焼きそば / yakisoba

麺をお肉や野菜、魚介類などと炒めてソースで味付けした一般的な 軽食です。
お祭りの時に出る屋台などでもよく売られています。
お肉は豚肉、野菜はキャベツや玉ネギ、人参などが一般的に 使われます。　

"yakisoba”is Japanese-Style chow mein,which is a popular light meal.
We often buy yakisoba at the stands at the festival.
You can make it very simple way.
Cut the the pork and vegetables(cabbage leaves,carrot,onion) and seafood into bite size.
Fry pork, vegetables, and then add noodles.
Season them with Worcester sauces(or with salt and pepper).

味噌 / Miso

味噌は穀物を発酵させて作られた調味料です。
それを溶いた味噌汁は毎日の食卓に欠かせないものです。
材料により米みそ、麦みそ、豆みそがあります。
熟成期間の長さにより赤みそ、白みそ、淡色みそに分けられます。
また作られる地方により味や風味が大きく異なる奥の深い食べ物です。
一般的には赤みそは塩からくコクがあり、白みそは麹の糖分により甘いです。

Miso is one of the seasonings we Japanese use almost every day.
It is made from boiled and mashed, fermented grains.
Miso soup is something that we Japanese cannot live without.
There are several kinds of Miso, such as Red Miso, White Miso, Soft Miso depend on a period of maturing.
Also, the taste and flavor are defferent taste by region. It's very interesting food.
Typically, Red miso has strong salty taste, White miso sweet because of sugar content of malt.

お好み焼き / Okonomiyaki

日本の粉もの料理を代表的する１品です。

豚肉、千切りにしたキャベツ、長芋のすりおろしたもの、 小麦粉を入れ、だし汁を加えてよく混ぜます。
鉄板の上に丸い形に広げ、裏表よく焼きます。
仕上げにお好み焼きソースをかけて、マヨネーズや青のり、 鰹節をかけていただきます。

中に焼きそばを入れた場合はモダン焼きと呼ばれます。

”Okonomiyaki"　is Japanese savoury pancake.

It is made of wheat flour-based batter, julienne cabbage, grated Chinese yam potato, sliced pork, Japanese soup stock.
Cook the batter mixture prpared abov on both sides.
Spread the "Okonomiyaki " sause all over the surface for finish.
We put some mayonnaise,and sprinkle on the green laver, dried bonito.

"Modanyaki", a kind of "Okonomiyaki" has boiled Chinese noodles for "Yakisoba" inside.

そば / Soba

ソバの実を原料とするそば粉を用いて加工した麺を使った代表的な日本料理です。

下記の様に食べ方により呼ばれ方がいくつかあります。

麺を熱いつゆの入ったどんぶりの中に入れて食べるかけそばや、
茹でた後にぬめりをとるために冷水で洗ったものをザルに盛り付け、
それを一口分ずつ、冷たいつゆにつけながら食べるざるそばがあります。

上に乗せる具材はいろいろありますが、
えびの天ぷら、かき揚げ、鴨肉、にしんの甘露煮、油揚げを甘辛く煮たものなどが人気があります。

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Soba is a popular Japanese noodles, which is made from soba buckwheat flour.
We have many recipes of soba noodles, and each recipe has it's own name.

"Kake soba" is soba noodles in hot soup without toppings.
"Zaru soba" is cold soba noodles (rinsed with fresh water just after boiled in order to remove the sticky starch) served on a wickerwork platter.
We eat it after dipping in a cold sauce.

We enjoy various toppings such as deep-fried shrimps,
kakiage(a mixture of vegetable bits and seafood fried in batter),
boiled duck meat sweetened boiled fish,fried bean curd.

栗きんとん / kurikintons

栗きんとんは秋を代表する和菓子ですが、
栗の風味を生かしたほのかな甘さのため老若男女に好まれます。

作り方は栗を茹で少量の砂糖と塩を加えた後、少し粒が残る程度まで、 つぶします。
その後、練り上げて丸い形に仕上げてから茶巾絞り＊をして形を整えます。

同じ名前でおせち料理の１品にも「栗金団」がありますが、 こちらは、茹でたさつま芋を裏ごしし、
砂糖を加えて栗の甘露煮と一緒に練ったもので、とても甘く日持ちもします。

＊茶巾絞り(Tyakinsibori) やわらかいあん状のものを布巾で包んでひねり、絞り目をつけること。

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Kurikinton is a representative Japanese style sweets.
When Japanese people eat it,they feel autumn.
Its delicate sweetness is loved by any people regardless of age or sex.

How to make "Kurikinton":

Mash Boiled chestnuts, sugar, salt roughly.
Finally get them into "tyakinsibori" shape.

＊Tyakinsibori
Rap the tender jam-formed thing in a dish-cloth and leave a mark on it.

"Kurikinton" in "New year Oseti cuisine" has the same name as the above-mentioned "Kurikinton". But there are differences between them.the latter one is made from boiled sweet potates and candied chestnuts. It is very sweet and it keeps for a long time.

紅白なます / Kohaku-namasu

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

お節の定番のひとつ。
One of the standard of Japanese New Year's dish.

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*材料

大根　150ｇ
ニンジン　15ｇ
酢　大さじ３
塩　小さじ１強（大根用）、小さじ1/2弱（ニンジン用）、ひとつまみ（調味液）
砂糖　大さじ２
薄口醤油　小さじ１

*ingredients

5 1/4 oz giant white radish
1/2 oz carrot
1 Tsp salt for giant white radish
1/2 Tsp salt for carrot
＜A＞
Pinch salt for seasoning liquid
3 Tbsp vinegar
2 Tbsp sugar
1 Tsp light soy sauce

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*作り方 / directions

1.大根、ニンジンは千切りにし、それぞれ塩もみしてしばらく置く。
1.Peel the giant white radish and carrot, cut them into 1 1/2 inch thin juliennes.











Place the chopped giant white radish and carrot in a separete bowl, sprinkle salt and rub together.

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2.調味料を合わせる。味見をし、好みに合わせて調整する。
Place the ingredients of A in a mixing bowl, and stir.
Taste it and adjust to taste.

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3.大根、ニンジンはさっと洗って水気をしぼる。
Wash the giant white radish and carrot shortly, drain them.

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4.大根、ニンジンにそれぞれ調味液をかけて馴染ませる。
Mix the vegetables with the dressing separetely.
Let rest them for a while until the vegetables absorb the seasoning sufficiently.

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5.水分を切って、盛り付けて完了。
（このときの水分は、調味料なので、ドレッシングとしてサラダなどに使える）
Drain liquid, serve them on a plate.
*You can use this liaquid as a dresing for fresh salad.

たたきごぼう / Tataki-gobo(burdock roots that have been pounded and garnished with a sesame dressing)

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

お節の定番のひとつ。
One of the standard of Japanese New Year's dish.

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*材料

ごぼう
ごま
＜A＞
砂糖　大さじ1/2
薄口醤油　小さじ1
塩　少々
酢　大さじ1

*ingredients

3 1/2 oz burdock roots
sesame
＜A＞
1/2 Tbsp sugar
1 Tsp light soy sauce
1 Tbsp vineger
pinch salt

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*作り方 / directions

1.ごぼうは洗った後、切ってたたき、やわらかくなるまでゆでる。
After washing burdock roots, cut them into quater, and then cut them into 1 inch length.
Pound them and boil them until they get soft.

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2.熱い間に、Aをかけ、まぜる。
Before they get cool, place boild burdock roots and A, stir them.

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3.調味料が溶けた後、何回か時間を置いて混ぜると、よく味がしみる。
After seasonings are melt, let rest them for a while, stir again , rest them for a while, stir again, until the vegetables absorb the seasoning sufficiently.

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4.冷めたら、調味料を切る
When it gets cool, drain liquid.

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5.ゴマを和える。
Dress it with sesame.

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6.完成！
Finish!