post by post archives
November 2009
- Napa Cabbage Millefeuille with Pork Belly
- Sand Circle Birthday
- The Japanese are not the only ones eating ketchup on spaghetti!
- Spaghetti Napolitan
- Golden Kimizu Sauce
- Chicken and Chestnuts
- Hijiki and Shiitake Wafuu Spaghetti
- A Stir-Fry: dry curry!
- where the love of God goes…
- Currying Flavor: Karei Raisu
- Arirang: Korean Restaurant
- Hot Pot with Nerimono: Oden
- Nerimono for Oden Hot Pot
October 2009
- Mentaiko Spaghetti: wafuu supagetti
- Black Sesame Seared Tuna
- Eating Out in Canton
- Soybean Hummus: Daizu Hamosu
- Harumaki: Vegetable Spring Rolls
- Gomadofu: Chilled Sesame Squares
- Veal Soup ~ Chikuzen-Style
- Velveted Chicken and Cashews
- Mabo Tofu Japanese Style
- Stir-Fried Liver and Chinese Chives 2
September 2009
- Break-Fast: Pasta in a Sour Bath
- Home Cooking
- Kishke: flour and onion sausage
- Yom Kippur: have an easy fast
- Crisp Rolled Chicken: Tori no Maki-age
- Japanese-Style Braised Spareribs
- Spinach and Miso Soup
- Ikayaki: Pan-fried Squid Patties
- Youvarlakia Avgolemono: a Greek meatball soup
- Honey Cake
- Fried Ginger-Flavored Salmon
- More on the vacation:
- Sunrise!
- Kamishibai and MILK Senbei?
August 2009
- Dengaku Sweet Potatoes
- A2 Farmers’ Market
- Scallop Dengaku
- Nasu Dengaku: Eggplant Grilled with Miso
- Dengaku: Miso Grilling Sauce
- San Shoku Donburi: Three-Color Rice Bowl
- Chawan Mushi (a mushroom variation)
- Unagi Don
- Hiyashi-shabu no Goma Dare
- Classic Salt Grilled Iwashi
- Hiyashi Nasu: Chilled Eggplant and Tomato Salad
- Playing with Food
- New Tess’s Kitchen
- As you like it: Okonomiyaki
July 2009
- Japanese Summer Stir-Fry: Natsuyasai no Mamemiso Itamame
- Teriyaki Baaga: Soy-Glazed Beef Burger
- Another Versatile Summer Recipe
- Pan-fried Sesame Chicken
- Chikuzen-Style Simmered Chicken
- Steamed Ginger-Flavored Fish
- Summer Noodles: Hiyashi Chuka Soba
- Chirashizushi
June 2009
- Garlic Scapes and Orzo
- Chuka Soba that tastes like more…
- Foiru-yaki: Mixed Grill in Foil
- Sesame Noodles: an old favorite
May 2009
- Forever is composed of nows
- Steamed Ginger-Flavored Snapper
- Summer Vegetables and Miso in a Wok
- Tori no Tsukune: Yakitori Meatballs
- Tebasaki Take 2
- Stir-Fried Hijiki Rice
- A Basic Recipe: Yakitori Basting Sauce
- Ebi-shinjo: Shrimp Dumplings
- Side by Side
- Jack and Trillium
- A Favorite: Buta-Shabu
- Love is a smoke made with the fumes of frying garlic.
- Sesame-Crusted Seared Tuna
- The Garden Gate
- Blue Kisses in the Garden
- Asparagus Tsukemono
- Soba with Miso Lamb Ragu
April 2009
- Hiroko’s Mom’s and Sister’s Beef Tongue Stew
- Cooking Japanese Rice on a Stove
- Onigiri, Omusubi, or Nigiri-meshi
- Sesame Noodle Sauce
- Happy Birthday
- Five-Color Sushi
- Cholent—the Jewish Cassoulet!
- Passover’s Over!
- Last Night of Passover 2009
- Japanese Ingredients (basic)
- Stir-Fried Chicken and Cashews, to the rescue!
- Happy Easter!
- Chicken in Coconut Sauce
- Egyptian Haroset
- Joan Nathan The Jewish Holiday Kitchen
- Crab Sushi
- Scrolling Along
- Don’t take an extra trip
- Second Time Around
- Classic Rice with Hijiki Sea Vegetable
March 2009
- Dumplings and Mung-Bean Noodle Hot Pot
- Okonomiyaki, with scallops and chicken
- Grilled Miso Marinated Salmon
- Cold, again
- Miso Marinated Lamb and Stir-fried Rice
- Asparagus with Mustard Dressing
- Deep Fried Steak and Onions
- Chilled Somen with Mushrooms
- Spring!
- Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets
- Senbei: Japanese Crackers, version 2
- Senbei Japanese Crackers
- Soybean Hummus: Daizu Hamosu
- Stir-Fried Rice with Black Kikurage
- Raccoon Miso Soup!
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX FEBRUARY 09
- Mochi + Waffles = Moffles
- Mochi!
- Sanuki Udon with Mushrooms and Atsuage
- Simmered Dried Shiitake Mushrooms
- Frozen Udon
- Tori Zōsui Pancakes
- Senba-jiru: Fishermen’s Soup
- Tori Zosui: Rice Consommé with Chicken
- Gyutan Stew (Japanese Stew with Veal Tongue)
- Gyutan: Grilled Tongue
- Buffalo Chicken Wings
- Summer Squash Namul
- Senmaizuke Turnip and Kombu Tsukemono
- Garlic Miso Turnip Tsukemono
- Braised Pork and Chinese Cabbage
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX JANUARY 09
- Gyuniku, Gobo, Porucini Gohan
- Simmered Spinach and Fried Tofu
- Cinnamon Roasted Chicken with Pasilla Pan Sauce
- Seared Steak in Citrus Soy Marinade
- Cucumbers in Spicy Soy Sauce
- Sautéed Mushrooms
- Japanese Rolled Beef with Vegetables
- Tosa-Style Cucumbers
- Cooking Technique: Pickling (Tsukemono)
- Cooking Technique: Steaming
- Cooking Technique: Deep Frying
- Cooking Technique: Ramen
- Cooking Technique: Gyoza
- Cooking Technique: Noodles
- Cooking Technique: Soups
- Tori-nabe: Chicken Hot Pot
- Holidays End
- Godaiko Restaurant, Ann Arbor, MI
- Tuna Hot-Pot two
- Duck Breast with Mustard-Miso Dressing
- Mustard-Miso Dressing: Karashi Sumiso-zoe
- Unohana made with Okara
- Ozoni: New Year’s Day Soup
- Toshikoshi Soba with Duck and Long Onions
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX DECEMBER 08
- December 2008 Recipe Summary
- Seafood Miso Soup
- Oden: Hot Stew with Assorted Fish Cakes
- Some Ingredients for Oden
- Chicken and Chestnuts: Tori to Kuri no Umani
- Neginma-nabe: Tuna and Leek Hot Pot
- Savory French Toast with Cheese
- Jagaimo Manju: Stuffed Potato Buns
- Kurimu Korokke: Creamy Croquettes
- November Cooking and Playing
- Farewell Florida!
- Cosmos Cafe and Pizzeria
- Sweet Liberty Sailing in Naples, Florida
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX NOVEMBER 08
- Kelly’s Fish House Diningroom
- Corkscrew Swamp Sanctuary
- Noodles Italian Cafe and Sushi Bar, Naples, Florida
- Cilantro Tamale, Naples Florida
- Polenta, Peas, and Shrimp
- Florida Pictures
- Sunsets in Naples, Florida
- USS Nemo: a restaurant review
- Welcome to Florida!
- Ginger-Flavored Pan-Fried Pork: a variation
- Iwashi Gohan
- Bright Green Edamame Dip
- Crispy Rice Crackers
- Iwashi no Kabayaki
- Ramen with Stir-Fried Vegetables
- Persimmon Purée Gelée
- Stir-Fried Chinese Chives and Liver
- Cooking Japanese in October
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX OCTOBER 08
- Lobster Gyoza!
- Chawan-mushi: Japanese Egg Custard
- Spicy Stir-Fried Zuchini and Carrot
- Dilled Green Tomato Pickles
- Ebitama-don
- Miso-Marinated Beef in an Egg-White Jacket
- Tosazu: a versatile Japanese dressing
- Stir-Fried Rice with Herbs
- Shioyaki: Salt Grilled Fish
- Fall Trees
- Dried Shiitake Mushroom Soup
- Abura-Age Pizza
- Breaking the Fast Part Two
- Breaking the Fast
- Kreplach: Jewish Gyoza
- Yom Kippur
- Shira-ae: Dressed in White
- An animated dinner
- September Japanese Cooking
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX SEPTEMBER 08
- Happy New Year 5769!
- Moon Viewing Noodles
- Chicken Teriyaki with Orange
- Crisp Chuka Soba with Vegetables and Seafood
- Bright Orange Kabocha-Miso Soup
- Soba Sushi
- Updating “Essential Ingredients” Page!
- Ginger Soy Milk Panna Cotta
- Japanese Oyster Chowder with Miso
- Salmon Steamed with Sweet Rice
- Testing More Recipes
- Daisy Tofu Dumplings
- Of Work, a Test, and Onions
- August Recipes
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX AUGUST 08
- Mitsumame! Japan’s Summertime Sweet
- Inside-Out Maki
- Sushi Rice: Information and Recipe
- Chikin Raisu: Stir-Fried Rice and Chicken
- Freeze-Dried Stir-Fried Tofu
- 50 Year-Old Ramen!
- Conveying Sushi
- Miso Marinated Steak, and Pork!
- Japanese Black Sesame Dressing
- More Beautiful Hiyashi Chuka Soba
- A Nice Surprise: When I was three!
- Yakitori: Sasami no Ume-shiso
- Award!!!
- Blueberry Gems
- Japanese Eggplant and Tomato Salad
- Tofu Omelette with Colorful Vegetables
- Hiyashi Chuka Soba: Japanese Summertime Noodles
- Spicy Stir-Fried Fennel and Carrots
- Yakitori: Negima
- Maize Gelée
- Teriyaki Chicken-Asparagus Roll
- Garden Tomatoes
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX JULY 08
- Recipes from July
- Broccoli Asazuke
- Japanese Sesame Beef
- Teriyaki Fish
- Yakitori Chicken Dumplings
- Yakitori Chicken Wings
- Yakitori Basting Sauce
- Watermelon Jewels
- Somen, what to do when it’s hot
- Beef Donburi
- Teriyaki Sauce
- Yuan Yaki, Japanese Grilling
- Onigiri, Japanese Food on the Go
- Chicken and Vegetable Miso Soup
- Pan-Fried Squid Dumplings
- Five-Color Mung-Bean-Noodle Salad
- Updated “Recipes” Page!
- Ramen with Pork-and-Miso Sauce
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX JUNE 08
- Gingery Japanese Pork
- Sweet-and-Sour Braised Pork
- Stir-Fried Rice with Curry
- Cauliflower Tsukemono with Citrus and Kombu
- Cold Shabu Shabu with Creamy Sesame Dressing
- Garden
- Crispy Harusame Chicken
- Kanten Jellies: Summer Jewels
- Bratwurst Fish
- Spicy Sesame Sauce on Chukasoba
- Matcha Mousse
- Make a Square Mold for Agar-Agar
- Avocado Sashimi
- Sesame Sauce for Noodles: Gomadare
- Cooking Tip: Fat Separator
- Japanese-Style Braised Spareribs Recipe
- Miso Ramen
- Encore as Preview
- An Award!!!
- Gyoza: Frying the Dumplings
- Gyoza: Pleating the Dumplings
- Pork and Wakame Gyoza
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXMAY 08
- Eggplant and Miso in a Wok
- Hot Dog! It’s a bird…
- Holiday Weekend!
- Pizzoccheri: Italian Soba?
- Yakitori: Miso-Marinated Chicken Skewers
- Successful Soba Noodles
- Tsukejiru: Cold Noodle Dipping Sauce
- Crisp Tofu Cubes in Tempura Sauce
- Garlic in Soy Sauce
- Japanese Chicken in Vinegar Marinade
- Carrot-Miso Tsukemono
- Steamed Chicken and Golden Sauce
- Kimizu: Egg and Rice Vinegar Dressing
- leftover ramen
- Nizakana: Braised Fish
- Tsukemono: Turnip and Persimmon
- Miso Garlic Radish Tsukemono
- Shoyu Ramen
- Ramen Toppings: Garlic Paste
- Ramen Toppings: Menma
- Ramen Toppings: Chashu
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXAPRIL08
- Kanitama-don: Japanese Crab Omelette with Rice
- Last Night of Passover: Japanese Cooking
- Ramen Stock
- Can I Learn Japanese Cooking?
- Baby Bamboo Shoots: Takenoko
- Tofu Salad with Miso Dressing
- Walnut-Miso Dressing
- Japanese Chicken, Shiitake, and Long-Onion
- Kushikatsu: Fried Pork and Onion Skewers
- (Not) Making Soba Noodles
- Buta Shabu: Pork Shabu Shabu
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXMARCH08
- Wafu Steak: Japanese-Style Beef Steak
- Lotus Root and Sweet Potato Crisps
- Umeboshi Dressing
- Recipe Test 3, Nikujaga
- Korokke (Potato and Beef Croquettes)
- Tonkatsu Sauce
- Dango Jiro (Dumpling Soup in Japan)
- Soy Sauce-Mustard Dressing for Vegetables
- Shinjo: Shrimp Dumplings
- Okonomiyaki
- Broiled Fish with Sesame Seeds
- Thanks!
- A Short Hiatus
- Orange Mint Ribbons
- Clear Soup with Egg Flowers
- Braised Beef and New Potatoes
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXFEBRUARY08
- Creamy Sesame-Vinegar Dressing
- Udon: Stompin’ on the Noodles
- Sweet Potato Cake, take 2
- Ginger-Flavored Pan-Fried Pork
- Steamed Pork with Ponzu Dressing
- Spicy Chinese-Style Cabbage
- Chicken, Cashews, and Miso in a Wok
- Gyoza, The Japanese Pot-Sticker
- Light and Delightful Chocolate Cake
- Hot Udon in a (non) Earthenware Pot
- Lamb Stew, Japanese Style
- Tsukemono: Radish Apricot Pickles
- Japanese Swordfish, Yuan Style
- Simmered Cabbage and Abura-Age
- pause this
- “that delicious shoyu dressing”
- Vinegared Julienne Potatoes
- Mom’s Pot-Cooked “Roast Beef”
- Pan-Fried Sesame Chicken
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXJANUARY08
- Dango Jiru, Recipe Test 2
- The Japanese Kitchen, the book
- Better the Second Time Around
- Miso-Marinated Beef Steak
- Recipe Test: Hobak Namul
- Encore Curry and Tofu
- A Salad in Hand
- Japanese Chicken Curry
- A Simple Plate of Pasta
- Japanese Braised Beef, Tess’s Style
- Duck Dumplings
- Toshikoshi Soba Noodles, Duck!
- Dinner in Snow
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXDECEMBER07
- Feeling Foriegn in the Grocery
- Orange Teriyaki Chicken
- Mr. (Sweet) Potato Head!!!
- Braised Ribs
- Hearty Hot Udon
- Salmon and Lotus
- Computers Don’t Cook
- Hot Pot on Cold Nights
- Autumn Chicken and Chestnuts
- Portugal, India, Japan, and Latkes
- With Things on Hand
- Pot-Sticker Hot Pot
- XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXNOVEMBER07
- Slideshow
[ archives type=postbypost ]
-
- 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. -
Stay in Touch! 
RSS email subscription contact me -
-
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
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