“Tebasaki” means “chicken wing” in English
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
“Tebasaki” means “chicken wing” in English It is very popular type of food in Japan as well as in other countries. It is often simmered, baked and eaten. “Teba-gyoza” is a compound word of “tebasaki” and “gyoza”(Chinese dumpling). Minced pork and vegetables such as Chinese cabbage are stuffed into chicken skin, and then pan fried. The crispy texture of the skin and juicy meat inside make one happy. “Tebasaki” means “chicken wing” in English was originally published in Ikechan’s Japanese Food on Medium, where people are continuing the conversation by highlighting and responding ..read more
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Eating “Shishitou” (sweet green pepper) is like playing Russian roulette
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
“Shishitou” literally means “a head of lion” as the shape of its tip looks like a lion face. It is a kind of pepper. However, it is usually not spicy hot. The probability is said to be one in ten that it is very spicy as the pungent component is on a recessive gene. The shishitou in the photo above is baked with sesame oil, soy sauce and dried bonito flakes. It has a crispy texture and a sweet flavor. When you hit a spicy one, it is painful. However, you want to try the next one because the spiciness can be one addictive. my instagram: ikechan_com Eating “Shishitou” (sweet green pepper) is li ..read more
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“Akou (parrot fish) no nitike” is precious and delicious
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
“Akou” (official name: Kijihata) lives in Setonaikai sea (the sea between Honsyu, the main island, and Shikoku island in Japan) and Japan sea(the sea surrounded by the main island, Korea and China). It is expensive as it lives between rocks in the deep and is difficult to catch. It becomes fatty in winter and more tasty. “Nitsuke” is a way of cooking, where ingredients are boiled in soy sauce. Its meat bulges and becomes very flavorful from the Nitsuke cooking. Its rips are thick and gelatinous so that one can enjoy the nice soft texture. Jyurian, Matsuyama, Japan “Akou (parrot fish) no ..read more
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“Dango jiru” is another local dish in Oita, Japan.
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
“Dango” literally means “ball” or “dumpling”, and “jiru” means “soup” in Japanese. Despite the name, it consists of wide and thick noodles made from flour. The noodles are cooked with local ingredients, such as Japanese taro, onion and shiitake mushrooms, in miso soup. The sweetness of these vegetables enriches the taste of the soup, which goes well with the chewy soft noodles. It makes one warm and full. Kotsukotsu ann, Ooita, Kyusyu, Japan “Dango jiru” is another local dish in Oita, Japan. was originally published in Ikechan’s Japanese Food on Medium, where people are continuing t ..read more
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Toriten is another local dish in Oita, Japan
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
As I mentioned in the last entry, there are many kinds of delicious local food in Oita prefecture. “Tori-ten” means “chicken tempura.” As chicken is usually eaten as fried chicken in Japan like in other countries, but chicken tempura is very unique. It is very soft and juicy, as it is not deep fried. Mustard enriches the taste and it is a good relish that goes well with syochu, which is a popular alcohol in the area, Kyusyu island. Kotsukotsu ann, Ooita, Kyusyu, Japan Toriten is another local dish in Oita, Japan was originally published in Ikechan’s Japanese Food on Medium, where pe ..read more
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“Ryukyu” is a local dish in Oita, Japan
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
Oita prefecture is located on the east of Kyusyu island, in Japan. It faces the Bungo Suido (the channel between Kyushu and Shikoku Islands). Several kinds of fish, such as saba(mackerels) and aji(horse mackerels) are brought to its fishing ports. The meat of these fish is chewy and flavorful because they live in the fast tidal current of the channel. “Ryukyu” was originally the old name of Okinawa prefecture. This dish is named so, as it is said to have come from Ryukyu to Oita a long time age. Fresh fish meat is sliced, and then put into a mix of soy sauce, sake and sesame. The combina ..read more
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Oyster soup with “hoshi-gaki” (dried oyster) broth is very flavorful
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
“Hoshi-gaki” literally means “dried oyster.” It is a rare ingredient and expensive. Dried oyster are put in water for two hours and heated up gradually, so that their flavor seeps into the water. Fresh oysters are boiled in the broth quickly. The mixture of the dried and fresh oysters deepens the taste of the soup. Jyurian, Matsuyama, Japan Oyster soup with “hoshi-gaki” (dried oyster) broth is very flavorful was originally published in Ikechan’s Japanese Food on Medium, where people are continuing the conversation by highlighting and responding to this story ..read more
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“Kinpira-gobou” is a popular Japanese homemade dish
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
“Kinpira” comes from a boy’s name, “Kintaro”, who is one of the characters in a famous Japanese classical story named after him. “Gobou” is burdock, a root vegetable. As gobou is thought to be analepetic and Kintaro is a strong man, people in Edo period believed that they would become strong after eating “Kinpira-gobo.” Burdock, carrot and green peppers are cut into thin strips and pan-fried with sesame oil and soy sause. The firm texture and the flavorful taste of the root vegetables goes well with cooked rice. This tastes like mother’s home cooking. “Kinpira-gobou” is a popular Japanes ..read more
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“Hanetsuki-gyoza” is a pan-fried gyoza (dumpling) with an extra crispy layer around it
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
In Japan, dumplings were brought from China by repatriates and veterans after the second world war. It is called “gyoza” from the Chinese name “ jyaozu.” After the war, it has spread throughout Japan as a meal or as food with alcohol with minor variations. “Hanetsuki-gyoza” became popular at Chinese restaurants around JR Kamata station in Tokyo about thirty years ago. It is said that they were invented at one of the restaurants called “Nihao” (hello in Chinese) at that time. Because of the crispy texture and the flavorful taste, it spread throughout Japan as food with beer in Izakaya (Japane ..read more
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“Senmai (omasum)” is the third section of the stomach of a ruminant
Medium - Ikechan’s Japanese Food
by Ikechan
3y ago
A cow has four-chambered stomach: mino (rumen), hachinosu (reticulum), senmai (omasum) and giara (abomasum). Each chamber has a different function. “Senmai” is the third stomach that send small food to the fourth one and push big food back to the second one. “Nama-senmai” means “raw” senmai. It is grilled and eaten in a Korean BBQ. It is eaten raw as well. It is cleaned, sliced and served. It is eaten with “gochujang (Korean red chilli paste)” as it itself is almost tasteless. One can enjoy the chewy texture. “Senmai (omasum)” is the third section of the stomach of a ruminant was origina ..read more
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