Cooking Technique: Steaming

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Steaming: Mushimono
Cooking in a contained, hot, wet atmosphere—steaming— is a method of cooking common throughout Asia. Steam cooks foods quickly and without loss of flavor, aroma, vitamins, and tenderness. Many vegetables are candidates for steaming, as are poultry and seafood. Sea bream, flounder, salmon, clams, and mussels cook very well in a steamer. Several foods can be steamed together in individual servings, but care must be taken that they are cut in sizes to cook for the same amount of time.
Mushibuta no Shoyu Ninniku-zuke Japanese Chocolate Cake Mushibuta Ponzu-zoe
Steamed Pork in Spicy Garlic Sauce
Mushibuta no Shoyu Ninniku-zuke
Steamed Chocolate Cake
Mushi Chokoreito Keiki
Steamed Pork with Ponzu Dressing
Mushibuta Ponzu-zoe
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Japanese Chicken Shiitake and Negi Steamed chicken with lemon and sake Tofu Daisy Dumplings
Steamed Chicken, Shitake, and Japanese Onion
Tori, Shiitake to Negi no Mushimono
Steamed Chicken Breast with Golden Kimizu Sauce
Tori now Sakamushi Kimizu-zoe
Tofu Daisies
Mushi Dofu
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Salmon Steamed with Sweet Rice Chawan-Mushi Japanese Potato Dumpling
Salmon Steamed
with Sweet Rice
Steamed Egg Custard
Jagaimo Manju:
Stuffed Potato Buns
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Bright Orange Kabocha-Miso Soup Dried Shiitake Mushroom Soup Duck with Miso Mustard Sauce
Bright Orange
Kabocha-Miso Soup
Kabocha no Miso-shiru
Dried Siitake
Mushroom Soup
Hoshi Shiitake Sûpa
Steamed Duck Breast with Mustard-Miso Dressing
Mushigamo Karashi Sumiso-zoe
Japanese Tomato Eggplant Salad
Chilled Eggplant and Tomato Salad
Hiyashi Nasu to Tomato no Sarada
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Cooking Technique: Deep Frying Cooking Technique: Steaming Cooking Technique: Pickling (Tsukemono)

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