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J-Simple Recipes
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Simple Japanese recipes and Japanese food tips
Simple Japanese recipes and Japanese food tips

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New Recipe - Japanese-Style Stewed Hamburger Steak
This hamburger steak is very soft, and the sauce soaks into the meat and makes it very delicious. This dish is good for parties and box lunches, too.
Recipe: http://j-simplerecipes.com/recipes_metric/meat/japanese-style-stewed-hamburger-steak.html#measure
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2017/03/25
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We are preparing our next new recipe.
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Kintobi Misonikomi Udon (Kintobi Simmered Thick White Noodles with Miso Soup)
Have you ever heard of simmered thick white noodles with miso soup? It is very popular in Nagoya City and other areas close to the city. In this product, dried thick white noodles (udon) and miso powder are sold together in a bag, so you can make it easily in only one pan. The noodles are made from Kinuakari flour, a special product of Aichi Prefecture, with okara (soy pulp) paste kneaded into them. Hatcho miso, made at Maruya Hatcho Miso Co., Ltd. in Okazaki City, is used to make the soup.
The noodles (udon) are chewy and smooth. The soup is rich and mellow. It is a very delicious combination.
This product is made at Kintobi Shiga Co., Ltd. in Gamagoori City in Aichi Prefecture. This year is the 100th anniversary of their establishment. 
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2017/03/22
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Tempura
Sushi, sukiyaki and tempura are famous Japanese foods. Perhaps many people must be familiar with them. This time, the topic is tempura. I think that there are many people who have eaten tempura or know of it. To describe it, it is foodstuffs which have been dipped in a coating of water, wheat flour, and beaten egg and then fried oil. Seafood can include shrimp, squid, kisu (Japanese whiting), anago (Japanese conger), etc. Vegetables can include eggplant, potato, green pepper, squash, mushrooms, etc. Recently, chicken and pork are also used for tempura. Tempura is difficult to cook because the temperature and timing is very important. That is why tempura cooked by a skilled chef is always extra good and delicious. Of course, many people enjoy tempura cooked at home or bought at supermarkets and department stores. We have also posted some tempura recipes on our website. They introduce step by step procedures with accompanying photos. Please try them and enjoy the freshness of home cooked tempura. 
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2017/03/20
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New Recipe - Simmered Oysters
Simmering oysters with soy sauce and sake increases the flavor. This dish has a great taste for people who like oysters.
Recipe: http://j-simplerecipes.com/recipes_metric/fish/simmered-oysters.html#measure
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2017/03/18
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We are preparing our next new recipe.
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Delicious New Recipe Good for Digestion - Braised Japanese Radish & Ground Meat with Sticky Sauce
The Japanese radish becomes soft, and the ginger and soy sauce are soaked into it. It is very delicious.
Recipe: http://j-simplerecipes.com/recipes_metric/vegetable/braised-japanese-radish-and-ground-meat-with-sticky-sa
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2017/03/15
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New Recipe - Buckwheat Noodles with Eggplant & Cheese Tomato Sauce
Buckwheat noodles (soba) change to a delicious Italian taste in this recipe. Cheese and tomatoes suit buckwheat noodles (soba) very well.
Recipe: http://j-simplerecipes.com/recipes_metric/noodles/buckwheat-noodles-with-eggplant-and-cheese-tomato-sauce.html#measure
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2017/03/11
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The Best Season - Feeling Spring through Japanese Sweets
Uguisu-mochi and sakura-mochi are sold in the early spring. Uguisu-mochi is a Japanese sweet which has anko (mashed sweetened red bean paste) wrapped inside gyuhi (soft mochi) and which is coated with green powder. Uguisu-mochi was named after the color and shape of the bush warbler (uguisu-dori). The song of a bush warbler denotes the coming of spring in Japan. Sakura-mochi, another Japanese sweet, was named after cherry blossoms (sakura). There are two types - Kanto-style (including Tokyo, Yokohama, Narita, etc) and Kansai-style (including Osaka, Kyoto, Nara, Kobe, etc). Kanto-style is called chyomeiji. It has anko (mashed sweetened red bean paste) wrapped inside pink dough, which is then wrapped in salted leaves of cherry blossom trees. Kansai-style is called domyoji. It has anko (mashed sweetened red bean paste) wrapped inside a confection which is made from domyoji powder (made from glutinous mochi rice) and then wrapped in salted leaves of cherry blossom trees. By the way, the sakura leaves can be eaten. If you have the chance to eat uguisu-mochi or sakura-mochi in Japan in the spring, you can feel Japanese spring along with them.

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2017/03/06
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