Once upon a time in the Heian Period (794-1185), ground fish were molded onto bamboo sticks and cooked. They looked like the top of a cattail plant ("gama-no-ho"), and this morphed into what is today called "kamaboko" or steamed fish paste. Who knows if it's true, but the etymological theory sounds pretty cool, doesn't it?
Suzuhiro Kamaboko Village, conveniently located between Odawara and Hakone, is a delightful place for your eyes and taste buds. The village consists of a museum, beer and gift shops and restaurants.
The Yomiuri ShimbunObtaining Good Agricultural Practice (GAP) certificates has become an urgent task for domestic farmers looking to provide food to athletes at the 2020 Tokyo Olympic and Paralympic Games after the organizing committee announced its procurement criteria.
The Tokyo Organizing Committee of the Olympic and Paralympic Games announced on March 24 that producers who supply vegetables and other foods to the athletes village will require certification showing the safety of their products has been verified by a third party.
"We want to develop new desserts genre called ‘sweets featuring umami' and spread Kansai's dashi culture," Kentaro Fujihashi said.
Fujihashi, 39, is the president of Naniwaya, an Osaka-based kombu and snack company. He has made efforts to familiarize people with kombu by giving lectures on topics including how to make dashi, and his company is part of a trend among pastry chefs to add kombu's umami flavor to their wares.
Gyoza was one of the most popular dishes in my cooking class, and I often had requests for it. Even in the United States, where I live now, I can find frozen gyoza at local American grocery stores, so I guess it has become really popular in many places now. But nothing is better than homemade gyoza — it's seriously tasty and difficult to resist.
In my recipe, I use a lot of vegetables and a small portion of meat to make juicy and flavorsome gyoza. Even if you're a meat lover, please try it — you will be won over! Gyoza can be a snack, appetizer or main dish. I have them mostly as a main dish for lunch or dinner with rice and miso soup. It's so comforting.
Kirin Holdings Co. plans to export its premium "craft" beers around Asia, starting with Taiwan in mid-May, and have regional demand account for 10 percent of overall sales of the series this fiscal year.
The beverage giant, citing the products' high reputation among foreign visitors to Japan, intends to further tap into the overseas market with three products that are part of Grand Kirin series launched in 2012.
A shortage of potatoes from Hokkaido has meant that snack food makers Calbee Inc. and Koikeya Inc. have been forced to stop the sale of some of their potato chip brands.
The spud shortage from Japan's northernmost prefecture is attributable to a typhoon that hit the region in summer 2016. As a result, Calbee and Koikeya have struggled to secure enough potatoes to manufacture their full range of potato chip brands.
Ko no Kuni Nama Cheese Cake is six pieces of no-bake cheesecake made using sake lees. The Ultimate Souvenirs for the Whole World sponsored by the Japan Tourism Agency selected this as a top-quality item from among 747 different products.
Sake lees are used from six veteran breweries in Shiga prefecture with over 100 years in the business, and the brewers' original production methods result in six different flavors of cheesecake with their own aromas.
Tea darlings may have seen the bundles highlighting charming pictures of honey bees and young ladies. They are composed by Utako Yamada, 54, a tea expert.
Yamada energizes and advances the drinking of top-quality tea and visits makers in Sri Lanka to hand-choose the takes off. She then mixes them and transforms them into products.
Simmered dishes can be repetitive, as the vegetables must be pre-percolated and the dish stewed for a particular measure of time. It is furthermore inefficient to stew fixings just for one person. Cooking expert Keiko Iwasaki proposes the itameni procedure for blend singing fixings first and a short time later stewing them in a skillet, which doesn't require so much effort.
If meat or fish is added to stewed vegetables, it can be filled in as a rule dish with a not too bad dietary modify. Iwasaki lives with her life partner, and they usually eat at different conditions, so she as often as possible cooks her most adored fixings using the itameni strategy.
By Yoko Tanimoto/Yomiuri Shimbun Staff WriterSAGA — White asparagus possibly infers imported asparagus in a can, however starting late, new white asparagus created in Japan is grabbing omnipresence. Thick with an explained sweetness, white asparagus is regularly on menus as a springtime delicacy.
Saga Prefecture gloats the second-greatest creation volume of asparagus in Japan after Hokkaido. As to area, 90 percent is allocated to the advancement of green asparagus and 10 percent to white. Asparagus don't turn green if they are not displayed to light. Rising enthusiasm for white asparagus at diners and markets in the Tokyo metropolitan range, nevertheless, has helped creation volume.
The Yomiuri ShimbunPeople are talking about a bistro in Arakawa Ward, Tokyo, that serves "school snacks" made by a past grade school cafeteria cook.
The lunch swarm goes to the bistro to welcome the nostalgic sorts of youth, as agepan rotisserie rolls completed with sugar, zhajiang noodles and curry stew. OGU1, explained "ogu-ichi," is arranged in a private neighborhood close Akado-shogakkomae Station on the Nippori-Toneri Liner line.