A New Year’s Favorite
A Yakimono Regular
Memmi sauce is a concentrated Japanese soup base used to intensify the flavor of hot and cold noodle dishes.
Memmi also has other uses and is used by Japanese cooks to enhance the flavor of a variety of cooked dishes, such as soups and stews.
The name Memmi comes from the Japanese characters for “noodle” and “flavor,” so the meaning is something like “noodle flavoring” or “noodle flavor enhancer.” Continue reading
These Eggs Stay Fluffy
Don’t Get Soggy or Mushy, Hours Later
Recent Discoveries from Japan: Recent research in Japan by chefs, food chemists and home economists has focused on improving the cooking techniques for foods like Eggs, Chicken, Burgers, and Vegetables than go into box lunches, or Bento, which are typically eaten hours after being made, and often stored and transported at temperatures that are far from ideal.
Japanese consumers often complain about the quality of box lunches available to them. There’s nothing worse than a leathery burger, soggy vegetables, or greasy fried eggs in a lunch box. Continue reading
Ideal for Box Lunches
Crispy After Many Hours
Here’s a recipe for juicy sauteed Vegetables, Bento Style, which incorporates the latest research from Japan on how to prepare dishes that hold up well under long storage between cooking time and eating time.
Topping for Bento
Panko and Fu Are Key
Fried Chicken bits are one of the popular additions to a box lunch or Bento in Japan, but again, consumers complain that by lunch time, the cold chicken is tough and tastless.
Here is a recipe for Fried Chicken that may be used in a Bento or in fact anywhere, that is tender and succulent, even after the passage of several hours. Continue reading
Building Better Bento
Juicy and Succulent, Eight Hours Later!
Burgers are the most popular meat entrée in Japanese lunches or Banto. But consumers often complain about burgers that are hard, leathery and tasteless.
Putting It All Together
Building Better Bento Lunches
Problems with Bento: Research has shown that some of the more popular items in Japanese Bento lunches are not so delicious by lunch time. Hamburgers get touch, vegetables get soggy, and eggs go limp and greasy.
There are two problems, here both connected with time Continue reading