Simple Japanese Foods
 

There are many kind of Japanese food other then SUSHI, TENPURA or RAMEN.

Here are the sample of Simple Japanese Foods.

The first one is ...

塩ご飯：SHIO-GOHAN;salted rice



SHIO-GOHAN is simply rice just having a bit of salt on top. It is unexpectedly tasty.

Can you see the salt over the rice? I can not.

Of course, it has not enough nutrition. You should not eat it every day.

Also, 握り飯：NIGIRI-MESHI;rice ball is actually salted rice n its simplest form.
because we put salt water on the hand when we make rice ball.

Next one is the 卵かけご飯:TAMAGO KAKE GOHAN;raw egg on rice.



It is simply put an egg (only yellow part in most cases) on the rice and add a little amount of soy source.

I know people do not have raw eggs in other countries. Only Japan has the logistics to provide the fresh raw eggs to the home in safe.

ふりかけご飯：FURIKAKE-GOHAN;frakes on rice.



Frakes are sold in these forms of packages. The price is around 10 to 30 JPY per one meal.

お茶漬け：OCHA-DUKE;Rice sorked in Japanese green tea.



Do you think you can make OCHA-DUKE just adding tea on FURIKAKE-GOHAN ? No, it has different ingredients than FURIKAKE though the prices are almost same as FURIKAKE.

Grilled Noodle:

Cabbage, noodle, water, pork, shrimp and worcestershire sauce.

Instant Grilled Noodle:

Pour boiled water and throw away the water after 3 minutes, then you will get the Grilled Noodle.

焼きそば:YAKI-SOBA;Grilled Noodle

As shown above, YAKISOBA is very popular casual food in Japan. It is much more usual in Japanese life than RAMEN.

Why YAKISOBA is not popular for foreign people? Because YAKISOBA is very easy to cook and never failed, so Japanese people cook YAKISOBA in their home. There would be smaller market for restaurant only for YAKISOBA compared with RAMEN.

Look Japanese food Menu for YAKISOBA or grilled noodle and try YAKISOBA today!

I'm from the Philippines and WE filipinos love Japanese food.

Ramen
Tonkatsu
Tempura
Beef Misono
Chicken Karaage
Teppanyaki

All listed above are my favorites.
On the other hand, I can't stand Sushi.

I tried the raw fish once and I had a very hard time swallowing it. (Added lemon juice on it first then dipped it in soy soy sauce)
I kinda liked raw salmon though.

The other fishes likes mackerel, etc.. were the worse for me.

I'll look for restaurants here that offers authentic Yakisoba. :)

There are some people who can not have raw fish.

For such people, I recommend them "ANAGO"(grilled long fish;not eel), "TAKO"(Boiled Octopus), "EBI"(boiled shrimp;not "AMAEBI") and then "IKA"(raw squid).

After "TAKO"(boiled Octopus), "IKA"(raw squid) seems like "cooked".

Try these orders to overcome your SUSHI-allergy.

うどん：UDON is Japanese noodle made from wheat and usually served with soup.

UDON and SOBA (which I will refer to later) has two type of soup: Easter japan type and Western Japan type.

Eastern Japan type soup is dark and little bit salty.



Western Japan type is lighter and has rather UMAMI than salty taste.



As I had grown up in western Japan, I prefer to the Western Type.

You can try both type in Tokyo area but try only Western type in Western Japan.

To cook UDON, you need to prepare UDON noodle and soup. It is very easy in Japan.

To make UDON noodle, you need wheat powder and salt water.

After seived and kneaded, let it "sleep" for 30 minutes.

Step on it to make the dough harder and let it "sleep" again for 2 hours.



If you already have the noodle, just put soy sauce.
(green onion, mashed radish and ginger are added in this movie)

I dont know why, I just can control myself when I get some Ramen or Udon because I cant stop eating it haha :D :p

Which type of UDON do you like Western or Eastern?

ポン菓子：PON-GASHI;Pop Rice

Heating up rice in cylinder to get high temperature and high pressure, and open the cylinder to have explosion.



Detailed explanation:



To get these products.

蕎麦:SOBA; is translated as buckwheat. But I'm not sure buckwheat is exactly the same as SOBA. Like as sometimes WASABI is translated as horseradish which is different from WASABI.

here is SOBA treated in the first stage cleaning the surface.



Then milling.

To make the SOBA noodle, Knead it first.



And cut it into noodle.



You can buy SOBA noodle in the food shop instead.

Then how can we have SOBA?

ZARU SOBA:



SOBA with Soup:



I like SOBA much more than RAMEN.

In my country( Italy) it can be found in the supermarket something very similar to the soba it is called saikebon and it should be noodle ready to be eaten after a few minutes cooked in the microwaves ... but honestly I can't harldy say how do they taste because I've never bought them before ... maybe I could try them and then say if they are good or not. :)
Well the ingredients to make japanese food can be found here but ... cooking japanese food is definitely another thing. I bet is quite difficult. For a foreigner I mean.

This is what they serve in the Japanese Resto I frequent at..
(Ippudo Philippines)

https://scontent.fmnl5-1.fna.fbcdn.n...8f&oe=58B6BCA9

https://scontent.fmnl5-1.fna.fbcdn.n...2e&oe=58C2276B

https://scontent.fmnl5-1.fna.fbcdn.n...34&oe=58C0B415


Sorry, I already ate it and ruined the beautiful serving set up before my wife took a pic. Haha
https://scontent.fmnl5-1.fna.fbcdn.n...4c&oe=58C71062

I actually like everything on their menu.
I just learned that they don't serve Yakisoba ;(

From another resto (Ramen Nagi)
https://scontent.fmnl5-1.fna.fbcdn.n...c8&oe=58BB3FCF

Digging into this pics, I'm now craving for ramen. Haha

I've heard there is some food using SOBA (or Buckwheat) in Italy. Do you know about it?

Also, I've heard there is Garret in France made from buckwheat.

Ah now I've learned what soba is :marusmile: ... in my country is called grano saraceno . We use it for many things then... from bread to pasta to cookies etc... soba is used above all to made food for people that doesn't like too much preparations with white flour and wants to eat more healthy food. Sure in France I can confirm ( I live in the North of the Country not too far from France boundaries so I went there some times )

You mean sometithing like rice cakes right ? Actually we have them too in the stalls of the supermarket with healthy foods.


Anyway the ready meal I was referred to was this one :)

thanks for posting that pictures nash those dishes looked really yummy. :)

I also learned about grano saraceno. It seems just the same as SOBA.

Then how do you cook them to eat?

Well ok in the first picture the pasta( tagliatelle is the kind of pasta represented) should be cooked as all the other kinds of italian pasta. So you must put a quantity of water boiling in a pot( the quantity depends on the quantity of the pasta ... the water must cover the pasta in abundance because the pasta during the cooking adsorb the water)
When the water is boiling add the salt ( a pinch more or less).
And then you can add the pasta and leave it to boil.
And now the time that pasta require to cook.
When you buy pasta at the supermarket there is always the time of cooking ... well forget it ,because if you leave pasta boiling for example 10 minutes
as it's written the pasta surely will be raw ... I'm one that doesn't liek pasta too cooked also because is more easy to digest but ... not raw:rolleyes: .
So my advice is to leave the pasta boiling at least five/ten minutes more than the time signed. Then you could check form time to time if the pasta is cooked.

Apart you could make the seasoning. A nice pasta sauce ( that in my mothertongue is sugo, but I've learned that in Japan Sugo is a person name ( I've learned it when I saw Sword Art online ))

So in a pan you could put and cooked a bit of oil and a chopped onion ( cook them for a whiel but not exagerate they mustn't become too brown) then you can add peeled tomato that you could find in supermarket too, (fresh tomato is always better) , salt as needed and if you have it one or two leaves of fresh basil ( just to give the aromatic flavour).
Well that's the easier one way but if you want you can add to the sauce black olives chopped.

Well now you must remove the pasta from the pot and eliminate the water from the pasta with the colander , put the pasta in the pan and stir it to take the sauce.
then put in the dish and add a little bit of grana padano or parmigiano reggiano. ( greated cheese)

I assure you is more difficult to read it than make it. Is easy to make pasta. :)

I understand that grano saraceno is treated just like as the flour, right?

Because SOBA is hard to treat, they mix SOBA and flour together in the ratio of 8:2 for example. When not mixed, 100% SOBA is difficult to make the noodle. How do you treat grano saraceno in Italy?

Mm mm that's a very interesting question, I' ve never thought about it before:confused: ; but I think they mixed flour too here, maybe sometimes they also add kamut or something else.
Well the handmade pasta can be also made only with white flour water and more eggs you put more the pasta is good ( normally you should mix:a bit heaten water , 6 eggs and a kilogramme of flour).

I learned Sugo/Italian is sauce in Engish or Suppe in German.

And yes, 菅生:SUGOH or SUGOU is family name in Japan.

Yes that's right we use the word sugo for a pasta sauce in general while when it's made with tomato and meat (the meat used for the tartare for example)we call it ragù . (The pronounciation is the same as you read it)
Ah yes you' re right RadioKid ...Sugoh is a surname ... different way of write it but same pronounciation.:)

Also, when you say "SUGO!" in a short time (or "SUGOI" in normal form), it means "awesome!" in Japanese.

I didn't know it. Thanks for teaching me this.I'll add to my new words list.
Now I' ve learned another word in Japanese. Thank you :)

By the way (which way?), the noodle used in YAKI-SOBA is not made from SOBA (I mean buckwheat).

The noodle used in YAKI-SOBA and RAMEN is rather yellow and made from flour and alkali water. These kind of noodle is called 中華そば：CHUKA-SOBA;Chinese noodle while the noodle made from buckwheat is called 日本そば：NIHON-SOBA;Japanese noodle.

餅:もち;MOCHI is often translated as "rice cake". It is actually mashed rice.

Just after steamed, hot rice is made into MOCHI.



Three ways to enjoy MOCHI. After slowly grilled, the surface of MOCHI is hardened and the MOCHI will be swelled by steam inside. The yellow powder in the movie is "KINA-KO" which is soybean powder.

5 ways to enjoy MOCHI:



And also I would like to add one more way to enjoy MOCHI. I tried MOCH with tomato ketchup. It is very strange as a Japanese food but in another sense it can be openning of different world of taste. Please try it to test your braveness.

Oh I see, thanks for the explanation . :)

Oh Mochi I heard talking about It many times but I didn't know What they were actually. Thanks for posting these videos.

if you are very hungry and having a few money in Japan, you should run into KONBINI (convenience store) and buy one "ONIGIRI".

To buy "ONIGIRI", just bring it to register counter and say "ONEGAI SHIMASU" meaning "please". It will cost you 80 to 200 JPY.

After buying it, you may eat it during walking around. Though Japanese will not eat something during walk, "ONIGIRI" would be allowed.

Oh very interesting.
But ... when in japanese do you use KUDASAI? Is a less formal way to ask please? I admit I'm a bit confused about it.

"KUDASAI" corresponds to "give me" and needs object. When you use "KUDASAI", you need to add object and object marker like as "KORE(this) WO(object marker) KUDASAI" (give me this).

Instead, I recommend "ONEGAI SHIMASU" which can be used like as "Bitte" in German.

Thank you very much for the explanation. :)
Arigatou gozaimasu :pinkbow:

My favorite simple japanese food is mitarashi dango. You make the dango by combining mochiko and water. That's it. The sauce is just a simple sweet soy sauce, combined it's delicious!

These are the MITARASHI-DANGO.