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Saikyoyaki (Japanese: 西京焼き) is a method of preparing fish in traditional Japanese cuisine by first marinating fish slices overnight in a white miso paste from Kyoto called saikyo shiro miso (西京白味噌). This dish is a speciality of Kyoto and the local white miso used for the marinade is sweeter than other varieties. [1]
Japanese grilled Okhotsk atka mackerel (hokke) Known in Japanese cuisine as hokke and in Korean cuisine as imyeonsu , the fish can be fresh, dried, or frozen, and can be served raw, boiled, grilled or fried. [citation needed]
Yakiniku ("grilled meat" 焼肉) may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as tare before being eaten. Horumonyaki ("offal-grill" ホルモン焼き): similar homegrown dish, but using offal
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Brush the mackerel with olive oil and season with salt and pepper. Oil the grill grate or grill pan. Grill the fish skin side down until lightly charred on the bottom, 4 minutes.
Teriyaki duck. Teriyaki [a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. [1] [2] [3] Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai.
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
In Japan, mackerel is called saba, and is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically, saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh. [ 8 ]