Posts Tagged: japanese food

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Number 42: Nostalgia

(Napa cabbage and pork rolls, carrot kinpira, folded egg, rice with shiso furikake) Blast from the past! It has been over two years since my last bento, and so much has changed since then.  As last mentioned, I am currently

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Number 42: Nostalgia

(Napa cabbage and pork rolls, carrot kinpira, folded egg, rice with shiso furikake) Blast from the past! It has been over two years since my last bento, and so much has changed since then.  As last mentioned, I am currently

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Napa Cabbage and Pork Rolls

This is one of the first Japanese recipes I learned.  The best thing about it, aside from its subtle flavor, is its flexibility.  You will notice that my measurements are very loose, partly because I am lazy, and also because

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Napa Cabbage and Pork Rolls

This is one of the first Japanese recipes I learned.  The best thing about it, aside from its subtle flavor, is its flexibility.  You will notice that my measurements are very loose, partly because I am lazy, and also because

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立秋 and Beyond

(Ten zaru soba with assorted vegetable tempura – green beans, zucchini, carrots, and shitake mushrooms – and tamagoyaki.  Served with tsuyu dipping sauce on the side.) August is my least favorite month of the year.  I am so glad that

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立秋 and Beyond

(Ten zaru soba with assorted vegetable tempura – green beans, zucchini, carrots, and shitake mushrooms – and tamagoyaki.  Served with tsuyu dipping sauce on the side.) August is my least favorite month of the year.  I am so glad that

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Hiyashi Chuka

It is hot out, and you don’t feel like eating, let alone cooking.  Don’t fret, there is always hiyashi chuka (冷やし中華). Hiyashi chuka consists of a plate of chilled ramen noodles served with an assortment of toppings and a refreshing

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Hiyashi Chuka

It is hot out, and you don’t feel like eating, let alone cooking.  Don’t fret, there is always hiyashi chuka (冷やし中華). Hiyashi chuka consists of a plate of chilled ramen noodles served with an assortment of toppings and a refreshing

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Number 41: Summer Days

(Hiyashi chuka with shredded ham, cucumber, egg, and tomato) Two weeks ago my friends and I went to the Powell Street Festival, an annual event in Vancouver celebrating Japanese food and culture.  Fellow bento-er Nilmandra has written about its food

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Number 41: Summer Days

(Hiyashi chuka with shredded ham, cucumber, egg, and tomato) Two weeks ago my friends and I went to the Powell Street Festival, an annual event in Vancouver celebrating Japanese food and culture.  Fellow bento-er Nilmandra has written about its food

Tororo-Bacon Fritters

I have been experimenting with a few new recipes using nagaimo (長芋/山藥), a yam that has long been noted in Japanese and Chinese cuisine for its nutritional and medicinal value.  One variation that I attempted was these fritters.  The idea

Tororo-Bacon Fritters

I have been experimenting with a few new recipes using nagaimo (長芋/山藥), a yam that has long been noted in Japanese and Chinese cuisine for its nutritional and medicinal value.  One variation that I attempted was these fritters.  The idea

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Number 38: Up the Mountain, Again

(Yaki-onigiri wrapped in nori, cherry tomato, red grapes, and gyoza) Something I made the other day that I thought would be nice to take along when one goes on a picnic hike and visits the squirrels up on the mountain.

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Number 38: Up the Mountain, Again

(Yaki-onigiri wrapped in nori, cherry tomato, red grapes, and gyoza) Something I made the other day that I thought would be nice to take along when one goes on a picnic hike and visits the squirrels up on the mountain.

Kanitama: Omelette with Crabmeat

Ingredients and Procedure (Makes 1 omelette) For the kanitama itself, you will need: 60-70g crabmeat 1 large egg 2 baby carrots, julienned and blanched some green onion, finely chopped salt ground white pepper sesame oil If you want to, you

Kanitama: Omelette with Crabmeat

Ingredients and Procedure (Makes 1 omelette) For the kanitama itself, you will need: 60-70g crabmeat 1 large egg 2 baby carrots, julienned and blanched some green onion, finely chopped salt ground white pepper sesame oil If you want to, you

Number 36: Chirashi Sushi

(Chirashi sushi with seasoned rice, egg, nori, smoked salmon, home-pickled daikon, and avocado slices) A light and refreshing bento for spring for this week’s post. Can you tell that I have been looking at a lot of patterns, visual or

Number 36: Chirashi Sushi

(Chirashi sushi with seasoned rice, egg, nori, smoked salmon, home-pickled daikon, and avocado slices) A light and refreshing bento for spring for this week’s post. Can you tell that I have been looking at a lot of patterns, visual or

Buta Soboro Gohan

This recipe is adepted from Kihon no wasyoku. The original version, tori soboro gohan, calls for ground chicken, but I used the ground pork that had been languishing in my fridge instead. The following recipe makes enough rice for two.

Buta Soboro Gohan

This recipe is adepted from Kihon no wasyoku. The original version, tori soboro gohan, calls for ground chicken, but I used the ground pork that had been languishing in my fridge instead. The following recipe makes enough rice for two.