Archive for the 'Shiromono' Category
Spinach and Miso Soup
http://1tess.wordpress.com
This is not a traditional miso soup! Ms. Shimbo was experimenting to produce a creamy miso soup that did not separate. The bright green color is astonishing; somehow it is brighter and more saturated than spinach in its natural state. You will notice that I used cherry-blossom shaped fu, rather than the croutons recommended in [...]
Filed under: Japanese Food, Shiromono, Soups | Leave a Comment
Tags: miso
When I was thinking about what to make for Rosh Hashanah, I looked back to what I did last year—traditions make the holidays. Hmm… does twice makes a tradition? This soup is so good, one should really make it more than once a year.An irrelevant side-note: did you notice the word avgolemono ends in ‘mono‘ just as many of the Japanese cooking techniques I have on this blog (see my side-bar): agemono, yakimono, nabemono, mushimono, tsukemono, gohanmono! Synchronicity!
Filed under: Beef, Eggs, Miscellaneous, Non Japanese Food, Shiromono, Soups | 7 Comments
Tags: meatballs, Greek food, avgolemono
Happy Birthday
So another day of labor, not nearly so long as above, and I was hungry for dinner. A small piece of salmon, and some shrimp were in the freezer, some dill and asparagus were in the fridge. I took inspiration from the seafood miso soup we ate during the winter holidays, and though I had no lobster, the meal was easy to prepare for one and quite satisfiying.
Filed under: Fish and Seafood, Japanese Food, Shiromono, Soups | Leave a Comment
Tags: Japanese Cooking, miso
Seafood Miso Soup
This is my favorite miso soup. It’s the holiday season, and my daughter is visiting. Miso soup with salmon or shrimp is delicious, but add lobster and it becomes soup for a celebration!
Ms. Shimbo points out that this expensive soup “goes against the conception of miso soup as an everyday food for every person.”
Though this soup is suitable for a special occasion, it’s easy to make so you’ll have plenty to energy for other festivities beyond the table.
Oh happy new year to all!
Filed under: Fish and Seafood, Japanese Food, Shiromono, Soups | 1 Comment
Tags: Japanese Cooking, lobster, Miso Soup
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- The Japanese Kitchen
•250 Recipes in a
Traditional Spirit•
by Hiroko Shimbo
This is the cookbook I'm using to learn about Japanese Cooking. I began this project in April '07 so you can see how many tabs mark recipes I've tried before starting this blog. If you are interested in Japanese home cooking, this book is a very good place to begin. -
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MiscellaneousSoups 
Shiromono
Thick soups, stew-like.
Suimono
Clear soups.Grilling and Pan Frying 
Yakimono
Cooking with dry heat.
Stir Frying
Quick cooking for meats and vegetables.Steaming 
Mushimono
Moist heat, tender food.Simmering 
Nimono
Quick braising.Deep Frying 
Agemono
Introduced by Europeans and ChineseOne Pot Cooking 
Nabemono
Hot-pots, shabu-shabu and sukiyake.Rice 
GohanmonoHow to cook it, and lots of recipes
SushiIt's the vinegared rice that makes it.Noodles 
Menrui
General term for noodles in Japan.
Gyoza
Japanese dumplings.
Harusame Noodles
Made with bean starch, or potato starch.
Ramen
Wheat noodles, also called chuka soba.
Soba
Buckwheat noodles.
Somen
Very thin wheat noodles.
Udon
Thick wheat noodles: round or flat.Tsukemono 
Pickles
Vinegared (or salted) things, especially vegetables.Sweets 
Okashi
Desserts, sweets, and snacks.Beef 
牛肉 Chicken, Duck, Eggs 
鶏、鴨、卵 Fish and Seafood 
魚やシーフード Noodles 
麺 Pork 
豚肉 Rice 
ライス Salads, Dressings, Sauces 
サラダ、ドレッシング、ソース Snacks 
スナック Tofu 
豆腐 Vegetables 
野菜
Asian Cooking
Asian Influenced Food
Non-Japanese Food
Western Influenced Food -
whosamungus
Worldwide
Tess Expressed
