A Wintry Vinegar Stir-fry Dish Of Pork, 'nira' And Daikon Radish

A wintry vinegar stir-fry dish of pork, 'nira' and daikon radish

A familiar aroma wafts from Iio Jozo, a vinegar brewery in Miyazu, Kyoto Prefecture, that stands by the seaside near the Amanohashidate sandbar, considered one of Japan's three most scenic views.

Akihiro Iio is the fifth-generation proprietor of the brewery that has been producing vinegar for 125 years. The company makes all of its rice vinegar from pesticide-free rice.

Spice Things Up With Stir-fried Pork And Coriander

Spice things up with stir-fried pork and coriander

Kazuo Yamanaka, owner of Chinese restaurant Kogetsu in Tokyo's Ikenohata district, began his training as a cook at Shisen Hanten in Roppongi, which he joined after studying Chinese history in university.

The Japanese executive chef of the restaurant trained under Kenmin Chen, the late master chef of Chinese cuisine. It was a busy place that offered set menus for lunch and banquet dishes at night.

Sumo Wrestlers Are Seduced By Pork-stuffed Fresh Bell Pepper

Sumo wrestlers are seduced by pork-stuffed fresh bell pepper

The thuds of physical contact and harsh breathing come from the sumo ring. During the morning training held from 7 a.m., the 45-year-old stablemaster Hidegoro Shikimori calls out, "That's good" and "Keep it up."

Nineteen sumo wrestlers who belong to the three lower divisions are training at his Shikihide stable located in Ryugasaki, Ibaraki Prefecture.

Vinegar A Secret Ingredient To Pork Loin Dish For Weight-watchers

Vinegar a secret ingredient to pork loin dish for weight-watchers

Beside its core business, Tanita Corp. operates a franchise of eateries that center on healthy low-calorie, low-salt lunches for those who are keen to lose weight.

Tanita is a household name when it comes to the manufacture of weight scales and body-composition analyzers that measure the percentage of a person's body fat.

Pork And Cabbage Gyozas

Pork and cabbage gyozasIngredients
250g minced pork
2 cups finely shredded wombok
1/2 cup finely chopped garlic chives, plus extra to serve
2 teaspoons finely grated ginger
2 garlic cloves, crushed
1 tablespoon sake
1 tablespoon tamari
2 teaspoons sesame oil
275g pkt (30) gow gee wrappers
2 teaspoons peanut oil
1/2 cup (125ml) water

Pot-au-feu Of Tender Pork And Root Veg Warms From The Inside

Pot-au-feu of tender pork and root veg warms from the insideMichiho Fukumori comes from a long line of potters, and her expertise in ceramic-making is matched with a flair for earthen-pot cooking that is evident in hearty dishes such as her pot-au-feu.
“Shape the clay gently” are the words Fukumori, the eighth-generation head of Doraku-gama, a pottery in Mie Prefecture, keeps in mind when she turns the potter’s wheel. That advice came from her father and mentor Masatake, aged 72.

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)

Pork And Vegetable Gyoza

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

Ingredients
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.

Ingredients
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

Pork And Asparagus Maki

Pork and asparagus makiFresh, flavoursome and healthy, this Japanese classic is simple to make at home.

Ingredients
1 (about 300g) pork scotch fillet
1 bunch asparagus, trimmed
4 green onions, trimmed
2 tablespoons Japanese soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon caster sugar
1 tablespoon vegetable oil

Pork Tonkatsu With Coleslaw

Pork tonkatsu with coleslawIngredients
2 tablespoons Kewpie mayonnaise
1 tablespoon lemon juice
5 cups (250g) finely shredded Chinese cabbage (wombok)
2 carrots, cut into ribbons (see note)
3 green onions, trimmed, thinly sliced diagonally
400g pork loin steaks
1/4 cup plain flour
1 egg
1 cup panko breadcrumbs
1/3 cup rice bran oil
Steamed white rice, hot English mustard, soy sauce and extra mayonnaise, to serve