Japanese soup =)

SOUPP Japanese lol



http://www.youtube.com/watch?v=cuVMVgL9AhQ&hl=en

Japanese food - MISO 2

07/03/2007



http://www.youtube.com/watch?v=r_OX1eUpz04&hl=en

Kosher Udon - Japanese soup!

Read the blog www.moshepolo.blogspot.com-6 cups water 1 1 strip of kombu (see instructions) 4 oz Udon 4 oz shitake mushrooms 2 cups white mushrooms 3 tablespoons soy sauce 2 tablespoons Mirin chapter button A bunch green onions 4 oz tofu or 1 / 2 pounds of meat Protien



http://www.youtube.com/watch?v=RT6pQlZeTIM&hl=en

Japanese food: inarizushi, miso shiru

I make some delicious Japanese food: inarizushi, miso shiru.



http://www.youtube.com/watch?v=1GhCBLClajA&hl=en

James Brown's Japanese Miso Soup Commercials

Link here freegiftsreview.com Get more Freebies here freegiftsreview.com James Brown selling Miso Soup? Japan: Making quality electronics, not sense, for half a century.



http://www.youtube.com/watch?v=PS12JTP4v9c&hl=en

BigAl Cooks: Japanese (Miso Soup)

A new series in the making....



http://www.youtube.com/watch?v=C90P8gvtWf8&hl=en

Senkei Ryokan (japanese acceptable hotel) by Q8japan

We stayed one night at a traditional or classic japanese hotel, ryokan it was a big adventure mainly because of the food watch the video to know why thanks



http://www.youtube.com/watch?v=R3ki7XLyQG0&hl=en

Best of Summer 1989 Japanese CM allotment 2

Second set of Japanese commercials, recorded July 1989. Spots for: Tetris for Nintendo Game Boy fried rice mix miso soup mix Kagome Fruit Forest drink Iwatani LP gas monitor Regain vitamin drink [classic!] Konica film Tokuhon Dash muscle spray Glico yogurt SD Gundam for NES Oishi Shinbo for NES Pampers diapers Lipovidan D vitamin drink New Guromont vitamin drink



http://www.youtube.com/watch?v=ydiWfl8Ekpk&hl=en

Japanese Pickles - Nuka Zuke

Nuke Zuke is a traditional Japanese pickles served with miso soup and steamed rice at Japanese meal. Preparing Nuka Doko is the vital process before starting to pickle vegetables in it. Today I prepared Nuka Doko mixing salt water and nuka-rice bran. It takes a few days until the Nuka Doko becomes ready.



http://www.youtube.com/watch?v=7MlrOoP7gUE&hl=en

Japanese Final

Jennifer Tam, Hannah Tang, Melissa Fong, and Winnie Tang (me) cooking Miso Soup from near scratch. Enjoy!!



http://www.youtube.com/watch?v=ZPLi2fiQYk8&hl=en

Nairobi Kenya Restaurants - Chinese, Japanese & Thai Restaurants Kenya

Nairobi has plenty of Chinese restaurants but they aren't a cheap option. Almost all offer 'large' (good for two people) and 'small' portions (enough for one). Food is generally excellent, but all these places add 16% VAT to the bill, so prices can soon mount up.

Chinese & Thai Nairobi Restaurants

Panda Chinese Restaurant
Fedha towers, Kaunda St; mains kshs380-1480)

A spacious very classy Asian restaurant hidden away on Kaunda St. The staffs are attentive to the point of overzealousness, especially when its quiet and the food is the best Chinese chow I have seen in Nairobi. Lovers of Muzak will also be at their element here.

Hong Kong Restaurant
(College House, Koinange St; Mains Kshs 300-600)

A bright red restaurant with good food and not too much clichéd décor. It's the cheapest proper Chinese in town and is accordingly popular.

Bangkok Chinese restaurant
(Rank Xerox House, Parklands Rd, Westlands; Mains Kshs290-890)

The Bangkok has been in business for a number of years but was clearly named by someone with no grasp of geography, as there's virtually nothing Thai on the menu at all. If the disappointment gets too much you can always crack open a bottle of Moet (Kshs 8990)

Tanager Bar & Restaurant
(Rehema House, Kaunda St. mains Kshs 280-350)

A cheap and simple Chinese African eatery right in the city centre.

China Jiangsu Restaurant
(Westlands Rd mains Kshs 200-600)

A stylish rooftop restaurant above Soin arcade shopping centre. Prices are very reasonable considering the classy balcony setting, and the food's not to be sniffed at either.

Siam Thai
(Unga House, Muthithi Rd, Westlands, mains Kshs 250-680)

This attractive restaurant has an extensive menu of actual Thai food and a very good reputation. Unga House can be reached from either Woodvale grove or Muthithi Rd.

Japanese Nairobi Kenya Restaurants

Restaurant Akasaka
(Standard St, mains Kshs 450-800)

A wonderful Japanese restaurant next to the six eighty Hotel. It's always a little quiet, but this fits the stylish Japanese décor and the food is very authentic. There's even a tatami room (reserve in advance) where you can eat at traditional low tables. Akasaka runs the full gamut of Japanese cuisine including udon noodles, sushi sets, tempura, teriyaki, and sukiyaki as well as great miso soup. Good value set lunches is also available.

Furasato Japanese Restaurant
(Karuna Rd, Westlands; set meals Kshs 700-1500)

Behind the sarit centre, this is a very stylish place with seductive set Japanese meals including sushi, teppanyaki and tempura. The sushi and sashimi are delicious. Reservations are recommended.

There are many other Asian restaurants in Nairobi including some in leafy suburbs that may cost even twice as much as the ones included here. Depending on your taste you can enquire of the Chinese and Japanese restaurants in such areas.

Remember here that at this level of class, what your bill not only includes the food mass but also the dining ambience-something you are unlikely to take home in your tummy though.

All in all you are most likely going to find a restaurant, if not two that suits your tastes and pocket size. There is simply no lack in Asian restaurants here.

How to accomplish Nikujaga (Meat Potato), Japanese dish

Showing you how to and tips on making nikujaga. [Ingredients] 1 TBS Sesame Oil 1 TBS Ginger, grated 100g Ground Chicken 1 Med size onion (1/2 sliced in 1 cm thickness; 1/2 chopped into small pieces) 4 Golden color potatoes, each potato cut into 4 pieces 1 Cup Pumpkin, sliced in 1 cm thickness 1/2 cup Shirataki noodles (boiled) 1 ~ 1 1/2 cups of Dashi (Japanese stock) 2 TBS Sugar 2 1/2 TBS Sake 3 1/2 Soysauce 2 TBS Mirin 8 Field peas [Instructions] 1. Boil Shirataki noodles for 3 minutes, drain, set aside 2. Heat pot at med temp, and with 1 TBS sesame oil, cook chicken, and then onion 3. Add Potatoes and pumpkins; cook for 2 minutes, then add shirataki noodles 4. Add Dashi, remove scums 5. Add Sugar and Soysauce; cook for 7~10 min with the lid on 6. Add Soysauce and Mirin; cook at low temp for about 15~20 min, until the stock is absorbed by veges 7. Add field peas and steam it with the lid on for about 3 minutes. DONE :) Enjoy it with nice steamed rice and miso soup :)



http://www.youtube.com/watch?v=FwOrebZerl0&hl=en

Learn to Make Japanese Miso Soup

If you have been eating at Japanese restaurants, you may have wondered how to duplicate the tasty and healthy Miso Soup you have enjoyed there. Here is the proper way to make it as I learned from a great Japanese cook.

You can now have this delicious hot soup in your home any time you want. You will most likely find that it tastes as good or better than at your favorite restaurant.

First you have to locate the right ingredients and that will require going to the right grocery store. You need to look up where the closest Oriental Grocery or Japanese Grocery is located.

When you visit this establishment, go to the refrigerated section and purchase a small tub of Miso. There should be a selection of different types of Miso paste. If possible try to buy a light or medium colored variety for your first soup. It should cost about five dollars and have about a half pound of Miso paste in it. This will keep you in Miso soup for a while and you will also find that Miso is great for other recipes in the future.

Find fresh Tofu in the refrigerated area also and buy a small tub. I usually buy the firm variety so that it does not crumble while in the soup. A nice thing about making Miso soup is that the entire recipe is really up to your taste and each cook has there own variables of each ingredient.

You also need to find or ask for "Negi". If that sounds strange, don't worry, that means scallion or green onion in Japanese. Buy a small bunch of Negi. You also need some "Wakame". Wakame is the tasty green leaf vegetable that you may have noticed before in Miso soup. It is a special sea vegetable, seaweed, if you will. Wakame can either be bought dried in a small couple oz packet, alternately you can purchase a small plastic package of about a quarter pound of salted fresh Wakame. Now you should find a small package of fresh Shiitake mushrooms.

Finally buy some "Dashi", this can come in teabags that contain the Dashi. It is a very mild and tasty fish stock flavoring. There usually is a big selection of types so you can ask someone at the grocery store which one they recommend.

If you read my article on making Japanese style rice, you could also pick up the correct rice to make that you can eat with your soup.

So, to make Miso Soup, here is your list of ingredients to buy and a description of each:

Miso Paste -- soybean paste
Dashi tea bags -- soup stock in teabag form.


Wakame -- seaweed, either dried or salted fresh is ok

Negi -- scallion
Shiitake -- mushroom
Tofu - soybean curd - this is an excellent source of protein, by the way.
Resist the urge to buy anything else right now because it is time to go home and make your first real Miso soup!

When you are home, take out your Wakame and soak it in a bowl of water, you only need a teaspoon of flakes or if you have the salted variety take about a six inch strand. The quantities are to your taste. Completely wash out the salt in the fresh strand of Wakame and then put it in a fresh bowl of water to soak while you are cooking. Sometimes it actually is better to soak salted Wakame for an hour or longer so that it is more tender. I usually keep a soaked supply in my refrigerator and make more every few days. If you are short on time, cut the washed fresh salted Wakame into one inch pieces and boil it in the Dashi you are making as this works nicely to tenderize the Wakame.

Wash a few Shiitake mushrooms with water and discard the tough stems. Slice each mushroom into quarter inch strips. For the soup, the object is to boil a pot of water with a Dashi bag. Figure about a quart per 2 people but this is really something you can do by eye. Take your Shiitake mushrooms and add them to the soup. Boil gently 5 or 10 minutes to cook the mushrooms. Bring down the heat to a gentle simmer and add a couple tablespoons of Miso paste as per your taste. Remember how it tasted at the restaurant, use this as your guide to deciding how much Miso to add. You will have to stir the Miso paste a bit to dissolve it. A good trick to help dissolve the Miso is to put it into a strainer and rub it through into the soup. Taste your soup and make adjustments to the amount Miso as needed. Do not be concerned over ingredient amounts, just taste as you go and make your soup to your own taste.

OK, let the Soup continue to simmer gently and if you are soaking Wakame, drain it and slice it into one inch pieces. Put the Wakame in the soup and let it cook about 5 minutes.

Take about half the tub of Tofu and cut it into cubes. I always think it is fun to cube Tofu! Put the Tofu cubes into the soup and let it heat up for a minute or two but do not boil, just let it heat the Tofu.

Next, find your "Negi, do you remember what that is? Clean one stalk and with a very sharp knife and cutting board, finely slice it crosswise and put the Negi (scallion) aside for later.

That's it! You are done!

Serve the soup into small bowls and put some of the fresh uncooked Negi on the top of the soup right before you eat it.

I am now going to teach you one more useful Japanese word. If you remember it, you can definitely feel good saying it while you are eating something that is particularly wonderful.

Oishii!

You can pronounce it like this: Oyy Shee! 

It means delicious!

Good Eats S13E12P1 - Pantry Raid XII: Turning Japanese

The ingredients for that beguiling Japanese concoction, miso soup, may seem a bit unusual until host Alton Brown demystifies them and explores the wonders of the Japanese pantry.



http://www.youtube.com/watch?v=Lld2TBlZDZg&hl=en

Interesting Facts About a Japanese Sushi

Sushi is one of the most popular Japanese foods. It is a complete dish with raw fish and rice as the primary ingredients. The distinctive quality of Japanese rice sticky when it is cooked makes it appropriate for sushi. Japanese sushi is said to be "vinegar rice" in most Japanese cuisine because the rice used in sushi are seasoned with sugar and vinegar.

This traditional Japanese dish often topped with other ingredients including fish, various meats, and vegetables is usually dipped in condiments like soy sauce, wasabi and pickled ginger before eating and it is eaten with chopsticks or by hand.

Health Benefits
Eating Japanese sushi could give health benefits. The two main ingredients namely raw fish and rice are great source of high protein, carbohydrates, vitamins, and minerals and importantly has low fat content. Such fat found in Japanese sushi is mostly unsaturated fat. An example is Omega-3, good for the heart.

There is no fat introduced in sushi's preparation for it is served raw. The high levels of protein in Sushi are found in fillings. These are fish, tofu, seafood, egg, and many others. The vegetables used for sushi are rich source of minerals and vitamins. And the rice and the vegetables used are sources of carbohydrates.

Health hazards
Since one chief ingredient of Japanese sushi is fish, it does not mean it is free of health hazards. Fish like tuna especially blue fin contains high levels of mercury. It poses some danger when these are consumed in significant amounts. For this reason, since January of 2008, only a number of New York City dining establishments serve tuna sushi with sufficiently high mercury content that a weekly reference dose is limited to 2 to 6 pieces. This will depend on the quantity of tuna in the sushi and the weight of the person.

Undercooked seafood and salty condiments
The Vibrio parahaemolyticus is a bacterium that grows in undercooked seafood. This can cause intestinal problem like diarrhea. Sushi also can be a mode of transmission of parasites and pathogens. So, it is important that sushi is properly prepared to avoid any problem.

Salty condiments like soy sauce are usually combined with sushi by the diner in whatever amount is desired. Such salty condiment can be dangerous to people with hypertension or renal disorders if overly taken.

Conveyor belt sushi restaurants
A well-known and inexpensive way of eating sushi is in restaurants with a conveyor belt sushi and sushi train. These unique restaurants are widely found in Japan and are becoming large in number abroad. The sushi in this restaurant is served on color coded plates. Each color denotes the cost of the sushi serving.

The sushi plates are placed on a moving strip or platform. Customers choose their desired plates as the belt or boat passes. They let the food pass if they do not like it, and the other customer could take it as it passes them. The customer's bill is tallied by counting the number of plates of each color they have taken.

This unique way of serving food is also now being adapted in Japanese restaurants in other countries. It saves a lot of space and customers are able to get their orders fast.

Minimalist Japanese style
The traditional serving of sushi is inspired by simplistic and minimalist styles. The food is usually laid in basic symmetry, in wooden and monotone plates. However, small sushi restaurants do not use plates because the food is eaten directly off from the wooden counter.

Knowing More About Japanese Sushi

Sushi comes from an archaic grammatical form of word which means sour. Rice and fish is being combined for a more likable meal. Most restaurants today serve sushi in different ways. Here is some additional information about one of the most popular food not only in Japan but in many countries across the globe.

Sushi Origin

Sushi did not actually originate in Japan. It was introduced into Japan from China during the 17th century. People made sushi from fermented fish. This is because there were no refrigerators back then.

The fish was consumed and the rice is discarded. Sushi is even considered as the marriage of vinegar rice with many other ingredients. Different sushi combinations had actually evolved. Sushi became the most popular food in Japan until now.

The Japanese love sushi, especially if it is served in rolled nori called Makizushi and nigirizushi (toppings laid in clumps of rice). This is also for inarizushi (stuffed with fried tofu) and chirashi-zushi (toppings scattered over a sushi rice bowl).

One should learn the basic ingredients in preparing sushi. Ingredients should be properly set in order so as to achieve the perfect art of making sushi.

Ingredients:

Sushi rice - This is a type of short grained rice mixed with vinegar, salt, sugar and sometimes sake. Short grain brown and wild rice can also be used and is usually cooled down before placing it into a type of filling.

Nori - Nori is an alga, a type of seaweed wrapper. Algae are scraped, rolled out into thin and dried into the sun just like rice paper. High quality Nori must be thick, shiny, smooth, and green, having no holes on it. The Nori standard sheet is about 18 cm by 21 cm.

Omelette (fukusazushi) -An omelet is used in forming the pouch for the fillings and rice. It may also replace the nori, for wrapping purposes.

Toppings and fillings may include fish, seafood, vegetables, red meat, tofu and eggs.

Condiments

Shoyu - This is referred to as murasaki. It is more commonly known as soy sauce.
Wasabi - This is made from the grated root of the wasabi plant. Hon wasabi (real wasabi) may reduce food poisoning because of its anti-microbial properties. However, seiyo-wasabi (imitation wasabi) is made from mustard powder and horseradish.
Gari - This is a sweet pickled ginger which aids in the digestive processes. It actually cleanses the palate.
Ocha - This is a type of green tea (ocha) in Japan.

Nutritional information

The main ingredients of sushi which is rice and fish are naturally low in fat but are high in carbohydrates, protein, vitamins and minerals.
o Fats: Rich in Omega 3 or unsaturated fat. No fat was introduced in making sushi because it is served raw.
o Proteins: High levels of protein are found in tofu, seafood, egg and most specially fish.
o Vitamins and Minerals: Gari, nori and many other vegetables are rich in nutrients.
o Carbohydrates: Found in vegetables and mainly rice.

Risks in Health

Fish such as tuna and bluefin is found to have high levels of mercury. It can be hazardous to one's health when eaten in large quantities. A weekly dose should acquire 2 to 6 pieces depending on the person's weight as well as the amount of tuna inside the sushi. Raw seafood may result to risks of anisakiasis, causing diarrhea, parasitic infection and poisoning, especially if not prepared properly.

Etiquette

Sushi can be eaten via chopsticks or with your bare hands. This can be served with desired condiments like wasabi, soy sauce and pickled ginger.

Utensils

o Fukin: Kitchen cloth.
o Ryoribashi: Cooking chopsticks.
o Hangiri: Rice barrel.
o Hocho: Kitchen knives.
o Makisu: Bamboo rolling mat.
o Shamoji: Wooden rice paddle.
o Oshizushihako: a mold used to make oshizushi.
o Makiyakinabe: Rectangular omelet pan.

Western cat loves japanese food!

We gave her some rice with japanese "dashi", a powder made up of dried fish, seaweed, mushrooms and sake, used to make "misoshiru"(miso soup)and other japanese dishes. PS. Both the rice and the dashi are organic, and our cat isn't japanese!



http://www.youtube.com/watch?v=4Ujm2QB6A4M&hl=en

Japanese Cooking

Do you love Japanese food? The funny thing about Japanese food is that you either love it or you hate it. There is no in-between. And chances are, if you hate it, you probably haven't really tasted Japanese food yet or haven't given yourself a chance to sample it enough. Japanese food is hard to appreciate after only one bite. And sometimes, the idea that you are tasting raw food just won't escape your mind that you are already predisposed to hating Japanese food even before you actually taste it.

Personally, I love Japanese food. There really is no other cuisine like it in the world in terms of its unique taste and presentation. Who would believe that something so raw could be so delicious? For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and fish. Japanese food is classified by the number of viands or "okazu" that are served with the rice, soup and side dishes. A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled fish and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles. Traditionally, each of these three okazu are cooked in a different way from the others. They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the most popular and most widely consumed food in Japan. The most popular dishes include all types of fish as well as shellfish, squid and octopus. Crab is another favorite delicacy and so are whale and seaweed. Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood. Beef and chicken are also popular among the Japanese.

Ever Wonder Why Japanese Girls Stay Slim? Find Out Their Secrets

Have you ever wondered why Japanese girls always stay slim? In this article, you will find out the secrets of Japanese women in keeping themselves lean, slim, and healthy. They tend to live longer and are mistaken to be in their twenties when they are already in their forties. The secret lies in their diet. If you want to look you and fit just like them, follow the Japanese Chopsticks Diet.

Consider the home-style cooking and eating habits of the Japanese. Below are the most important contents of the Japanese Chopsticks Diet.

Soya - The Japanese tend to eat soya products as much as 12 times more than people in other countries. Soya has high protein content and is low in fat and calories. Reports show that soya also decreases the risks of colon and breast cancers because it contains anti-carcinogenic components.

Fish - An average person living in Japan eats 69 kg (kilograms) of fish every year. This means that they eat fish four times more than other people in the world. Fish are rich in omega-3 oils that are good for the skin and the mental development in children.

Variety - Elderly in Japan tend to eat a hundred of food types in a week. This helps them absorb different kinds of nutrients, minerals, and vitamins.

Light cooking techniques - This includes simmering, stir-frying, pan-grilling, and steaming and they allow the food to preserve the nutrients present before cooking.

Breakfast - Green tea, which is very rich in antioxidants, is the most popular breakfast in Japan. They also have miso soup, steamed rice, grilled salmon, and small-size omelets.

The Best Quality of Japanese Cooking

In this modern era, there are many kinds food that you may find in the restaurant. If you want to be healthy it is better for you to find healthy food. Japanese food is also become one of the most popular food which contain a lot of healthy materials. Sometimes, Japanese food may cost very expensive. If it is happen, it will be great for you to find Japanese cooking and you can cook your own food. There are many web pages which will gives you the right information about Japanese recipe. If you are interested with this food, you just need to cook it by yourself.

Japanese cooking has been popular since long time ago. This is known as the combine of the staple food such as rice or noodles with soup and there are many kinds of dishes which are made from meat, tofu, fish, or vegetable. The dishes will make the flavor of the dishes more delicious. Besides that, Japanese food is usually flavored with miso, dashi, and also soy sauce which are low in fat and also have high salt contain.

Standard Japanese cooking is usually consisting of okazu which will be accompanied with a bowl of Japanese rice, a bowl of soup, and also a bowl of tsukemono. This is become the standard okazu that you may find. There are various cooking techniques that you may find to make this food such as raw, grilled, steamed, simmered, dressed, deep-fried, or also vinegar. You may easily find this recipe in the Japanese recipe food.