Inilah menu rumahan ala Jepang: semangkuk nasi organik dan lauknya berupa hidangan okazu atau ikan laut semacam makarel, salmon, atau tuna yang dipanggang atau digoreng dengan bumbu saus miso, dashi, atau kecap Jepang.
Untuk pelengkapnya, ada asinan, sup, dan sayuran. Atau bisa juga dicoba hidangan serupa dengan ikan makarel panggang yang disajikan dengan parutan lobak Jepang.
Lho, kok hidangan itu tak berbeda dengan hidangan rumahan Indonesia, ya? Apa kabar Sushi, sashimi, dan sukiyaki khas Jepang yang mendunia itu? Nanti dulu, ada cerita menarik dari Restoran Ootoya, tempat makanan rumahan ala Negeri Sakura ini dihidangkan.
"Memang masakan rumahan orang Jepang sebenarnya tak jauh berbeda dengan masakan Indonesia. Kebanyakan hidangan ikan hanya dibedakan oleh bumbu dan jenis ikannya," kata Shienny Lie, Manajer Operasional Rumah Makan Ootoya, di Plaza Indonesia, Kamis pekan lalu.
Set hidangan okazu ini, menurut Shienny, merupakan masakan rumahan paling umum di seluruh kepulauan Jepang. Sementara tak semua orang Jepang menyantap sushi, sashimi, atau sukiyaki setiap hari.
"Sushi, sashimi, dan sukiyaki adalah menu khusus yang dimakan orang Jepang pada waktu tertentu," kata Shienny. Sushi dan sashimi umumnya dihidangkan pada jamuan makan malam resmi. Sedangkan sukiyaki adalah masakan yang dinikmati pada hari terdingin dalam setahun di negara empat musim itu.
Selain okazu, hidangan mi (men-rui) sering dikonsumsi dalam keseharian masyarakat Jepang. Salah satunya Miso Nikumi Udon. Untuk menu ini, Toyokazu Ikeda, chef kepala di Rumah Makan Ootoya, menjelaskan cara pembuatannya.
"Udon dimasak dengan menggunakan dua macam pasta miso. Kemudian direbus dengan caisim, shitake, ayam panggang, daun bawang, wortel, tahu, sawi putih, dan dihiasi dengan telur setengah matang di atasnya," katanya. Rasanya, hmm... khas mi Jepang dengan kuah manis-asam.
Ada pula masakan bergaya donburi (satu mangkuk nasi dengan topping sayur dan lauk). Chicken Katsu Tojidon disediakan dalam mangkuk nasi dengan ayam goreng tepung yang disiram dengan campuran saus, bawang bombai, dan telur. Di antara semua menu yang Tempo coba, menu yang mirip nasi goreng ini tampaknya bakal paling cocok bagi lidah orang Indonesia.
Hidangan nabe (kukusan) dan yaki (panggang dan goreng) seperti tersedia. Menurut Shienny, bangsa Jepang menyantap makanan yang relatif sederhana dalam kesehariannya. "Tapi disiapkan secara cermat dari sisi gizi atau jumlah kalori makanan. Ini yang jadi keunggulan masakan Jepang," kata dia.
Rumah Makan Ootoya didirikan oleh Mitsumori Eiichi di Stasiun Subway Ikebukuro, Tokyo, pada 1958. Franchise ini telah berkembang menjadi 250 outlet yang tersebar di Asia tahun ini, tiga di antaranya di Indonesia, berlokasi di Senayan City, Pacific Place Mall, dan Plaza Indonesia.
Meskipun Ootoya merupakan rumah makan franchise, penyajiannya berbeda dengan rumah makan franchise lainnya. "Masakan baru dimasak setelah dipesan, made to order. Jadi masakan akan tetap segar ketika dihidangkan," kata Shienny.
Baru-baru ini, Ootoya juga menyediakan menu sushi dan sashimi untuk pelanggannya. "Sushi dan sashimi bukan menu harian orang Jepang. Tapi, karena banyaknya permintaan, kami menyediakan menu ini," kata Shienny. Soal harga, Rumah Makan Ootoya mematok banderol makanan mereka Rp 30-70 ribu. | AMANDRA MUSTIKA MEGARANI
Sushi Vs Sashimi
Keistimewaan sushi serta sashimi terletak pada teknik memotong dan kesegaran ikannya. Toyokazu Ikeda, chef kepala di Rumah Makan Ootoya, menunjukkan demo memasak sushi dan sashimi dalam media gathering pekan lalu.
"Perbedaan antara sushi dan sashimi terletak pada nasi. Sushi selalu dipasangkan dengan nasi, sementara sashimi dapat langsung dinikmati dengan cuka atau wasabi," kata Ikeda dalam bahasa Indonesia yang cukup fasih.
Perbedaan lainnya terletak pada tebalnya potongan ikan. "Untuk sashimi, potongannya berjarak 50 milimeter, sementara sushi tak lebih dari 5 milimeter." Ootoya menyediakan sashimi dan kaisendon (seafood mix) yang dihidangkan bersama wasabi, cuka, dan saus.
Ada berbagai jenis sushi. Ootoya menyediakan sushi jenis nigiri dan maki. Nigirizushi adalah potongan daging sushi yang ditempelkan di atas ikan. Adapun makizushi dibuat dengan cara menggulung daging sushi dan nasi dengan bantuan rumput laut kering (nori) serta tikar bambu.
Daging sushi dan sashimi bermacam-macam: dari udang, tuna, cumi, salmon, bawal mutiara, sampai gurita. "Khusus untuk gurita, tidak boleh dimakan mentah. Harus matang benar," kata Ikeda. Kalau tak matang, daging gurita--yang konon bermanfaat untuk membuat pria perkasa--bisa membuat tubuh gatal-gatal. | AMANDRA MM
Sumber : tempointeraktif.com
Lihat juga:
Sate
Steak
Tampilkan postingan dengan label sushi. Tampilkan semua postingan
Tampilkan postingan dengan label sushi. Tampilkan semua postingan
Rabu, 01 Desember 2010
Selasa, 30 November 2010
Dim Sum, tempting
Dim Sum is a small food and cooked with fried or boiled. Usually the menus were presented in a round container made from bamboo. There is a wide selection of Dim Sum menu provided in the restaurant Ping, one of which is egado, Dim Sum contains chicken and quail eggs wrapped in leather knows.
Its texture is soft and tender when eaten. Egado will be more delicious if eaten with chilli sauce. In addition there are also hakao egado containing shrimp. Peeled shrimp mixed with corn starch, sesame oil, a little MSG, chicken flour, plus salt, pepper, and sugar.
The mixture was then wrapped in leather made from sago flour dough, tang mien flour, vegetable oil and then steamed. Leather wear sago hakao Hong Kong which is more finely textured than local sago.
"If local sago making Dim Sum dry and harden quickly," said Kardiman, Ping restaurant's head chef. There is also deep-fried dumplings, shrimp dim sum are rambutan. Finely chopped shrimp and then inserted into the skin and fried dumpling until bloom.
If consumers are still curious about the menu-style restaurants Dim Sum Ping, can select the form Dim Sum bapau, namely bapau Tausa content. Bapau small size it contains a red bean-paste and given sugar. Dim Sum is usually associated with the older tradition of yum cha (tea ceremony).
The tradition was originally done by the traders who traveled along the Silk Road. They need a place to rest along the route. Teahouses were established along the roadside.
Not only traders, farmers, exhausted after working hard in the fields also will go to the tea shop to relax in the afternoon. At first, drinking tea should be separate and there should be no other food.
It relates to the Chinese people's confidence, their weight will increase if there is another menu that is consumed in addition to tea. However, upon discovery of tea to help digestion, the teahouse owners began to serve a variety of snacks as dishes that accompany the tea.
Dim Sum which means touching it came from the Canton region, southern China. Dim Sum all that has changed the tradition of yum cha, from activities that are rigid to be relaxed to share stories and experiences. In Hong Kong and most cities in Guangdong Province, China, many restaurants that serve Dim Sum visitors since 05.00.
Not surprisingly, Dim Sum, a tradition for parents on the morning after their exercise. Not infrequently they also enjoy a Dim Sum while reading the morning paper. Most restaurants only serve Dim Sum Dim Sum menus until mid-afternoon.
At night the menu was changed to Cantonese cuisine. In Hong Kong and China, Dim Sum, which was initially only a light meal or snack is now a staple food that is present in the culture of eating. In the Bamboo Curtain country health officials criticized the high amount of saturated fat and sodium that is contained in some Dim Sum dishes.
According to them, with steamed Dim Sum does not mean automatically considered a healthy food. Therefore, China's health officials recommend people to balance the fatty foods with vegetables boiled, without including the sauce.
wan/L-2
Source: newspaper-jakarta.com
See also:
Sushi
Burger King
Its texture is soft and tender when eaten. Egado will be more delicious if eaten with chilli sauce. In addition there are also hakao egado containing shrimp. Peeled shrimp mixed with corn starch, sesame oil, a little MSG, chicken flour, plus salt, pepper, and sugar.
The mixture was then wrapped in leather made from sago flour dough, tang mien flour, vegetable oil and then steamed. Leather wear sago hakao Hong Kong which is more finely textured than local sago.
"If local sago making Dim Sum dry and harden quickly," said Kardiman, Ping restaurant's head chef. There is also deep-fried dumplings, shrimp dim sum are rambutan. Finely chopped shrimp and then inserted into the skin and fried dumpling until bloom.
If consumers are still curious about the menu-style restaurants Dim Sum Ping, can select the form Dim Sum bapau, namely bapau Tausa content. Bapau small size it contains a red bean-paste and given sugar. Dim Sum is usually associated with the older tradition of yum cha (tea ceremony).
The tradition was originally done by the traders who traveled along the Silk Road. They need a place to rest along the route. Teahouses were established along the roadside.
Not only traders, farmers, exhausted after working hard in the fields also will go to the tea shop to relax in the afternoon. At first, drinking tea should be separate and there should be no other food.
It relates to the Chinese people's confidence, their weight will increase if there is another menu that is consumed in addition to tea. However, upon discovery of tea to help digestion, the teahouse owners began to serve a variety of snacks as dishes that accompany the tea.
Dim Sum which means touching it came from the Canton region, southern China. Dim Sum all that has changed the tradition of yum cha, from activities that are rigid to be relaxed to share stories and experiences. In Hong Kong and most cities in Guangdong Province, China, many restaurants that serve Dim Sum visitors since 05.00.
Not surprisingly, Dim Sum, a tradition for parents on the morning after their exercise. Not infrequently they also enjoy a Dim Sum while reading the morning paper. Most restaurants only serve Dim Sum Dim Sum menus until mid-afternoon.
At night the menu was changed to Cantonese cuisine. In Hong Kong and China, Dim Sum, which was initially only a light meal or snack is now a staple food that is present in the culture of eating. In the Bamboo Curtain country health officials criticized the high amount of saturated fat and sodium that is contained in some Dim Sum dishes.
According to them, with steamed Dim Sum does not mean automatically considered a healthy food. Therefore, China's health officials recommend people to balance the fatty foods with vegetables boiled, without including the sauce.
wan/L-2
Source: newspaper-jakarta.com
See also:
Sushi
Burger King
Senin, 29 November 2010
Dim Sum that Halal
One of the preferred type of Chinese food is Dim Sum, a kind of dish that the presentation of all the steam, are as compelling as any restaurant that sells its main menu Dim Sum in front of the shop or at Sett restaurannya using steam (steam) that the grammar is very beautiful . Each type of Dim Sum in sales per package for the restaurant is usually sold in Brunei B $ 10 for 5 types of Dim Sum in Malaysia 25 ringgit and in China I never ate with the price of 50 RMB / yuan, with the same quantity 5 types of Dim Sum.
Each type of Dim Sum has its own tastes like Nori fish = fish that crushed the contents mixed with shiitake mushrooms and the wrap using seaweed. Caviar prawn = mixture of chicken and shrimp meat is wrapped in leather popia and store it in chicken soup egg ikan.ada also taking Chinese herbs and ginseng and my favorite is the tender chicken legs to the bone with oyster sauce and seasoning wear kicap sesame oil and salt.
But there is one thing that makes withy Dim Sum many wearing non-kosher ingredients and even the original ingredient is mixed with a lot of meat or offal pigs.
For in the Brunei and Malaysia are very easy to get a kosher Dimsum because non-kosher restaurant is always given a label "not a place for Muslims" so immediately we can choose others elsewhere. But in Singapore or even in China, I fuss at all. As a result because he wanted to try Dim Sum in China I ordered the Vegetarian Dim Sum in a restaurant that serves Dim Sum from vegetables, but even so still good.
Source: Tedi - wisata.kompasiana.com
See also:
Soto
Sushi
Each type of Dim Sum has its own tastes like Nori fish = fish that crushed the contents mixed with shiitake mushrooms and the wrap using seaweed. Caviar prawn = mixture of chicken and shrimp meat is wrapped in leather popia and store it in chicken soup egg ikan.ada also taking Chinese herbs and ginseng and my favorite is the tender chicken legs to the bone with oyster sauce and seasoning wear kicap sesame oil and salt.
But there is one thing that makes withy Dim Sum many wearing non-kosher ingredients and even the original ingredient is mixed with a lot of meat or offal pigs.
For in the Brunei and Malaysia are very easy to get a kosher Dimsum because non-kosher restaurant is always given a label "not a place for Muslims" so immediately we can choose others elsewhere. But in Singapore or even in China, I fuss at all. As a result because he wanted to try Dim Sum in China I ordered the Vegetarian Dim Sum in a restaurant that serves Dim Sum from vegetables, but even so still good.
Source: Tedi - wisata.kompasiana.com
See also:
Soto
Sushi
Minggu, 28 November 2010
Wine dan Cita Rasa Makanan
Bagaimana cara mengkombinasikan berbagai jenis Wine dengan makanan sehingga meningkatkan cita rasa dan kenikmatan hidangan? Ada beberapa hal pokok dalam mengkombinasikan makanan dan berbagai varian minuman beralkohol ini.
Hindari beberapa jenis makanan yang merusak rasa wine seperti rempah-rempah, bawang putih, cuka (yang bisa digantikan white wine), serta buah- buahan segar.
Anda juga harus menghindari kombinasi antara daging merah dengan wine manis (sweet wine).. Hindari paduan antara menu makanan berupa ikan, sayuran segar dan keju dari kambing dengan red wine yang akan membuat rasa wine hilang kelezatannya. Agar tidak mematikan rasa, ganti wine dengan Gamay dingin atau fruity Pinot.
Hal lain yang harus dihindari adalah kombinasi antara makanan penutup, Foie Gras, dan keju yang dengan aroma kuat (Munster, keju biru), dengan wine Loire Cabernet, pink wine, atau crisp white (seperti Loire, sampanye, atau Vinho Verde).
Kombinasi Makanan dan Wine
Wine yang tepat akan meningkatkan cita rasa makanan. Hampir semua jenis makanan dapat dipadukan dengan berbagai wine. Orang memiliki selera dan keinginan yang berbeda-beda yang mempengaruhi kombinasi perpaduan makanan dan minuman.
Sebagai contoh, Anda bisa menggunakan keju dengan jenis white wine. Keju bisa disantap bersama Chardonnay dan keju ringan dengan Sauvignon Blanc.
Agar memperoleh pengalaman padu-padan yang menarik, ada beberapa anjuran yang harus diikuti yakni:
- Gunakan hiasan untuk mempercantik tampilan wine
- Wine yan berusia tua sangat cocok untuk disajikan dan dipadankan dengan makanan. Gunakan gelas yang tepat dalam penyajiannya
Makanan manis atau sedikit pahit makanan makin menguatkan rasa asam dan samak dari wine. Sebaiknya hindari menggunakan wine beraroma kuat dengan makanan manis. Sebaliknya, makanan asin atau asam cocok dihidangkan bersama wine dengan rasa manis yang memberikan rasa segar.
Masih banyak referensi lainnya dalam padu-padan wine dan makanan. Sebaiknya Anda menikmatinya proses dan pengalamannya. Kombinasi makanan dan minuman akan semakin mudah apabila jenis wine yang Anda miliki makin beragam dan seimbang.
Sumber : Petti Lubis, Anda Nurlaila- VivaNews
Lihat juga:
Dim Sum
Sushi
Hindari beberapa jenis makanan yang merusak rasa wine seperti rempah-rempah, bawang putih, cuka (yang bisa digantikan white wine), serta buah- buahan segar.
Anda juga harus menghindari kombinasi antara daging merah dengan wine manis (sweet wine).. Hindari paduan antara menu makanan berupa ikan, sayuran segar dan keju dari kambing dengan red wine yang akan membuat rasa wine hilang kelezatannya. Agar tidak mematikan rasa, ganti wine dengan Gamay dingin atau fruity Pinot.
Hal lain yang harus dihindari adalah kombinasi antara makanan penutup, Foie Gras, dan keju yang dengan aroma kuat (Munster, keju biru), dengan wine Loire Cabernet, pink wine, atau crisp white (seperti Loire, sampanye, atau Vinho Verde).
Kombinasi Makanan dan Wine
Wine yang tepat akan meningkatkan cita rasa makanan. Hampir semua jenis makanan dapat dipadukan dengan berbagai wine. Orang memiliki selera dan keinginan yang berbeda-beda yang mempengaruhi kombinasi perpaduan makanan dan minuman.
Sebagai contoh, Anda bisa menggunakan keju dengan jenis white wine. Keju bisa disantap bersama Chardonnay dan keju ringan dengan Sauvignon Blanc.
Agar memperoleh pengalaman padu-padan yang menarik, ada beberapa anjuran yang harus diikuti yakni:
- Gunakan hiasan untuk mempercantik tampilan wine
- Wine yan berusia tua sangat cocok untuk disajikan dan dipadankan dengan makanan. Gunakan gelas yang tepat dalam penyajiannya
Makanan manis atau sedikit pahit makanan makin menguatkan rasa asam dan samak dari wine. Sebaiknya hindari menggunakan wine beraroma kuat dengan makanan manis. Sebaliknya, makanan asin atau asam cocok dihidangkan bersama wine dengan rasa manis yang memberikan rasa segar.
Masih banyak referensi lainnya dalam padu-padan wine dan makanan. Sebaiknya Anda menikmatinya proses dan pengalamannya. Kombinasi makanan dan minuman akan semakin mudah apabila jenis wine yang Anda miliki makin beragam dan seimbang.
Sumber : Petti Lubis, Anda Nurlaila- VivaNews
Lihat juga:
Dim Sum
Sushi
Kamis, 25 November 2010
Yummy Fried Ice cream
Delicious fried Ice cream - known as the city of Bogor city culinary tour. No wonder that many restaurants are popping up to offer a different menu with an evocative sense of taste. One of them is on the road Shop Nu Teteh Pandavas Raya no.1 A, North Bogor District.
Restaurant that stood on 20 February 2005 offers another mainstay of the menu, fried ice cream. The price is quite affordable Rp8.000 per serving. "Ice cream is most interested visitors. Usually the meal is always ordered fried Ice cream, "said owner Nu Teteh Cafes, Rina Agustina.
According to him, can spend one week in five gallons of Ice cream per week, or 80 pieces in one day. Interested in the ice because Ice cream is still rare and cooking can be said is the only place in Bogor that sells unique menu. "Yes, besides that, also because it's unique and different," he said.
According to Rina, fried Ice cream is very interested visitors, especially young people, such as middle and high school students that every day can be found at the diner. Visitors also come from the employees around as well as consumers from Greater Jakarta.
Mom who likes to read the book also adds, if he deliberately offers a menu of fried Ice cream because Rina look for areas of Bogor in particular there is no menu. "Yes, quite a large community anemo turned towards this food," added Rice. (FDY)
Source: radar-bogor.co.id
See also:
Hanamasa
Sushi
Restaurant that stood on 20 February 2005 offers another mainstay of the menu, fried ice cream. The price is quite affordable Rp8.000 per serving. "Ice cream is most interested visitors. Usually the meal is always ordered fried Ice cream, "said owner Nu Teteh Cafes, Rina Agustina.
According to him, can spend one week in five gallons of Ice cream per week, or 80 pieces in one day. Interested in the ice because Ice cream is still rare and cooking can be said is the only place in Bogor that sells unique menu. "Yes, besides that, also because it's unique and different," he said.
According to Rina, fried Ice cream is very interested visitors, especially young people, such as middle and high school students that every day can be found at the diner. Visitors also come from the employees around as well as consumers from Greater Jakarta.
Mom who likes to read the book also adds, if he deliberately offers a menu of fried Ice cream because Rina look for areas of Bogor in particular there is no menu. "Yes, quite a large community anemo turned towards this food," added Rice. (FDY)
Source: radar-bogor.co.id
See also:
Hanamasa
Sushi
Rabu, 24 November 2010
Come to Eat Sushi
Would you like to try Sushi? With the rise in popularity of sushi in western countries you may be invited by friends to join them at the local sushi bar. While you may be anxious about the prospect of eating anything raw, don't worry, all you need is a little bit of information to take the anxiety away from the experience and enjoy this wonderful delicacy.
Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience.
There are four main types of sushi you can order:
Nigiri sushi: nigiri means "grab". These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice.
Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice).
Maki sushi: maki means "roll". The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called 'inside-out' (ie: California roll).
Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone.
Sushi comes in an amazing variety of combinations, however you'll find these common ingredients or garnishes with nearly every version:
The word sushi actually refers to The rice, also called 'sticky rice'. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart.
Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution - wasabi is VERY hot, so use it sparingly while developing a taste for it.
Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites.
Nori: The seaweed sheets used to roll rice for sushi.
Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor.
Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake - but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber.
As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!
Source: HealthGuidance.org
Lihat juga:
Dim Sum
Hanamasa
Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience.
There are four main types of sushi you can order:
Nigiri sushi: nigiri means "grab". These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice.
Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice).
Maki sushi: maki means "roll". The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called 'inside-out' (ie: California roll).
Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone.
Sushi comes in an amazing variety of combinations, however you'll find these common ingredients or garnishes with nearly every version:
The word sushi actually refers to The rice, also called 'sticky rice'. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart.
Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution - wasabi is VERY hot, so use it sparingly while developing a taste for it.
Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites.
Nori: The seaweed sheets used to roll rice for sushi.
Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor.
Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake - but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber.
As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!
Source: HealthGuidance.org
Lihat juga:
Dim Sum
Hanamasa
Selasa, 23 November 2010
Sushi Raw
Japanese cuisine is becoming a trend, which we can easily see from the tent hawker stalls to five-star hotel restaurant. Rival hot dog or hamburger that has long been popular. And for the people of Indonesia who are familiar with the cuisine of the all steamed and digodog, Sushi is very different. Menu sushi is usually served raw department. Food fish, shrimp or vegetables are often served raw, so that sometimes feels fishy and cold. For fans the beginner, this is often a barrier to try it first.
Surely not all the sushi menu is served raw. Menus are usually presented for all-raw vegetarian sushi menu, for example, which contains cucumber (Japanese, kappa maki) or avocado. There are two types of sushi, the Nigiri and Maki. Nigiri is usually served all kind of raw.
To avoid the fishy smell of fish or shrimp, for beginners should eat sushi type Maki. On the sushi menu Maki, usually 'hide' fish or shrimp in rice and nori rolls, and sauces such as mayonnaise seringkai given that eliminate fishy odor. And selection of sushi rolls that contain tuna or salmon fish species. Shrimp is usually a bit stubborn smell decaying stench, but with mayonnaise sauce, the smell will be slightly neutralized.
Complementary while eating sushi is usually also provided Japanese Shoyu or soy sauce, but it usually also have gari, aka pink candied ginger, which can reduce the fishy taste of fish and neutralize our sense of taste among the different flavors of raw fish, which is for beginners, sometimes feel awkward and could make a throw.
Today sushi is also not entirely a monopoly of Japanese food. There have been many fast food-style sushi United States. This is because in the United States, sushi has grown rapidly as a popular cuisine. The beginner can start to try sushi, eating sushi with this American style.
Variations in American-style sushi, dubbed the new sushi fusion, in fact often more popular than traditional sushi. Among fushion popular sushi and familiar in our tongue, among others, Philly Roll, which sushi containing smoked salmon, cream cheese, avocado, and scallions. Then the California roll, sushi containing surimi (imitation crab meat), avocado, cucumber and sometimes sprinkled with tobiko on the outside (fish eggs). There is another Hawaian Roll, which contains unagi sushi, avocado, and nuts. Meanwhile, Boston Roll, which contains shrimp, avocado, cucumber and sprinkled with Tobiko.
Sushi of this type, can be tried for the beginner, or even mothers who are pregnant young, which usually will vomit when smelling fishy odor.
Source: Rev. - tempointeraktif.com
See also:
Hanamasa
Dim Sum
Surely not all the sushi menu is served raw. Menus are usually presented for all-raw vegetarian sushi menu, for example, which contains cucumber (Japanese, kappa maki) or avocado. There are two types of sushi, the Nigiri and Maki. Nigiri is usually served all kind of raw.
To avoid the fishy smell of fish or shrimp, for beginners should eat sushi type Maki. On the sushi menu Maki, usually 'hide' fish or shrimp in rice and nori rolls, and sauces such as mayonnaise seringkai given that eliminate fishy odor. And selection of sushi rolls that contain tuna or salmon fish species. Shrimp is usually a bit stubborn smell decaying stench, but with mayonnaise sauce, the smell will be slightly neutralized.
Complementary while eating sushi is usually also provided Japanese Shoyu or soy sauce, but it usually also have gari, aka pink candied ginger, which can reduce the fishy taste of fish and neutralize our sense of taste among the different flavors of raw fish, which is for beginners, sometimes feel awkward and could make a throw.
Today sushi is also not entirely a monopoly of Japanese food. There have been many fast food-style sushi United States. This is because in the United States, sushi has grown rapidly as a popular cuisine. The beginner can start to try sushi, eating sushi with this American style.
Variations in American-style sushi, dubbed the new sushi fusion, in fact often more popular than traditional sushi. Among fushion popular sushi and familiar in our tongue, among others, Philly Roll, which sushi containing smoked salmon, cream cheese, avocado, and scallions. Then the California roll, sushi containing surimi (imitation crab meat), avocado, cucumber and sometimes sprinkled with tobiko on the outside (fish eggs). There is another Hawaian Roll, which contains unagi sushi, avocado, and nuts. Meanwhile, Boston Roll, which contains shrimp, avocado, cucumber and sprinkled with Tobiko.
Sushi of this type, can be tried for the beginner, or even mothers who are pregnant young, which usually will vomit when smelling fishy odor.
Source: Rev. - tempointeraktif.com
See also:
Hanamasa
Dim Sum
Senin, 22 November 2010
Ayo Memasak Steak
Ketika menunjukkan teknik untuk memasak Steak, koki-koki di Le Cordon Bleu ragu untuk memberikan siswa waktu memasak yang tepat karena ada begitu banyak variabel yang perlu dipertimbangkan. Jelas ketebalan steak dan sejauh mana itu harus dimasak (sangat jarang, jarang, sedang, atau baik dilakukan) akan memiliki pengaruh yang besar terhadap waktu. Suhu daging sebelum memasak (jika anda suka steak anda langka atau sedang langka itu harus pada suhu kamar sebelum dimasak), kehadiran tulang, metode memasak (menumis, memanggang atau memanggang), dan panas kompor, grill, atau batubara juga akan mempengaruhi waktu memasak.
Cara terbaik untuk menguji apakah daging dimasak adalah dengan sentuhan dan penglihatan serta berdasarkan jam: sebagai juru masak steak, daging menjadi lebih kencang dan mencerahkan warna interior dari ungu tua-merah ke merah muda. Dengan pengalaman Anda akan dapat menentukan kapan semua daging, unggas, dan bahkan ikan dilakukan, hanya dengan sentuhan.
Berikut adalah panduan untuk memasak steak dengan derajat yang diinginkan: kali perkiraan diberikan untuk 2-2,5 cm (3/4-1 inci) steak tebal.
Very Rare (bleu disebut dalam bahasa Perancis)
Menghanguskan kedua belah pihak hanya sampai kecoklatan (sekitar 1 menit setiap sisi) dalam minyak yang sangat panas dan mentega. steak akan merasa sangat lembut bila disentuh, warna interior tidak akan berubah dari warna ungu-merah daging mentah.
Rare (Saignant)
Menghanguskan fot 2 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak masih akan terasa lembut bila disentuh, warna interior akan merah.
Medium (Ã point)
Menghanguskan selama 3 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak akan memberikan perlawanan bila disentuh, warna interior akan merah muda, dan jus pink akan manik-manik pada permukaan sisi menyengat dari steak ketika dinyalakan.
Well Done (cuit bien)
Menghanguskan kedua nafsu sisi sampai kecoklatan (sekitar 1 menit setiap sisi) dan kemudian masak selama sekitar 15 menit dalam 170 C (325 F) tanda 3 oven. steak akan sangat tegas bila disentuh, warna interior tidak akan lagi sama sekali pink.
Sumber: ibiblio.org
Lihat juga:
Wine
Sushi
Cara terbaik untuk menguji apakah daging dimasak adalah dengan sentuhan dan penglihatan serta berdasarkan jam: sebagai juru masak steak, daging menjadi lebih kencang dan mencerahkan warna interior dari ungu tua-merah ke merah muda. Dengan pengalaman Anda akan dapat menentukan kapan semua daging, unggas, dan bahkan ikan dilakukan, hanya dengan sentuhan.
Berikut adalah panduan untuk memasak steak dengan derajat yang diinginkan: kali perkiraan diberikan untuk 2-2,5 cm (3/4-1 inci) steak tebal.
Very Rare (bleu disebut dalam bahasa Perancis)
Menghanguskan kedua belah pihak hanya sampai kecoklatan (sekitar 1 menit setiap sisi) dalam minyak yang sangat panas dan mentega. steak akan merasa sangat lembut bila disentuh, warna interior tidak akan berubah dari warna ungu-merah daging mentah.
Rare (Saignant)
Menghanguskan fot 2 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak masih akan terasa lembut bila disentuh, warna interior akan merah.
Medium (Ã point)
Menghanguskan selama 3 menit setiap sisinya dan 1 menit di tepi dalam minyak yang sangat panas dan mentega. steak akan memberikan perlawanan bila disentuh, warna interior akan merah muda, dan jus pink akan manik-manik pada permukaan sisi menyengat dari steak ketika dinyalakan.
Well Done (cuit bien)
Menghanguskan kedua nafsu sisi sampai kecoklatan (sekitar 1 menit setiap sisi) dan kemudian masak selama sekitar 15 menit dalam 170 C (325 F) tanda 3 oven. steak akan sangat tegas bila disentuh, warna interior tidak akan lagi sama sekali pink.
Sumber: ibiblio.org
Lihat juga:
Wine
Sushi
Sushi Naga, resto Jepang
Anda pecinta Sushi? Coba ajak keluarga dan kerabat untuk menyantap aneka sushi di resto Sushi Naga, dan rasakan citarasa moderennya.
Shusi Naga adalah resto Jepang yang mengedepankan menu sushi mereka. Bahan baku seafood yang segar menjadi andalan mereka. Tak hanya itu, Sushi Naga juga menyediakan aneka sushi klasik juga yang modern.
Salah satu sushi sedap dan unik yang bisa Anda pesan di sana adalah Sansoku Hana Salmon. Selain tampilannya yang cantik, sushi berbentuk bunga yang terbuat dari ikan salmon dan telur ikan ini dapat membuat lidah Anda bergoyang.
Salmon Mentai Sushi bisa menjadi pilihan Anda yang tak menyukai makanan mentah. Sushi dengan bahan ikan salmon segar yang ditutupi dengan mayonaise dan dipanaskan dengan api di bagian atasnya itu sangat lezat.
Bagi Anda yang tak suka sushi, tak perlu khawatir. Sushi Naga juga memiliki aneka menu bento (menu nasi lengkap), tepannyaki, sukiyaki dan masih banyak lagi.
Suasana resto yang simetris khas bangunan Jepang, serta pelayanan yang ramah, menjadikan resto ini nyaman bagi tempat kumpul keluarga ataupun sekedar hangout bersama orang tercinta.
Yang paling menarik, harga yang dipatok resto itu tidak tinggi seperti resto sushi kebanyakan. Aneka sushi dijual dengan harga Rp 15 ribu - Rp 60 ribu, tergantung banyaknya jumlah set yang Anda pilih. Jika memesan ocha (teh Jepang), Anda bisa meminta isi ulang sesuka hati.
Ingin coba kelezatan masakan Sushi Naga, datang saja ke Jl. Letjen Sutopo Kavling Komersial, Blok E1/1, Sektor 14 BSD Tangerang.
Sumber : detikhot
Lihat juga:
Dim Sum
Steak
Shusi Naga adalah resto Jepang yang mengedepankan menu sushi mereka. Bahan baku seafood yang segar menjadi andalan mereka. Tak hanya itu, Sushi Naga juga menyediakan aneka sushi klasik juga yang modern.
Salah satu sushi sedap dan unik yang bisa Anda pesan di sana adalah Sansoku Hana Salmon. Selain tampilannya yang cantik, sushi berbentuk bunga yang terbuat dari ikan salmon dan telur ikan ini dapat membuat lidah Anda bergoyang.
Salmon Mentai Sushi bisa menjadi pilihan Anda yang tak menyukai makanan mentah. Sushi dengan bahan ikan salmon segar yang ditutupi dengan mayonaise dan dipanaskan dengan api di bagian atasnya itu sangat lezat.
Bagi Anda yang tak suka sushi, tak perlu khawatir. Sushi Naga juga memiliki aneka menu bento (menu nasi lengkap), tepannyaki, sukiyaki dan masih banyak lagi.
Suasana resto yang simetris khas bangunan Jepang, serta pelayanan yang ramah, menjadikan resto ini nyaman bagi tempat kumpul keluarga ataupun sekedar hangout bersama orang tercinta.
Yang paling menarik, harga yang dipatok resto itu tidak tinggi seperti resto sushi kebanyakan. Aneka sushi dijual dengan harga Rp 15 ribu - Rp 60 ribu, tergantung banyaknya jumlah set yang Anda pilih. Jika memesan ocha (teh Jepang), Anda bisa meminta isi ulang sesuka hati.
Ingin coba kelezatan masakan Sushi Naga, datang saja ke Jl. Letjen Sutopo Kavling Komersial, Blok E1/1, Sektor 14 BSD Tangerang.
Sumber : detikhot
Lihat juga:
Dim Sum
Steak
Minggu, 14 November 2010
Design Elements of Burger King Logo
Burger King forms one of the leading food chains all over the world. The Burger King logo made its debut in 1967, and is still nearly what it used to look like before. It started off its base in USA as Insta Burger King by James McLamore and David Edgerton. The Burger King logo has a circular appearance with a little tilt of the fonts, plus coupled with vibrant colors. The logo design comprises of bun halves with the fonts in the middle. The journey of the Burger King logo remained smooth throughout. The early logo was with ochre colors buns with a dull blue swoosh which changed to a bright blue and finally to a dull one again. The final Burger King logo is nearly circular with burgundy fonts.
Design Elements of Burger King Logo:
The Burger King logo illustrates a tempting and bubbly picture of a fast food chain, perfect for the fast food culture among the youth. The lively colors used are catchy enough to attract people.
Shape of the Burger King logo:
Burger King logo comes as a tilted circle with bun halves on either side of the logo and the font emerging in the middle, together with a swirl underlining the complete design. It truly reflects the vibrant nature of the food chain.
Color of the Burger King logo:
The three colors used in the Burger King logo are red, yellow and blue. The beauty of the three primary colors forms an eye-catching motif just enough to attract all age groups to the ever green love for fast food.
Font of the Burger King logo:
The font of the Burger King logo is a simple one though. Red in color, caps-locked coupled by the shape, the logo is very prominent as well as attractive. The font size of the ‘king’ is slightly larger than the ‘burger’, complimenting the design in nearly all ways.
The Burger King logo, apart from being a landmark in the fast food chain recognition, is also one of the few logos that were able to maintain their uniformity to quite an extent with the passage of time. The simple, yet popular design is recognized all over among all age groups and also maintains the quality and reputation of the food chain. (famous logos)
See also :
Sushi
Steak
Design Elements of Burger King Logo:
The Burger King logo illustrates a tempting and bubbly picture of a fast food chain, perfect for the fast food culture among the youth. The lively colors used are catchy enough to attract people.
Shape of the Burger King logo:
Burger King logo comes as a tilted circle with bun halves on either side of the logo and the font emerging in the middle, together with a swirl underlining the complete design. It truly reflects the vibrant nature of the food chain.
Color of the Burger King logo:
The three colors used in the Burger King logo are red, yellow and blue. The beauty of the three primary colors forms an eye-catching motif just enough to attract all age groups to the ever green love for fast food.
Font of the Burger King logo:
The font of the Burger King logo is a simple one though. Red in color, caps-locked coupled by the shape, the logo is very prominent as well as attractive. The font size of the ‘king’ is slightly larger than the ‘burger’, complimenting the design in nearly all ways.
The Burger King logo, apart from being a landmark in the fast food chain recognition, is also one of the few logos that were able to maintain their uniformity to quite an extent with the passage of time. The simple, yet popular design is recognized all over among all age groups and also maintains the quality and reputation of the food chain. (famous logos)
See also :
Sushi
Steak
Kamis, 11 November 2010
Komponen dalam Sushi Jepang
Porphyran, hadiah polisakarida di dinding sel alga merah yang digunakan terutama dalam penyusunan Sushi, diuraikan secara khusus oleh porphyranase disebut enzim. Kegiatan ini enzimatik baru telah diidentifikasi dalam bakteri laut dan, mengejutkan, dalam bakteri yang mengisi usus orang Jepang. Para ilmuwan dari CNRS dan UPMC telah menjelaskan penemuan ini dengan transfer gen antara bakteri, yang memungkinkan mikrobiota usus orang Jepang untuk mendapatkan semua "mesin" yang dibutuhkan untuk mengkonsumsi ganggang yang mengelilingi sushi.
Tanpa flora usus, manusia tidak dapat memecah polisakarida dalam makanan mereka, yang merupakan salah satu sumber utama energi untuk otak. Memang, bakteri usus mengandung enzim yang dikenal untuk "break down" polisakarida, polimer yang terdiri dari karbohidrat. Mereka sangat penting karena genom manusia tidak diberkahi dengan enzim tersebut.
Dua penelitian tim bekerja di Biologique Station di Roscoff (CNRS / UPMC) telah bekerja pada porphyranase, sebuah enzim yang memecah polisakarida tapi yang benar aktivitas yang sebelumnya tak terduga. Tim-tim ini telah demikian menemukan bahwa porphyranase memecah molekul yang sangat spesifik: porphyran, dan bukan substrat lain, karena sebelumnya sudah dipikirkan. Porphyran adalah polisakarida, salah satu komponen dalam dinding alga laut berwarna merah yang disebut Porphyra. ganggang ini digunakan untuk mempersiapkan sushi Jepang. Menurut dokumen sejarah, alga ini telah dikonsumsi banyak generasi oleh Jepang. Dari budaya yang cukup penting di Jepang, kadang-kadang menjabat sebagai hadiah atau untuk membayar pajak tertentu.
Para peneliti kemudian menunjukkan proses pengenalan antara enzim (porphyranase) dan substrat nya (porphyran). Mereka dengan demikian dapat mengidentifikasi "tanda tangan" dari urutan yang terlibat dalam pengakuan ini (situs khusus tentang enzim yang mengikat reagen). Seperti yang diharapkan, kegiatan ini novel enzimatik terdeteksi pada bakteri laut. penyelidikan lebih lanjut memimpin para ilmuwan membandingkan data genom mengenai mikrobiota usus 13 orang Jepang dan Amerika Utara 18. Mereka menemukan bahwa porphyranase demikian juga hadir dalam mikrobiota usus dari Jepang (tetapi tidak dalam bahwa dari Amerika Utara).
Para ilmuwan menduga bahwa kehadiran enzim ini dalam mikrobiota usus orang Jepang secara langsung terkait dengan kebiasaan diet mereka. Sebagai konsumen utama Porphyra selama beberapa abad, Jepang telah demikian telah melakukan kontak dengan bakteri laut yang mengandung porphyranases melalui diet mereka. Mirjam Czjzek dan timnya menganggap bahwa transfer gen dari bakteri laut untuk bakteri usus harus telah memungkinkan mikrobiota dari Jepang untuk menerima "mesin" yang dibutuhkan untuk memecah polisakarida alga Porphyra. Temuan ini menunjukkan bahwa makanan yang berhubungan dengan bakteri laut dapat merupakan sarana bagi mikrobiota usus manusia untuk memperoleh enzim baru, yang mungkin, antara faktor-faktor lain, menjelaskan keragaman mereka. (Science Daily)
Lihat juga:
Steak
Burger King
Tanpa flora usus, manusia tidak dapat memecah polisakarida dalam makanan mereka, yang merupakan salah satu sumber utama energi untuk otak. Memang, bakteri usus mengandung enzim yang dikenal untuk "break down" polisakarida, polimer yang terdiri dari karbohidrat. Mereka sangat penting karena genom manusia tidak diberkahi dengan enzim tersebut.
Dua penelitian tim bekerja di Biologique Station di Roscoff (CNRS / UPMC) telah bekerja pada porphyranase, sebuah enzim yang memecah polisakarida tapi yang benar aktivitas yang sebelumnya tak terduga. Tim-tim ini telah demikian menemukan bahwa porphyranase memecah molekul yang sangat spesifik: porphyran, dan bukan substrat lain, karena sebelumnya sudah dipikirkan. Porphyran adalah polisakarida, salah satu komponen dalam dinding alga laut berwarna merah yang disebut Porphyra. ganggang ini digunakan untuk mempersiapkan sushi Jepang. Menurut dokumen sejarah, alga ini telah dikonsumsi banyak generasi oleh Jepang. Dari budaya yang cukup penting di Jepang, kadang-kadang menjabat sebagai hadiah atau untuk membayar pajak tertentu.
Para peneliti kemudian menunjukkan proses pengenalan antara enzim (porphyranase) dan substrat nya (porphyran). Mereka dengan demikian dapat mengidentifikasi "tanda tangan" dari urutan yang terlibat dalam pengakuan ini (situs khusus tentang enzim yang mengikat reagen). Seperti yang diharapkan, kegiatan ini novel enzimatik terdeteksi pada bakteri laut. penyelidikan lebih lanjut memimpin para ilmuwan membandingkan data genom mengenai mikrobiota usus 13 orang Jepang dan Amerika Utara 18. Mereka menemukan bahwa porphyranase demikian juga hadir dalam mikrobiota usus dari Jepang (tetapi tidak dalam bahwa dari Amerika Utara).
Para ilmuwan menduga bahwa kehadiran enzim ini dalam mikrobiota usus orang Jepang secara langsung terkait dengan kebiasaan diet mereka. Sebagai konsumen utama Porphyra selama beberapa abad, Jepang telah demikian telah melakukan kontak dengan bakteri laut yang mengandung porphyranases melalui diet mereka. Mirjam Czjzek dan timnya menganggap bahwa transfer gen dari bakteri laut untuk bakteri usus harus telah memungkinkan mikrobiota dari Jepang untuk menerima "mesin" yang dibutuhkan untuk memecah polisakarida alga Porphyra. Temuan ini menunjukkan bahwa makanan yang berhubungan dengan bakteri laut dapat merupakan sarana bagi mikrobiota usus manusia untuk memperoleh enzim baru, yang mungkin, antara faktor-faktor lain, menjelaskan keragaman mereka. (Science Daily)
Lihat juga:
Steak
Burger King
Rabu, 10 November 2010
Hanamasa Restoran di Indonesia
Hanamasa Restoran, merupakan restoran Jepang pertama di Indonesia bertaraf International dengan konsep Self - Service, serta perpaduan tradisionil khas Jepang dan Indonesia. Hanamasa menyajikan menu utama yakiniku (makanan yang dibakar) dan syabu-syabu (makanan yang direbus) dengan beragam makanan pilihan mulai dari daging Sapi, Ayam, Sea Food dan Sayuran segar yang diolah secara higienis.
Dilengkapi dengan saus tradisional khas Jepang, seperti Saus Niku Tare (saus berwijen) dan Saus Soto Tare (saus tanpa wijen) untuk menambah citarasa masakan khas Hanamasa yang enak dan lezat. Ada juga saus “Thai Suki” khas Thailand yang sangat segar dan lezat.Selain menu utama, ada juga menu tambahan, seperti : Chicken Wing, Burger dan Sosis Goreng.Untuk hidangan pembuka dan penutup tersedia aneka salad, jajan pasar, puding, buah es campur, juga minuman segar khas Hanamasa. Semua bisa Anda nikmati, dengan satu harga makan sepuasnya di Hanamasa. Dijamin puas dan yang pasti sehat.
Hanamasa pada awalnya didirikan oleh Mr. Yasiro Ono di Jepang. Pada waktu itu Mr. Yasiro Ono adalah seorang pedagang daging yang sukses. Mr. Yasiro Ono kemudian mencoba mendirikan Restaurant dengan konsep Self Service. Restaurant tersebut dinamakan Hanamasa. Hanamasa berasal dari bahasa Jepang, Hana artinya ‘Bunga’, Masa artinya ‘Terus Berkembang’, jadi Hanamasa artinya Bunga yang Terus Berkembang’.
Usaha Restaurant tersebut berhasil dengan sukses, kemudian Mr. Yasiro Ono mulai mengembangkan usahanya ke luar Jepang, antara lain Mongolia, Korea, Cina, tidak terkecuali di Indonesia. Hanamasa Restaurant di Indonesia merupakan usaha Francise dengan Hanamasa Restaurant di Jepang. Hanamasa Restaurant pertama terletak di Jl. Mahakam, Kebayoran Baru, Jakarta. Hanamasa berkembang dengan pesat karena terbukti banyak yang menggemari hidangannya. Hidangan utama Hanamasa berupa daging, sea food dan sayuran segar.
Pada tahun 1989 Hanamasa membuka cabang baru di kawasan Kelapa Gading, tepatnya di Jl. Boulevard Blk. RA1 No. 32-33, disusul pada tahun 1990 membka cabang baru di Bandung, tepatnya di
Jl. Merdeka No. 39-41, pada tahun 1995 membuka cabang lagi di Surabaya, Jl. Gubeng Pojok No. 31, tahun 1986 membuka cabang baru lagi di kawasan Bintaro tepatnya di Plaza Bintaro Jaya Lt. 2, dan kawasan Pluit, di Megamal Pluit Lt. 4, tahun 1998 kita menambah cabang baru di Gajah Mada Plaza, tahun 2001 membuka lagi cabang baru di Karawaci dan Puri Indah, pada tahun yang sama kita membuka cabang baru di Medan dan Mal Metropolitan Bekasi Lt. 4. (Hanamasa Resto)
Lihat juga :
Burger King
Sushi
Selasa, 09 November 2010
Soto Jamur
Soto adalah makanan khas Indonesia yang terbuat dari kaldu daging dan sayuran. Daging yang paling sering digunakan adalah sapi dan ayam, tapi juga babi dan kambing. Berbagai daerah di Indonesia memiliki jenis Soto sendiri, dengan kandungan yang berbeda-beda, misalnya Soto Kediri Soto Madura,Soto Betawi, Soto Padang, Soto Bandung, Soto Sokaraja, Soto Banjar, Soto Medan, coto Makassar. Soto juga dinamai menurut kandungannya, misalnya Soto ayam, Soto babat, Soto kambing. Soto memiliki banyak kemiripan dengan sop.
Gurih, segar, dan menyehatkan, itulah yang bisa diungkapkan saat menyantap menu Soto jamur nasi merah. Pasalnya, bahan-bahan Soto ini berbeda dengan bahan pada umunya. Tak heran soto ini menjadi andalan di warung makan di Umoyo, Salam, Magelang, Jawa Tengah. Ide pembuatan Soto jamur nasi merah ini berawal dari coba-coba, pasalnya selama ini Soto hanya terbuat dari bahan yang monoton.
Proses pembutan Soto jamur nasi merah sanggatlah sederhana. Mula-mula jamur tiram yang segar dibersihkan kemudian direbus beberapa menit lalu diangkat. Selanjutnya jamur disuwir serta dicampur dengan nasi merah, bihun irisan wortel, kecambah, garam, penyedap rasa, daun sledri, bawang goreng, dan disiram kuah kaldu ayam. Soto jamur nasi merah pun siap dihidangkan.
Untuk satu porsi Soto jamur nasi merah ini kita cukup membayar Rp 4.000. Dalam sehari warung soto jamur tiram ini mampu menjual 40 hingga 55 porsi. Uniknya lagi, Soto disajikan dengan mangkuk dari tanah liat, sehingga membuat ketagihan akan kelezatannya. Jika anda sedang melintas di Magelang, jangan lupa mampir ke warung Soto jamur nasi merah.(ADO - Yon Daryono - Liputan 6)
Lihat juga :
Steak
Sushi
Gurih, segar, dan menyehatkan, itulah yang bisa diungkapkan saat menyantap menu Soto jamur nasi merah. Pasalnya, bahan-bahan Soto ini berbeda dengan bahan pada umunya. Tak heran soto ini menjadi andalan di warung makan di Umoyo, Salam, Magelang, Jawa Tengah. Ide pembuatan Soto jamur nasi merah ini berawal dari coba-coba, pasalnya selama ini Soto hanya terbuat dari bahan yang monoton.
Proses pembutan Soto jamur nasi merah sanggatlah sederhana. Mula-mula jamur tiram yang segar dibersihkan kemudian direbus beberapa menit lalu diangkat. Selanjutnya jamur disuwir serta dicampur dengan nasi merah, bihun irisan wortel, kecambah, garam, penyedap rasa, daun sledri, bawang goreng, dan disiram kuah kaldu ayam. Soto jamur nasi merah pun siap dihidangkan.
Untuk satu porsi Soto jamur nasi merah ini kita cukup membayar Rp 4.000. Dalam sehari warung soto jamur tiram ini mampu menjual 40 hingga 55 porsi. Uniknya lagi, Soto disajikan dengan mangkuk dari tanah liat, sehingga membuat ketagihan akan kelezatannya. Jika anda sedang melintas di Magelang, jangan lupa mampir ke warung Soto jamur nasi merah.(ADO - Yon Daryono - Liputan 6)
Lihat juga :
Steak
Sushi
Asal Muasal Ice cream kerucut
Mmmmm, mari kita lihat, yang merupakan favorit Anda? Coklat, stroberi, atau mungkin vanili? Mungkin, seperti Presiden Bush, Anda seperti Pralines and Cream.
Ice cream , dalam satu bentuk atau yang lain, telah memperlakukan setidaknya sejak awal waktu direkam. Ada catatan dari 62 AD yang memberitahu kita Kaisar Nero mengirim budak ke Pegunungan Apennine untuk mengumpulkan salju dan es, yang kemudian dibumbui dengan buah, jus madu dan nektar. Itulah menyebutkan pertama dalam sejarah dari sebuah kerucut salju!
Banyak kebudayaan menikmati beberapa versi dari beku yang nikmat. Marco Polo membawa resep untuk es rasa kembali ke Venesia dari Cina dan Kekaisaran Persia telah menciptakan jus buah beku selama berabad-abad. Serbat sebenarnya merupakan derivasi dari bahasa Arab dingin memperlakukan dikenal sebagai charab.
Namun, tidak sampai 1660 bahwa Italia Francesco dei Procopio Coltelli ditambahkan es krim dan bertugas indah, makanan penutup beku krim di kafe di Paris. klien-Nya adalah anggota paling modis dan eksklusif masyarakat Prancis.
Seperti banyak ide bagus, Ice cream telah banyak penemu. Pada awal 1800-an mantan budak hitam bernama Sallie Shadd, masuk ke bisnis catering di Wilmington, Delaware dan menciptakan sensasi makanan penutup baru yang terbuat dari beku, gula krim dan buah. Dolly Madison, istri Presiden James Madison, pergi ke Wilmington untuk mencicipinya. Mrs Madison tentu menyukai apa yang dia mencicipi! Dia melayani Ice cream Sallie Shadd's dessert di Gedung Putih pada Pelantikan Presiden kedua Ball pada tahun 1812. The dessert baru yang diciptakan cukup splash dalam masyarakat Washington dan tertangkap di mana-mana.
Dan seperti Ice cream , kerucut Ice cream memiliki beberapa penemu juga. Italo Marchiony datang ke New York City dari Italia di akhir 1800-an. Dia begitu sukses menjual es lemon dari gerobak bahwa ia segera memiliki armada kecil dorong. Pada masa itu, es dan Ice cream yang disajikan di piring dan pembeli harus berdiri gerobak, selesai mengobati dan mengembalikan lepek. Marchiony mengembangkan sebuah kerucut yang terbuat dari kertas yang memungkinkan untuk berjalan kaki dengan Ice cream dan membunuh dengan mencuci piring. Kemudian ia menciptakan sebuah kerucut kue ringan dan pada tanggal 22 September 1903, ia mengajukan permohonan paten AS! Kerucut Ice cream nabati lahir!
Seperti yang kita katakan sebelumnya, ide-ide yang baik dapat memiliki banyak penemu. Pada tahun 1904, di World's Fair di St Louis, dua pedagang telah berdiri mereka di samping satu sama lain. Mr Menches telah memulai karirnya sebagai seorang artis trapeze dan manajer sirkus! Mr Hamwi adalah seorang imigran Suriah dari Damaskus. Sekarang mereka berdua HPH. Charles Menches dijual es krim dari konsesi, sementara Ernest Hamwi dibuat dan dijual zalabia segar, kue Suriah tipis dipanggang di besi wafel datar.
Salah satu versi cerita menyebutkan bahwa Charles Menches cukup diambil dengan Estelle Bordeaux, putri cantik dari seorang kapten kapal uap. Dia muncul di Ice cream berdiri dan tidak ada piring bersih tunggal kiri untuk melayani dia! Malu, ia mati-matian dilemparkan tentang solusi.
Melihat marabahaya Charles ', Mr Hamwi meraih wafel dan dibentuk menjadi kerucut sementara itu masih hangat dan lembut. Charles tertangkap sekaligus dan syukur diterima kerucut. Ketika kue didinginkan dan menjadi renyah, Charles mengisinya dengan Ice cream dan disajikan untuk Estelle dengan penuh gaya! Ice cream vendor dari seluruh alasan wajar mulai membeli wafel Mr Hamwi dan memanggil mereka cornucopias. Kerucut Ice cream ditemukan untuk kedua kalinya!
Charles Menches mulai premi Ice cream Cone dan Candy Perusahaan dan Ernest Hamwi dijual oven wafel ke sebuah menggoda Mr yang masuk ke bisnis membuat cornucopias. Mr Hamwi berkeliling negeri memperkenalkan kerucut. Sisanya, seperti kata mereka, adalah sejarah.
ide yang baik terjadi dalam setiap periode waktu dan di setiap tempat, kadang-kadang independen dan kadang-kadang sebagai akibat dari orang yang bekerja bersama-sama. Francesco dei Procopio Coltelli dan Sallie Shadd kedua Ice cream ditemukan, samudra dan sekitar 150 tahun terpisah. Italo Marchiony menciptakan kerucut Ice cream di New York City sementara hanya satu tahun kemudian dan sekitar 1000 mil jauhnya, Charles Menches dan Ernest Hamwi menemukan kerucut Ice cream lagi. Bukankah kita beruntung mereka semua pintar? (chevroncars)
Lihat juga:
Sushi
Steak
Minggu, 07 November 2010
Ice cream soda
The Ice cream soda, float (United Kingdom, Canada, United States and East Asia), spider (Australia), brown cow (Hong Kong) or black cow (Brazil, El Salvador) is a beverage that consists of one or more scoops of Ice cream in either a soft drink or a mixture of flavored syrup and carbonated water. In the United Kingdom cream soda was named that as it was traditionally served with a dollop of Ice cream floating in it making Ice cream soda. The tiny bubbles of air present in the soda cause the Ice cream to float and are nucleation sites for the formation of large bubbles of carbon dioxide. This gives the beverage a "foamy head" similar to a beer head.
The Ice cream soda was invented by Robert M. Green in Philadelphia, PA, in 1874 during the sesquicentennial celebration. The traditional story is that, on a particularly hot day, Mr. Green ran out of ice for the flavored sodas he was selling and used vanilla Ice cream from a neighboring vendor to keep his sodas cold. His own account, published in Soda Fountain magazine in 1910, states that while operating a soda fountain at the Franklin Institute's sesquicentennial celebration in Philadelphia in 1874, he wanted to create a new treat to attract customers away from another vendor who had a fancier, bigger soda fountain. After some experimenting, he decided to combine Ice cream and soda water. During the celebration, he sold vanilla Ice cream with soda water and a choice of 16 different flavored syrups. The new treat was a sensation, and soon other soda fountains began selling Ice cream sodas. Green's will instructed that "Originator of the Ice cream Soda" was to be engraved on his tombstone.
There are at least three other claimants for the invention of Ice cream soda: Fred Sanders, Philip Mohr (in 1782 at Fulton and First Streets in Elizabeth, NJ), and George Guy, one of Robert Green's own employees. Regardless of its origins, the beverage quickly became very popular, to such a degree that it was almost socially obligatory among teens, although many adults abhorred it. According to legend it was banned, either entirely or on holy days, by some local governments giving rise to a substitute treat the Ice cream sundae. As soda was marketed as a miracle cure, it was often considered a substance that required oversight and control like alcohol, another controlled substance that could not be served or purchased on Sundays in many conservative areas. Many soda fountains had to figure out a way to turn a profit on Sundays when selling soda was considered illegal. The solution was to serve Ice cream on these days, as it is merely a food product and not a controlled substance. Soda fountains then coined the term "Sundaes" for the Ice cream concoctions that they served on "soda's day of rest". (en.wikipedia)
See also :
Steak
Sushi
The Ice cream soda was invented by Robert M. Green in Philadelphia, PA, in 1874 during the sesquicentennial celebration. The traditional story is that, on a particularly hot day, Mr. Green ran out of ice for the flavored sodas he was selling and used vanilla Ice cream from a neighboring vendor to keep his sodas cold. His own account, published in Soda Fountain magazine in 1910, states that while operating a soda fountain at the Franklin Institute's sesquicentennial celebration in Philadelphia in 1874, he wanted to create a new treat to attract customers away from another vendor who had a fancier, bigger soda fountain. After some experimenting, he decided to combine Ice cream and soda water. During the celebration, he sold vanilla Ice cream with soda water and a choice of 16 different flavored syrups. The new treat was a sensation, and soon other soda fountains began selling Ice cream sodas. Green's will instructed that "Originator of the Ice cream Soda" was to be engraved on his tombstone.
There are at least three other claimants for the invention of Ice cream soda: Fred Sanders, Philip Mohr (in 1782 at Fulton and First Streets in Elizabeth, NJ), and George Guy, one of Robert Green's own employees. Regardless of its origins, the beverage quickly became very popular, to such a degree that it was almost socially obligatory among teens, although many adults abhorred it. According to legend it was banned, either entirely or on holy days, by some local governments giving rise to a substitute treat the Ice cream sundae. As soda was marketed as a miracle cure, it was often considered a substance that required oversight and control like alcohol, another controlled substance that could not be served or purchased on Sundays in many conservative areas. Many soda fountains had to figure out a way to turn a profit on Sundays when selling soda was considered illegal. The solution was to serve Ice cream on these days, as it is merely a food product and not a controlled substance. Soda fountains then coined the term "Sundaes" for the Ice cream concoctions that they served on "soda's day of rest". (en.wikipedia)
See also :
Steak
Sushi
Jumat, 05 November 2010
Sate Coconut, Mixed
Mixed Sate and coconut? How does it feel? East Java is widely available culinary various kinds, one of which is the Sate klopo ondomohen Mother Asih.
At first glance, the dish was no different from sate generally based on goat meat or chicken and cooked by burned on the hot charcoal. However, there are unique from those ondomohen klopo sate. Sate is beef-based dibalur grated coconut.
That is why the dish was called sate klopo (coconut). Presentation of the more interesting dishes with additional rice sprinkled with Poya, which is a kind serundeng roasted or grated coconut. To eat sate klopo ondomohen, customers can stop by the food stalls in Jalan Ibu Asih Mayor Mustajab No 36.
Stall location is strategic because it was in the range of downtown and on the roadside lush with trees. While enjoying the sate klopo, consumers could feel the cool air around the food stalls. Mother Asih, the diner owner, tells the story originally klopo sate menu that blends results in-law, Zaenab, who came from Madura.
In the 1940s, traveled around the region Zaenab tile time to time to peddle sate sauce klopo the arms. "Only in 1945, he settled on the banks selling Mustajab Mayor Street, in front of the Gang Ondomohen, for 42 years," said Asih which is the second-generation successor to the best-selling culinary business.
After the in-laws "retired" from the culinary business, Asih continue these efforts in 1998. Gradually Asih sate stall customers continue to grow, and dishes satenya sold consumer invaded. The advantage of selling sate, said Asih, saved little by little to open up a more permanent food stalls.
In May 2010, Asih managed to get a width of 50 meters square which he bought with the price of 1 billion rupiah. Although simple impressed, depot Mother Asih which is open from 6:30 am until 23:00 pm was able to present a comfortable atmosphere for visitors.
Moreover, with features a medium-sized LCD television mounted on the wall depot, visitors increasingly feel comforted. The atmosphere of a place to eat is often influenced taste when eating the food. Delicious food plus a fun dining atmosphere will certainly make visitors really feel satisfied.
Those two things, good food and a comfortable place to eat, seems to be found in the depot Mother Asih. Just try a crunchy coconut sate coupled with special seasonings that really shake up the tongue. According Asih, are formulated from herbs sate peanut original Tuban, East Java, that plus a secret ingredient, making the sate kloponya feels special.
"Nuts Tuban chosen because it tastes sweet and savory," he said. Klopo sate spice flavor is really delicious. Therefore, do not be surprised when consumers are often menggadonya although the sate and rice has been sold out to eat. Besides sate coconut body scrub made from the meat section of, sate lovers can try the sate intestine, sate marrow, muscle and the sate.
For matters of pricing, consumers do not need to worry because it is quite affordable. Price 10 sticks of sate only 15 thousand dollars. If visitors want to taste the coconut sate with no fat, just spend 16 thousand dollars. Muscle Sate cost 16 thousand rupiahs, 15 thousand rupiahs intestine sate, sate marrow and 17 thousand rupiahs.
When enjoying the satay with a plate of rice, visitors stayed adding 3 thousand dollars. Sate can also enjoy the extra bag of rice cake that is valued 2 thousand dollars. Talking sense of satay, hmmm ... really solid. One skewer of coconut which consists of two half-sized pieces of meat adult thumb and a piece of lard (fat) is burned with the maturity level of fit feels soft, almost selunak corned beef. (Koran Jakarta)
See also :
Sour Sally
Sushi
At first glance, the dish was no different from sate generally based on goat meat or chicken and cooked by burned on the hot charcoal. However, there are unique from those ondomohen klopo sate. Sate is beef-based dibalur grated coconut.
That is why the dish was called sate klopo (coconut). Presentation of the more interesting dishes with additional rice sprinkled with Poya, which is a kind serundeng roasted or grated coconut. To eat sate klopo ondomohen, customers can stop by the food stalls in Jalan Ibu Asih Mayor Mustajab No 36.
Stall location is strategic because it was in the range of downtown and on the roadside lush with trees. While enjoying the sate klopo, consumers could feel the cool air around the food stalls. Mother Asih, the diner owner, tells the story originally klopo sate menu that blends results in-law, Zaenab, who came from Madura.
In the 1940s, traveled around the region Zaenab tile time to time to peddle sate sauce klopo the arms. "Only in 1945, he settled on the banks selling Mustajab Mayor Street, in front of the Gang Ondomohen, for 42 years," said Asih which is the second-generation successor to the best-selling culinary business.
After the in-laws "retired" from the culinary business, Asih continue these efforts in 1998. Gradually Asih sate stall customers continue to grow, and dishes satenya sold consumer invaded. The advantage of selling sate, said Asih, saved little by little to open up a more permanent food stalls.
In May 2010, Asih managed to get a width of 50 meters square which he bought with the price of 1 billion rupiah. Although simple impressed, depot Mother Asih which is open from 6:30 am until 23:00 pm was able to present a comfortable atmosphere for visitors.
Moreover, with features a medium-sized LCD television mounted on the wall depot, visitors increasingly feel comforted. The atmosphere of a place to eat is often influenced taste when eating the food. Delicious food plus a fun dining atmosphere will certainly make visitors really feel satisfied.
Those two things, good food and a comfortable place to eat, seems to be found in the depot Mother Asih. Just try a crunchy coconut sate coupled with special seasonings that really shake up the tongue. According Asih, are formulated from herbs sate peanut original Tuban, East Java, that plus a secret ingredient, making the sate kloponya feels special.
"Nuts Tuban chosen because it tastes sweet and savory," he said. Klopo sate spice flavor is really delicious. Therefore, do not be surprised when consumers are often menggadonya although the sate and rice has been sold out to eat. Besides sate coconut body scrub made from the meat section of, sate lovers can try the sate intestine, sate marrow, muscle and the sate.
For matters of pricing, consumers do not need to worry because it is quite affordable. Price 10 sticks of sate only 15 thousand dollars. If visitors want to taste the coconut sate with no fat, just spend 16 thousand dollars. Muscle Sate cost 16 thousand rupiahs, 15 thousand rupiahs intestine sate, sate marrow and 17 thousand rupiahs.
When enjoying the satay with a plate of rice, visitors stayed adding 3 thousand dollars. Sate can also enjoy the extra bag of rice cake that is valued 2 thousand dollars. Talking sense of satay, hmmm ... really solid. One skewer of coconut which consists of two half-sized pieces of meat adult thumb and a piece of lard (fat) is burned with the maturity level of fit feels soft, almost selunak corned beef. (Koran Jakarta)
See also :
Sour Sally
Sushi
Selasa, 02 November 2010
Sushi Rolls
A Sushi roll is a food of Asian origin that features rice and seafood wrapped in seaweed (nori). Until the end of the twentieth century, Sushi rolls were only available in restaurants. Today, a number of companies prepare them for retail sale in grocery stores. Although a few of these companies use mechanical Sushi makers—called robots—to shape the rice and add condiments, the finest quality Sushi rolls are still handmade. An expert sushi chef, a shokunin, can roll and cut six to eight Sushi rolls in a matter of moments. It is not the desire for faster production that has led some companies to use the Sushi robots; rather it is a shortage of accomplished chefs.
Sushi-making is a time-honored tradition in Japan. This craft is a matter of intense national pride, and it is often noted that the red of the fish and the white of the rice symbolize the red and white of the Japanese flag. This tradition also extends to the types of utensils used. Although some substitutions are acceptable, in the traditional Japanese kitchen the following utensils would be found: hangiri, a small tub made of cypress bound with copper hoops and used for cooling vinegared rice; shamoji, a flat, wooden, rounded spatula used to turn and spread Sushi rice; uchiwa, a hand-held fan made of bamboo and covered with paper or silk used to remove moisture from Sushi rice; and makisu, mat constructed of thin bamboo strips woven together with string used for rolling Sushi. (madehow)
See also :
Sate
Sour Sally
Sushi-making is a time-honored tradition in Japan. This craft is a matter of intense national pride, and it is often noted that the red of the fish and the white of the rice symbolize the red and white of the Japanese flag. This tradition also extends to the types of utensils used. Although some substitutions are acceptable, in the traditional Japanese kitchen the following utensils would be found: hangiri, a small tub made of cypress bound with copper hoops and used for cooling vinegared rice; shamoji, a flat, wooden, rounded spatula used to turn and spread Sushi rice; uchiwa, a hand-held fan made of bamboo and covered with paper or silk used to remove moisture from Sushi rice; and makisu, mat constructed of thin bamboo strips woven together with string used for rolling Sushi. (madehow)
See also :
Sate
Sour Sally
Sushi Tei
Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.
Since our debut in 1994, we have combined the best that the expansive Japanese cuisine has to offer, marrying the intricacies of sashimi to the theatrical flair of teppanyaki with an innate intuition of local tastes to forge an inimitable identity of our own.
Sushi Tei is no ordinaire dining restaurant, notably we believe in providing an ethereal with an alluring ambience more than a dining experience just for you by setting ourselves apart from the norm.
We present an assortment of scrumptious and creatively designed Japanese gastronomy - appealing to the delight of aficionados of Japanese cuisine. Our menu features Japanese offerings and innovative dishes illustrating the emerging influence of Asia on modern Japanese cuisine. A revolving selection of appetizer, dinner, sushi specials guarantee a new experience with each visit to our restaurant outlets. More than often, seasonal themes sprung up to unleash the inquisitive mind of our customers with the likes of Hokkaido's promotion and more that has yet to come following the changes accordingly to Japan’s season, Salmon harvesting season, Autumn's special the coldest season, Aburi Spring season special, etc.
With also the modest and unassuming homegrown Japanese Kaiten (conveyor belt) chain, it is by no revelation that we conform to an open-kitchen concept that allows our patrons the prerogative to relish the mouth-watering savories amidst the gazing of the culinary skills of the restaurants' chefs. (Sushi tei website)
See also :
Steak
Burger King
Since our debut in 1994, we have combined the best that the expansive Japanese cuisine has to offer, marrying the intricacies of sashimi to the theatrical flair of teppanyaki with an innate intuition of local tastes to forge an inimitable identity of our own.
Sushi Tei is no ordinaire dining restaurant, notably we believe in providing an ethereal with an alluring ambience more than a dining experience just for you by setting ourselves apart from the norm.
We present an assortment of scrumptious and creatively designed Japanese gastronomy - appealing to the delight of aficionados of Japanese cuisine. Our menu features Japanese offerings and innovative dishes illustrating the emerging influence of Asia on modern Japanese cuisine. A revolving selection of appetizer, dinner, sushi specials guarantee a new experience with each visit to our restaurant outlets. More than often, seasonal themes sprung up to unleash the inquisitive mind of our customers with the likes of Hokkaido's promotion and more that has yet to come following the changes accordingly to Japan’s season, Salmon harvesting season, Autumn's special the coldest season, Aburi Spring season special, etc.
With also the modest and unassuming homegrown Japanese Kaiten (conveyor belt) chain, it is by no revelation that we conform to an open-kitchen concept that allows our patrons the prerogative to relish the mouth-watering savories amidst the gazing of the culinary skills of the restaurants' chefs. (Sushi tei website)
See also :
Steak
Burger King
How to make Rice in Japanese Style
Rice is the staple of Japanese food, and making it just right can be rather difficult if you don't know how. If you think you will be preparing rice regularly, an electric rice cooker will make your life so much easier. (See About rice cookers.) You can cook non-Japanese style rice and other grains in a rice cooker too.
Japanese rice, or japonica rice, is a very particular variety. For traditional Japanese dishes you simply cannot substitute long-grain rice, jasmine rice, basmati rice, Carolina type rice, and so on. I sometimes hear people saying things like "But I can make onigiri with jasmine rice just fine, as long as I cook it so it's mushy and the grains stick together". No no no no no. A good onigiri, a good Sushi roll, a good nigiri-zushi, and most of all a good bowl of rice does not have mushy rice.
The one non-japonica variety that does work fairly well is Italian vialone rice, which is a medium-grain rice similar to japonica rice. Arborio, carnaroli and the rice sold as 'pudding rice' or 'milk rice' in some countries are also medium-grain, but they tend to have too much rice starch, which is what makes that creamy texture in risotto or rice pudding. Vialone has less starch coating and therefore works well. See Looking At Rice for more information about different types of rice.
Ideally, the rice should be quite fresh. The best rice is new rice called shinmai, purchased within 3 months of harvest. Unfortunately, it's just about impossible to buy rice that fresh outside of Japan. Just buy the best rice you can afford. Once you learn how to make rice properly, you will really taste the difference between different kinds of rice.
Some popular 'first grade' Japanese rice varieties include Sasanishiki, Koshihikari and Akita Komachi. They tend to be expensive. (maki-justhungry)
See also :
Burger King
Soto
Japanese rice, or japonica rice, is a very particular variety. For traditional Japanese dishes you simply cannot substitute long-grain rice, jasmine rice, basmati rice, Carolina type rice, and so on. I sometimes hear people saying things like "But I can make onigiri with jasmine rice just fine, as long as I cook it so it's mushy and the grains stick together". No no no no no. A good onigiri, a good Sushi roll, a good nigiri-zushi, and most of all a good bowl of rice does not have mushy rice.
The one non-japonica variety that does work fairly well is Italian vialone rice, which is a medium-grain rice similar to japonica rice. Arborio, carnaroli and the rice sold as 'pudding rice' or 'milk rice' in some countries are also medium-grain, but they tend to have too much rice starch, which is what makes that creamy texture in risotto or rice pudding. Vialone has less starch coating and therefore works well. See Looking At Rice for more information about different types of rice.
Ideally, the rice should be quite fresh. The best rice is new rice called shinmai, purchased within 3 months of harvest. Unfortunately, it's just about impossible to buy rice that fresh outside of Japan. Just buy the best rice you can afford. Once you learn how to make rice properly, you will really taste the difference between different kinds of rice.
Some popular 'first grade' Japanese rice varieties include Sasanishiki, Koshihikari and Akita Komachi. They tend to be expensive. (maki-justhungry)
See also :
Burger King
Soto
Fruit Wine Making Can Make The Perfect Gift
Fruit Wine making yields fine wines that are suitable for great gifts, commonly given during weddings, Christmas, Thanksgiving, and birthdays. Most fruit wine making is handled by enthusiasts who are sticking with this hobby because they get fulfillment and satisfaction from creating their own wine.
Fruit wine making has become a very popular hobby. Thousands of wine making recipes have sprung up on the internet to guide beginners and hobbyists in making quality wine. Currently, this is one of the most popular hobbies in the United States attracting young and the middle-aged population. There are also hundreds of online forums and discussions about fruit wine making and the tips and techniques involved in making the wine.
Try Artful Winemaker Today!
The best thing about fruit wine making is that the wine is created specifically to match the taste of the maker. It may take years and large amounts of money before finding the right wine that matches the tastes of a person. Why should you spend a lot of money on a fine wine available at the market today when making your own is fast and easy?
More and more people today are enjoying the art of fruit wine making. Not only because it is less expensive than buying wine but also because they like the challenge of trying to match the quality and taste of other expensive wines. (fruitwinemaking)
See also :
Sate
Sushi
Fruit wine making has become a very popular hobby. Thousands of wine making recipes have sprung up on the internet to guide beginners and hobbyists in making quality wine. Currently, this is one of the most popular hobbies in the United States attracting young and the middle-aged population. There are also hundreds of online forums and discussions about fruit wine making and the tips and techniques involved in making the wine.
Try Artful Winemaker Today!
The best thing about fruit wine making is that the wine is created specifically to match the taste of the maker. It may take years and large amounts of money before finding the right wine that matches the tastes of a person. Why should you spend a lot of money on a fine wine available at the market today when making your own is fast and easy?
More and more people today are enjoying the art of fruit wine making. Not only because it is less expensive than buying wine but also because they like the challenge of trying to match the quality and taste of other expensive wines. (fruitwinemaking)
See also :
Sate
Sushi
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