Yoko Munakata of the Better Home Association says it is easier than a traditional rolled omelet to master. “Just mix the ingredients and pour into a pan and you get a fluffy dish. It may suit novice cooks better than the traditional rolled omelet,” she says. A 22-cm diameter frying pan will give you an omelet that is 1-cm thick.
The Michelin Guide 2012 for Hokkaido, which will hit store shelves on April 20, lists around 700 restaurants and hotels, including those without stars, that offer locally popular cuisine such as mutton barbecue and ramen noodles, according to Nihon Michelin Tire Co.
“Above all, the feature of rice vermicelli is its texture,” says chef and restaurant owner Tomoshige Ichikawa.
So the key is to get the right firmness. Another tip is to roast the noodles well. That way, “an aroma similar to roasted riceballs will rise,” he adds. Serves four.
Cook Masayo Waki's marinated onion salad with spring cabbage is loved by her family. She uses white and transparent refined sesame oil. "Since the sesame is not roasted, the aroma is not too strong and it gives the dish a light finish," she says.
Babies born to women who eat the highly nutritious but foul-smelling “natto” fermented soybeans have less chance of developing infantile eczema than those of mothers who have a butter craving, according to Japanese researchers.
A Chiba University study looked at 650 women who gave birth at Chiba University Hospital and elsewhere between 2007 and 2008, and correlated their pre-birth diet with the health of their children at 6 months of age.
When staff at the Gundam Cafe in Akihabara tried to come up with a recipe that would leave a deep impression on their customers, they sought inspiration from Char Aznable, the dauntless archenemy of pilot Amuro Ray of the Gundam anime series.
They may have achieved that goal. Char Zaku Curry, named after the devil-red mobile suit that the Neo Zeon leader commands, appears to have scored points with customers.
Let's add a local French specialty to your repertoire of fish dishes. This gratin is low in calories and salt content. Since cod has a high water content, salting it ahead of time will add firmness to the flavor.
"Green onion holds the key. Together with the onion, it gives depth to the flavor," says cooking expert Masayo Waki. For a crispier finish, place dry bread crumbs in a plastic bag and crush with a rolling pin. Serves two.
In Japan, spring is bamboo season. The tender shoots of bamboo may be enjoyed stewed, cooked with seasoned rice or, according to Japanese cuisine expert Tatsuo Saito, as tempura or stir-fry "since it goes well with oil that is rich in flavor." Boiled bamboo shoots may also be grilled with butter or seasoned with soy sauce as "steak."
The move to promote "washoku" comes amid global concern about food products coming out of Japan that might have been contaminated by radioactive substances leaked into the atmosphere, soil and groundwater from the accident at the Fukushima No. 1 nuclear power plant.
Chicken fillet is a versatile ingredient and ideal for the spicy Sichuan fare we offer this week. The key is to slice open chicken to get a uniform thickness and make small cuts. “This way the chicken will become soft and hold the flavor well,” says chef and restaurant owner Tomoshige Ichikawa. Instead of cashew nuts, peanuts, walnuts, macadamia nuts or almonds may be used. Serves four.