Jouya nabe

Jouya nabe (常夜鍋) is a Japanese pot dish featuring sliced pork and spinach boiled in konbu bouillon. Adding tofu and enoki are also possible. Served with a dipping sauce that consists with ponzu and soy sauce.

Jouya nabe literally means "Every night pot" because we never get tired of eating this pot dish even if eating every night. Jouya nabe is a popular dish for a winter dinner, and also popular for a supper of Japanese examinees.

The condiments are usually chopped green onions and grated daikon. The eating style is similar to Shabu Shabu. Therefore do not cook ingredients long time. Cooked pork and spinach are dipped in ponzu soy sauce before eating.

Ponzu is a Japanese citrus. To make dipping sauce, squeezed lemon juice mixed with soy sauce is also possible in stead of using ponzu.

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Daigaku Imo (candied sweet potato in Japanese style).

Daigaku imo is one of a traditional desserts in Japan. 'Daigaku imo' literally means 'university potato'. Daigaku means university. Imo means potato. It was a favorite food for Japanese university students in early 20th century. Daigaku imo was reasonable price for them.

To make Daigaku imo, prepare sweet potato, sugar, water, black sesame seeds, and soy sauce. Cut the potato without peeling. Deep fry potatoes until lightly brown. Move potato to the flying pan. Add sugar and water. Heat them until the suger clear and sticky. Add black sesame and a bit soy sauce. Soy Sauce is an essense, and don't add too much.

Japanse kookworkshop http://tokyodoll.web.fc2.com/workshop/japansekookworkshop.html

Sinterklaas kyaraben

Sinterklaas and Zwarte Piet kyaraben in Rilakkuma version. 

Sinterklaas is a traditional figure based on Saint Nicholas. Sinterklaas is celebrated annually with the giving of gifts on the night before Saint Nicholas Day (5 December) in the Netherlands and on the morning of 6 December. He is one of the sources of the popular Christmas icon of Santa Claus. 

Sinterklaas is an elderly, stately and serious man with white hair and a long, full beard. He wears a long red cape or chasuble over a traditional white bishop's alb and sometimes red stola, dons a red mitre and ruby ring, and holds a gold-coloured crosier, a long ceremonial shepherd's staff with a fancy curled top. He traditionally rides a white horse. In the Netherlands, the horse is called Amerigo. Sinterklaas carries a big book that tells whether each child has been good or naughty in the past year. 

 Zwarte Piet is a companion of Sinterklaas, usually portrayed by a man in blackface, dressed up like a 17th-century page in colourful attire, often sporting a lace collar and a feathered cap. 

More info, refer wikipedia http://en.wikipedia.org/wiki/Sinterklaas

kyaraben workshop; http://tokyodoll.web.fc2.com/workshop/bentoworkshop.html

Oden

Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon, konbu and fish cakes stewed in a dashi broth. Ingredients vary according to region and between each household. Japanese mustard is often used as a condiment. Oden is one of a popular home cooked dish, and is a popular menu in convenience stores. In Akihabara, an unusual product 'Oden kan' (canned Oden) is available at vending machines.

The photo is my home made oden that mainly includes,

Egg
Daikon
Konbu
Several fish cakes
Potato
Fried tofu

To make Oden in NL, we can get most ingredients from Toko.

Karē don (A bowl of rice with Japanese curry on top)

You may know Japanese curry rice. But Karē don (カレー丼. A bowl of rice with Japanese curry on top.) is a bit different from typical Japanese curry.

This dish is mainly served in Soba restaurant. They make curry sauce, thickened and flavored with mentsuyu (soup for soba or udon. Fish bouillon and soy sauce based) and served on top of a bowl of rice.

This dish was invented by the owner of soba restaurant in 1909 to take customers back from Youshoku restaurants. This curry rice bowl may be more Japanese flavor than typical Japanese curry.

Basic ingredients

Bring to boil mentsuyu (soup for soba or udon) with adding meats and spring onions. Add curry powder and thicken the broth with starch.

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