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Seared Hotate, Chef: Yorinobu Yamasaki Cuisine: Japanese Restaurant: Kai

Seared Hotate, Chef: Yorinobu Yamasaki Cuisine: Japanese Restaurant: Kai

Tempura shrimp, squid, sillago and lotus root from "Japanese Cooking: A Simple Art" by Shizuo Tsuji

This is the tempura batter recipe I used: 1 egg yolk 1 cup ice cold water 1 cup flour

Japanese food / 身欠き鰊と筍のにゅうめん

身欠き鰊と筍のにゅうめん

Japanese Cuisine | Besides white rice served as a side dish, Japanese cuisine also ...

Japanese dishes and fresh fish, seafood, rice and vegetables on its concentration, and healthy is one of the world's most easily.

Salmon Rice Balls, Onigiri 鮭と大葉のおにぎり

The Culinary Tribune › Salmon Rice Balls鮭と大葉のおにぎり

EATspeak: Kaiseki who?

Food & travel observations - mainly in Kyoto, Japan and Australia by food author Jane Lawson

Photo: Grilling Japanese Giant Hotate Scallop and Shimeji Mushrooms on a Shell|ホタテとしめじの網焼き

Grilling Japanese Giant Scallop and Shimeji Mushrooms on a Shell.

CRAB SHABU SHABU ~~~ i pinned this for the technique idea behind the 5star amazing pre-cook crab leg knife work and what we know it will look like after heat is applied. [101] [Japan] [plating idea, image only]

CRAB SHABU SHABU ~~~ i pinned this for the technique idea behind the amazing pre-cook crab leg knife work and what we know it will look like after heat is applied. [Japan] [plating idea, image only]

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