Imagawayaki is very similar to a waffle and is filled with sweet azuki bean paste or other sweet and savory fillings. It’s a very Japanese junk food that started near Kanda Imagawabashi bridge during the An’ei years (1773-1782) in the Edo period. That is how this sweet pastry got its name.

The Imagawayaki has many names by areas around Japan. Obanyaki is the most common name used by most area but in Kansai and Kyushu, Kaitenyaki is also an acceptable term in referring to this sweet cake.

I have never tried imagawayaki but I suppose the closest thing I’ve eaten is dorayaki :)

Main manufacturer of Imagawaki sweet cakes: Gozasoro

Watermelon and salt? Kit Kat?

Things have swerved far from the usual cocoa bean materials. I love Kit Kats, especially their dark chocolate ones but I cannot fathom the flavor of watermelon and salt. Maybe the sweet and the savory works is the key element here. Or am I missing something.

Has anyone tried this?

Pic from Kyotofoodie.

Curry Bread is very popular in Japan as a snack or on-the-go foods.

It’s easy to make curry bread/curry pan because what it basically is, is a bun with curry filling. The same curry filling used in Curry udon, etc.

Check out this food show on the difference between curry bread and meat buns…:)

Gyozas, as I have covered previous is essentially dumpling stuffed with meat and other vegetables. It can be eaten pan-fried or boiled. I personally like both and it is one of my favorite comfort food of all time. :) Folding gyozas into the correct shapes can be a little learning curve but once you get the hang of it, it is easy. :)

Check this video out:

If any of you have watched Lunch Queen series, you would probably remember this scene where the chefs thought about using demi-glaze instead of tomato sauce as topping for the soft omelette. I must say, I was craving to taste that dish, even hankered on trying it.

Has anyone tried Omurice with demi-glaze yet?

Miso is a verry staple ingredient in any Japanese home and to be honest, it’s one of the best seasoning for fish and meat. I was inspired by Chef Nobu’s Miso-glazed Black Cod for this steak’s seasoning and the results were incredibly good!

I like my steaks cooked medium rare because only then are good cuts worth its salt, so to speak. It is pointless to cook your steaks till it’s well done because then, it’s no different from eating leather. When it comes to red meat, especially good cuts, either cook it medium rare or buy a cheaper cut and cook it until it falls deliciously apart otherwise, stick to chicken thighs.

So, back to my miso-glazed steak. What I did was a fairly simple process but let’s start with the glaze, which essentially is made up of these ingredients:

1 tablespoon miso paste
1 tablespoon mirin
1 garlic clove, grated
1/2 teaspoon grated ginger
1 teaspoon of oil
1/4 teaspoon of pepper
a teaspoon, or more, of water to further thin the miso paste if it’s too thick

Mix these ingredients together with a whisk until you get nice paste.

Take your steak and generously rub half of the miso paste on and leave it marinade for 20 minutes.

Heat your pan, I used non-stick because it’s convenient, on high with a bit of oil until it is very hot. Once the pan is hot, pan-sear your steak on one side for 3 minutes. Do not move it around, do not poke at it however tempting. After three minutes, turn the steak over and cook for a further 2 minutes and no more..

You should have a nice char on your steak after turning it around, brush the remaining miso glaze over the steak and repeat on the other side.

Let the steak rest for 5 minutes before serving. The miso marinade is enough for two steaks but you can definitely double or triple the portion without any doubts.

Tampopo style :)

Such a simple recipe and yet it makes me want to eat it.

The other day, I found a very interesting article called, for the lack of a better name, The Miracle Fruit. What this fruit does is that it rewires the taste buds completely that sour foods taste sweet. Lemons, for example would taste like candy with a citrusy flavor but without the sour bite to it.

Some guy in New York is having a Miracle Fruit party and had most of his guests rampaging through his personal fridge and downing condiments to experience the incredible sensation on their tongues, after foods offered were trialed and tested. The down part to this is that each fruit costs $3 and while that may not be so bad the company that sells it only sells it on a minimum order of 30 fruits, which would amount to $90 bucks + $30 for shipping. Pretty steep for 30minutes of taste rewiring.

But here’s the great thing, someone at ThinkGeek found the Miracle Fruit in pill form and are selling them at $19.99 for a box with two tabs. It is a sensation everyone should try and YOU must get some!

Read more about it in Wikipedia: Miracle Fruit

This is an easy stir-fried pasta dish that is made from a fusion of Chinese-Japanese ingredients. With the weather significantly cooler these days, I have been craving hot and spicy food to warm my soul :) Sure, chicken soup might work too but this is better…this is quick, delicious and is easily adaptable.

I used angel hair pasta for this dish but feel free to use soba noodles or egg noodles as substitute. This is a vegetarian dish but can easily be non-vegetarian with the addition of meat and bonito flakes.

Asian-style Spicy Pasta:
150grams angel hair pasta, cooked until al-dente
1 green pepper, sliced
1 large carrots, sliced
1/4 cup edamame beans
1 square of tofu, cut into rectangular pieces
1/2 cup sliced green and wax beans
1 onion, sliced
5 cloves of garlic, chopped
1tbsp+1tbsp oil

Seasoning (combine together before cooking):
1/2 teaspoon of sesame oil
3tbsp soy sauce
1 tablespoon vegetarian oyster sauce
1 tablespoon of mirin
1/4 teaspoon pepper
4 tablespoon of water
1 teaspoon of chili flakes
1 teaspoon of black sesame seeds

Optional: Garlic oil, bonito flakes for garnish

Method:
1. Heat your wok/pan with 1tablespoon of oil and saute your carrots for 1 minute before adding the rest of the other vegetables in. Cook the vegetables quickly on high heat and season with a pinch of salt and pepper. Set them on a plate for later.
2. In the same pan, heat remaining 1 tbsp of oil and add tofu in. Saute for 4-5 minutes until your tofu shows a slight browning on the corners. Add your onions and garlic and stir fry the three together until the onions wilt.
3. Add your pasta in for a quick stir fry and also toss in the veggies you sauteed earlier. Do a quick toss with all the ingredients before adding the seasoning in.
4. Cook the pasta for 3-4 minutes and remember to keep it moving inside the pan.
5. Serve hot and with some spicy chili oil condiment and with some garlic oil, if desired.

I personally love adding these condiments because it gives a whole new level of flavor and depth.

Kaiseki (懐石, Kaiseki?) or kaiseki ryōri (懐石料理, kaiseki ryōri?) is a traditional multi-course Japanese dinner analogous to Western haute cuisine. There are two types of Japanese meal styles, Kaiseki or Kaiseki Ryori where the latter is use mostly in banquets.

In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on colorful plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.

Originally, kaiseki comprised a bowl of miso soup and three side dishes. It has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.

* Sakizuke: an appetizer similar to the French amuse-gueule.
* Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
* Mukozuke: a sliced dish of seasonal sashimi.
* Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
* Futamono: a “lidded dish”; typically a soup.
* Yakimono: Broiled seasonal fish.
* Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
* Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
* Naka-choko: another palate-cleanser; may be a light, acidic soup.
* Shiizakana: a substantial dish, such as a hot pot.
* Gohan: a rice dish made with seasonal ingredients.
* Ko no mono: seasonal pickled vegetables.
* Tome-wan: a miso-based or vegetable soup served with rice.
* Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.

I am sure many of you have had a Japanese kaiseki before, maybe not as elaborately but the simple Japanese bento is a form of casual kaiseki. If you have had the pleasure of staying in a ryokan, you would also have had the pleasure of being served kaiseki style – the picture above is an example of a breakfast kaiseki in a ryokan.