Comic-strip Recipe Of Seaweed And Steamed Fish

Comic-strip recipe of seaweed and steamed fish

Manga artist Roswell Hosoki made his debut in 1983 with a work themed on mah-jongg.

"No matter how much I wrote, it didn't take off. As I added scenes of eating and drinking during the game, I started getting work related to eating and drinking," says the 60-year-old cartoonist. Hosoki himself likes eating and drinking more than he does mah-jongg.

Crunchy Chicken Katsu

Crunchy chicken katsuChicken katsu is a Japanese recipe that is very easy to make. It's sure to become a family-favourite.

1/3 cup tomato sauce
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2 large chicken breast fillets
1/4 cup plain flour
1 egg
1 cup panko breadcrumbs
2 tablespoons vegetable oil
3 cups shredded iceberg lettuce
1 telegraph cucumber, halved lengthways, sliced diagonally
1 avocado, thinly sliced
1 tablespoon lemon juice
1 green onion, thinly sliced
Medium-grain rice, cooked, to serve
Sesame seeds, toasted, to serve
Lemon wedges, to serve

Miso, Kale And Crispy Tofu Soup

Miso, kale and crispy tofu soupINGREDIENTS
1/3 cup white miso paste (see Notes)
2cm piece fresh ginger, peeled, cut into thin matchsticks
4 stalks kale
150g green beans, trimmed, cut into 2cm lengths
2 x 200g packets udon noodles
2 teaspoons canola oil
200g packet Japanese marinated tofu, cut into 2cm cubes

Sardines In Oil On New Potatoes, Wash Down With A Drink Or Two

Sardines in oil on new potatoes, wash down with a drink or two

Roswell Hosoki knows a thing or two about the pleasures of making and eating snacks to accompany drinks.

His "Sake no hosomichi" (The narrow road of drinking) comic series has been running for more than 20 years. The short manga captures in four to six pages how sales rep Sotatsu Iwama enjoys drinking and eating seasonal dishes with his superiors, colleagues and friends.

Broccolini And Soba Noodle Salad With Wasabi Dressing And Ginger Salt

Broccolini and soba noodle salad with wasabi dressing and ginger saltINGREDIENTS
2 eggs
2 bunches broccolini, sliced lengthways
1 cup (120g) frozen edamame, thawed, podded
2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon wasabi paste
1 tablespoon mirin
1 1/2 tablespoons sea salt flakes
2 teaspoons ginger, very finely chopped
180g soba noodles, cooked according to packet instructions, drained
1 avocado, sliced

Udon Restaurant Reopens In Fukushima Village

Udon restaurant reopens in Fukushima village

An udon noodle restaurant has reopened in a village near the Fukushima Daiichi nuclear power plant about a month after Japan's government lifted the area's evacuation order.

Yoshiharu Takahashi inherited the 60-year-old restaurant in Iitate from his father. But the 2011 nuclear accident forced him to evacuate to Fukushima City, where he set up his business again. Now, he's back on home turf.

Travelers' Treasures / Nishida Kajyuen Kinsei Marushibori Straight Juice (quality Freshly Squeezed Juice From Nishida Orchard)

Travelers' Treasures / Nishida Kajyuen Kinsei Marushibori Straight Juice (Quality freshly squeezed juice from Nishida Orchard)

Nishida Orchard raises 30 different kinds of fruit, giving priority to natural, organic cultivation. This is an advanced orchard that uses biodynamic agriculture methods where fruit is harvested according to the waxing and waning cycles of the moon.

Marushibori Straight Juice is made with shiranui citrus (usually called "dekopon") and Mochizuki Mikan (mandarin orange) only, all from the Nishida Orchard, squeezing the entire fruit, including the skin. A luxurious two kilograms of dekopon is used for a single liter of juice. In addition, the squeezed juice is bottled at low temperatures, unlike ordinary concentrated and reduced fruit juice. That is why the original, rich, fruity flavor of the fruit is preserved. Once the flowers fall off the trees and fruit forms, no pesticides are used for a completely safe and natural product.

Asian Lamb And Noodle Hot Pot

Asian lamb and noodle hot potThis is a low fat, warm and delicious bowl of udon goodness. You'll love tucking into this broth filled with lamb shanks and Asian greens. You just need a big enough spoon!

1 tablespoon peanut oil
4 trimmed lamb shanks
1 litre Massel salt reduced chicken style liquid stock
2/3 cup shao hsing (Chinese cooking wine)
2 star anise
2 sticks lemongrass, trimmed, bruised
5cm piece fresh ginger, sliced
1/4 cup salt-reduced soy sauce
1/3 cup mirin
180g dried udon noodles
200g snow peas, trimmed
2 baby pak choy, trimmed, each cut into 6 wedges
1 cup bean sprouts, trimmed
2 green onions, thinly sliced diagonally
Sambal oelek and lime wedges, to serve

Snacks For Better Drinking, By Manga Artist Roswell Hosoki

Snacks for better drinking, by manga artist Roswell Hosoki

Roswell Hosoki enjoys a tasty snack to enhance his drinking sessions, just like Sotatsu Iwama, the 30-something office worker character he created for his long-running manga series "Sake no Hosomochi" (The narrow road of drinking).

Each episode in the series, which is carried in the manga magazine Shukan Manga Goraku (Weekly manga goraku) published by Nihon Bungeisha Co., features a scene where the characters enjoy a drink. The short manga series has also been published in book form, reaching 40 volumes to date since its debut in 1994.

Teriyaki Salmon Skewers

Teriyaki salmon skewersThese salmon skewers are a surefire midweek dinner winner. The homemade teriyaki sauce gives the salmon a super-intense savoury flavour and deep, burnished colour.

Lisa's In And Around Tokyo: Odawara--you Too Can Make 'kamaboko' Fish Paste

Lisa's In and Around Tokyo: Odawara--You too can make 'kamaboko' fish paste

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.

Tokyo Games Food To Require Safety Verification

Tokyo Games food to require safety verification

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.

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.