Mentaiko Spaghetti: wafuu supagetti

30Oct09

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Some time in the ’70s people began to experiment with Japanese flavors. Essentially, things that are usually eaten with white rice were mixed into or put on top of spaghetti. Until recently, wafuu pasuta or wafuu supagetti was unknown in the West, and not seen on menus of Japanese restaurants frequented by tourists. I read in many blogs that it’s popular in homes and small cafés (kissaten) and as Japanese food has become popular in the U.S. we can now enjoy some very interesting flavor combinations.

Filed under: Fish and Seafood, Japanese Food, Noodles, Western Influenced food   |  4 Comments
Tags: mentaiko, yoshoku

Eating Out in Canton

26Oct09

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When the daughter visited in the summer, we drove to Canton to eat at a Japanese noodle restaurant which I had been impressed with a couple of years ago. It was my fault—surfing on-line, working on the blog, and then insisting on a shower—that we arrived at the restaurant at a quarter past 2. They had just closed.
So the daughter is visiting now, and it seemed an opportunity to visit Matsuchan. Mr. J was home so he drove. As we turned out of the driveway, one of us said, “Should we call to be sure they are open?” But we laughed and said it was only 12:30 and we’d get there in plenty of time. We didn’t take into account that it was Monday.

Filed under: Miscellaneous   |  2 Comments
Tags: restaurant review

Soybean Hummus: Daizu Hamosu

23Oct09

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Ms Shimbo experimented with using tofu to make a dip similar to hummus. But giving tofu a whirl in a food-processor made it unpleasantly smooth and slimy. Shira-ae, a Japanese tofu dressing has some similarity with hummus but it is light, fluffy and a little sweet. Using soybeans is a very clever way to make a Japanese hummus—I made daizu Hamosu last March when J. was working in Iowa and I was surviving on snack foods. This is realatively healthy snack food. And it’s easy to make, and tastes even better the next day.

Filed under: Japanese Food, Snacks, Vegetables, Western Influenced food   |  4 Comments
Tags: hummus

Veal Soup ~ Chikuzen-Style

16Oct09

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I’d encourage my readers to give taro a try! I made Chikuzen-ni in July, and we were so impressed by the way the taro added a lovely smoothness and slight thickening to the soup that J. was inspired to make a beef stew in August. The other day I saw some veal shoulder chops on sale, and it occurred to me that I could make the Japanese recipe but substitute the veal for the traditional chicken.

Filed under: Beef, Nimono, Simmering, Western Influenced food   |  Leave a Comment
Tags: veal

Mabo Tofu Japanese Style

10Oct09

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Chinese food is popular in Japan. The seasonings are adjusted  to Japanese tastes: sweeter and less spicy.  The Chinese use oyster sauce and lots of garlic to make sauces for fish and meats. The Japanese use only rice and soy products: sake, mirin, soy sauce, and just a hint of garlic. One of the most [...]

Filed under: Asian Influenced Food, Grilling and Pan-Frying, Japanese Food, Pork, Stir-Frying, Tofu   |  10 Comments
Tags: mabo tofu