I am in Japan now!

My photo of Oirase Keiryu, Aomori Japan

I was born and brought up in Tokyo, Japan.
I moved to the Netherlands on 2002.
Now I and my husband are visiting Japan, and have been staying my mother's place in Tokyo.
My last visit to Japan was 4 years ago.
Japanese trends were changed a lot.
Everybody from younger to older are checking Keitai(mobile phone)in the train.
Too many great electronic products and shops on everywhere in city areas.

Of course, foods are very very tasty in Japan.
I enjoy to go for eating or eating my mother's meals on every day.

We traveled Tohoku (north Japan area) on last week.
It's very beautiful season to watch KouYou(red colored leaves)
This is beautifully interesting a natural　phenomenon in Japan that some leaves are getting red in autumn season.

We hiked Oirase-Keiryu(Oirase stream), Aomori, Japan on 26th Oct.
Enjoy some photos from our travel!



Yeah, dinner in Ryokan(Japanese hotel) where we stayed was also nice!

Tokyo Ramen (home made)

I guess some people knows about Japanese Ramen.
Soooooooo tasty and I love it!
But unfortunately it"s hard to find good Ramen shops in abroad(means out of Japan).

I often make Ramen by myself because Ramen in Japanese restaurants, it's not tasty like main land, or terribly expensive. Moreover I saw a lot of fake Ramen in fake Japanese restaurants.

An important thing is the taste of soup. The bouillon of Tokyo style Ramen is combinations from fishes, chicken bones, pork meats, and Soya source. We need to boil them over 4 to 6 hours.
Yep, Hard work makes Ramen tasty more and more!

For more detail, refer my other blog,
http://ameblo.jp/utrecht/entry-10260588462.html

Lekker!

fried eggplant with Japanese meat sauce

To make Japanese-style meat sauce, we use Miso, ginger, and spring onion for seasoning.
Lekker!

Niku Jaga (meat and potatoes)

Niku Jaga is also popular dish in Japan.
Niku means meat, and Jaga means Jagaimo.
Jagaimo? this means potatoes.

ingredients
-6 midium Potatoes
-100g Meat(pork or beef whatever you like)
-1 Onion
- choped spring onion

-Stock
--700cc Dashi soup (refer Konbu Dashi direction)
--100cc Sake or white wine
--4tbsp sugar
--6tbsp Japanese Soya source

1. lightly bake meats.
2. Place 1, onion and potato in the pan, add stock.
cook over medium heat 15 to 20 min.
3. Place on the dish, and sprinkle spring onions

NikuJaga dinner

Konbu Dashi (basic seaweed stock)

This is one of a Japanese basic stock using Konbu. Konbu is a typical Japanese seaweed/kelp.
So this stock is also good for vegetarians.
Please note, Konbu is different from Wakame.
Konbu seaweed is for stock, and Wakame seaweed is the topping for Miso soup.

Place 1 Konbu and 4 cup water in a pan.
Bring to a boil, but remove Konbu just before reaches boil.
Remove Pan from heat. Use stock.

You can use this stock not only vegetarian foods but also for many kind of Japanese meals.

For example

Miso soup (for stock)
Udon
Soba
Okonomiyaki
Takoyaki
Nimono
Sukiyaki
Gyudon
Katsudon
Oyakodon
etc...