eat Nori of people in Japan" to you.

First of all, Nori is commonly used as a wrap for sushi and onigiri.


This is a rice ball at home in Japan.		This is a rice ball sold in the convenience store in Japan.

This is "Kanpyo-maki".		This is "Kappa-maki".

Warship rolling of "Squid and natto."		Warship rolling of "Tuna and spring onion."

Nori is often used for the ramen of Japan.

Japanese people loves ramen.

In addition, Nori is most typically toasted prior to consumption.

Japanese people are calling this "roasted Nori" "Yaki-Nori."

When Nori is parched, fragrances increase and dry.

Japanese people dislike damp Nori very much.

But, if Nori is roasted too much, it will burn and will become ashes.

Furthermore, "Nori seasoned with soy sauce" is eaten.


.The image expands when clicked.		Wrapped Ajitsuke-Nori.

Incased Ajitsuke-Nori.		How to eat Nori of soy sauce taste of Japan.

Generally this "Nori of the soy sauce taste" is called "Aji-tsuke-nori" in Japan.

And, this is "Nori of the boiled-down soy sauce taste".


Nori-Tsukudani. Nori of the boiled-down soy sauce taste.		Nori-Tsukudani. This is eaten together with "polished rice."
		Generally in Japan, this is called "Tsukudani of Nori." [ 海苔の佃煮　nori no tsukudani ] Usually, both of these two Nori are eaten with a white rice.
"Nori Tsukudai" on the market stuffed bottle with.

Nutrient of Nori

Nori is the natural food with which 26 or more kinds of ingredients are contained in one sheet with sufficient balance.

Since various nutrients are contained in Nori, it is called the alias "marine deep yellow vegetables."

Manufacturing method of Nori

Nori grows up with the seawater of the temperature of 10-18 degree.
And, Nori is cultivated in the sea of winter.

The method is "culture in the sea."

By the time Nori is purchased by the consumer, much time and effort will be spent.

Let's see a process until the materials of Nori are cultivated in the sea and purchased by the consumer.

1		2

Here is a farm of Nori.		Materials of Nori grow up under this net.

3		4

The inside of the sea is in such a state.		"The net to which Nori adhered" drawn out from sea.

5
		Well, a next process is performed in a "Nori factory" after this.
"Raw material of Nori" was collected in box.

6		7

The raw materials of Nori which was gathered is stirred at the factory.		Nori which is lengthened thinly and dried.

8		9

"Dried Nori" inspected.		Bundled "Dry Nori".

In addition, there is a process.

10	11	12

Nori inspected by person.	Severe inspection by inspection personnel.	This is bid of Nori.
13	14	"The existence of quality, a scent, a color, gloss, dryness, a tear, and shrinkage" etc. of Nori is examined.
The bid of Nori starts.	Nori bought by the bid is carried to the factory of the trading company in Japan's various places.

15	16	17

Cutting of Nori by "Factory of trading company in Japanese various places", and last process .		Nori which is "carried to the retail store from a factory."

Nori is indispensable food for the Japanese.

And Japanese people love Nori.

By Hararie

Japanese people loves Takuan !!

2009-06-23T11:15:27Z

"Pickled Japanese radish" is very delicious and is slightly stinking.

Japanese people like the combination of a white rice and Takuan very much.

Takuan is the pickles of a very salty Japanese radish.
From the strength of the salt, Takuan has been loved as preserved food of winter in Japan.

But it is sold throughout the year now.

A picture is expanded by click.

Though Takuan is an existence which does not become the leading role, but it is an existence indispensable for a Japanese.

Takuan sees it well in not only a meal in a house but also a restaurant.
Yellow food surrounded for the red yen is Takuan.

picture is expanded by click.

A picture is expanded by click.

A Takuan is made from "Radish dried in the sun."

The optimal season is the midwinter which a cold wind blows.
The moisture of the radish evaporates by the wind.

Moisture of a Japanese radish is moderately lost in about two weeks.

And the Japanese radish is pickled in a barrel.

At this time, it is put into various seasonings together with a Japanese radish.

There are yellow and white in the kind of the color of Takuan.

White Takuan is a natural color which a Japanese radish has.

A special coloring matter is put in yellow Takuan.

A picture is expanded by click.

This is just it.

This is "Turmeric.
"Radish" discolors to brindled yellow when exposed to the cold wind.

To conceal the brindled yellow, the radish is colored to yellow.

From such a reason, the color must be yellow.

The place where this work is done should be a low temperature.

It is because the fermentation of the radish advances when it is a warm place.

It is rare to make Takuan at home in present Japan.

My grandmother was making Takuan in the winter of every year.
The radish sleeps during winter in the barrel in this way.

And Takuan is taken out little by little from barrel, and is eaten.

Takuan is sold in this way now in the food shop.

Since this is a vacuum packing, it is very nonperishable.

When I compare it in childhood, it is very convenient about anything now.

In Japan, all became convenient like TAKUAN.

But, the Japanese is wasting the thing on the other hand.

The Japanese throws away food at once though most of food is imported from the foreign country.

Food thrown away for the reason the expiration date passed.
Leftovers in restaurant.

Food that rots without being bought haphazardly, and being used.
Electrical appliances exchanged for new product though it is not broken.

The Japanese seems to have forgotten the spirit that treasure the thing.

By Hararie

My husband is a Sushi Craftsman!

2009-06-18T14:29:56Z

This is a kitchen of my house.

My husband is a craftsman of sushi with 20 years or more of experience.
He makes sushi sometimes in this way at home for me.

The rice used for sushi is called "Shari".

The rice used for sushi is boiled with a rice cooker.


There are many kinds of rice cookers in Japan !

Click!

This rice cooker is very excellent.
The rice cooker always boils delicious rice.
But, I have made a mistake in the amount of water on this day.
Boiled rice was somewhat harder.
For my mistake, he was not able to make sushi as always.

To tell the truth, I am very careless.
But, the sushi that he had made for me on this day was very delicious.

By Haraie