Rice Bowl With 'kabayaki'-style Sardines And Fried Bones

Rice bowl with 'kabayaki'-style sardines and fried bonesWith a 130-year history behind it, the Akahori Cooking School has seen many changes through the decades.
Masako Akahori is grandmother to Hiromi, the school’s 51-year-old present head.
Masako, the fourth head of the school, was also the first woman to lead the cooking school. When Hiromi’s mother, Chiemi, now aged 80, became its fifth head, the school opened its doors to men.

Pork With Udon Noodles

Pork with udon noodlesIngredients
600g pork fillet, trimmed, halved crossways
1/3 cup mirin (see note)
1/4 cup rice vinegar
2 tablespoons soy sauce
3cm piece fresh ginger, grated
4 green onions, thinly sliced diagonally
2 x 200g packets udon noodles (fresh or dried)

Bacon Pie Recipe From Meiji Era School Can Never Get Old

Bacon pie recipe from Meiji Era school can never get oldPie-making has been a mouth-watering subject at the Akahori Cooking School, which dates from 1882.
The school, one of the earliest culinary establishments in Japan, has long taught not only Japanese cuisine but also Western-style dishes.

Pork And Vegetable Gyoza

Pork and vegetable gyozaSay sayonara to boring starters. This Japanese classic is the perfect freezer-friendly standby.

250g pork mince
3/4 cup thinly sliced Chinese cabbage (wombok)
1/2 small carrot, finely grated
1 green onion, thinly sliced
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
2 teaspoons soy sauce
1 teaspoon hoisin sauce
1/4 teaspoon sesame oil
275g packet gow gee wrappers
1 tablespoon vegetable oil
Thinly sliced green onions, to serve

Pork Gyozas

Pork gyozasTake inspiration from Asia with this fun and delicious street snack for kids.

150g pork mince
1 cup finely shredded cabbage
2 green onions, finely chopped
1 teaspoon sesame oil
1 tablespoon soy sauce
3cm piece fresh ginger, peeled, grated
2 garlic cloves, crushed
30 (275g packet) gow gee wrappers
2 tablespoons vegetable oil

Japanese Pickled Ginger

Japanese pickled gingerFresh pickled ginger makes a versatile condiment and the ultimate sashimi partner.

125g fresh ginger, peeled
1 teaspoon salt
60ml (1/4 cup) rice wine vinegar
60ml (1/4 cup) water
55g (1/4 cup) caster sugar

Chefs From Around Globe Vie For Sushi Cup

Chefs from around globe vie for Sushi CupWhile athletes from around the world were competing at the Rio de Janeiro Olympics last month, Tokyo hosted another global competition — for chefs of one of Japan’s most iconic dishes: sushi.
Held at Tokyo Big Sight in Koto Ward, this year’s World Sushi Cup featured 27 participants from 15 countries and territories, including France, Malaysia, Norway, Russia, Spain and the United States.

Ozeki-an Near Ryogoku Kokugikan Serves ‘lucky’ Soba Noodles

Ozeki-an near Ryogoku Kokugikan serves ‘lucky’ soba noodlesThere is a soba shop called Ozeki-an near Ryogoku Kokugikan in Tokyo, sumo’s major center. The shop’s second-generation proprietor is Mamoru Ozeki, 83.
His name, which literally means “protecting ozeki [sumo wrestlers in the second-highest rank],” is regarded as quite lucky and auspicious by sumo wrestlers.

Grilled Salmon With Dengaku And Cheese

Grilled salmon with dengaku and cheeseDengaku is a versatile sweet miso sauce that can make some dishes tastier. You might see dengaku dishes with the sauce on top of grilled eggplant or tofu at Japanese restaurants.
Today, I want to share my favorite dish using this sauce — grilled salmon covered with dengaku sweet miso sauce and melted cheese. Yum! It sounds great already.

‘mystery’ Rice Balls With Bonito Satisfy All Tastes, East And West

‘Mystery’ rice balls with bonito satisfy all tastes, east and westAn appealing element of Kaoru Takada's period novel series “Miotsukushi Ryoricho” is the addition of recipes of dishes prepared by the heroine and cook Mio at the end of each volume.
A total of 40 recipes included in the 10 volumes are all originals, which Takada carefully put together. The author says she actually cooked about 250 dishes, including samples, while penning the books.