Miko-Kokoro
後輩
- 21 Oct 2004
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- 0
what are some summer Japanese recipes?
summer recipes
- Thread starter Miko-Kokoro
- Start date
- 18 Jan 2005
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The typical food of summer is "Somen"
recipes
http://www.bob-an.com/recipe/dailyjc/ref/somen/somen.html
recipes
http://www.bob-an.com/recipe/dailyjc/ref/somen/somen.html
Miko-Kokoro
後輩
- 21 Oct 2004
- 110
- 0
- Thread starter
- #4
Oh, How I love edamame! I get it when I go for suchi...But I don't drink because..well, I'm under age. But yeah, I'll try making it.
- 18 Jan 2005
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How to boil delicious Edamame.
1.Before boiling, it puts salt on edamame and squeezes it.
Or salt is hung on Edamame and it puts on it for about 1 hour.
This is to make it clean green after having been boiled.
2.It boils by 4% of concentration (in 1l. of water, they are 40g of salt, and
250g of Edamame).
The salt used by 1. is also taken into calculation.
Salt is made into 4% of concentration on the whole.
3.It boils for 3 minutes to 5 minutes with the boiling hot water.
If it boils 5 minutes or more, amino acid will flow out.
4.Immediately after boiling, it cools with a fan.
If it cools by iced water, salt will be washed and it will flow.
It becomes less delicious.
5.4% has ideal salt concentration.
It is not necessary to add salt.
http://www.nhk.or.jp/gatten/archive/2004q3/20040714.html
1.Before boiling, it puts salt on edamame and squeezes it.
Or salt is hung on Edamame and it puts on it for about 1 hour.
This is to make it clean green after having been boiled.
2.It boils by 4% of concentration (in 1l. of water, they are 40g of salt, and
250g of Edamame).
The salt used by 1. is also taken into calculation.
Salt is made into 4% of concentration on the whole.
3.It boils for 3 minutes to 5 minutes with the boiling hot water.
If it boils 5 minutes or more, amino acid will flow out.
4.Immediately after boiling, it cools with a fan.
If it cools by iced water, salt will be washed and it will flow.
It becomes less delicious.
5.4% has ideal salt concentration.
It is not necessary to add salt.
http://www.nhk.or.jp/gatten/archive/2004q3/20040714.html
- 18 Jan 2005
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Hiyashi cyuka (Cold Chinese noodles)
If summer comes, it will often eat.
Although it is a name of Chinese-style noodles, "Ryutei" of Sendai is the origin.
If summer comes, it will often eat.
Although it is a name of Chinese-style noodles, "Ryutei" of Sendai is the origin.
Kamakiri
先輩
- 27 Apr 2005
- 37
- 5
Mmmm - I LOVE hiyashi chuka! I'm actually gonna have it tonight....it's really such a great summer dish. There are two different sauces you can put on hiyashi chuka - sesame and soy. Here's a link for how to make both, as well as other toppings you can use:
An Easy Recipe for Hiyashi Chuka or Japanese Cold Noodles
An Easy Recipe for Hiyashi Chuka or Japanese Cold Noodles
- 18 Jan 2005
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Drink to drink in summer
When we are summer, I drink MUGICHA(barley tea).
Barley tea cools a body.
Barley Tea Recipe - Food.com
Kagome Confirms Continuous Intake of Barley Tea Improves Blood Fluidity
JCN Newswire | Asia Press Release Distribution
When we are summer, I drink MUGICHA(barley tea).
Barley tea cools a body.
Barley Tea Recipe - Food.com
Kagome Confirms Continuous Intake of Barley Tea Improves Blood Fluidity
JCN Newswire | Asia Press Release Distribution
Miko-Kokoro
後輩
- 21 Oct 2004
- 110
- 0
- Thread starter
- #9
I should try some of these reciepes...I need to go to my city's China town soon for ingrediants(it's not all Chinese things...)
- 18 Jan 2005
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pipokun said:
A Suika Wari(watermelon bust) is recommended.
It is a competition to do in a sandy beach of summer.
- 18 Jan 2005
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Miko-Kokoro said:
"soumen nagashi" is recommended.
"Soumen Nagashi" or "Floating Noodles" is a rare but interesting culinary activity found at certain outdoor festivals during summer in Japan. A long trough is set up, through which a stream of cold water flows, carrying bunches of cold noodles placed in at one end by the cook. Participants sitting along the trough pick the flowing noodles out with their chopsticks and place the tasty morsels in their individual bowls of dip. It goes without saying that being "downstream" from a healthy eater could mean slim pickings, so where one sits is very important!
http://www.sanrio.co.jp/english/characters/tacomic/90/tabo.html
Miko-Kokoro
後輩
- 21 Oct 2004
- 110
- 0
- Thread starter
- #13
Hiroyuki Nagashima said:"soumen nagashi" is recommended.
"Soumen Nagashi" or "Floating Noodles" is a rare but interesting culinary activity found at certain outdoor festivals during summer in Japan. A long trough is set up, through which a stream of cold water flows, carrying bunches of cold noodles placed in at one end by the cook. Participants sitting along the trough pick the flowing noodles out with their chopsticks and place the tasty morsels in their individual bowls of dip. It goes without saying that being "downstream" from a healthy eater could mean slim pickings, so where one sits is very important!
http://www.sanrio.co.jp/english/characters/tacomic/90/tabo.html
Cool! I'd love to try that! Although inviting other people would be instore for that. Besides just me, my okaasan and my oneesan. Looks like alot of work too.
- 18 Jan 2005
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A bamboo is used for soumen-nagashi.
The installation method of soumen-nagashi is this site.
Since it is a Japanese site, please refer to a picture.
Http://homepage3.nifty.com/naya/sub8.htm
http://homepage3.nifty.com/naya/sub9.html
http://homepage3.nifty.com/naya/somen-event.htm
A hose is fixed to the maximum upper row part.
The quantity of water is adjusted.
A stand is set to a position easy to eat.
The installation method of soumen-nagashi is this site.
Since it is a Japanese site, please refer to a picture.
Http://homepage3.nifty.com/naya/sub8.htm
http://homepage3.nifty.com/naya/sub9.html
http://homepage3.nifty.com/naya/somen-event.htm
A hose is fixed to the maximum upper row part.
The quantity of water is adjusted.
A stand is set to a position easy to eat.
- 18 Jan 2005
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It eats in summer.
"ﾂ心窶伉ｾ(TOKOROTEN)"
Material is seaweed.
Vinegar and soy sauce are attached and eaten.
When I soak black syrup as a snack and eat, there is it.
Since there is no calorie, it is the optimal as diet foods.
"ﾂ心窶伉ｾ(TOKOROTEN)"
Material is seaweed.
Vinegar and soy sauce are attached and eaten.
When I soak black syrup as a snack and eat, there is it.
Since there is no calorie, it is the optimal as diet foods.
- 18 Jan 2005
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"窶氾｢窶堙｢窶堋ｵ窶堋､窶堙??堙ｱ(HIYASHI UDON)"
UDON is boiled. Cold water cools it.
a bonito -- it attaches to the juice of broth and eats.
Or it is also good to eat pouring soy sauce.
(put in slight juice of Yuzu.)
UDON is boiled. Cold water cools it.
a bonito -- it attaches to the juice of broth and eats.
Or it is also good to eat pouring soy sauce.
(put in slight juice of Yuzu.)
- 18 Jan 2005
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"窶氾｢窶忝(HIYAYATTUKO)"
Grated fresh ginger or a dried bonito is set upwards.
I attach soy sauce to the tofu which I cooled and eat.
Grated fresh ginger or a dried bonito is set upwards.
I attach soy sauce to the tofu which I cooled and eat.
Miko-Kokoro
後輩
- 21 Oct 2004
- 110
- 0
- Thread starter
- #18
Those look amazingly good, I must try them all!
- 18 Jan 2005
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What is eaten in summer.
"窶堋､窶堙遺?堋ｬ窶堙固?窶板湘?Kabayaki of an eel.)"
I get completely exhausted in the summer and eat for prevention
Vitamins b1 is included in an eel abundantly
"窶堋､窶堙遺?堋ｬ窶堙固?窶板湘?Kabayaki of an eel.)"
I get completely exhausted in the summer and eat for prevention
Vitamins b1 is included in an eel abundantly
- 18 Jan 2005
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The dessert of summer!!
"ﾆ谷ﾆ鱈窶｢X(kaki-gori)"Oyster ice
Sweet over which shaved ice and syrup was covered
A mark is this flag.
窶ｰFﾅｽﾂ｡窶ｹﾃ?ﾅｽﾅｾﾂ uji-kintoki
The topping of the azuki bean is carried out covering powdered-green-tea syrup over shaved ice.
"ﾆ谷ﾆ鱈窶｢X(kaki-gori)"Oyster ice
Sweet over which shaved ice and syrup was covered
A mark is this flag.
窶ｰFﾅｽﾂ｡窶ｹﾃ?ﾅｽﾅｾﾂ uji-kintoki
The topping of the azuki bean is carried out covering powdered-green-tea syrup over shaved ice.
Miko-Kokoro
後輩
- 21 Oct 2004
- 110
- 0
- Thread starter
- #22
I absolutely have to try all of these wonderful recipes. Arigato
- 18 Jan 2005
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douitasimasite 
It continues still more.
It continues still more.
- 18 Jan 2005
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"ﾂ絶?ｦ窶排ﾃ｣ﾂｻ(mizuyoukan)"
Jelly of Japan using an azuki bean
mizuyoukan Recipe
http://www.todokanai.net/ki/fy/jello2.html
Jelly of Japan using an azuki bean
mizuyoukan Recipe
http://www.todokanai.net/ki/fy/jello2.html
- 18 Jan 2005
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"窶堙昶?堙や?慊､(mitumame)"
Syrup is covered over agar, fruit, and a rice-flour dumpling.
Recipe
http://www.city.matsusaka.mie.jp/edu/back20040901/nishi/mexprog/cooking/mitumame.html
Japaneseﾂ cooking
http://www.city.matsusaka.mie.jp/edu/back20040901/nishi/mexprog/cooking/cooking.html
Syrup is covered over agar, fruit, and a rice-flour dumpling.
Recipe
http://www.city.matsusaka.mie.jp/edu/back20040901/nishi/mexprog/cooking/mitumame.html
Japaneseﾂ cooking
http://www.city.matsusaka.mie.jp/edu/back20040901/nishi/mexprog/cooking/cooking.html
