A new Nintendo 3DS XL portable game console is headed to North America and Europe this June (in addition to Japan), and it's got a fancy limited-edition body intended to entice Animal Crossing fans. The $219.99 console bundle includes a digital copy of Animal Crossing: New Leaf -- the upcoming 3DS iteration of the long-running sim series -- and the new white console.
Steamed dishes that enhance the flavor and retain the nutrients are becoming popular again. Cooking expert Atsuko Matsumoto introduces a dish with pork fillet, potatoes and umeboshi, or picked plum. "By adding katakuriko starch to the seasoning, the pork and potato will stick together through steaming and the flavor will blend nicely," she says.
“The joy of cooking also lies in making good use of ingredients you tend to overlook,” says Kimio Tomura, owner of a Japanese restaurant. Called “fu” in Japanese, wheat gluten is sold raw or baked dry. Since fu itself is tasteless, the sesame sauce should be rich in flavor. The remaining sesame sauce may be kept in the fridge and used to accompany grilled eggplant for instance. Serves four.
“An ingredient is ‘in season’ when it is fully prepared and telling us, ‘eat now,’ ” says Kimio Tomura, owner of a Japanese restaurant who believes 80 percent of the cooking is done if you can capture this moment.
Nowadays, you can buy pretty much anything all year round in Japan, and people seem quite intent on getting ahead of the seasons. Why not relish the spring with clam-flavored “chawanmushi,” an egg custard dish?
“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.