An All-Natural Version — No Additives A Japanese Classic with Soba
Every Japanese cook used to be able to make this dipping sauce for Soba Noodles. Nowadays, the cook in a Japanese household may be a working wife and mother or a single man even, and nobody seems to have time to make the simplest foods. Japanese food companies have stepped in and produced delicious versions of the dipping sauce, which do taste delicious and need no preparation at Continue reading →
This basic Japanese soup is based on Miso Paste diluted with Dashi, the basic Japanese soup stock, with Bean Curd and Cabbage providing additional Protein and Vitamins. A very healthy combination and quickly made. Continue reading →
While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too. Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something. It’s quickly made, but you need Dashi Stock or Chicken Stock to begin. Continue reading →
Simple Japanese Summer Dish All Natural, No Additives
Soba Buckwheat Noodles
All Japanese cooks once knew how to make this Noodle dish at home. If you follow this recipe you can have i ready in a jiffy, and iif you make your own Soba Dipping Sauce,, it is all natural without preservatives. Continue reading →
An All-Natural Version No Chemicals, Preservatives, Additives or MSG
Soba Buckwheat Noodles
Instant shelf-stable Noodle products, include instant Fried Soba or Yaki Soba 焼きそば have become widespread in recent years. There are not only Japanese varieties, but Chinese, Korean, Vietnamese, varieties continue to arrive in both Asian markets and mainstream supermarkets. All are convenient, delicious and inexpensive. Some students and other busy people report almost living on a diet of instant Noodles including instant Yaki Soba. .
While Wasabi is essentially Japanese, when it appears with ingredients like Butter you have to say that we are now dealing with a Fusion recipe. This is really good with Shark steaks, but also works well with Tuna, Swordfish, or Halibut, or other similar large firm-fleshed Fish. Continue reading →
While you can naturally mix Wasabi with prepare Mayonnaise for an excellent sauce that will enhance dishes like white-meat Fish, you can also make ii from scratch for a more delicate flavor. For the full flavor, use this sauce within about two hours of making it.
This might get served with dishes like Japanese Style Potato Salad or other Vegetables, Seafood, Poultry, Beef, Veal and Lamb, especially cold Meats and Vegetables. Continue reading →