summer recipes

Miko-Kokoro · 28 Jun 2005

Drool...

Harvey · 1 Jul 2005

I had Sanuki Udon in Shikoku recently. Good summer food.

Japannewbie.com

Hiroyuki Nagashima · 1 Jul 2005

I love Sanuki udon, too.
I take five hours, and I go from Fukuoka to Kagawa to eat Sanuki udon.
Sanuki udon is very delicious.
As for the characteristic of Sanuki udon, noodles are big and are obstinate.
Please say to udon shop of "Nakamura" "Yamanouchi" by all means.
I hang soy sauce and grated radish to udon and eat

A museum of udon
http://www.pref.kagawa.jp/menpaku/eng/index.html

kirei_na_me · 1 Jul 2005

Hiroyuki Nagashima said:
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

Now this makes me drool...

(we reeeeally need a drooling smilie)

Hiroyuki Nagashima · 1 Jul 2005

kirei_na_me said:
Now this makes me drool...

(we reeeeally need a drooling smilie)

Please endure it :sorry:
Toriaezu(for the time being) please eat this.
An eel pie
The cake which mixed an ingredient of an eel with a pie
A special product of Hamana, Shizuoka lake

http://www.hamanakotabi.net/souvenir/

nojee.com

nanda · 1 Jul 2005

eel pie?
is it sweet or salty?
oh, i heard about green tea ice cream ..
wow, it looks so .. green lolz and sweet .. ^^

Hiroyuki Nagashima · 1 Jul 2005

nanda said:
eel pie?
is it sweet or salty?
oh, i heard about green tea ice cream ..
wow, it looks so .. green lolz and sweet .. ^^

It is very sweet.
Health becomes cheerful.

Miko-Kokoro · 2 Jul 2005

I have to agree with the drooling smilie.
This food looks amazing! Of course it'll be slightly hard to find all the recipe ingrediants in Canada.

kirei_na_me · 2 Jul 2005

Yummmm...

I can't stand it.

Hiroyuki Nagashima · 3 Jul 2005

ZARUSOBA

When WASABI is attached and eaten, it is much more delicious.
A Japanese ginger may be put in.

TENZARU SOBA

Hiroyuki Nagashima · 3 Jul 2005

There are foods eaten with good appetite for every season.
ﾂ旬窶堙娯?堙?窶堙?SYUNNOMONO(In Japan, it is called the thing of a season.)
Vegetables:
A green soybean
A pumpkin
A cucumber
A sheath kidney bean
A potato
Corn
A tomato
Eggplant garlic
A green pepper
Japanese ginger
Japanese parsley
An okra
A lettuce
A perilla
Chinese cabbage
A molokheiya

Fish:
Sardine
A sea bass
An eel
A loach
A sweetfish
A sagittated calamary
A corbicula
A horse mackerel tuna
A pike conger

Miko-Kokoro · 4 Jul 2005

Oh my...I have to try all of this! It forces me too!

bezz · 4 Jul 2005

うなぎパイ

Eel pie official site

deadhippo · 4 Jul 2005

not a recipe but sure is good in the summer

for those who dont know..vanilla ice cream

tv cm

another funny ad

Hiroyuki Nagashima · 4 Jul 2005

窶堙樞?堙樞?堙
My boom ice cream of my this year

Chocolate monaka jumbo of Morinaga
Vanilla ice and a chocolate bar enter and overturn in monaka.
monaka is bean-jam-filled wafers

Morinaga & Co., Ltd.

Hiroyuki Nagashima · 5 Jul 2005

ﾂ湘??堋ｫ窶堙遺?堋ｷ(Yakinasu)
cooking
Photograph explanation site
http://www.capricomcafe.com/sue/yakinasu.html
1.I wash an eggplant and classify a cut into poorness.
2.I put a cut in buttocks of an eggplant lightly.
3.I wrap it in aluminum foil.
4.I put three eggplants in the frying pan which I heated.
5.I close the cap and make it low temperature and heat of the middle of medium fire.
6.I reverse it in around 1 minute
7.I occasionally roll it and look at a state.
8.If I stick it with chopsticks and went, I stop fire.
9.I tear off foil carefully.
(careful to burns)
10.Because an eggplant is hot, you may cool it.
However, you had better let you skin it while an eggplant is hot.
(careful to burns)
11.I take skin out of buttocks of an eggplant
It is easy to come off.
12.I tear it lengthwise if I showed it.
(you may serve it in a container as it is)
13.It cuts in a horizontal half.
It is dished up to a plate.
14.Spice is covered. bean paste -- at the time of whom, what united the material of A is attached to a plate.
15.If lemon-soy sauce soy sauce is poured, you may attach the grated radish extracted lightly.

Hiroyuki Nagashima · 5 Jul 2005

ﾃｩﾃ･窶板ｿ窶板敖（窶堙坂?堙?窶板ｿ窶板敖）Hamo Cooking
(a sharp-toothed eel -- cooking)

Famous summer cooking of Kyoto is HAMO-Cooking
Since there is a small bone, advanced cooking technology is required for HAMO.
HAMO
株式会社QTmedia
SAKANA IN KYOTO
http://www.kcif.or.jp/en/newsletter/lik/archives/0305/05_2003.htm

Kaiseki cuisine
A famous shop of hamo cooking
http://www.kyoto-kougetsu.co.jp/kougetsu/k_index.html

Miko-Kokoro · 5 Jul 2005

icecream is a given, a very well given! ^^

pipokun · 5 Jul 2005

Miko-Kokoro said:
icecream is a given, a very well given! ^^

Try a pinch of salt on it.

Miko-Kokoro · 6 Jul 2005

pipokun said:
Try a pinch of salt on it.

That sounds interesting, maybe I will. ^^

kirei_na_me · 6 Jul 2005

Hiroyuki Nagashima said:
ZARUSOBA

When WASABI is attached and eaten, it is much more delicious.
A Japanese ginger may be put in.

TENZARU SOBA

Tenzaru soba is probably my favorite Japanese dish.

I love it.

By the way, after all these pictures, I pigged out on Japanese food this past weekend.

Friday night, I had tempura rolls, California rolls, and teriyaki chicken rolls and Saturday, I had maguro, sake, and unagi sushi and seaweed salad. Heavenly.

Hiroyuki Nagashima · 6 Jul 2005

For eating too much, let's be careful.
Food of the recommendation eaten in summer.
It is "UMEBOSHI." A lot of gouyuansuan is contained.
There is the recovery effect of fatigue.
UMEBOSHI suppresses multiplication of the bacteria leading to food poisoning.
Since UMEBOSHI is an alkaline food, it is effective in holding down waste of calcium.
A motion of the stomach, a small intestine, and the large intestine is made active, with the stomach, secretion of stomach acid is made active and there is an effect which promotes digestion and absorption in UMEBOSHI.

misa.j · 6 Jul 2005

kirei_na_me said:
Friday night, I had tempura rolls, California rolls, and teriyaki chicken rolls and Saturday, I had maguro, sake, and unagi sushi and seaweed salad. Heavenly.

That sounds fantastic! When I had shrimp tempura rolls for the first time, I was surprise how good they were, I had never had them at sushi restaurants in Japan.
Unagi is big in the summer in Japan, too.

One of my summer recipes:
<BBQ beef in lettuce leaves>
1/2 ~ 1 lbs beef, a steak works great.
Romaine lettuce
3~5 tbsp soy sauce
2 tbsp BBQ sauce
1 tsp toasted sesame seeds
1/8 tsp red hot pepper powder
1 tsp ground garlic

Slice the beef in thin strips, marinate in the sauce for 20 minutes before cooking.
Cook the beef on the high heat till it gets dark on the outside.
Wrap the meat in lettuce leaves, serve with hot rice.

Hiroyuki Nagashima · 6 Jul 2005

"BBQ beef in lettuce leaves" It seems to be delicious.

The easy recipe using beef and lettuce
"Shabu-shabu of beef and lettuce"
1.Lettuce cuts the moisture which attaches to cold water and is made into PARITSU.
2.I put kombu and water in a pan.
3.I put liquor 1/4 Cup and a leek in a pan and submit it to fire.
If it boiled, I take out kombu.
4.I put beef of a slice, a lettuce, thread konnyaku and heat it quickly.
5.All of juice pressed from a bitter orange soy sauce or sesame sauce can gain it for preference and eats.
http://www.fresta.co.jp/recipe/jpn/147.html

Miko-Kokoro · 9 Jul 2005

Oh my...I have to try all of these recipes!

summer recipes

後輩

先輩

TAN

Where I'm Supposed to Be

TAN

先輩

TAN

後輩

Where I'm Supposed to Be

TAN

TAN

後輩

先輩

先輩

TAN

TAN

TAN

後輩

先輩

後輩

Where I'm Supposed to Be

TAN

先輩

TAN

後輩

Similar threads