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.

Salt Is Key In Sumptuous Twist On Single-veggie Stir-fry

Salt is key in sumptuous twist on single-veggie stir-fry

For the last 10 years Midori Takahashi has been spending two days a week in her husband's hometown. When the "food stylist" began visiting Kuroiso in Tochigi Prefecture, she fell in love with a warehouse with a nostalgic feel close to the station.

She felt the town could do with a little more vibrancy, so she and her husband renovated the warehouse and opened the antique shop Tamiser Kuroiso in 2009. They hoped it might attract a few more people to the area.

Health-minded Adults Stir Trend In Powdered Milk

Health-minded adults stir trend in powdered milk

By Sanae Nokura / Yomiuri Shimbun Staff WriterAdults can now enjoy powdered milk products just for them, presented in similar packages to those for babies but featuring a wide range of nutrients and various flavors. Powdered milk geared toward adults appears to be most popular among health-conscious middle-aged and elderly people, who drink it with their daily meals.

"I mix it with [ordinary] milk," said a company executive in his 40s in Minato Ward, Tokyo. "It tastes richer."

Teriyaki Chicken Stir-fry

Teriyaki chicken stir-fryIngredients
1 tablespoon extra light olive oil
1 brown onion, cut into wedges
500g chicken breast fillet, thinly sliced
1 small green capsicum, sliced
1 small red capsicum, sliced
175g MasterFoods Teriyaki Chicken Stir-fry Recipe Base
2 tablespoons soy sauce
steamed SunRice Jasmine Fragrant Rice, to serve

Miso-flavored Stir-fry Of Kelp And Squid

Miso-flavored stir-fry of kelp and squidAlthough kelp cannot be harvested in the warm seas of Okinawa, it is heavily utilized there, but as a food item and not used to make stock.
During the Edo Period (1603-1867), kelp produced in Hokkaido was brought to the Ryukyu Kingdom via the Satsuma Domain, what is now Kagoshima Prefecture, and some was exported to China from Ryukyu. Kelp is said to be embraced by Ryukyu cuisine due to its good chemistry with pork.

Japanese Beef Stir-fry

Japanese Beef Stir-FryIngredients

Original recipe makes 8 servings
2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice

Yaki-udon (japanese Seafood Noodle Stir-fry)

Yaki-udon (Japanese Seafood Noodle Stir-fry)Ingredients:
400g / 14oz dried udon noodles
2 tablespoons sunflower oil
175g / 6oz squid, cleaned and sliced
450g / 1 lb large cooked prawns, shelled and deveined
4 spring onions, roughly chopped
225g / 8oz bean sprouts
15 fresh shiitake mushrooms, sliced
4 teaspoons dried green seaweed, soaked in hot water and drained
4 tablespoons bonito flakes
4 tablespoons Japanese or light soy sauce
salt and freshly ground black pepper

Sugar Removes Edge From Curry-flavored Stir-fry 'goya' And Chicken

Sugar removes edge from curry-flavored stir-fry 'goya' and chickenA popular summer vegetable known for its distinct flavor is the bitter gourd “goya,” which is rich in vitamin C.
Stir-fried goya with eggs is a popular dish, but chef and restaurant owner Tomoshige Ichikawa introduces other ways to enjoy goya. Salt is usually used to remove the water and reduce the bitterness. He also uses sugar “as a step to make it easier to eat.” Both serve four.

Shungiku And Maitake Stir-fry

Shungiku and Maitake Stir-FryIngredients
1 tablespoon vegetable oil
1 pack of Maitake (Hen of the Woods) mushrooms
1 bunch shungiku, roughly chopped (spinach will also work)
1 small pack of katsuobushi (about 1/4 cup)
2 teaspoons soy sauce
1/2 teaspoon sugar