Tororo, Japanese food

Japanese Food 100 – #64 Tororo

Tororo is grated Japanese yam which is white in color. Tororo is very sticky and a bit of soy sauce or dashi is added for flavoring. Tororo is eaten in various ways such as on top of rice, with noodles, an ingredient in miso soup, on top of tuna sashimi and so on… And Tororo is believed that it’s... more
Umeboshi, Japanese food

Japanese Food 100 – #63 Umeboshi

Umeboshi is pickled sour plum which has extremely sour and salty taste. In the process of making Umeboshi, sour plums are picked in salt and then exposed to the sun and dried. Umeboshi is also picled with Japanese basil. Umeboshi is very basic Japanese food. Umeboshi is eaten not only together wi... more
Umaki, Japanese food

Japanese Food 100 – #62 Umaki

Umaki is a very unique Japanese dish of eel and egg. This is egg rolls with grilled eels inside. Grilled and sweet sauce flavored eels are placed in Japanese omelet and rolled. Then the rolls are cut in small pieces so that you can see the eel in your roll, just like sushi-rolls. Very gorgeous l... more
Kayakugohan, Japanese food

Japanese Food 100 – #61 Kayakugohan

Kayakugohan may also be called as Takikomigohan in Tokyo area. (Kayakugohan is for Kansai-Osaka Area) This is a rice dish that various ingredients are cooked together with rice. Typical ingredients are carrot, burdock, mushrooms, fried tofu, Konnyak and chicken. Dashi broth and soy sauce are add... more
Koyadofu, Japanese food

Japanese Food 100 – #60 Koyadofu

Koyadofu is freeze dried bean curd, used as Preservative food which lasts for about 6 months. The texture is just like harden sponge. How to cook Koyadofu is simmered in flavored broth with soy sauce, sugar sweet sake and dashi broth. Cooked Koyadofu is often one of the ingredients of Maki Sushi, ... more
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