May 22nd, 2009
by youlin.
Recently the weather is really hot and makes me feel feverish. And I was longing to have some hot congee. So, I get all the ingredients prepared and cook this delicious porridge.
I remember a chef in Yokohama Chinese Town restaurant told me on my last visit to Japan, said the most important point to cook chicken porridge is the chicken soup stock and control of heat. You need to get the chicken soup stock simmer for at least an hour with the chicken bone. Secondly, after the first boiling stage, just reduce to low heat and simmer them for at least 30 minutes.
Ya, with recalling the tips, I managed to cook my version with additional scallop’s yummy taste mixed in the hot chicken congee.
Try this out! Continue reading →
Posted in: rice.
Tagged: chicken breast · chicken porridge · chicken recipes · Japanese chicken recipes
May 16th, 2009
by youlin.
Almond Pumpkin (kabocha) salad
Here is the free and easy recipe for those who love Japanese style salad – Pumpkin with almond salad. Mayonnaise , fresh cream and sugar play the main role here. Just prepare more to keep in the freeze. The next day, you will get the tasty mixture of 3 ingredients mixed into the pumpkin. Try this out, and let me know if you like the cool Yummy taste then!
Almond Pumpkin (kabocha) salad
Continue reading →
Posted in: Salad.
Tagged: easy cooking · healthy · healthy recipes · Japanese Food · japanese recipes · Japanese recipes with picture · Salad
May 15th, 2009
by youlin.
“Hey, why are you not updating your blog recently?”
A friend (fan) of mine keep asking me and so with some of my readers did..
So, I just told them, reason no 1 is due to the “Very Slow” broadband connection here in my country, I was so frustrated whenever I want to connect to my blog post. 
Luckily, Telecom here solved the problem last 2 days and the connection speed seems to be improved though still slow..
For reason no 2, I utilized those waiting time to create my very first e-book. Actually, I have been working on it since 3 months back when my friends want me to produce one for them..said they like to have all recipes in one book so that more easy whenever they want to prepare the Japanese food.
Ya, since then I accumulated most of my favorites Japanese recipes since 15 years ago. Now, most of my time is occupied by reviewing, tasting and photo-taking all these days.
So, stay tune for my very first e-book to present to you soon 
Below are some of the pages, I captured from the e-book. Stay Tune.. Ya
Continue reading →
Posted in: Recipes Book.
Tagged: cook book · Japanese cooking · japanese recipes
The Japanese Rice (Nihon no Kome)
Like other Asian countries, rice is the staple food in Japan. However, in Japan, rice is not only essential food, but it is considered a refined art of dining. It has long been the mark of fine living. The Japanese takes their rice very seriously as an essential part of their refined culture. The rice that is grown in Japan is the short-grain type of rice, known as Japonica. Stickiness and glossy texture is characteristic of Japanese rice.
Japonica rice is recognized by its starchy ingredient. Rice that we consume daily is called “uruchi-gome” (ordinary rice) which is not as sticky as “mochigome” (sweet, glutinous rice). Mochigome is used for making the Japanese rice cake, called “mochiâ€, and red bean rice, known as “seki-hanâ€, which is savoured during every celebration. There are 2 kinds of starchy contents in the rice, which are known scientifically as amylose and amylopectin. The ordinary rice, uruchi-gome, has about 20% amylose and 80% amylopectin, whereas, the sticky rice, mochigome, has 100% amylopectin. The stickiness of mochigome is due to the large ratio of amylopectin.
Continue reading →
Posted in: rice.
Tagged: how to cook japanese rice · japanese rice balls · japanese rice cake · japanese rice dishes · japanese rice porridge · japanese rice recipes · japanese rice seasoning · japanese rice type
Recently I found this cool Obama sushi make by a famous Japanese Chef in Tokyo. See below the fantastic sushi art presented by Mr Ken Kawazumi, Principal of Tokyo Academy in Sugamo, Tokyo.
After some trials and errors such as sushi rice quantity, nori length, sushi ingredients etc.. Here is the Obama Sushi. Obama’s skin is Ami (small shrimp) and shari(sushi rice), black sesame seeds for the hair, and kamaboko(processed fish paste) for the teeth.
Next is American flag portion. The red stripes are made from Maguro Tuna, and the white made from sashimi squid.
A very good idea to utilize the left-over cooked eggs instead of using Uni to create “USA”. It was blended in a food processor then mixed with the sushi rice to make yellow rice. Big saving and no wasting.
Continue reading →
Posted in: Sushi.
Tagged: futomaki sushi · Ken Kawazumi · Obama sushi · Sushi · temaki sushi · USA Flag sushi
