chikuzen-ni

Chikuzen-ni

 

Chikuzen-ni is chicken stew with taro, carrot, burdock, and mange tout.
It is seasoned with soy sauce and dashi(japanese soup stock).

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dashimaki tamago

Dashimaki tamago

Dashimaki tamago(also called tamago or tamagoyaki) is a type of Japanese omelette,
which is made by rolling together several layers of cooked egg.
We put Edible chrysanthemum and grated japanese radish on it.

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tsubaki sushi

Today, We would like to show tsubaki sushi.

This is traditional sushi. 

Tsubaki means camellia.

This sushi is made of smoked salmon and boiled shrimp.

We used mushed pumpkin, which show stamen and pistil of camellia.      

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Japanese cooking recipe 'white miso soup'

 

We usually make a white miso-soup using kelp soup stock. Its taste is sweet, and color is pure white.  White miso is used for not only to make miso-soup, but also many kids of cuisine.
It is recommended you to serve white miso when you entertain guests with the spirit of hospitality. When it’s a cold day, white miso makes guests be happy. (It warms their body.)

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本格的日本料理 ほうれん草と豆腐の白味噌仕立て（レシピ）

今回は、この昆布だしを使った白味噌仕立てを紹介します。（白味噌汁ともいいます。）

お客様をおもてなしするとき、特に白味噌は冬の寒い日に作ると良いでしょう。

お客様の身体を暖めることができ、お客様にとても喜ばれます。

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ご購入くださいませ。

 

 

Japanese cooking recipe ICHIBAN-DASHI Japanese basic stock

Ichiban-dashi (konbu&katsuo basic stock)

I

Explanation of the Ichiban-dashi

Ichiban-dashi is basics of the Japanese food most. The counterparts in French cuisine are fond and bouillon.

It is said that Japanese food is good for people who want to cut down on salt intake. You can refrain from salt by using Ichiban-dashi. It's due to 'Umami' in the ichiban-dashi. This delicate taste is said 'Umami' and comes from ichiban- dashi .Currently, 'Umami' attracts people very much, and some classrooms about ichiban-dashi are held for professionals in the United States and France. Ichiban-dashi contributes delicate taste of Japanese cuisine. In addition that, ichiban-dashi is very healthy because the materials of ichiban-dashi are seaweedito.

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he materials of ichiban-dashi are seaweed and dried bonito.

本格的日本料理 一番出汁（いちばんだし）レシピ

日本料理の基本はお出汁です。

今回、日本料理のレシピを販売いたしますが、

一番最初のレシピは一番出汁（いちばんだし）です。

美味しい一番出汁の取り方をテキストを作っています。

初心者の方でも分かりやすい丁寧な説明。

飲食店での修行経験を活かした本格的なお出汁をご家庭で作りやすく解説しています。

https://japanesecooking.stores.jp/#!/items/5247d7df3e7a4ae988000014

購入くださいませ。

素晴らしい黄金色のお出汁です。