Get In Shape, Build Up Strength Through Stuffed Lotus Root, Dates

Get in shape, build up strength through stuffed lotus root, dates

Handling foreign cultures can be difficult yet rewarding, and the same applies in the world of cooking.

Kazuo Yamanaka, proprietor of Kogetsu, a Chinese restaurant in Tokyo's Ikenohata, reflected on the past, saying: "I wonder how deeply I have understood Chinese cuisine. I have kept asking myself this."

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.

Sushi-stuffed Ocean Trout With Wasabi Butter

Sushi-stuffed ocean trout with wasabi butterIngredients
2 tablespoons olive oil
1 onion, finely chopped
2 small red chillies, seeded, chopped
1 tablespoon fresh grated ginger
3 cups cooked SunRice Japanese Style Sushi Rice
2 tablespoons seasoned rice wine vinegar (see Notes)
2 tablespoons chopped fresh coriander
2 tablespoons fish sauce
1 1/2-2kg trout boned, butterflied (ask your fishmonger to do this)
6 sheets of nori (see Notes)
125g unsalted butter
2 tablespoons lime juice
4 kaffir lime leaves, shredded
2 tablespoons sliced pickled ginger

Naganegi Stuffed With Crabmeat

Naganegi stuffed with crabmeatIngredients:
2 thick naganegi (or leeks)
5/6 cup (200cc) water
1 teaspoon gelatin
1/2 chicken bouillon cube
2 tablespoons fresh cream
1 tablespoon mayonnaise
dash sugar
3 1/2 ounces (100g) crabmeat, cooked and shredded

Serves 6

Tofu Stuffed Squid Recipe

Tofu stuffed squid recipeIngredients

1 large squid or 10 small ones
toothpicks or wooden skewers
for stuffing
1 tsp oil
1/2? length of daikon cut into 3mm cubes
1/2 carrot quartered lengthwise and diced
1/4 C bamboo shoot cut into small cubes
1/2 lbs tofu excess water sqeezed out using cheesecloth
1 Tbs mirin (Japanese sweet cooking wine)
1 tsp soy sauce
1/2 tsp sugar
1/4 tsp dashi powder
1/4 tsp salt
1/3 C garlic chives (a.k.a. nira)

French-style Stuffed Whole Cabbage Roll

French-style stuffed whole cabbage rollA whole cabbage steaming in the pot is quite a sight. When cut into wedges, each offers cake-like layers. This is a French home-style dish called "chou farci" (stuffed cabbage).

"After quick preparation, all you need to do is to simmer. Time will enhance the flavor," says cooking expert Masayo Waki. The key is to avoid leaving gaps inside when stuffing the cabbage.