Month: October 2005

Mizu Yokan is a sweetened gelatin of azuki bean paste perfect for a hot day.

This is a dish usually cooked at the table, in a iron dish set on a portable stove. Usually, a raw egg along with the dipping sauce of the broth is essential to flavour the sukiyaki.

Japanese style potato croquettes are a tasty treat for children and adults alike. As an alternative, you can also add a bit of curry powder to the potatoes as a change, or omit the meat and add some peas.

Reminiscent of the dumplings served in Chinese dim sum, Gyoza is a Japanese variation.

With a side of rice, pork fried with ginger and soy sauce is a filling meal. Add a bowl of miso soup and a salad, and you’ll be satisfied for the rest of the day.

Fried chicken is another treat served at Japanese style pubs, perfect with a glass of Asahi.

Yakitori is a popular dish served at Japanese style pubs. The secret lies in the sauce used to baste the chicken.

Biting into a deep fried oyster is heaven. The breading seals in their juiciness and the texture remains tender. Just be careful if it’s fresh out of the deep fryer, because it could burn your tongue!

Mackerel stewed in miso broth is an alternative to simple salted and grilled fish.

Shimesaba is a pickled mackerel topping for nigiri sushi, but can also be enjoyed on its own. The best time to fish for mackerel is in the late autumn, when the meat is fatty.