I made it!! “MY JAPANESE FOOD” vol.3
January 26, 2017
Hi, this is the Chief Editor of "JAPANESE FOOD".
Here is the third installment of our regular series, where we introduce some of the great creations, photos and comments from Japanese food lovers all over the world.
Keep sending us pictures of your Japanese food creations! As you explore our recipes, don't forget to share your pictures and stories!
Now, let's look at some of our new "MY JAPANESE FOOD" posts!
Johanna from Hong Kong
CommentIT’S MY FIRST ATTEMPT AT MAKING ADORABLE CHARACTER BENTOS. THEY’RE EASY TO MAKE AND PERFECT FOR A PICNIC, AS EVERYTHING CAN BE SERVED COLD. NOT ONLY DOES IT LOOK CUTE, IT TASTES GOOD TOO. IF YOU ARE INTERESTED, PLEASE TRY TO MAKE YOUR OWN BENTO VERSION OF YOUR FAVORITE CHARACTER FOR YOUR NEXT PICNIC.
I can't believe this is your first time making “kyara-ben”(character bentos)!
It's all really cute, and I’m sure your kyara-ben makes a picnic even more fun! I especially like the idea of putting okra into chikuwa. It makes a beautiful cross-section!
As Johanna says, when you are making bentos, it is important to consider whether it will be enjoyable once it cools down.
We have a feature article about "kyara-ben," as well as great recipes you can use in bentos. Please use it as a reference for your next bento-making experience!
We look forward to your next posts!
Simmered Mock Jade Green Eggplant (Nasu no hisuini)
rfsg84 from Brazil
CommentThis recipe is really worth making. Very tasty, and the colors are wonderful.
A beautiful combination of purple and green! This dish is called "Hisui-ni".
Hisui means jade in Japanese. People call it this since the peeled eggplant has a color like jade.
Seeing how you peeled the eggplant, rfsg84, I can tell you took your time to make this dish. Great!
Eggplant can be simmered, deep-fried, or stir-fried - such a versatile vegetable, isn’t it? How do you cook them in Brazil?
Our site has variety of eggplant recipes. Please try them and enjoy cooking it in many ways!
Leftovers winter udon broth
Steven from the UK
CommentI just put this together using the vegetables left over from the Christmas period. I was amazed at how delicious it was. Inspired just by watching NHK World's cooking programs. To a saucepan of dashi stock, I added; 1 tbsp of soy sauce, parboiled carrots and green beans, bite-size pieces of lightly stir-fried chicken thigh, chopped spring onion, sliced chestnut mushrooms, and bite-size pieces of daikon. Bring nearly to boil and add udon noodles while simmering for about 5 minutes. I will experiment with this dish further - in future, I will use fewer and try different vegetables, but daikon is essential for my tastes. It seems like a very flexible way to cook a dish that warms the body.
Thank you for your post, Steven! You are a regular on this site now! This time, your recipe was inspired by a NHK World program? Thank you very much for watching the show.
It is cold in Japan right now, so warm udon is just the thing to eat.
Using left over vegetables to make a tasty new dish is a wonderful idea! I imagine mixing different kinds of vegetables adds enjoyable different textures and depth to the taste! Experiment with many vegetable combinations, and have fun making Japanese food!
I hope you all enjoyed these ”MY JAPANESE FOOD” creations, made with a lot of effort and love.
We will be sharing more pictures and comments, so stay with us and we'll be waiting for more of your creations!
Do you feel like making Japanese food now?
Use this site, have fun with your creations, and don't forget to send us your pictures and stories!
The Editor in Chief of JAPANESE FOOD
I made it!! “MY JAPANESE FOOD” vol.1
I made it!! “MY JAPANESE FOOD” vol.2
I made it!! “MY JAPANESE FOOD” vol.4
I made it!! “MY JAPANESE FOOD” vol.5
I made it!! “MY JAPANESE FOOD” vol.6
I made it!! “MY JAPANESE FOOD” vol.7
I made it!! “MY JAPANESE FOOD” vol.8
Easy Beans & Tofu Vegetables Pork
Simmered Dried Shiitake Mushrooms, Pork, and Atsu-age Thick Fried Tofu