Snack Makers Experiment With Kombu

Snack makers experiment with kombu

"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.

You Too Can Cook Washoku / Comforting Homemade Gyoza

You too can cook washoku / Comforting homemade gyoza

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.

Cut Of Pork Simmered In Tea For A Moist And Tender Treat

Cut of pork simmered in tea for a moist and tender treat

Cooking a cut of meat sounds tempting, but our busy schedules or small families keep many of us from trying.

"Not many people usually cook cuts of meat. But as a meat lover, I want them to really give it a try," said Utako Yamada, 54, a tea expert, enthusiastically.

Kirin Looks To Expand Sales Around Asia With 'craft' Beer Series

Kirin looks to expand sales around Asia with 'craft' beer series

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.

Hokkaido Potato Shortage Causes Discontinuation Of Chip Brands

Hokkaido potato shortage causes discontinuation of chip brands

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.

Teriyaki Beef Skewers With Japanese Fried Rice

Teriyaki beef skewers with Japanese fried riceTeriyaki beef skewers add even more flavour to this easy Japanese fried rice.

2 teaspoons honey
2 tablespoons salt-reduced soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
2 garlic cloves, crushed
600g thick piece beef rump steak, trimmed, thinly sliced into long strips
1 tablespoon canola oil
1 red capsicum, finely chopped
2cm piece fresh ginger, peeled, finely grated
2 green onions, thinly sliced, plus extra to serve
150g snow peas, trimmed, thinly sliced
450g packet 90-second microwave brown rice or 3 cups cold cooked brown rice
50g baby spinach
Lemon wedges, to serve

Travelers' Treasures / Ko No Kuni Nama Cheese Cake (rare Cheesecake)

Travelers' Treasures / Ko no Kuni Nama Cheese Cake (Rare cheesecake)

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.

Table For One/stir-singe First To Truncate Cooking Time

Table for one/Stir-sear first to shorten cooking time


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.

Stunning Sweetness Of White Asparagus

Elegant sweetness of white asparagus

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.

Eating Out/cafe Serves Up Plate Of 'school Lunch' Nostalgia

Eating out/Cafe serves up plate of 'school lunch' sentimentality

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.

Edamame And Dark Rice Salad

Edamame and dark rice serving of mixed greensThis veggie lover rice bowl has an Asian-propelled dressing with a hot ginger hit.

200g (1 container) dark rice
400g pkt solidified edamame, defrosted, podded
2 carrots, peeled, cut into matchsticks
2 green shallots, meagerly cut diagonally
2-3 little Lebanese cucumbers, quartered
1 cluster crisp coriander sprigs
2 teaspoons sesame seeds, toasted

2 teaspoons finely ground new ginger
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon new lemon juice
2 teaspoons honey
1 teaspoon sesame oil