Steamed food
The pick conger cooking is a mainstream cuisine of Kansai in Japan. It is one of indispensable dishes for the Tenjin Festival in Osaka and the Gion Festival in Kyoto. Ingredient Pick Conger Glutinous rice Plum Pulp Japanese Basil Seasoning Japanese Soup Stock Light color soy source Sweet sake Japanese Sake How To Make The…
Steamed food
The rock fish is said to be a fish telling spring, in Japan. The early spring, Rock fish begin to appear in the market. This fish is a without habit and very delicious. This time I will introduce the rock fish that make cooking with a little bit strong taste. Ingredients Rock fish Bamboo shoots…
Steamed food
The tilefish is divided into the white tilefish, the red tilefish, the yellow tilefish. White the tile fish is said to be the most delicious. The red tilefish is generally distributed in the market. The yellow tilefish lives in a relatively deep place but, taste almost falls. The white tilefish is the most delicious season…
Steamed food
This time, we introduce the small Japanese spanish mackerel Shinshiyu steaming. Ingredients Small Japanese Spanish Mackere Tea buckwheat noodles The sea weed which was cut into long pieces Wasabi Grated Japanese Radish Dried Slice Bonito Seasoning Japanese Soup Stock Light color soy source Sweet sake How To Make Removes the internal organs of the small…
Steamed food
The Japanese steamed egg custard is the steamed fresh soy milk and the vegetables, and put the yoshino bean jam into the dish. Ingredient shrimp Fresh Soy Milk lily Bulb Shimeji Mashroom Ginkho Deied Shiitake Mashroom Egg Yoshino－Kuzu Citron Dried Slice Bonito Seasoning Milk Salt Light Color Soy Source Sweet Sake How To Make Cut…
Steamed food
The season of glassfish is from February to April in Japan. Steam the glassfish with light soup once, And put the YOSHIO-AN into the top of the vessel. Taste is slightly different from the CHIYAWAN-MUSHI（Savory steamed egg Custards with assorted ingredients) Ingredients Glassfish Egg YOSHINO－YUZU Ginger seasoning Japanese soup stock Light color soy source Salt…
Steamed food
A Tilefish with Tanba chestnut steaming is a dish that incorporates the deliciousness of Tanba chestnut and the sweetness of tilefish. By taking with YOSHINO-AN,and It becames even more delicious thing. Ingredients Tilefish Tanba chestnut Turnip Jew’s-ear Lily roots Ginkon Egg YOSHINO-KUZU Wheat bran Wasabi Dried Slice Bonito seasoning Japanese soup stock Light color soy…
Steamed food
Tilefish is divided into the white tilefish, the red tilefish, the yellow tilefish. The white tile fish is said to be the most delicious. The red tilefish is generally distributed in market. The yellow tilfish lives in a relatively deep place but, taste almost falls. The white tilefish is the most delicious season in winter….
Follow Us!