2011年9月10日土曜日
2009年1月17日土曜日
Biography
Daichan is certified in Japanese chef and manages in Scotland . Japanese chef Blog, an online blog to educate the public about the benefits of Japanese cuisine. He is also a certified Japanese Shiatsu therapist. He worked as a Japanese teacher as well.
Daichan lived in Japan where He learned about Japanese cuisine. For three years, Daichan worked for Japanese cuisine shop.He married and He moved to Scotland.He enjoys traveling, hiking, snowboarding, and practicing healthy foods.Daichan is cooking Japanese cuisine in Scotland.
Daichan lived in Japan where He learned about Japanese cuisine. For three years, Daichan worked for Japanese cuisine shop.He married and He moved to Scotland.He enjoys traveling, hiking, snowboarding, and practicing healthy foods.Daichan is cooking Japanese cuisine in Scotland.
Noodles
Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
Japanese cuisine
Japanese cuisine is based on combining staple foods (shushoku), typically rice or noodles, with a soup, and （okazu） - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.
A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan), a bowl of soup and some tsukemono (pickles). The most standard meal comprises three okazu and is termed ichijū-sansai ("one soup, three sides"). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets.
As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it by Buddhism[citation needed]. However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is （shōjin ryōri ）, vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements.
Grilled and pan-fried dishes (yakimono), stewed/simmered dishes (nimono), stir-fried dishes (itamemono), steamed dishes (mushimono), deep-fried dishes (agemono), sashimi, soups (suimono ) , pickled, salted, and dressed foods (tsukemono), ( sunomono)
A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan), a bowl of soup and some tsukemono (pickles). The most standard meal comprises three okazu and is termed ichijū-sansai ("one soup, three sides"). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets.
As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it by Buddhism[citation needed]. However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is （shōjin ryōri ）, vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements.
Grilled and pan-fried dishes (yakimono), stewed/simmered dishes (nimono), stir-fried dishes (itamemono), steamed dishes (mushimono), deep-fried dishes (agemono), sashimi, soups (suimono ) , pickled, salted, and dressed foods (tsukemono), ( sunomono)
2009年1月15日木曜日
I am a Japanese chef in Scotland
I am Japanese chef.
I lived in Scotland.
I can cook Japanese food.
So please send me e-mail ( japaneseshiatsu@hotmail.co.uk)
ask me any question and book appointment.
I lived in Scotland.
I can cook Japanese food.
So please send me e-mail ( japaneseshiatsu@hotmail.co.uk)
ask me any question and book appointment.
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