Tonight was a rush dinner, takeaway obento. And a nice one at that.
As you can see from the photo there is an assortment of food in there and a pile of rice.
It included potato salad and egg roll omelette. Some pickles, and a miniature dry oden selection. In the main compartment was some tempura piman […]
In the picture you see one of my favourite Japanese ice creams. This particular sized pack contains 2 round balls (sort of flattened) called Dai Fuku. This name traditionally describes a ball of mochi stuffed with red bean paste. In this case it is vanilla ice cream filling an omochi ball.
The omochi is actually more […]
This is what the plastic packages of Omochi that sit on supermarket shelves are supposed to look like.
What you see is a small timber pedestal with two round omochi cakes on top. If you look closely, you can see the outside is drying out and cracking as it loses moisture faster than the inside. Eventually […]
Omochi, as you usually buy it from a shop, in its plain form, is hard and inedible. I’m sure someone out there has eaten it, as is, and survived but they would not have any teeth left. It is only when it experiences heat that it regains its soft chewy texture.
What better way to do that […]
What you see here is an old style rice steamer, cooking over a wood charcoal fire. Of course most people don’t cook rice this way in Japan. because there are much more convenient ways. However as new years approaches, it seems people get a bit more traditional and I understand that rice cooked this way is […]
Head over here to read a little story about what omochi is not. It is also an interesting insight into the sort of confusion that sometimes occurs when English speakers try to work things out in Japanese.
I would like to point out at this stage, that this blog is being written by an Australian man trying […]
As I wrote earlier, Omochi is swinging back into season in Japan.
All over the country people are dragging out the hollowed stumps and massive mallets that they use to make it in preparation for new year. The process is old and traditional, and I’m sure there are more efficient ways used in factories.
Cooked rice is […]
What do pigs intestines have to do with carrots, konyaku, onions and mushrooms?
Well apparently if you put them all together in a large pot and simmer them with some sake, mirin and a drop of soy, you a delicious snack to encourage a thirst. I am not normally that excited about intestines and particularly pig […]
Here is another Shochu variety that I sampled last weekend. Black Sugar Shochu.
From what I can work out this bottle came from Okinawa, where black sugar is a very popular ingredient in a lot of food. They grow and refine sugar down there and have done so for many years and so black sugar sweets, […]
Sashimi, as it is best known, is raw fish. The word is also used for raw beef, horse, deer, turkey and any number of other animals that we might choose to eat without cooking.
Last weekend I was struck by a sudden revelation as I hooked into a plate of sashimi. Amongst all of the raw […]
A Child Chosen
A Creative Journal
All Holiday Cafe
Babylune
Baking Delights
Blog Fabulous
Brew Ha-Ha
Busy Family Meals
Career and Kids
Chocolate Bytes
Cooking Gadgets
Dating Dames
Declutter It
Drinks after Dark
Foodie Obsessed
GenBetween
Hankering for Yarn
Inside Motherhood
Jewelry and Beading
Junk Creation
Keeping the Castle
Kettle and Cup
Layers Upon Layers
Mad Cropper
Marriage Actually
Mom Gadget
Mother Earth's Garden
MyCrimeSpace
Noodles and Rice
Offbeat Homes
One Book Two Book
Our One Heart
Parenting Tweens & Teens
Play Library
Quilting and Patchwork
Robust Cooking
She Knows Parties
Simply Home Remedies
Simply Thrifty
Solo Mother
Supernanny Rules
Tangled Thread
The Food Bowl
Thrifty Mommy
Tree Hugging Family
Unplugged Living
Widows Quest
Recent Comments