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Thursday, September 27, 2007


I will move domains to another hosting account that includes images attached to this blog soon.
Therefore, images will be temporary unavailable to be displayed for a while, I think I will be back in a week :p

Wednesday, September 26, 2007



No need to explain if you ever come this blog :p

Ingredients are thin sliced pork, cabbage, carrot and soba and sauce.

I think Yakisoba sauce is unique taste of Japan, it is used for various dishes.

Okonomiyaki, Yakisoba, Tonkatsu and more...

If you see it at Japanese grocery in your country, you shoul try. Every Japanese like the sauce :)

Monday, September 24, 2007

Kimchi nabe

Kimchi nabe

"Nabe" means Hot soup and ingredients in pot.

There are various nabe in Japan, especially eaten on winter to make our body hot.

Kimchi nabe is one most popular nabe in Japan.

Ingresients are thin sliced pork, tofu, onion spring, chinese cabagge, and chive.

It's on autumn in Japan and winter in coming, I think most of post will be describing about nabe soon :)

Sunday, September 23, 2007



One of my faorite sidedish for beer, Yakitori!

Simply, break down chicken into each piece and grill on charchol fire.

This one is unpopular part of chicken(I don'T exactly know which part is it) so very cheap at market :)

Which part of chicken is expensive in your country? In Japan, Chicken thigh(I still unablte to pronounce this word) are popular and expensive, breast is almost a half plice of thigh.

I agree, thigh is juicy and delicious for any kind of cooking, brest are only used for deepfried.

For Yakitori, breast are not delisious at all. Thigh are most popular.

Butyou know, Chicken skin and Sunagimo(I don't know how to say in English) are also popular.

My favorite ingredients for Yakitori is chicken skin. Crispy!

Saturday, September 22, 2007

Kanikama tempura

Kanikama tempura

First of all I need to explain what "Kanikama" is for you. I saw it in the Philippines and called "crab stick".

It is just like fish sausagethat tastes LIKE clab. Actually there are no club meats inside :p

Necause clubs are so expensive because it is so pupular among Japanese here, someone developed the way to try crab taste at a low plice.

We all are looking for eats on crab on Japanese resraurant on winter, but usually eat this at home.

As a ingredients of salad, is the way Japanese eats it usually, but we cook it into tempura :p

I tried it recently in th Philippines for the first time, and knew it is delicious and how crab stick should be cook!

Crispy and tasty, but remember that you need to buy expnsive crab stick if cook it into tempura. Cheap one is not good for tempura but as ingredients of salad.

Thursday, September 20, 2007

Satoimo & baby squid Nimono

Satoimo & baby squid Nimono

Have I already described about nimono?

It is traditional cooking way for Japanese. "Ni" means boil up in English this time.

So what is the seasoning for boil up ingredients with?

Well, I am not sure you can get it in your country, you may need to buy dashi, soy sauce, Mirin, and Japanese sake(rice wine).

Just mix 3 cup of dashi, 4 tablespoon of soy sauce, 2 tablespoon of Mirin and Sake. If you like sweet, add more sake or mirin.

Now, you can begin boil up ingredients.

Most of begetables and fish can be cooked into Nimono, such as the combination of potato, carrot, burdock and chicken.

The above photo is Nimono of baby squid(less than 5cm) and Satoimo.

Satoimo is not delicious if not cook with seasoning, but it becomes great when boiled up with seafood :p

Tuesday, September 18, 2007

Mentaiko Pasta

Mentaiko Pasta

:p No need to explain. I have written about Mentaiko Pasta more than 3 or 4 times on this blog.

My and Most of Japanese's favorite pasta.

Pasta with cream or ketchup is most popular in your country isn't it?

Japanese absolutely favor Mentaiko Pasta :D

As dinner, lunch, or side dish for beer, it's anytime favorite to me!

Monday, September 17, 2007

Jumbo curry

Jumbo curry

Yesterday, I went to curry restaurant that reently opened.

They are dealing discunting curry fair for 1 month from their opening day, I knew it via TV.

The above photo is most expensive curry at the restaurant and costs 1500yen($12) usually, but we can eat it as 1000yen for now.

It contains 500g of steamed rice(too much for Japanese), 2 tonkatsu,2 sausage, 1 egg and 1 shrimp fry.

I ordered it and the staff brought it, and I said "Hey it is absolutely too much for me! Are they kidding me?" but, when I saw a man at the back of my table, he is eating curry same mine. So I realize it and begun eating.

Since leaving foods that YOU are the one order is rude in Japan, I ate it all of them. So I had heatburn all day long yesterday :(

Next time I go there, I will try smaller size. But unless the problem about ampount of rice, I don't think the curry totally better than other restaurant.

I recommend you to go to Indian restarant if you will come to Matsuyama city :p

Saturday, September 15, 2007

Instant pasta

Instant pasta

Well, Japanese are very good at developing instant and delicious food.

As you know, world first instant noodle are developed by Nisshin, Japan's most famous instant noodle supplier.

Cupnoodle series are popular among Asian coutries. I didn't see much Nisshin products in Thai, but so many in the Ohilippines.

I think more than 100 kinds of instant noodle made by Nisshin are sold in the Philippines.

Nisshin has instant Ramen,Yakisoba, Udon, and spagetti already, and all of them are delicious for me.

But these day, Nisshin launch instant Ramen and Pasta can be cook witout hot water!

Just pour a little cold water and put it in microwave, it willl be delicious pasta in 3 mins.

So I tried, but I prefer original that need be cook with hot water :(

But I think Nisshin improve the texture of noodle soon.

They do great jpb evrytime for us.

Friday, September 14, 2007

Kimchi udon

Kimchi udon

This is udon with kimchi.

Kimchi is Korean's original but so popular in Japan.

With rice, with yakiniku, with soup, gyoza and even with noodles, we like to put together.

Ingredients are kimchi, egg, onion spring, this sliced pork, and kimchi and udon.

A little bit spicy but I usually add much chili to make it more hot :p

Kimchi is so spicy in Korea but sweet in Japan. We cant eat very spicy foods :(

Wednesday, September 12, 2007

Brief lunch

Brief lunch

This is luch that I cook by myself on weekend.

Well, I'm lazy to cook usually so go out for luch, but when I don't have much money to do it, I prepare at home.

The rice is always in rice cooker at mt home, so I just need to cook some dish and soup.

Miso soup is instant. Just tear package of mixed seasoning and dried tohu and seaweed, yakisoba is just need to be poured hot water.

Haha I just need to spend 5 minuets to prepare :p

Sunday, September 9, 2007



This is Katsudon. I think I have already introduced about "Katsu" or "Tonkatsu". They are same.

"Don" means bowl. In Japanese, every food served in bowl are names "xxxx-Don".

Here are example.

Gyudon ... thin sliced beef boiled with sweet soy sauce on steamed rice.

Tendon ... Tempura on steamed rice.

Oyakodon ... Chicken and half cooked egg on steamed rice.

Kaisendon ... Fresh seafood on steamed rice(or Sushi rice instead).

There are a lot of restaurant serves only "xxx-don" in Japan, workers goes there on lunch to eat quick and save money :p

Saturday, September 8, 2007



I don't know very well about food life of guys lives in Tokyo, but Imotaki is king of "Food of Autumn" in my hometown.

Since Japan has 4 beatiful season, most of vegetables has their unique season to be most delicious.

Imo is potato in Japanese, but some kinds of potato exists in Japan. Aroid is cooked into Imotaki.

In Japan, especially around my hometown, aroid become most delicious on Autumn, all of us enjoy Imotaki on autumn every yeah and realize that autumn comes.

I hate summer in Japan because it is too hot recently, I hope autumn comes soon :p

Friday, September 7, 2007

Bazil Pasta

Basil Pasta

Haha noodle comes again. I think I replace the title of this blog to "Noodle lover in Japan" :D

Recently I write blog with my cellphone but sometimes security pop-up appears to often. And any activity(writing, reading, editing) about blog is locked somehow.

I think Blogger take some countermeasure to fix it.

Well. It is Bazil Pasta for dinner. It didn't make me full but I want to be hungry soon again to drink beer :p

Now I'm getting tight than before ;p

Wednesday, September 5, 2007

Curry Udon

Curry Udon

As I said before, I like curry.

Thai curry(thin curry) is best for me, but I think I prefer curry udon than that.

Simply, curry udon is curry withudon instead of plane rice.

Udon is not popular among people live in Tokyo, but I like any kinds of Udon.

But, as far as other Japanese cuisine, the most simple way is the best for us.

sometimes I really want to eat curry udon, but I choose ordinary udon for daily eating :p

I wrote it about a couple days ago, dashi udon is best for me.

Tempura make udon dashi oily and tasty :D

Tuesday, September 4, 2007

Hiyashi chikuwaten udon

Hiyashi chikuwaten udon

Hey I'm eating udon nearly everyday ;p

I thought the Autumn comes but summer still last.

When I feel hot, I cannot eat rice on lunch.

So I went to Udon restaurant.

"Hiyashi" means "cold"

"Chikuwaten" means "Chikuwa tempura"

you know chikuwa tempura is as good as other tempura but cost so cheap! So popular among guys don't like to pay much on lunch.

I ordered "Oomori" that means "double size" or "Large" to staff works there, but it still cost only 3US$.

It made me full and satisfied :D

Monday, September 3, 2007

Viking restaurant

viking restaurant

I went to viking restaurant last Sunday.

I'm not sure that I could call it "viking".

I mean pay some money and can take unlimited foods from a lot of dishes.

It is "viking" in Japanese.

This restaurant locates in Dogo area, so needless to say, when you eat at restaurant, you can get free Onsen ticket :p

A lot of old people loves staying all day long at Dogo.

Onsen and foods makes us refreshed :D

Saturday, September 1, 2007



When we find Sanma in market, we realize that autumn comes.

Sanma is the name of fish on above photo, I don't know what do you foreigner call it.

The taste is fishy and tasty. Also cooked into Sashimi or Sushi.

Because of the develop of aquaculture, we can eat it unless the climate.

But we know that we can eat delicious sanma only on autumn. On spring or summer, not dlicious at all :(

If you are in Japan or will come to Japan on September or October, I strongly recommned you to eat Sanma with plane rice and Miso soup. Our favorite :D