tag:blogger.com,1999:blog-7555407468171934162024-02-06T19:13:14.991-08:00Nagoyak Japanese Sushi and SteakAnonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-755540746817193416.post-25492913795757680892017-05-17T09:10:00.002-07:002017-05-17T09:12:00.013-07:00Nagoya: May the Sashi Odds Be Ever In Your Favor<br />
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When you go to Japanese restaurants and avail sashimi, you're probably thinking of raw fish only. Here's the catch: The word sashimi consists of two words: SASHI and MI. The definition of the former is 'Pierce, ' and the latter is simply 'meat.' Therefore, sashimi is quite defined by the <a href="https://matadornetwork.com/abroad/10-japanese-customs-you-must-know-before-a-trip-to-japan/">practice</a> of preparing and eating it raw than the ingredient itself.</div>
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Here are seven types of meat that can be eaten raw – but only if prepared correctly and safely.</div>
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1. <b>PORK</b><br />
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In 2012, some restaurants in Japan took off Beef Sashimi from the menu, then added a new dish: pork liver sashimi. But in 2014, Japan’s Ministry of Health decided to go further and ban the consumption of raw pork liver and raw pork meat.</div>
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While raw pork got outlawed in Japan, it’s still available in Australia — though not in a traditional style. It is made from "<a href="http://www.foodrepublic.com/2013/01/25/what-is-kurobuta-pork/">Kurobuta</a>." It is a black pork meat and sliced into thin pieces and comes with dashi jelly, mâche, and a salty caramel sauce.</div>
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2. <b>BEEF</b></div>
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Marbled <a href="https://en.wikipedia.org/wiki/Wagyu">Wagyu</a> beef is such a heavenly treat for steak lovers; the same goes for sashimi cravers. The red meat, interspersed with white, thin ribbons of fat, is just simply irresistible when consumed raw. Instead of shoyu and wasabi for dippings, chefs usually serve gyusashi with ponzu — seasoned soy sauce with vinegar — with shiso leaves as a topping for the beef.</div>
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Meanwhile, another cow-made sashimi, Rebasashi, used to be available in Japan. Rebasashi is raw beef liver. The Ministry of Health, Labor, and Welfare banned the selling in mid-2012 to prevent food poisoning. But when it was still available, the red organ was served with chopped green onions and a sauce seasoned with grated garlic. </div>
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3. <b>HORSE</b></div>
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Eating <a href="https://www.thespruce.com/facts-about-horse-meat-1887336">horsemeat</a> is a practice that has long lived in Japan ever since. In the late 1500s, when Japan was facing food shortages horsemeat was often used as an ingredient. But the boom in modern-day consumption began in the 1960s, at the same time that the transportation scene vastly changed. Horse-farm owners in Kumamoto prefecture were trying to find ways to deal with animal overpopulation. That was how basashi, or raw horse meat, hit the market.</div>
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Basashi earned its nickname SAKURA NIKU (pink meat) from its delicate pink color. For best taste, the meat is eaten with grated ginger and sweet shoyu. Shredded daikon and shiso give the mellow meat a clean mouthfeel. </div>
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4. <b>DEER</b></div>
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Shika means ‘deer,’ so SHIKASASHI means raw deer meat. The color of venison sashimi is so red making it easy to assume that the sashimi is tuna sashimi. It’s not thought of like a weird dish in Japan, but it’s only offered in some parts of the country such as Wakayama.</div>
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According to some raw food enthusiasts, SHIKASASHI is perfect with grated garlic, chopped leeks, ground ginger, and soy sauce. </div>
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5. <b>SEA TURTLE</b></div>
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The Bonin Islands is probably the only place you could go if you are craving sea turtle sashimi or KAMESASHI. Also known as the <a href="https://en.wikipedia.org/wiki/Bonin_Islands">Ogasawara Islands</a>, they’re about 600 miles south from Tokyo.</div>
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The preparation of KAMESASHI begins by cutting the turtle’s carotid artery, then pumps out the blood by pushing its heart. While the fins, plastron, and intestines are used for stew — another sea turtle specialty — the breast muscle is reserved for sashi.</div>
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Meanwhile, Kamesashi isn’t available all year round. The season starts in early April, when annual licenses are issued, and only lasts for a few months. Local restaurants usually serve the red flesh until they run out.</div>
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Now, are you brave enough to eat these odd delicacies? </div>
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<b>THANKS FOR READING! </b></div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-11434010551869720902017-05-08T15:08:00.001-07:002017-05-08T15:09:13.468-07:00Nagoya: No Oyster Sauce? No Problem!<br />
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Oyster sauce has been and will always be a key ingredient in many Asian dishes. Authentic Asian meals are just simply not the same without it. Oyster sauce is a pungent and soft fermented mixture that adds lasting and distinct flavor to numerous <a href="http://www.foodandwine.com/slideshows/100-best-recipes-ever-southeast-asian-dishes">Asian dishes</a>.<br />
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<b><u>TRADITIONAL OYSTER SAUCE</u></b><br />
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Traditionally, oyster sauce was made by simmering oysters slowly in water until it caramelizes, creating a brown, thick, and highly flavorful sauce. On the other hand, while you may find sauces made traditionally, most will be made with shortcuts to save money and <a href="http://www.huffingtonpost.com/2015/01/29/time-saving-cooking-hacks_n_6559384.html">time</a>. In today's oyster sauces, the majority of it have a base of sugar and salt and cornstarch to act as the thickener. Other ingredients include: oyster essence, MSG, and soy sauce. In addition, some vegans use oyster mushrooms to achieve an umami flavor similar to <a href="http://www.foodrepublic.com/2014/11/26/10-things-you-probably-didnt-know-about-oysters/">oysters</a>.<br />
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The sauce perfectly holds a sweet and salty taste, providing an earthy, rich undertone courtesy of the oyster extracts. Since this sauce might not always be available or affordable, there are several substitutes you may want to consider at some point.<br />
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1. <b>SOY SAUCE</b><br />
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As an oyster sauce substitute, soy sauce will give you the salty taste and dark brown color. This is a good alternative for vegans and vegetarians for it provides similarity when it comes to taste. However, that oyster sauce is slightly sweet so you will want to add a half teaspoon of <a href="https://www.exploratorium.edu/cooking/candy/sugar.html">sugar</a> for every tablespoon of soy sauce to achieve the flavors of oyster sauce.<br />
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2. <b>HOISIN SAUCE</b><br />
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Hoisin sauce is a reddish-brown, dark, and thick sauce just like oyster sauce. Typically, it was used for dipping, glazing, and marinating, which has led to its title as the “Chinese barbecue sauce” because of its uses. You may also hear hoisin sauce called Peking sauce since this sauce creates the thick glaze found on <a href="http://allrecipes.com/recipe/31972/peking-duck/">Peking duck</a>. The word hoisin comes from the Cantonese word meaning seafood.<br />
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3. <b>FISH SAUCE</b><br />
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Fish sauce works well as a substitute because it has the same texture as to the original sauce. The source of the fish sauce varies from dried or <a href="http://www.japan-talk.com/jt/new/sashimi">raw fish</a>. Depending on the area, there may be a mixture of fish used in the preparation or only a specific variety. Fish sauce is popular around the world and found in many dishes and sauces.<br />
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4. <b>MUSHROOM SOY SAUCE</b><br />
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Mushroom soy sauce is a combination of soy sauce and mushroom sauce; that results to an oyster sauce vibe. The mixture is soft and has a slightly sweet taste and deep mushroom flavor. It is made from fermented <a href="https://authoritynutrition.com/foods/soybeans/">soybeans</a> and mushrooms that produce the rich flavor of mushroom sauce as well as the viscosity of thinner soy sauce.<br />
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5. <b><a href="http://www.besthealthmag.ca/best-eats/nutrition/5-health-benefits-of-mushrooms/">MUSHROOM</a> SAUCE</b><br />
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Mushroom sauce, commonly known as a vegetarian oyster sauce is probably the substitute in terms of color and flavor for oyster sauce. This vegan alternative can be a direct substitute for oyster sauce in any recipe and is made using vegetable proteins as well as multiple types of mushrooms. This is the ideal substitute sauce because it has the similar consistency to oyster sauce.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-46094791069826022672017-05-03T15:10:00.001-07:002017-05-03T15:10:02.910-07:00Nagoya: 7 Wonder Fruits From Japan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLtF2DCcPX3-1k1c7iP3Tva6gmq94jhKynjsyCrFPota4tnmxwCAEyQ6ZvWWVJMqB2xP6ll2p9euVI8FoEmomE4-88i7k9N9IvX96Qko6spiaDrJbBgsHFqRk-fsIVyb6ZEwe4fJBAWM/s1600/japanese-fruit-akebi-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLtF2DCcPX3-1k1c7iP3Tva6gmq94jhKynjsyCrFPota4tnmxwCAEyQ6ZvWWVJMqB2xP6ll2p9euVI8FoEmomE4-88i7k9N9IvX96Qko6spiaDrJbBgsHFqRk-fsIVyb6ZEwe4fJBAWM/s400/japanese-fruit-akebi-4.jpg" width="400" /></a></div>
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Nearly all Japanese fruits are cultivated as affordable types alongside their expensive counterparts. A few of these fruits are native to Japan, and some were imported, but it’s safe to say that all of them have been cultivated in some way to be purely <a href="http://www.justonecookbook.com/omurice-japanese-omelette-rice/">Japanese</a>.<br />
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1. <b><u>NASHI/PEAR</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwqpUsylLtFduE87WmGaDWuusxaUvGjBnS0O3yWNuJY4vofNMxQtkCBNCLLkBJ3D95z6qXtM8zoZ4iZVNxcFww1nP9T5ssRIiNyw0dPEA1Y9DJcVpXof8KN7Zl4pGSOT1GnUCqxgTDa4/s1600/Asian+Pear+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwqpUsylLtFduE87WmGaDWuusxaUvGjBnS0O3yWNuJY4vofNMxQtkCBNCLLkBJ3D95z6qXtM8zoZ4iZVNxcFww1nP9T5ssRIiNyw0dPEA1Y9DJcVpXof8KN7Zl4pGSOT1GnUCqxgTDa4/s320/Asian+Pear+02.jpg" width="320" /></a></div>
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Nashi is the larger and rounder Asian cousin of the typical Pear. They are too good for <a href="http://www.tasteofhome.com/recipes/course/condiments/jams--jellies---preserves">jams</a> or desserts because they contain too much water that's why they are usually enjoyed as gifts or eaten with guests for special occasions. These pears have been grown by the Japanese since the late <a href="http://www.metmuseum.org/toah/hd/edop/hd_edop.htm">Edo Period</a>, and are an import from China.<br />
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2. <b><u>MIKAN/TANGERINE</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFESc1yV-PKfhkFTJhwGV1Iir5207kGWelyBidnnICPkIPtxsyOZDE5wCzQ8si6RUUDUf04FKnqfqW_lf9sFb5kySxGLmWRotPJyokoMQUYHeaOmNJh71xIsYR2sK5JbKJL23xgt4ztJM/s1600/1200px-Citrus_unshiu_20101127_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFESc1yV-PKfhkFTJhwGV1Iir5207kGWelyBidnnICPkIPtxsyOZDE5wCzQ8si6RUUDUf04FKnqfqW_lf9sFb5kySxGLmWRotPJyokoMQUYHeaOmNJh71xIsYR2sK5JbKJL23xgt4ztJM/s320/1200px-Citrus_unshiu_20101127_c.jpg" width="320" /></a></div>
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This citrus fruit is often called "Satsuma" in many western countries. Meanwhile in Japan, they are known as "Mikan." These easy-to-peel oranges are originally from <a href="http://www.chinahighlights.com/travelguide/chinese-food/eight-chinese-dishes.htm">China</a>, but re-introduced Japanese varieties are now the dominant type in orchards around the world. They are extremely popular, particularly during winter when they are in season.<br />
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3.<b><u> HATSUKOI NO KAORI ICHIGO/WHITE STRAWBERRY</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBRMtT0rlQWNh7fM3QTp6t9HDzSdeRIg0Wj-Re6OG_XxTCkcqOO793neQF3U3tn0DpFWQBP4J07rmBIdylGxSA9mI-KVpRW6M6lnTYlxrG7nUcWJ-_GqhPrgMvUHD5vyV8PMh1HodH00/s1600/12729531_749898695144903_2032382165_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBRMtT0rlQWNh7fM3QTp6t9HDzSdeRIg0Wj-Re6OG_XxTCkcqOO793neQF3U3tn0DpFWQBP4J07rmBIdylGxSA9mI-KVpRW6M6lnTYlxrG7nUcWJ-_GqhPrgMvUHD5vyV8PMh1HodH00/s320/12729531_749898695144903_2032382165_n.jpg" width="320" /></a></div>
This is the newest of Japan’s strawberry fruit varieties and is is arguably the most expensive strawberry in the world. The name means ‘scent of first love’, and it It looks and tastes like an ordinary strawberry, except the flesh is pure white.<br />
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4. <b><u>AKEBIA</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcSd2gWtQpc2eQQjm22LsrOKPQ48vuJQJ9BKqp_r8UNNEmYoTFnvG_71dxX4lqqRtZSqCI9Q4SWI-eNFjoxqAFiYfD8rxsQj5Wktbgy44vruSDte9x8Mvs1gI31vJYHhKTsXGln3gqo8/s1600/akebia_quinata_fruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcSd2gWtQpc2eQQjm22LsrOKPQ48vuJQJ9BKqp_r8UNNEmYoTFnvG_71dxX4lqqRtZSqCI9Q4SWI-eNFjoxqAFiYfD8rxsQj5Wktbgy44vruSDte9x8Mvs1gI31vJYHhKTsXGln3gqo8/s320/akebia_quinata_fruit.jpg" width="320" /></a></div>
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Akebia fruit are native to four different countries; China, Korea, Taiwan, and Japan. Also, they are considered as an invasive specie in <a href="https://www.brenontheroad.com/new-zealand-food-what-people-eat-in-new-zealand/">New Zealand</a>, where they were introduced by accident. This fruit is quite versatile: the edible fruits can be eaten like a vegetable, while the plants can be used to brew tea or for weaving baskets.<br />
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5. <b><u>UME/PLUM</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbryehyphenhyphenWo8hK1gbK4dXWBm_cU3mNCita3P7zXPw8RVkCYb9B_vMHEthjaER_-kCYACZE3kAvyUszBDMR4UUhVG27AxSuXJElgujIQ9k72EwTQD7J1-IDz5jtawF7IiDu2btcy4zv-c60/s1600/GettyImages-97761187-580af8db5f9b58564c4fa9b6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbryehyphenhyphenWo8hK1gbK4dXWBm_cU3mNCita3P7zXPw8RVkCYb9B_vMHEthjaER_-kCYACZE3kAvyUszBDMR4UUhVG27AxSuXJElgujIQ9k72EwTQD7J1-IDz5jtawF7IiDu2btcy4zv-c60/s320/GettyImages-97761187-580af8db5f9b58564c4fa9b6.jpg" width="320" /></a></div>
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The picture above is called "<a href="http://www.mitoku.com/products/umeboshi/healthbenefits.html">Umeboshi</a>" or a Japanese pickled plum. A common ingredient in bento.</div>
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This small fruit plays a vital role in the Japanese culture. While its flowering trees may play second fiddle to the sakura (cherry blossom), its fruits are enjoyed much more. In fact, many cherry trees are cultivated solely for their blossoms and do not bear fruit at all.</div>
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6.<u><b> MOMO/PEACH</b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEFAGlqSUWRe_U5s8yS5xLh1n2AtMEpgvYN9suL9H_c_FcEhSGkzW9wZlMYxd6hzdb2Rw4dbrApvi7RE5wTLK_C52KzgQY9T2WdgDKFD-Z8mVOypsyF8rwBpGKqsB8xFM4AXYBBXGW4E/s1600/00f403e11588c26a097de6f5b657ab81.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEFAGlqSUWRe_U5s8yS5xLh1n2AtMEpgvYN9suL9H_c_FcEhSGkzW9wZlMYxd6hzdb2Rw4dbrApvi7RE5wTLK_C52KzgQY9T2WdgDKFD-Z8mVOypsyF8rwBpGKqsB8xFM4AXYBBXGW4E/s320/00f403e11588c26a097de6f5b657ab81.jpg" width="320" /></a></div>
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This Japanese peach are meticulously cultivated to be much larger than the ordinary. Its flesh is extremely juicy and pale in color. There are supermarket quality peaches for everyone to enjoy, but this fruit can also be cultivated to luxury quality. Early peaches were imported to Japan in ancient times.<br />
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7. <b><u>MELON (CANTALOUPE)</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaw6K5LmrHHBApxTKMz0Fofauk0KW_0HG8xz8jnnbqsciT9TDGj0jUjbHqYOl-EXluueKsy9hU0PJOTutngYB-W8JTNpdS3KAHoJ879uJsgzn6kJUMJitz1cedPzBXRR15rOb1dCC418/s1600/e226556a-2619-4007-94d6-7ec3701469bb.grid-6x2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaw6K5LmrHHBApxTKMz0Fofauk0KW_0HG8xz8jnnbqsciT9TDGj0jUjbHqYOl-EXluueKsy9hU0PJOTutngYB-W8JTNpdS3KAHoJ879uJsgzn6kJUMJitz1cedPzBXRR15rOb1dCC418/s320/e226556a-2619-4007-94d6-7ec3701469bb.grid-6x2.jpg" width="320" /></a></div>
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One of the more popular fruits in Japan (if not the most popular), enjoyed not only as a dessert after meals but as a flavor in almost everything from coffee and bread to candy and ice cream. The prized melons known as Yubari are grown in <a href="http://www.japan-guide.com/list/e1101.html">Hokkaido</a>, and can fetch as much as 1000 USD per melon. These fruits were introduced to Japan from the Middle East and India.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-27942749925060568002017-04-26T13:24:00.001-07:002017-04-26T15:10:38.703-07:00Nagoya: SUSHIMI FUN FACTS!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrYWVSmWiZQS7DPNLLjoJceM-7cUSIyyACYEBuj3cIP4-r0YRuMWS-OG5TKHsc25pmuhKVgwFG5nWU37ljuvBF7CrVlgkbdU6ped83cqZGFZOSEBiKYTAQfI729687uiETKm3LK1Mr88/s1600/sashimi-316629_960_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrYWVSmWiZQS7DPNLLjoJceM-7cUSIyyACYEBuj3cIP4-r0YRuMWS-OG5TKHsc25pmuhKVgwFG5nWU37ljuvBF7CrVlgkbdU6ped83cqZGFZOSEBiKYTAQfI729687uiETKm3LK1Mr88/s400/sashimi-316629_960_720.jpg" width="400" /></a></div>
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Sushi and Sashimi has always been a staple on the menu of every Japanese restaurants anywhere. They are often served as an appetizer but since Sushi has rice, some restaurants have also considered serving it as <a href="http://allrecipes.com/recipes/699/world-cuisine/asian/japanese/">main course</a>. These Japanese treats are just simply irresistible, easy to eat, and affordable. Sushi and Sashimi for lunch? YES PLS!!<br />
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Now, let's make today a SUSHIMI day! It's time to know some fun facts about these tiny piece of heaven!<br />
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1. <b>Sashimi does not only come in the form of fish all the time; it can also be raw beef, chicken or slightly cooked <a href="http://www.foodandwine.com/blogs/7-best-recipes-octopus">octopus</a>.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTRLiMH-KRt84FEQZ5zBifZVFJ6_BjRTKPe_bWvqx2OfGVZQLxXHC4yi4pdX9yw6TFDjZdyJnoLBHnZNOhjVYS_5HESTrWMkbz-35ehXlak7e_OcBVq81vZT6qv909DlEqeMP_Lvarns/s1600/mypoorlittlepoopsies.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTRLiMH-KRt84FEQZ5zBifZVFJ6_BjRTKPe_bWvqx2OfGVZQLxXHC4yi4pdX9yw6TFDjZdyJnoLBHnZNOhjVYS_5HESTrWMkbz-35ehXlak7e_OcBVq81vZT6qv909DlEqeMP_Lvarns/s400/mypoorlittlepoopsies.gif" width="400" /></a></div>
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<b>BYE BYE URSULA!</b></div>
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2. <b>Sushi masters have a belief that it is only the mouth that feasts, but also the eyes as well! This is the main reason behind the mouth-watering Sushi displays you see in restaurants!</b></div>
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3. <b>To avoid <a href="http://www.webmd.com/heartburn-gerd/indigestion">indigestion </a>occurrences, always have miso soup at the beginning of a meal.</b></div>
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4. <b>The knives of Sushi chefs must be good as new every day especially before making Sashimi. Especially, when making thin slices of fish.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2B7UKcg_XGfUiDtjPVQgj9LHAxRjAuNHyvceAN8lr4pPdg88Q-RfEJ8y23wnB5DnNcnHA9FD9HakVgjd6w-9joLWh33KBYyzbgGnSGapjEJiNAhG1TokpIWv-jFbUl0MrkxpKOVHMow/s1600/cutting-sashimi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2B7UKcg_XGfUiDtjPVQgj9LHAxRjAuNHyvceAN8lr4pPdg88Q-RfEJ8y23wnB5DnNcnHA9FD9HakVgjd6w-9joLWh33KBYyzbgGnSGapjEJiNAhG1TokpIWv-jFbUl0MrkxpKOVHMow/s400/cutting-sashimi.jpg" width="400" /></a></div>
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5. <b>SUSHI CHEFS (<a href="http://www.kobejones.com.au/why-it-takes-a-decade-of-training-to-be-a-head-sushi-chef/">ITAMAE</a>) trains for 10 years before they can serve authentic Japanese food. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihffmXRAV98kjZe-gIyAteAn6CxMf5z99o1RE4EuUv1gPuFBOnlNViwhXvTMJjRqZFqd56O1AFu19-BdGe43wVkoqkgqInkR18AD3pnCT5fp2PBbZM2Nlpgj2N9CDjdcFBFZNRzjr0Dls/s1600/ice_cube_wtf_gqvqs30u.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihffmXRAV98kjZe-gIyAteAn6CxMf5z99o1RE4EuUv1gPuFBOnlNViwhXvTMJjRqZFqd56O1AFu19-BdGe43wVkoqkgqInkR18AD3pnCT5fp2PBbZM2Nlpgj2N9CDjdcFBFZNRzjr0Dls/s400/ice_cube_wtf_gqvqs30u.gif" width="400" /></a></div>
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6. <b>June 18, 2009 was the first <a href="http://dureeandcompany.com/international-sushi-day-vs-national-sushi-day-celebrate-both/">International Sushi Day</a> celebration!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0G-FmIy1H4QoowXZ9ZmjCl1b0lx-elHiG9Wt6HpvW5PdUiPb1VHx6-VxWMRYMKwjg2T_nPEXmiSlRwvz9d3KVP848P5J2nqsWZKguO05wMVpzRmO8ZhqXBSwEqSsc_FZO0Th2Md01LYw/s1600/22f8253137801824d5c5be8f043e7121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0G-FmIy1H4QoowXZ9ZmjCl1b0lx-elHiG9Wt6HpvW5PdUiPb1VHx6-VxWMRYMKwjg2T_nPEXmiSlRwvz9d3KVP848P5J2nqsWZKguO05wMVpzRmO8ZhqXBSwEqSsc_FZO0Th2Md01LYw/s400/22f8253137801824d5c5be8f043e7121.jpg" width="400" /></a></div>
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7. <b> 80% of all the <a href="http://www.arkive.org/atlantic-bluefin-tuna/thunnus-thynnus/">bluefin</a> tuna caught in the world is used for Sushi and Sashimi.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbefu56lSdFIYBLNmD_apc614Pmu-wnEAWscMStWnXWJq6bra2EYFukBMjzM0Y84hOBLlQFdEPtwpKjXs577vnSo_mworPCkrMK5jGu2YSvTTbtyfc8uNaspEL7gwvrxdqG48S6-867c/s1600/461027894.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbefu56lSdFIYBLNmD_apc614Pmu-wnEAWscMStWnXWJq6bra2EYFukBMjzM0Y84hOBLlQFdEPtwpKjXs577vnSo_mworPCkrMK5jGu2YSvTTbtyfc8uNaspEL7gwvrxdqG48S6-867c/s400/461027894.0.jpg" width="400" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-57153631934610453002017-04-24T13:00:00.001-07:002017-04-24T13:00:20.049-07:00Nagoya: Good morning, Japan!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8-mxs_txbd4ijv-lpWOnD_kF7CyF66rvz9SSsOfkLvRgUy1WM6yc6jYjrqFffP2B_ZNjmLu5x7bcnziQyYKkY1G5BP4cYifDfayOgMS_DHtUYTPa75RrSD8MxwJsHtF07rwuXwaZUXM/s1600/japbreakPanyaBreakfast.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8-mxs_txbd4ijv-lpWOnD_kF7CyF66rvz9SSsOfkLvRgUy1WM6yc6jYjrqFffP2B_ZNjmLu5x7bcnziQyYKkY1G5BP4cYifDfayOgMS_DHtUYTPa75RrSD8MxwJsHtF07rwuXwaZUXM/s400/japbreakPanyaBreakfast.0.jpg" width="400" /></a></div>
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A traditional Japanese <a href="http://www.hostelbookers.com/blog/travel/best-breakfast/">breakfast</a> is completely different from the other kinds of breakfast you'll ever experience. It is a complete meal that one could enjoy at lunch or dinner. Although a Japanese breakfast comprises what <a href="http://www.michitravel.com/customtravel/highlightswestsample.html">Western</a> people might view as a heavy meal that could pass for lunch or dinner, it is not intended to be too filling. Portion sizes for breakfast are well-adjusted to meet one's appetite, and dishes tend to lighter, for example, they tend not to be greasy, deep fried, or rich.<br />
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Well, the traditional Japanese breakfast has 7 variations of food and here it is:<br />
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1. Steamed Rice (Gohan)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjkM1FT1cNq08Z36-NfSQmZPrMH2j1OjU7ZyPGuzpQ-Ff9DHz_ZR6eQ4mzJqo7zB_2ZuDF3k-4Vt_GOI8UWUSjMnWPHxYXvgFel7CYUgm7Zzt_crYxxR2ItNY9OM32r6OdKKWKvQ0WX0/s1600/Furikake_Gohan_copyright_BronMarshall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjkM1FT1cNq08Z36-NfSQmZPrMH2j1OjU7ZyPGuzpQ-Ff9DHz_ZR6eQ4mzJqo7zB_2ZuDF3k-4Vt_GOI8UWUSjMnWPHxYXvgFel7CYUgm7Zzt_crYxxR2ItNY9OM32r6OdKKWKvQ0WX0/s320/Furikake_Gohan_copyright_BronMarshall.jpg" width="320" /></a></div>
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- Plain steamed rice, either white rice (hakumai) or for a healthier option brown rice (<a href="http://www.livestrong.com/article/179245-what-are-the-health-benefits-from-genmaicha-tea/">genmai</a>), is an essential dish to pair the proteins and side dishes of breakfast and should be included.<br />
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2. Fermented Soy Beans (<a href="https://draxe.com/natto/">Natto</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHOhVZzTpBk_9P77vgoxxDCNo6EG6RxPO1J-R1i07oXfI_0fLrcm-2AwxKuhLnODoyMo75easDxZeqnqWtmhwbqAsytCvSXj1qMgLg8SMHmDC5OJn2NeAM6BGs9FgW7WtP6KBw4Pq46g/s1600/5378257850_b1d792b6bb_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHOhVZzTpBk_9P77vgoxxDCNo6EG6RxPO1J-R1i07oXfI_0fLrcm-2AwxKuhLnODoyMo75easDxZeqnqWtmhwbqAsytCvSXj1qMgLg8SMHmDC5OJn2NeAM6BGs9FgW7WtP6KBw4Pq46g/s320/5378257850_b1d792b6bb_o.jpg" width="320" /></a></div>
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- Natto is usually served as a topping for steamed rice, and this dish of natto rice is a high protein Japanese breakfast staple. It is a simple dish of fermented soybeans with a strong aroma and greasy texture. It is seasoned with soy sauce, with optional ingredients such as chopped green onions, dried bonito shavings (katsuobushi), spicy mustard (karashi), sliced dried and seasoned seaweed (kizaminori), or other flavor add-ins. Packed natto is available in the refrigerated section of Japanese and Asian grocery stores.<br />
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3. Grilled Fish (Yakizakana)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdT3Q6rwOT3qIexMPUCBOHU76ZB6FWVESHp23FV2jDIz8S6JrDZ73eHuIITIQzWwXw1UuGKCiUVguKOyoxdXErdvYwXY0Did6pNDbbuVSO4RtcTznjWX8_CRXy8jZYrMn-i2wQKwI4wLU/s1600/c91ef160a82f935f1bac4897d4e342041239755326_full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdT3Q6rwOT3qIexMPUCBOHU76ZB6FWVESHp23FV2jDIz8S6JrDZ73eHuIITIQzWwXw1UuGKCiUVguKOyoxdXErdvYwXY0Did6pNDbbuVSO4RtcTznjWX8_CRXy8jZYrMn-i2wQKwI4wLU/s320/c91ef160a82f935f1bac4897d4e342041239755326_full.jpg" width="320" /></a></div>
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- Fish is a favorite breakfast protein staple and is either broiled in the oven or pan-fried. It is seasoned simply with salt, and <a href="https://www.bbcgoodfood.com/howto/guide/ingredient-focus-salmon">salmon</a> is a favorite for Japanese breakfasts. Another popular fish is dried horse mackerel (aji), but any favorite type of fish may be enjoyed for breakfast.<br />
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4. Pickled Vegetables (Tsukemono)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23X-JUAdVPEC-9TNa1sUmvrqpmkLJVVoHZdTeyXZsiWkDUowdrj1peb51TENxiZzjS5XnTLe4wXyKNUuYStwWvEd3X4nEqlqkYSZ0Ag3p0MP3tmJ2dTSdlAZkevbPRo1QwKIxu4HitqI/s1600/download+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23X-JUAdVPEC-9TNa1sUmvrqpmkLJVVoHZdTeyXZsiWkDUowdrj1peb51TENxiZzjS5XnTLe4wXyKNUuYStwWvEd3X4nEqlqkYSZ0Ag3p0MP3tmJ2dTSdlAZkevbPRo1QwKIxu4HitqI/s1600/download+%25285%2529.jpg" /></a></div>
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- Tsukemono is a staple side dish in Japanese cuisine as it is meant to accompany any type of rice dish. One well-known type of tsukemono is pickled plum, known as umeboshi. It goes well with both plain steamed rice and rice porridge. A wide assortment of pickles is available in the refrigerated section of Japanese and Asian grocery stores.<br />
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5. Seasoned Dried Seaweed (Nori)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52pk8-KdSWhthXFY3FLMzWRPAs6uQMcxlX8HgoQiUbQsWzqgCpUhE5ld8AXU75QwJx2kLvxaOksM1BmhEN7_v4M-M46JjHh9pOknTo_qtjayo1G59g8eo_X5dNaTv_mJ1wrjA0gCb62c/s1600/Nori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52pk8-KdSWhthXFY3FLMzWRPAs6uQMcxlX8HgoQiUbQsWzqgCpUhE5ld8AXU75QwJx2kLvxaOksM1BmhEN7_v4M-M46JjHh9pOknTo_qtjayo1G59g8eo_X5dNaTv_mJ1wrjA0gCb62c/s320/Nori.jpg" width="320" /></a></div>
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- Dried and seasoned seaweed (ajitsuke nori) is meant to be eaten with steamed rice. Since it is seasoned, it can be enjoyed as is, with rice, but can also be dipped in soy sauce and then wrapped with rice. Seaweed with rice is commonly enjoyed for breakfast.<br />
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6. Vegetable Side Dishes (Kobachi)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1n8obkpWI7-JIrxe0XALEcZl7rMvzzF98v92UZ70dooklcccoMeEX-IO0H7x0rGrNdITqSRifM5mKeDs7jBCluJUu9eXcbEj2YnOR2IDBOl2UvwWcEy4i9mseg9epAcU2H1BprS4jy1I/s1600/kansaiC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1n8obkpWI7-JIrxe0XALEcZl7rMvzzF98v92UZ70dooklcccoMeEX-IO0H7x0rGrNdITqSRifM5mKeDs7jBCluJUu9eXcbEj2YnOR2IDBOl2UvwWcEy4i9mseg9epAcU2H1BprS4jy1I/s320/kansaiC.jpg" width="320" /></a></div>
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- Vegetables are very common in Japanese breakfasts. These are small portions, and these types of small dishes are known as kobachi. Aside from pickles and seaweed, both cooked vegetables, as well as fresh salads may be included in a traditional Japanese breakfast.<br />
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7. Miso Soup (Miso Shiru)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYMF0L1738C3bYWtYUPYd7YYPxacGQCp9MWZQBnn066A5ffLDdTdK_xg5TOw3XlRMbKNiCa6D2IZGT5WfruCv1mQr2YFxkLbF1UwdtWk8IbsiKf75-jUCoDxW9TLGT2asE5Foug-BVW0/s1600/misoshiru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYMF0L1738C3bYWtYUPYd7YYPxacGQCp9MWZQBnn066A5ffLDdTdK_xg5TOw3XlRMbKNiCa6D2IZGT5WfruCv1mQr2YFxkLbF1UwdtWk8IbsiKf75-jUCoDxW9TLGT2asE5Foug-BVW0/s1600/misoshiru.jpg" /></a></div>
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- Miso soup is a traditional Japanese soup from fermented soybean paste (miso), and a dashi broth. It usually has tofu, <a href="https://www.mindbodygreen.com/0-5344/7-Awesome-Health-Benefits-Of-Wakame.html">wakame seaweed</a>, chopped green onion, Japanese mushrooms, aburaage (deep-fried tofu), clams, or other seasonal ingredients. Miso soup made from scratch is common in Japanese households, but pre-seasoned dashi infused miso paste, as well as instant miso soup packets (available in both dried and wet packs) for individual use, are also readily available for sale.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-58696477655938420302017-04-20T10:37:00.003-07:002017-04-20T10:37:57.909-07:00Nagoya: Melt in your Mouth Goodness <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSfb2wRsnJEo1Aod1jSniuWZnN-FQ3d7yK1Qjc__5RF906GfZkSJH5zRg54Q5JZtYhUVu60etwjTw60RmXSbDYVk8exen1Xpz7KsY3lTW4S3Uc5G0K8vS44uysnnuebpL_V88as9J1vU/s1600/30-7627.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSfb2wRsnJEo1Aod1jSniuWZnN-FQ3d7yK1Qjc__5RF906GfZkSJH5zRg54Q5JZtYhUVu60etwjTw60RmXSbDYVk8exen1Xpz7KsY3lTW4S3Uc5G0K8vS44uysnnuebpL_V88as9J1vU/s400/30-7627.jpeg" width="266" /></a></div>
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Kobe beef is a variety of Wagyu. Wagyu means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is, made of a very particular strain of Wagyu called <a href="http://www.japantimes.co.jp/life/2010/08/26/lifestyle/all-for-the-love-of-tajima-cows/#.WPjxY_l96Hs">Tajima-Gyu</a> that is raised to stringent standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).<br />
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In the development of Wagyu cattle, breeders take extraordinary care. Special feeds are created out of grasses, <a href="https://en.wikipedia.org/wiki/Forage">forage</a>, and rice straw then supplemented with corn, barley, wheat bran, <a href="https://www.organicfacts.net/health-benefits/cereal/soybeans.html">soybean</a>, and in some cases, even sake or beer. And, there are only four varieties of a legitimate strains Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Though 90% of all Wagyu used are Japanese Black strains.<br />
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<b><span style="font-size: large;"><u>Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe</u></span></b><br />
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Well, Wagyu is a brand under which many different regional types fall, including Kobe.But the main difference between Kobe and Wagyu comes down to selection, care, feeding, and the obsessive, extraordinary efforts of <a href="http://wagyu.org/">Wagyu breeders</a>.<br />
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Wagyu beef cows receive tender and gentle care.To some, it is seemingly a myth, but it is said that herders massage their cattle to alleviate muscle tension caused by cramped spaces. That's how much they care for their cattle. Also, feeding management is key to the final meat quality. Until the cattle are seven to ten months old, they are raised outdoors, feeding mainly on meadow grass.<br />
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<span style="font-size: large;"><b>WAGYU & KOBE BEEF</b></span><br />
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Wagyu beef is known for its smooth marbling and rich taste that gives the meat a soft texture. Not to mention, its unique sweet aroma reminiscent of peaches and coconuts. Wagyu marbling is better tasting than the others because its fat melts at a lower temperature than any other cattle’s, resulting in a rich and buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and <a href="https://www.healthaliciousness.com/articles/high-omega-6-foods.php">Omega-6 fatty acids</a>, so yeah, not only that Wagyu marbling is more delicious, but also nutritious.<br />
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Why is Kobe beef pricey? Because Kobe beef is the epitome of everything that makes Wagyu better. Kobe beef has the most abundant marbling in the world, brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can have.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-58817848245609966042017-04-18T14:21:00.001-07:002017-04-18T14:21:13.899-07:00Nagoya: 10 Japanese Dishes You Probably Haven't Heard Of<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfZm2HiPMxDNZjBNauRgwUtqelu8OnTOL1OgUvoaJvJHQQgJhH2mAW-u-JWek-h4OZjkG_xFQXY1aI-eCKVKznO0x7r2rqVqfnvdjeM8kfT5zerLI3NnpTaqj5WmK6Ut-xx_PUwoDMb4/s1600/e2b0677c33280aa02317275be54ec180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfZm2HiPMxDNZjBNauRgwUtqelu8OnTOL1OgUvoaJvJHQQgJhH2mAW-u-JWek-h4OZjkG_xFQXY1aI-eCKVKznO0x7r2rqVqfnvdjeM8kfT5zerLI3NnpTaqj5WmK6Ut-xx_PUwoDMb4/s400/e2b0677c33280aa02317275be54ec180.jpg" width="300" /></a></div>
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Little did you know that the Japanese dishes and some of your favorites are just 40% of the overall Japanese dishes that are widely popular outside Japan. Well, if you consider yourself a Japanese food lover, you're wrong! Because there are a lot more of their dishes that you probably haven't tried nor heard yet! Good thing is, in today's blog we will be mentioning some of the most underrated Japanese dishes that you must try!<br />
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1. <b>ODEN</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bTY-mme6Sowj7q0u9RcoKPaXzGuzBVssJLMzhd_liU66mIdpZ0yWDtEhW0fhroOhmO8PXh2xk0jpS1DAexOTi9PP841Ruab-NCCLYzab7CGmrLqpPsOK6j6MfmAicPlmlOAcc7lrhEk/s1600/oden-japanese-food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bTY-mme6Sowj7q0u9RcoKPaXzGuzBVssJLMzhd_liU66mIdpZ0yWDtEhW0fhroOhmO8PXh2xk0jpS1DAexOTi9PP841Ruab-NCCLYzab7CGmrLqpPsOK6j6MfmAicPlmlOAcc7lrhEk/s320/oden-japanese-food.jpg" width="320" /></a></div>
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Oden is a Japanese hotpot that is usually ordered item-by-item in Japan. It's a popular street food, <a href="http://www.japan-talk.com/jt/new/konbini">Kon Bini</a> food, winter food and drinking food. This dish can also be cooked in seasoned broth. If you're up for a soft, savory, and warm treat for the cold weather then this could a new favorite for you!<br />
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2. <b>DANGO</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtYzvRbcsHyDUobLlnG9YD6j09P5DvpV53Pm7Lr2kuntFcY01gftu05BO8Bzx0RbwRfMnxC5K-x2tObPe13twz13j5n0JOPGsCoCFVztkdOP88t0F9HA6gNaveUuwTbLKjorytMBqS8c/s1600/IMG_5062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtYzvRbcsHyDUobLlnG9YD6j09P5DvpV53Pm7Lr2kuntFcY01gftu05BO8Bzx0RbwRfMnxC5K-x2tObPe13twz13j5n0JOPGsCoCFVztkdOP88t0F9HA6gNaveUuwTbLKjorytMBqS8c/s320/IMG_5062.jpg" width="320" /></a></div>
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Dango is a type of Japanese dumpling that is often served on a stick. It has a chewy texture similar to mochi, made from<a href="https://en.wikipedia.org/wiki/Rice_flour"> mochiko</a>: a rice flour that's used to make chewy stuff. Commonly served with a sweet topping such as Anko or Kanako. Another variation known as <a href="http://justhungry.com/mitarashi-dango-rice-dough-dumplings-sweet-salty-sauce">Mitarashi Dango</a> has a thick savory-sweet glaze with a soy sauce base. These are amongst the stickiest of all Japanese snacks and are a little tricky to eat. This Japanese dish will definitely serve "party in your mouth" goodness!<br />
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3. <b>CHANKONABE</b><br />
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Chankonabe is a hearty stew that has evolved as a staple food for <a href="https://thedoctorweighsin.com/why-don%E2%80%99t-sumo-wrestlers-die-of-heart-disease/">Sumo wrestlers</a>. It has no fixed recipe but always contains large servings of protein sources such as quarter chickens, fish balls, tofu, and beef. Everything is very chunky and sumo-sized. The broth is <a href="https://www.tablespoon.com/recipes/substitute-for-dashi-soup-stock/99e6cef0-f621-4a5d-a9f5-800b0144128f">dashi</a> or chicken broth and starchy vegetables are added for balance. Chankonabe is a novelty food in Japan. It's fun to eat but isn't a regular part of the Japanese diet.<br />
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4. <b>CHIKUZENNI</b><br />
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This dish is a mix of vegetables such as <a href="http://justhungry.com/how-cook-bamboo-shoots-takenoko">Takenoko</a>, shiitake mushrooms, <a href="http://www.specialtyproduce.com/produce/Burdock_Root_Gobo_1231.php">gobo</a>, <a href="http://recipes.wikia.com/wiki/Renkon">renkon</a>, and carrots. The Japanese people used to put a small amount of turtle to add to the mix but in modern times chicken is used. Chikuzenni is best when cooked slowly. Ingredients are simmered at a very low temperature in a small amount of dashi and mirin.<br />
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5. <b>YUDOFU</b><br />
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Yudofu is basically just cubed tofu and vegetables in hot water. For a slight umami taste, <a href="http://www.kurakonusa.com/kombu/king/">Kombu</a> is frequently added to the water. It's a vegetarian dish that is also considered a <a href="https://en.wikipedia.org/wiki/Buddhism_in_Japan">Japanese Buddhist</a> food. As such, it's widely available at Temple restaurants and is a winter favorite amongst monks.<br />
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6. <b>MOTSUNABE</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlp4OTaooZnVWPKeOT7CBq3ajRZnA3Yt6e7vIrle7f0K9Kv0rhUQhDWhsJW1htf1omWncSfNh-B71OIZ8HUtoOrzcFWwKm1Oi7p2leNjdv8Hny5FubJS6DpC3Pm3J-AsHIG5tsMVhykI/s1600/o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlp4OTaooZnVWPKeOT7CBq3ajRZnA3Yt6e7vIrle7f0K9Kv0rhUQhDWhsJW1htf1omWncSfNh-B71OIZ8HUtoOrzcFWwKm1Oi7p2leNjdv8Hny5FubJS6DpC3Pm3J-AsHIG5tsMVhykI/s320/o.jpg" width="320" /></a></div>
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The dish is usually topped with large quantities of cabbage and garlic chives on top. It's served in a soup of soy sauce, garlic, chili pepper and miso with beef and pork guts. This is a constant favorite hotpot dish in Japan on <a href="http://winter./">winter.</a> This dish originated from Fukuoka.<br />
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7. <b>KUSHIAGE</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0tZGkSMgk2uQtqTEJl307QnXi8LFDEz0G94e_aYXTmB5cAXZYw3CS-NsPz5vHYmQ5DauYpmxjQamxuRl9zMb6Xxtf8TueaCbvvLuWK3Hd-EeVUToPWHDM9YFsZNSzrVy54rWikTbT9A/s1600/-e1452301651930-1024x677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0tZGkSMgk2uQtqTEJl307QnXi8LFDEz0G94e_aYXTmB5cAXZYw3CS-NsPz5vHYmQ5DauYpmxjQamxuRl9zMb6Xxtf8TueaCbvvLuWK3Hd-EeVUToPWHDM9YFsZNSzrVy54rWikTbT9A/s320/-e1452301651930-1024x677.jpg" width="320" /></a></div>
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Also known as Kushikatsu, Kushiage is skewered deep fried meats, seafood and vegetables in a panko batter served with tonkatsu sauce. It isn't a common food in Japan and Kushiage restaurants tend to be found in just a few bunches. Meanwhile, <a href="http://www.japan-guide.com/e/e3072.html">Yurakucho</a> in Tokyo and <a href="http://www.japan-guide.com/e/e4012.html">Shinsekai</a> in Osaka are known for Kushiage.<br />
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8. <b>GOYA CHANPURU</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9j5nOaGYTQiKt4HUe_n2tfZh_Mb5Rw0Br0aUOf2lTONlDZ3sDSyGPrCXWJVs6K8xhq9hKSjgx-QA2SHLuDfMfFOZttdL5kuFhbOH4bw5rFFyqezPBiVnUEsBMIXOwiYYtWzTKotGlwo/s1600/Goya_champru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9j5nOaGYTQiKt4HUe_n2tfZh_Mb5Rw0Br0aUOf2lTONlDZ3sDSyGPrCXWJVs6K8xhq9hKSjgx-QA2SHLuDfMfFOZttdL5kuFhbOH4bw5rFFyqezPBiVnUEsBMIXOwiYYtWzTKotGlwo/s320/Goya_champru.jpg" width="320" /></a></div>
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Its signature ingredient, <a href="http://www.healthiestfoods.com/healthy-foods/vegetables/goya-bitter-melon/">Goya</a>, also known as bitter melon, has medicinal properties and is incredibly bitter. Goya Chanpuru is the iconic dish of the Okinawan islands. It is just a stir fry of tofu, goya, egg, vegetables and <a href="http://www.spam.com/varieties/spam-classic">spam</a> or other meats such as ham. The combination of the bittery and savory taste of this dish is just right for a perfect and healthy lunch!<br />
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9. <b>CHAMPON</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2qGo1uW-7V-nSpqz4tmxG-i1iJOeJJqeQuLZdJO0dtI14dmwp8A3x8d1ciayJfVHlxCjkSB8RH0PoqVU8lEnsLCighvD0tD79yFrI6F_EUj88ffE7EmyAR65Lezer6_1U2MgJewHc7Q/s1600/Champon-4-546x409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2qGo1uW-7V-nSpqz4tmxG-i1iJOeJJqeQuLZdJO0dtI14dmwp8A3x8d1ciayJfVHlxCjkSB8RH0PoqVU8lEnsLCighvD0tD79yFrI6F_EUj88ffE7EmyAR65Lezer6_1U2MgJewHc7Q/s320/Champon-4-546x409.jpg" width="320" /></a></div>
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Consider Champon as the cooler cousin of Ramen! This Chinese-style noodle dish was invented in <a href="http://www.newyorker.com/tech/elements/nagasaki-the-last-bomb">Nagasaki</a>, a city that has long been influenced by interactions and trade with China. It is designed to be economical and filling with a hearty pork bone or chicken bone soup and ingredients piled high. Ingredients vary by restaurant and season though.<br />
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10. <b>CHAWANMUSHI</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_fD0j7Wdin0UWYpi9NJjAz51i4pkivFOkjt_jck8kIqMKy08_CgPquIXZhMU4UQPTzh2N6L0I5Qk-S1ToOZmgSALaVTrVebjlXV1N9vCFB1zn75oKzRYbLPo-RxGMfu2TTKPxxYhEYc/s1600/photo_Chawanmushi-Steamed-Savoury-Egg-Custard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_fD0j7Wdin0UWYpi9NJjAz51i4pkivFOkjt_jck8kIqMKy08_CgPquIXZhMU4UQPTzh2N6L0I5Qk-S1ToOZmgSALaVTrVebjlXV1N9vCFB1zn75oKzRYbLPo-RxGMfu2TTKPxxYhEYc/s320/photo_Chawanmushi-Steamed-Savoury-Egg-Custard.jpg" width="320" /></a></div>
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Chawanmushi is not your ordinary egg custard! It's not sweet but instead has an distinct umami taste. Its ingredients read like a list of Japanese favorites: soy sauce, dashi, mirin and shiitake mushrooms. There's usually a surprise <a href="http://espacepourlavie.ca/en/growing-ginkgo-seed">ginkgo seed</a> near the bottom. Weird yet super delicious!<br />
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There may be dishes in our list that you might have tried already but probably had no idea what it's called! So there you go! Thanks for reading! <3</div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-33604321470022909202017-04-12T14:53:00.001-07:002017-04-12T14:53:29.075-07:00Nagoya: Small but Terrible <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsAmNL55a21Mg4NUbmAvMBUolUASusyo15qDJqp9AWgNut3gKW8E5xrQqVzyoY03PM8_nY1ScRn791bCPKexdhEOX4YNgR72VnoqbfRl3lBx61oprhBzevT2aeP0sHhfi1xnt0HAcDuI/s1600/sesame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsAmNL55a21Mg4NUbmAvMBUolUASusyo15qDJqp9AWgNut3gKW8E5xrQqVzyoY03PM8_nY1ScRn791bCPKexdhEOX4YNgR72VnoqbfRl3lBx61oprhBzevT2aeP0sHhfi1xnt0HAcDuI/s400/sesame.jpg" width="400" /></a></div>
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Sesame seeds may be tiny, but they play a vital role in your health because of the benefits your body can get from it. They were worth their weight in gold during the <a href="http://www.lordsandladies.org/life-in-middle-ages.htm">Middle Ages</a>, and for many good reasons. Also, it is not difficult to love this tiny particle of flavor because the rich and smoky taste it brings to your food is simply unbelievable.<br />
<br />
Since, sesame is an integral part of our menu, we gladly searched for it's health benefits. This is to assure our customers that they are eating eating the right food at the right place. So, here it is:<br />
<br />
1. <b>IT HELPS PREVENT <a href="http://www.medicalnewstoday.com/info/diabetes">DIABETES</a></b><br />
<b><br /></b>
<b>- </b>Sesame oil has been shown to prevent diabetes, and it can also improve plasma glucose in hypersensitive diabetics. While, Sesame seeds have magnesium and other nutrients.<br />
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2. <b>LOWERS CHOLESTEROL</b><br />
<b><br /></b>
<b>- </b>Sesame helps to slow down and lower cholesterol levels because it contains <a href="https://en.wikipedia.org/wiki/Phytosterol">phytosterols</a> that block cholesterol production.<br />
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3. <b>FOR HEALTHY SKIN</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWms7QWCvO7jK2YaVNe_TdUrE_hvlTAEK-gnf0JTA0MVrug8Mjb2KFWBuMWp-SbfsBr2wRPCvDZkAOIC9qmXuwMtU7rAY3Pz7plaMcih1ziLTSd13N4VJWCwyjyPsRUDDRDBA70Nf_Zj4/s1600/bad-skin-gif.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWms7QWCvO7jK2YaVNe_TdUrE_hvlTAEK-gnf0JTA0MVrug8Mjb2KFWBuMWp-SbfsBr2wRPCvDZkAOIC9qmXuwMtU7rAY3Pz7plaMcih1ziLTSd13N4VJWCwyjyPsRUDDRDBA70Nf_Zj4/s320/bad-skin-gif.gif" width="320" /></a></div>
<b><br /></b>
<b><br /></b>
- The high zinc content helps produce collagen, giving skin more elasticity and helping repair damaged body tissues. Regular use of sesame oil can reduce the risk of skin cancer.<br />
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4. <b>PREVENTS CANCER</b><br />
<b><br /></b>
<b>- </b>Sesame seeds have the highest phytosterol content of all seeds and nuts. And it contains anti-cancer compounds including phytic acid, magnesium and phytosterols.<br />
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5. <b>HELPS AVOID ARTHRITIS</b><br />
<b><br /></b>
<b>- </b> The high copper content in sesame seeds prevents arthritis, and strengthens bones, joints, and blood vessels.<br />
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6. <b>STRENGTHENS LIVER </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2PqLh7-iRmIBIenaDZxPHglexw9jXG7wdkqw0jXV_5FQabcZUNK_iWY2kalEQ84O1Lc1O1fwJxg94OyQy-vE7sUlGAplkoLdhDr4cy91zANFlOkjj7dkTHst7voDgs_uNpdYNpcGq-4/s1600/alcoholic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2PqLh7-iRmIBIenaDZxPHglexw9jXG7wdkqw0jXV_5FQabcZUNK_iWY2kalEQ84O1Lc1O1fwJxg94OyQy-vE7sUlGAplkoLdhDr4cy91zANFlOkjj7dkTHst7voDgs_uNpdYNpcGq-4/s320/alcoholic.jpg" width="320" /></a></div>
<b><br /></b>
<b><br /></b>
<b>- </b>Sesame protects your liver from the <a href="http://www.medicalnewstoday.com/articles/157163.php">alcohol</a>'s impact, helping your liver to stabilize its condition.<br />
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7. <b>HELP BABY'S HEALTH</b><br />
<b><br /></b>
- A sesame oil massage improves growth in infants and deepens sleep. Rashes on a baby’s skin—particularly when the diaper is—can be prevented by rubbing sesame oil on the skin.<br />
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8. <b>PROTEIN PACKED</b><br />
<b><br /></b>
<b>- </b>Sesame seeds are full of high quality protein. Protein makes up 20 percent of the seed with 4.7 grams of protein per ounce.<br />
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9. <b>GOOD FOR <a href="https://www.niddk.nih.gov/health-information/digestive-diseases/digestive-system-how-it-works">DIGESTION</a></b><br />
<b><br /></b>
<b>- </b><span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><span style="background-color: white;">The high fiber content of sesame seeds helps the intestines with elimination.</span></span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><span style="background-color: white;">10. <b>STABILIZES HEART HEALTH</b></span></span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><span style="background-color: white;"><b><br /></b></span></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><span style="background-color: white;">- </span>Sesame seed oil can help strengthen the heart health and preventing atherosclerotic lesions with the antioxidant and anti-inflammatory compound known as sesamol.</span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">11.<b> LESSENS ANXIETY</b></span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFrddQr8V-eh8mnPZ3CPBtCEqgH-p3-lckJGTHm6wTVDbtaA7cvkU0nYD-UEMvzgC24n0G5eXfNnvjI_vKCG4pQJpX9qSZagzhjjUG8IvPoBRWBj2McubkrpNZ-jXxlW6DYQ7BlEIHsc/s1600/Anxiety.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFrddQr8V-eh8mnPZ3CPBtCEqgH-p3-lckJGTHm6wTVDbtaA7cvkU0nYD-UEMvzgC24n0G5eXfNnvjI_vKCG4pQJpX9qSZagzhjjUG8IvPoBRWBj2McubkrpNZ-jXxlW6DYQ7BlEIHsc/s320/Anxiety.jpg" width="320" /></a></div>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">- Sesame seeds contain the<a href="http://www.webmd.com/mental-health/"> stress-</a>relieving minerals magnesium and calcium. Sesame also holds the calming vitamins thiamin and tryptophan that help in production of serotonin, which reduces pain, assists moods and helps you achieve long deep sleep.</span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">12. <b>FOR GOOD EYE HEALTH</b></span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">- In traditional Chinese medicine, there is a relationship between the liver and eyes. The liver sends blood to the eyes to support functioning. Black sesame seeds to be exact.</span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">13. <b>BENEFICIAL FOR HAIR</b></span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">- Sesame seed oil is full of nutrients for a healthy scalp and hair. </span><br />
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #111f2e; font-family: sofia_pro_lightregular, Arial, Helvetica, sans-serif;">14. <b>GOOD FOR ORAL HEALTH</b></span><br />
<br />
- Oil pulling has been used for oral health for thousands of years in <a href="https://nccih.nih.gov/health/ayurveda/introduction.htm">Ayurveda</a> it reduces dental plaque and whitens your teeth.<br />
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15. <b>PREVENTS WRINKLES</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gv-3r8-K32Mxnm5v2QvTkildNOEmUrmYjFVZ8Lbra7g56vKLcnLEn9IpRCs-IhI_oo_VDgrOnF12TOsEBL9c09nH3eu0Z8xMY2_U0gn77GPdVM0QyL5PGYSzMRxAaoG6M1Vw5rwYZw0/s1600/keep_your_skin_wrinkle_free_w9daq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gv-3r8-K32Mxnm5v2QvTkildNOEmUrmYjFVZ8Lbra7g56vKLcnLEn9IpRCs-IhI_oo_VDgrOnF12TOsEBL9c09nH3eu0Z8xMY2_U0gn77GPdVM0QyL5PGYSzMRxAaoG6M1Vw5rwYZw0/s320/keep_your_skin_wrinkle_free_w9daq.jpg" width="320" /></a></div>
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<b><br /></b>
- Sesame seed oil prevents harmful <a href="https://www.cancer.org/cancer/skin-cancer/prevention-and-early-detection/what-is-uv-radiation.html">ultraviolet rays</a> of the sun from damaging your skin, preventing the appearance of wrinkles and pigmentation.<br />
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See? That's why it's always good to explore on food to experience the benefits you could get from them. It's not always about the size but how healthy the food is. So now, it's not just "Eat your <a href="http://www.webmd.com/diet/healthy-kitchen-11/leafy-greens-rated">greens</a>" but eat "Eat the sesame" as well! That's it!!<br />
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Thanks for reading! <3</div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-81144300489750160792017-04-11T08:41:00.002-07:002017-04-17T13:35:35.887-07:00Nagoya: Dessert Time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwucSEmn8PrhfMbqDU-sk2-HEmoaak54rsce6yh_xQX0MoJEwGgRfdKYyaSeTdlW05OXp2EI8Z-c5zrUp4J59B6Z1t1sc7dkDJITEFk4hnzB3D-dC-MgvZuDAM9qGh3GE8_-HLcmq58Is/s1600/183305-cute-japanese-sweets-wagashi-11__605-650-cd1ab5ca53-1484643837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwucSEmn8PrhfMbqDU-sk2-HEmoaak54rsce6yh_xQX0MoJEwGgRfdKYyaSeTdlW05OXp2EI8Z-c5zrUp4J59B6Z1t1sc7dkDJITEFk4hnzB3D-dC-MgvZuDAM9qGh3GE8_-HLcmq58Is/s400/183305-cute-japanese-sweets-wagashi-11__605-650-cd1ab5ca53-1484643837.jpg" width="400" /></a></div>
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Long days at school or work place is always be tiring. It somehow sucks 80% of your daily energy that's why it's very often for people to eat complete meals afterwards. They will always say that rest is more important than a hefty meal. But, did you know that in order for you to obtain your energy back, you will have to have at least 9 teaspoons of sugar for Men; 6 teaspoons of sugar for Women. That is according to AHA or the<a href="https://authoritynutrition.com/how-much-sugar-per-day/"> American Heart Association</a>. That is the main reason why we always ask our customers if they want to have some Dessert after eating their main course meals. Well, if you're at home and trying to explore a little for your daily sugar intake after a long and tiring day, Here are some Japanese dessert recipes that are so easy to make:<br />
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1.) <b><a href="http://everyonestea.blogspot.com/2013/07/enhancing-your-tea-by-roasting-how-to.html">ROASTED TEA</a> CREME BRULEE</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohoH4CJQCoO7l-dOOQI3xBv1RRnKkaUHeRvKYdoxjaTb9PRHQ42AES4SCKFEsBuRjEvsQ7nHfDvrrdS2YdLITL9a_c4wzwI83iWJPSPLb00dvqZfXaIaI7dyoi9HhVEFvojkdMVeqm58/s1600/p_R082010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohoH4CJQCoO7l-dOOQI3xBv1RRnKkaUHeRvKYdoxjaTb9PRHQ42AES4SCKFEsBuRjEvsQ7nHfDvrrdS2YdLITL9a_c4wzwI83iWJPSPLb00dvqZfXaIaI7dyoi9HhVEFvojkdMVeqm58/s320/p_R082010.jpg" width="320" /></a></div>
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INGREDIENTS:<br />
<br />
300 milliliters heavy cream<br />
200 milliliters milk<br />
10 grams roasted tea (hoji cha)<br />
4 egg yolks<br />
50 grams sugar<br />
A pinch of salt<br />
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PREPARATION:<br />
<br />
<br />
<ul>
<li>Preheat oven to 150C˚/300˚F. </li>
<li>Put the cream, milk, and roasted tea in a small pot and heat over medium-high heat just until it comes to a gentle boil. Turn off heat and set aside to infuse the tea.</li>
<li>Whisk the yolks and sugar until pale color. Pour about ⅓ of the milk mixture into the yolks over a sieve, to temper the eggs. Once it is well-mixed, pour rest of the milk mixture over the mesh sieve into the yolks.</li>
<li>In a deep baking pan, place 4 ramekins. Pour egg mixture into the ramekins. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.</li>
<li>Bake at 150C˚/300F for 50 minutes or until the crème brûlée is set, but still a little jiggly in the middle when you shake it gently. </li>
<li>Remove the ramekins from the roasting pan and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 3 days.</li>
<li>When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.</li>
<li>Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can heat a metal spoon on the stove top and brûlée with back of the heated spoon.</li>
</ul>
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<br />
2.) <b>DORAYAKI BALLS </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6v9CCRfFdIBOAFJb7T81TKjsZpENBzN8FgDS7yUSuOjxlWOkuwNYar2w_8iVN6a3kypt-j-hByiEw9zKARl8OGG2KbJlc4K6p56ukpJr1CGqCn1ewzVAoUl4aHQ6yvsR0U6mJmvnmww/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6v9CCRfFdIBOAFJb7T81TKjsZpENBzN8FgDS7yUSuOjxlWOkuwNYar2w_8iVN6a3kypt-j-hByiEw9zKARl8OGG2KbJlc4K6p56ukpJr1CGqCn1ewzVAoUl4aHQ6yvsR0U6mJmvnmww/s1600/download.jpg" /></a></div>
<b><br /></b>
INGREDIENTS:<br />
<br />
Red bean paste<br />
100 grams flour<br />
2 tablespoons <a href="http://articles.mercola.com/sites/articles/archive/2015/02/02/11-health-benefits-baking-soda.aspx">baking soda</a><br />
1 cup milk<br />
2 tablespoons butter, melted<br />
2 eggs<br />
1 tablespoon lemon juice<br />
2 tablespoons honey<br />
Powdered sugar, for topping<br />
<br />
PREPARATION:<br />
<br />
<br />
<ul>
<li>Combine flour, baking soda, milk, butter, eggs, lemon juice, and honey until smooth.</li>
<li>Pour batter into a greased <a href="http://www.japanesecooking101.com/takoyaki-recipe/">takoyaki</a> pan. Immediately add small spoonfuls of red bean paste into each of the balls while the batter is still uncooked.</li>
<li>When the bottom is cooked and the batter begins to bubble and rise, flip the balls to allow the other side to cook.</li>
<li>Continue rolling the balls to maintain a round shape until they are evenly cooked.</li>
<li>Garnish with powdered sugar! </li>
</ul>
<div>
<br /></div>
<div>
3.) <b>FLUFFY JAPANESE PANCAKES</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9NT3Zt6u5VA9hI92K1-aqov9sxlYoIjPjMREhCPznb9TNgZqt06EkSCsSmPn7SiGbha9nzqRKgFDrdhym7rGQEjv7IcLDRr_iBMQtNt6oIE7aGcSxNXiACA8E1TccNdkl7lLl9vfd8A/s1600/pxqrocxwsjcc_2THvm4QSHY62C0Qk0gScaA_homemade-japanese-pancakes_squareThumbnail_en.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9NT3Zt6u5VA9hI92K1-aqov9sxlYoIjPjMREhCPznb9TNgZqt06EkSCsSmPn7SiGbha9nzqRKgFDrdhym7rGQEjv7IcLDRr_iBMQtNt6oIE7aGcSxNXiACA8E1TccNdkl7lLl9vfd8A/s320/pxqrocxwsjcc_2THvm4QSHY62C0Qk0gScaA_homemade-japanese-pancakes_squareThumbnail_en.png" width="320" /></a></div>
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<b><br /></b></div>
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INGREDIENTS:<br />
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½ cup milk<br />
¾ cup pancake mix<br />
4 egg whites<br />
2 egg yolks<br />
¼ cup sugar<br />
Butter, to serve<br />
Syrup, to serve<br />
Assorted <a href="http://www.globalhealingcenter.com/natural-health/healthy-berries/">berries</a>, to serve<br />
<br />
PREPARATION:<br />
<br />
<br />
<ul>
<li>Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.</li>
<li>In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.</li>
<li>Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.</li>
<li>Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.</li>
<li>Release the <a href="http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii/">pancakes </a>from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.</li>
<li>Cover and cook for another 5 minutes, then serve with butter, syrup, and assorted berries!</li>
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4.) <b> JIGGLY JAPANESE CHEESECAKE </b></div>
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INGREDIENTS:<br />
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8 egg yolks<br />
½ cup (60 grams) flour<br />
½ cup (60 grams) cornstarch<br />
13 large egg whites<br />
⅔ cup (130 grams) granulated sugar<br />
⅔ cup (130 milliliters) milk<br />
4 ounces (100 grams) <a href="http://www.culturesforhealth.com/learn/cheese/homemade-cream-cheese/">cream cheese</a><br />
7 tablespoons (100 grams) butter<br />
Parchment paper<br />
Strawberries, to serve<br />
Powdered sugar, to serve<br />
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PREPARATION:<br />
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<li>Preheat oven to 320°F/160°C.</li>
<li>In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.</li>
<li>In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.</li>
<li>Sift in the flour and the cornstarch, whisking to make sure there are no lumps.</li>
<li>In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.</li>
<li>Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.</li>
<li>Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.</li>
<li>Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.</li>
<li>Pour the batter into the parchment-lined pan and shake to release any large air bubbles.</li>
<li>Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.</li>
<li>Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.</li>
<li>Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.</li>
<li>Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!</li>
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That's it!! It's so easy, right? Plus, you'll surely love the exquisite features and great tasting Japanese desserts without spending so much. These <a href="https://www.japancentre.com/en/cookings/65-quick-and-easy">easy-peazy recipes</a> can last for 2-3 days so you can always put it inside the fridge and eat it the day after! </div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-11909501273521390762017-04-03T13:47:00.000-07:002017-04-03T13:53:18.361-07:00Nagoya: At the Streets of Japan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDwCxOtoao3TaYHIPBzoT_ezfCr7tpFKvp1NqSEtGOaoVWJT9Viu6eE0EBByu3HN5ZFSNfHoQqKO3AmreVSGzXABdLoLmiSHb8afmF0Uzp-XKJElm3xcjVlPw8h30L1Wm4GA43SBCOy0/s1600/2ac1bd4cbe65cfd200848ec0293b7fbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDwCxOtoao3TaYHIPBzoT_ezfCr7tpFKvp1NqSEtGOaoVWJT9Viu6eE0EBByu3HN5ZFSNfHoQqKO3AmreVSGzXABdLoLmiSHb8afmF0Uzp-XKJElm3xcjVlPw8h30L1Wm4GA43SBCOy0/s400/2ac1bd4cbe65cfd200848ec0293b7fbc.jpg" width="266" /></a></div>
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Hello there! We all know for a fact, that Japan definitely has one of the richest <a href="https://www.gojapango.com/japanese-culture/">cultures</a> in the world. In the food industry, they have mastered and specialized in all sorts of the art just to create food that would look and taste like a masterpiece. It would usually take at least 4-7 years of preparation to be called as a <a href="http://chef./">chef.</a> This goes to show why a lot of people have been buzzing about how excellent Japanese food is.<br />
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Now, let us take you to another level of Japanese food goodness as we introduce you to some of Japan's mouthwatering street foods. Let's see how much you can take, hmmm..<br />
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1. TAKOYAKI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFaYMRGDhKCr0D-opKP3MzGIi2-v0PdlwX3TKE870BD4w6ocppULXuyfQITLglyCdu8d3mtnuePEAAmFGsViy4yVWRbnhQT9r9Y612TaMfpOIfjf1fLs8Giz7DECL5FXi05dpDiaDYp0/s1600/download+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFaYMRGDhKCr0D-opKP3MzGIi2-v0PdlwX3TKE870BD4w6ocppULXuyfQITLglyCdu8d3mtnuePEAAmFGsViy4yVWRbnhQT9r9Y612TaMfpOIfjf1fLs8Giz7DECL5FXi05dpDiaDYp0/s1600/download+%25282%2529.jpg" /></a></div>
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Takoyaki are golden balls of fried batter filled with little pieces of octopus, tenkasu (tempura scraps), benishoga (pickled ginger) and spring onion. Originally from Osaka, the dough balls are fried in special cast-iron pans, and you can watch on as takoyaki vendors skillfully flip the balls at a rapid pace using chopsticks. The cooked takoyaki are eaten piping hot, slightly crisp on the outside, gooey on the inside, and slathered in Japanese mayonnaise, a savory brown sauce similar to <a href="http://www.bbc.co.uk/food/worcestershire_sauce">Worcestershire</a>, aonori (dried seaweed) and katsuobushi (dried bonito fish flakes). Takoyaki are incredibly tasty and addictive.</div>
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2. YAKISOBA</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fhaa-kzBSwtziNsESJP60hFaYa3nhJug9pE7huAs9tzG113CD0jrCgpmepH9n4aC5afSEJcp74OVrgFIctdR1iNx8LW29QYqEUGu05ETIP3cbx8nCBRgc-j-iCSOn41_7N-Rntf3iG8/s1600/download+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fhaa-kzBSwtziNsESJP60hFaYa3nhJug9pE7huAs9tzG113CD0jrCgpmepH9n4aC5afSEJcp74OVrgFIctdR1iNx8LW29QYqEUGu05ETIP3cbx8nCBRgc-j-iCSOn41_7N-Rntf3iG8/s1600/download+%25283%2529.jpg" /></a></div>
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<span style="color: #444444; font-family: "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif; font-size: 13px;">No Japanese festival would be complete without the familiar sizzling of yakisoba. Wheat noodles, pork, cabbage and onions are fried on a griddle, then topped with benishoga, katsuobushi, aonori, a squeeze of Worcestershire sauce, <a href="https://pogogi.com/what-is-japanese-mayonnaise-and-how-is-it-different-from-american-mayo">Japanese mayonnaise</a>, and occasionally, a fried egg. The deeply savory flavors of this dish give it wide appeal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwUXVxbrVuvrBGeuGeXGV1VbajhAGhXiGSiVU6vzdwuoBx7W93AVYL2bIm65sqGZfGt2p1D5sME9Q8MbNS1SQvLSZG9PWfyqL5fZblFiOQ8skg70EUcd7BDUIZF9QXu3AKLR_TtqSYj0/s1600/Cz_L3ZuXUAQun9i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwUXVxbrVuvrBGeuGeXGV1VbajhAGhXiGSiVU6vzdwuoBx7W93AVYL2bIm65sqGZfGt2p1D5sME9Q8MbNS1SQvLSZG9PWfyqL5fZblFiOQ8skg70EUcd7BDUIZF9QXu3AKLR_TtqSYj0/s320/Cz_L3ZuXUAQun9i.jpg" width="320" /></a></div>
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Imagawayaki is a sweet street food treat is a made from a batter of eggs, flour, sugar and water that is ‘baked’ in disk-shaped molds. The end product is a golden, bite-sized sponge filled with either red bean paste, chocolate or custard. Named after an Edo-era bridge in <a href="https://www.tripadvisor.com.ph/Tourism-g298184-Tokyo_Tokyo_Prefecture_Kanto-Vacations.html">Tokyo</a> where they were first sold, imagawayaki is known as taiko-manju in the Kansai region.</div>
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4. YAKI IMO</div>
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For a taste of old-world Japan, try yakiimo. Satsuma-imo (a type of Japanese sweet potato) are baked over a wood fire and served in brown paper packets. Bite through the pleasantly chewy skin of yakiimo to the soft, fluffy flesh, which has a caramel-like flavor. Though more of a warming autumn or <a href="http://nagoyak.blogspot.com/2017/02/nagoya-best-winter-food.html">winter snack</a>, yakiimo can also sometimes be found in other seasons. To locate a yakiimo vendor, follow the sweet aroma of potatoes wafting down the street, or keep your ears pricked for the signature song played vendors to lure in passers-by.</div>
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5. YAKITORI</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oQ62_5M7kSFxS1IV9WPjscQQuruKxBJKCe-QsiLKb5xXJpsUHsCB-Y6wr4H8dAyT937zpVRvUxbYdrHOd00ISb54J_VKgjnfr8B0xhnG0Q-EA9adUAd0g5cG69m8SqU42RtkVcart-A/s1600/b3685-15802805_179707372506006_9180968060964569088_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oQ62_5M7kSFxS1IV9WPjscQQuruKxBJKCe-QsiLKb5xXJpsUHsCB-Y6wr4H8dAyT937zpVRvUxbYdrHOd00ISb54J_VKgjnfr8B0xhnG0Q-EA9adUAd0g5cG69m8SqU42RtkVcart-A/s320/b3685-15802805_179707372506006_9180968060964569088_n.jpg" width="320" /></a></div>
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<span style="color: #444444; font-family: "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif; font-size: 13px;">A classic finger food, yakitori are chicken skewers <a href="https://learn.livingdirect.com/health-benefits-of-grilling/">grilled</a> over charcoal. Yakitori is ubiquitous across Japan, and features all parts of the chicken, such as chicken tail meat, neck and liver, each with their own unique flavor. Seasonings include wasabi, umeboshi (sour pickled plum paste), karashi (mustard), tare (soy grilling sauce) and salt. There are also variations such as negima yakitori - pieces of juicy chicken thigh and green onion, and tsukune, chicken mince mixed with other flavorings. Although chicken is the most common variety of skewered meat, pork and beef may also be available.</span><br />
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<span style="color: #444444; font-family: "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif; font-size: 13px;">There’s no shortage creative iced concoctions in Japan, and the popular street food kakigori is a perfect example of this - shaved ice in flavors such as <a href="http://matchasource.com/health-benefits-of-matcha-tea/">matcha green tea </a>and lemon, topped with anything from sweet red beans to mochi (sweet rice cakes), jelly and whipped cream. Kakigori eaten in a yukata under a sky of fireworks at a matsuri (festival) is a classic image of summer in Japan.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lUmeFbe1vOhln2ZG775erwjhAKoEC5gCq8xEY5mMxFMvHF61VTiHsS-RuywmRH0OS3rKbx6LJJzYOWQ3vS2CLEnIq-CofsmorgU_6Wr2yWAYyMmJHYQtj1wHdWG0628cJEDM_VbMHEQ/s1600/dsc_1795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lUmeFbe1vOhln2ZG775erwjhAKoEC5gCq8xEY5mMxFMvHF61VTiHsS-RuywmRH0OS3rKbx6LJJzYOWQ3vS2CLEnIq-CofsmorgU_6Wr2yWAYyMmJHYQtj1wHdWG0628cJEDM_VbMHEQ/s320/dsc_1795.jpg" width="320" /></a></div>
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<span style="color: #444444; font-family: "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif; font-size: 13px;"><br /></span></div>
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<span style="color: #444444; font-family: "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif; font-size: 13px;">Like sweet, edible fluffy clouds, wataame (also called watagashi), is Japanese cotton candy. Wataame can be found at street food stalls and festivals all over Japan, where you can watch the cotton candy being spun around a stick, or buy ready-made <a href="https://www.pinterest.com/explore/cotton-candy/">cotton candy</a> in packets that are often decorated with manga characters. This novel treat is popular with children.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AyTvQzq0ijnAd_yNAsBFOwxVC72fp7m0ErU_xTWJ_6uW5PUkJUN2amO5EdQvaXtn68RawZj9CZz4SIJCA7hG6YK7NGeEn7lVt9jPomaSAsSnVIPhS2nMwWWaPf64KD_Fx_ZNMWKJjY4/s1600/japanese-street-food-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AyTvQzq0ijnAd_yNAsBFOwxVC72fp7m0ErU_xTWJ_6uW5PUkJUN2amO5EdQvaXtn68RawZj9CZz4SIJCA7hG6YK7NGeEn7lVt9jPomaSAsSnVIPhS2nMwWWaPf64KD_Fx_ZNMWKJjY4/s320/japanese-street-food-8.jpg" width="320" /></a></div>
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<span style="color: #444444; font-family: "pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif;"><span style="font-size: 13px;"><br /></span></span></div>
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<span style="color: #444444; font-family: "ヒラギノ角ゴ pro w3" , "hiragino kaku gothic pro" , "verdana" , "arial" , "helvetica" , "clean" , sans-serif; font-size: 13px;">Yaki tomorokoshi are chargrilled whole cobs of corn brushed with a glaze of soy sauce, mirin and butter, which give the corn a sweet, savory and creamy depth. <a href="https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html">Corn</a> is at its peak during summer, and during this season yaki tomorokoshi can be found commonly at yatai in Japanese streets and at festivals. Grilled corn can offer a lighter, healthier street food option from the other fried and sugary snacks.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-48249895600515027732017-03-17T11:03:00.000-07:002017-03-17T11:03:15.789-07:00Nagoya: Japanese Curry<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBy6FGEwFwslhKovlJcdGDcJ0EjsOkd1vB_o52MpR7J6u0Z6oa-h8QGvA_C23qdN4VI7ymRM9XLUQ4JrT3w7rCsd8lQ8aTiVd_BlMJp35LZzMSzziLlZQHNJqoK-pH3h9Um0euXxlhGfw/s1600/IMG_6208-1024x682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBy6FGEwFwslhKovlJcdGDcJ0EjsOkd1vB_o52MpR7J6u0Z6oa-h8QGvA_C23qdN4VI7ymRM9XLUQ4JrT3w7rCsd8lQ8aTiVd_BlMJp35LZzMSzziLlZQHNJqoK-pH3h9Um0euXxlhGfw/s400/IMG_6208-1024x682.jpg" width="400" /></a></div>
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Kon'nichiwa! Did you know that Japanese Curry was actually based on <a href="http://www.dailymail.co.uk/news/article-3599800/Enemies-think-twice-war-Britain-biggest-Royal-Navy-ship-sets-sails-2020-says-captain-72-000-tonne-vessel.html">British Navy</a> Curry. For a fact, the Imperial Japanese Navy adopted a similar curry in the 19th century. Though, Japan's navy still serves it every Friday. The curry spread from the navy to Japan's civilian population in the <a href="http://afe.easia.columbia.edu/special/japan_1750_meiji.htm">Meiji-era</a>. Over the years, it has adapted to local tastes. This is why Japanese Curry has become one of the top favorites of the Japanese, aside from its exquisite taste it is somehow a part of their culture. </div>
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Well, who wouldn't love the combination of sweet, savory, mildly spicy gravy taste of curry, right? Pair it with fish and rice just like how the Japanese people does and boom! PERFECTION right in front of your very eyes. But did you know that there are some other facts that you might not know about the Japanese Curry? Well, Here are some:</div>
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1.<b> Eating <a href="http://articles.mercola.com/sites/articles/archive/2014/09/27/why-eat-spicy-food.aspx">Hot and Spicy Food</a> is actually good during Summer</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxLVXLDSCp4bcgyag5Vi5VoW8R4qtc8dtvdHUlMXIwLYN2foLXgIYl0Yp6P4qiG5mBXCkopcoCeINxOT_zsFoyp6cUUNPp0HoR73vQAjxZ_Srx52VYbr5sSnCbIoaugb8rbpu7JNXMLM/s1600/2755600689_71f487b47a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxLVXLDSCp4bcgyag5Vi5VoW8R4qtc8dtvdHUlMXIwLYN2foLXgIYl0Yp6P4qiG5mBXCkopcoCeINxOT_zsFoyp6cUUNPp0HoR73vQAjxZ_Srx52VYbr5sSnCbIoaugb8rbpu7JNXMLM/s320/2755600689_71f487b47a.jpg" width="320" /></a></div>
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The Japanese people believe that the spices in curry can cool your body and improve metabolism by making you sweat and stimulate your appetite which is usually hard to develop during <a href="https://www.realsimple.com/work-life/entertainment/summer-activities">Summer</a>.<br />
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2.<b> Japan adopted the <a href="http://www.foodnetwork.com/videos/how-to-make-a-roux-0154956">curry thickening agent</a> from France</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiAl2xLT2-RGqXqbf0kn39rlkMIYNVA0eATk2RiJWhgIm3nlGPt3umVR9C7xSDy2IzVQoysNhT1nJzEp9I9AqmMnCEc8h6ULeu4PbDzzdnq5s6jKzxuS4zJ1RUcBVRfIW9XnueaVZQwQ/s1600/roux1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiAl2xLT2-RGqXqbf0kn39rlkMIYNVA0eATk2RiJWhgIm3nlGPt3umVR9C7xSDy2IzVQoysNhT1nJzEp9I9AqmMnCEc8h6ULeu4PbDzzdnq5s6jKzxuS4zJ1RUcBVRfIW9XnueaVZQwQ/s320/roux1.jpg" width="320" /></a></div>
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Japan adopted a sauce-thickener called "Roux" in <a href="http://www.saveur.com/article/-/Classic-French-Recipes">French cuisine</a>. This is to make curries without any lumps. Also, this adds richness to the taste of curry.<br />
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3. <b>JAPANESE CURRIES = MILD!</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvbbaIVQaA9Ibh2RdvTQIj_hUkF4geU9j0O5CUd_JKIBSW45AONDq47gHHPsR8qXcwzpXPeEYburC5qQibHbjnHslSFMb1qtsag6g_9y4oluD1nk6GMWRGzei6SP1pla49_O_P1OEUxw/s1600/photo+%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvbbaIVQaA9Ibh2RdvTQIj_hUkF4geU9j0O5CUd_JKIBSW45AONDq47gHHPsR8qXcwzpXPeEYburC5qQibHbjnHslSFMb1qtsag6g_9y4oluD1nk6GMWRGzei6SP1pla49_O_P1OEUxw/s320/photo+%252815%2529.JPG" width="320" /></a></div>
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The typical and legit Japanese curry is simply mild, sweet and is not as spicy compared to curries from other cuisine. This is why many kids in Japan love it. <a href="https://www.tokyo-icc.jp/guide_eng/educ/01.html">Schools in Japan</a> actually serve it for lunch.<br />
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4. <b>There are 3 primary curry types in Japan</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_vS0vhQkp3dSFB-FolvLQwuxwy8thMDR3OZUTCp1LiAJq7dguBu44Ke5isTpKki5nNdl6Gmd3ujy1frmReMXMgUyk5IE5PxN1_i7yXbld9IzMYtZFmDZFLFAmKwONjRKGko8L55FDNQ/s1600/restaurant_sync1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_vS0vhQkp3dSFB-FolvLQwuxwy8thMDR3OZUTCp1LiAJq7dguBu44Ke5isTpKki5nNdl6Gmd3ujy1frmReMXMgUyk5IE5PxN1_i7yXbld9IzMYtZFmDZFLFAmKwONjRKGko8L55FDNQ/s320/restaurant_sync1.jpg" width="320" /></a></div>
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Well, there are actually three types of curry apart from the usual rice and curry. First is, Kare Nanban which is soba in curry-flavored soup, then, Kare Udon or <a href="http://www.thekitchn.com/whats-the-difference-soba-udon-116505">udon noodles</a> in curry-flavored soup. Last is, Kare pan or dough stuffed with curry paste, breaded and deep-fried. One thing's for sure! It's all good!<br />
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5. There are endless possibilities with Japanese curries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_woaSSRNRQAbFFSys8pVAcm2FNrKy_yEZlpjLqeAPmRLhVK4SJ0-HzqhaDEkQeWt68KwMyxTmNgdI-LkwqSUUZ1-kGHPMT1EWBwLcpyh-2bhGCJSLyO1Z0YWzthZ10aOrdJhr2MJGDQ/s1600/japanese+curry+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_woaSSRNRQAbFFSys8pVAcm2FNrKy_yEZlpjLqeAPmRLhVK4SJ0-HzqhaDEkQeWt68KwMyxTmNgdI-LkwqSUUZ1-kGHPMT1EWBwLcpyh-2bhGCJSLyO1Z0YWzthZ10aOrdJhr2MJGDQ/s320/japanese+curry+%25281%2529.jpg" width="320" /></a></div>
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Whether you're a meat-lover or a <a href="http://www.health.com/health/gallery/0,,20773383,00.html">vegan</a>, there are lots of ways on how you can enjoy Japanese Curry. Though, typical Japanese curries are made of onions, potatoes, carrots, pork, and beef, every household in Japan have their own version of curry. Even in the levels of spice and flavors of it. It really depends on their preference.<br />
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That's it! Thanks for reading! We hope to see you soon here at Nagoya :) </div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-32411514847286423362017-03-06T10:46:00.000-08:002017-03-06T10:46:10.583-08:00Nagoya: Sushi Madness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL8djqb_QrxbAi-ozsVDd1TL0lQlElvHBha_f-A7U2USXalVDtbTFEZI8zNhKdvqovyg09_oLhCcDq_ZfI4XZG8FZvMjcptfMdoQV7etmcW52wnt4skPNxXMezM1I04CB-EfCeUKjXj8/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL8djqb_QrxbAi-ozsVDd1TL0lQlElvHBha_f-A7U2USXalVDtbTFEZI8zNhKdvqovyg09_oLhCcDq_ZfI4XZG8FZvMjcptfMdoQV7etmcW52wnt4skPNxXMezM1I04CB-EfCeUKjXj8/s400/download.jpg" width="266" /></a></div>
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Hey there, Sushi Lovers!<br />
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In today's blog, we will be talking about your favorite Japanese food "Sushi." The savory and mildly sour taste of this Japanese goodie has become the "go-to-food" of not only the Japanese but also some of the people around the world. Kids, Adults, Young Adults, and most especially Professionals who always seek for a quick fix during office hours. Aside from the fact that it is so easy to eat, it also packs an all in one food that comes in handy. It has rice, meat or fish, veggies, and sometimes, fruits. So, what more could you ask for? It is definitely a complete and delicious meal for you! </div>
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<b><span style="font-size: large;">JAPANESE TRADITION</span></b></div>
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The Japanese people believed that an "<a href="https://en.wikipedia.org/wiki/Itamae">Itamae</a>"or a Sushi Chef "he who stands in front of the (cutting) board" must be a skilled chef, a gifted communicator and a multi-talented artist. It requires patience, courtesy, dexterity, and confidence. The path to becoming a master of the Art of Sushi-Making is quite harsh and highly demanding. Traditionally, it takes 7-10 to become an "Itamae." But, nowadays many sushi chefs learn in schools and <a href="http://sushischool.jp/?gclid=CjwKEAiArvTFBRCLq5-7-MSJ0jMSJABHBvp0qYUdKpxmr-8YwcLxPsAdwO3qrL2HWlOWck1XBBb_ABoCUDHw_wcB">sushi academies </a>, and others are self-taught. </div>
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<span style="font-size: large;"><b>COMMON TYPES OF SUSHI</b></span></div>
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The authentic Japanese Sushi is so complex and here are the common types of Sushi :</div>
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<b>NIGIRIZUSHI </b></div>
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Hand-pressed sushi rice that comes with wasabi and a topping, neta, draped over it. Popular in Tokyo. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP-Z00aNPPLN9Iw1XkOq6R-8N9Css0tWCaq3yz_D1DuRAmio-ACZv3OIgthey7hDm3_qAPvaLd2EXgcoN7dS6kScJapggsDjVETEI49ePuf6XQW0abLdghwT-3JPVta7sOsKGlyRgofQ/s1600/b827c15840f061ce219bd7b22d186056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP-Z00aNPPLN9Iw1XkOq6R-8N9Css0tWCaq3yz_D1DuRAmio-ACZv3OIgthey7hDm3_qAPvaLd2EXgcoN7dS6kScJapggsDjVETEI49ePuf6XQW0abLdghwT-3JPVta7sOsKGlyRgofQ/s320/b827c15840f061ce219bd7b22d186056.JPG" width="320" /></a> </div>
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<b>OSHIZUSHI</b></div>
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Marinated or boiled fish on top of rice shaped in rectangular wooden molds, then cut into small pieces. A specialty and favorite as well in Osaka. </div>
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<b>NAREZUSHI</b></div>
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Matured Sushi and the oldest type. Fish and salted and wrapped in fermented rice to prevent the fish from spoiling. The fermented rice is then discarded and only the fish consumed.</div>
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<b>GUNKANMAKI</b></div>
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A special type of nigirizushi where the topping, commonly fish roe, is prevented from falling off by a strip of nori around the sides.</div>
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<b>MAKIZUSHI</b></div>
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Sushi rolled with a bamboo mat. The rice and filling is typically wrapped in seaweed, nori, and cut up.</div>
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<b>INARIZUSHI</b></div>
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Typically a pouch of fried tofu filled with sushi rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P_IcHE98RGVpx8nfC0KJUz18AhCnf8PTMxh6P58t_krzJBQNR-Lg9r5v3v8r3jarIg-qigNnhnUjp-gV6kJCTOFcl9HIVZxweKktnnQFLYv5ZgaZ589qY1vSlXAFb2-LTlH5gA4TQCs/s1600/kaniinari-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P_IcHE98RGVpx8nfC0KJUz18AhCnf8PTMxh6P58t_krzJBQNR-Lg9r5v3v8r3jarIg-qigNnhnUjp-gV6kJCTOFcl9HIVZxweKktnnQFLYv5ZgaZ589qY1vSlXAFb2-LTlH5gA4TQCs/s320/kaniinari-7.jpg" width="320" /></a></div>
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<b>CHIRASHIZUSHI</b></div>
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Or "scattered sushi" this is a bowl of sushi rice topped with raw fish and vegetables.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGLaOTelzXLVe0jrGJnFGCbbP9RfRnb-z5V2bmUn7SxhQTW2Zsabrx9oNnbgm_WQP07T_rIKYUsLA7ezrlE5Y2hw52Pj2dxdhSXayBdeuuD4Abth7i_iKlL574uDuB6NpKEXbJqkk74w/s1600/Chirashizushi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGLaOTelzXLVe0jrGJnFGCbbP9RfRnb-z5V2bmUn7SxhQTW2Zsabrx9oNnbgm_WQP07T_rIKYUsLA7ezrlE5Y2hw52Pj2dxdhSXayBdeuuD4Abth7i_iKlL574uDuB6NpKEXbJqkk74w/s320/Chirashizushi.jpg" width="320" /></a></div>
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In Japan, every food must have the cook's heart and soul into it. As a result, they produce really delicious food for everybody to enjoy. This makes the Japanese people so amazing. Their dedication for food is so sensational. </div>
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Did we make you hungry?</div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-68161384976640412062017-02-27T12:08:00.001-08:002017-02-27T12:08:09.969-08:00Nagoya: Best Winter Food<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvM8KsHJtH8Q6gjt9AmqdYUpQNCyTJZ68zGyNYlA93w5O5cDUFDTpMxEYUpFZMv3UjpiGeiNeSrBKVt6t9tANoLLRpoBxRC5-01jXjqmxoUpZmLlMiY7kk3V98MBnH9sOr0PvgYVv4b0/s1600/sukiyaki-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvM8KsHJtH8Q6gjt9AmqdYUpQNCyTJZ68zGyNYlA93w5O5cDUFDTpMxEYUpFZMv3UjpiGeiNeSrBKVt6t9tANoLLRpoBxRC5-01jXjqmxoUpZmLlMiY7kk3V98MBnH9sOr0PvgYVv4b0/s320/sukiyaki-02.jpg" width="320" /></a></div>
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<b><span style="font-size: large;">NAGOYA: Best Winter Food</span></b></div>
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Hello there! </div>
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<a href="https://en.wikipedia.org/wiki/Winter">Winter </a>is fast approaching and the search for the best food to dig in to compensate the cold weather is up! Spice up your hearty meal cravings and try something new like Sukiyaki. A warm and meaty remedy for the cold breeze of winter. </div>
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Sukiyaki is a Japanese dish that is usually prepared and served in a hot pot or "<a href="https://en.wikipedia.org/wiki/Nabemono">Nabemono</a>" (Japanese hot pot). It has meat (usually thin slices of beef) which is slowly cooked or simmered at the table, jelly noodles, vegetables and other ingredients, with the mixture of light soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl or raw, beaten eggs after being cooked in the pot, and then eaten. Sukiyaki is the perfect meal for a midnight soup fix with friends or while binge-watching your favorite series at home. The preparation is so easy to do and the ingredients are so easy to find as well. </div>
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There are a lot of ways on how you will enjoy Sukiyaki. In this dish, you can play with your favorite veggies and choice of meat. You can make use of whatever it is you find at home. Here are some suggestions on creating your very own Sukiyaki at home:</div>
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(Budget Friendly)</div>
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<b><u>SPICY SAUSAGE SUKIYAKI</u></b></div>
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Hungarian sausage</div>
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Cabbage</div>
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fresh thyme</div>
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soy sauce</div>
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scallions</div>
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egg noodles</div>
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egg</div>
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sugar</div>
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garlic pepper flakes</div>
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water</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcezF1YzDAlZBljFUxiRiQiwjNIVBRrOIXYUyWaWKGLzhx7Owj1JF6oC-uBy-tN3Z3eyxRqtInKJfJDJ0L2SSbTGO8qBqh0ZxDwrR3Jm7RwEjzNfSVinuU9MeHYtyNzIFhl0SNPpqcvU/s1600/sausage-ramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcezF1YzDAlZBljFUxiRiQiwjNIVBRrOIXYUyWaWKGLzhx7Owj1JF6oC-uBy-tN3Z3eyxRqtInKJfJDJ0L2SSbTGO8qBqh0ZxDwrR3Jm7RwEjzNfSVinuU9MeHYtyNzIFhl0SNPpqcvU/s320/sausage-ramen.jpg" width="320" /></a></div>
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<b><u>PORK CHOP SUKIYAKI</u></b></div>
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Porkchop </div>
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Scallions</div>
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Mustard Leaves</div>
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Soy Sauce</div>
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Mirin</div>
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Garlic Powder</div>
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Turmeric</div>
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Tofu</div>
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Egg</div>
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Sugar</div>
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Pepper</div>
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Water</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKG0v83d9nfgfRu1b3Vmlz1MzXyHdd5VxUAlglsOLtUXyA3s6-6LoQVhk2O33MDjOqNvZEWg3PHZt4g-8TXITDTjicmOl9MMrNQTIFMmJBIJEpplbeuoDAjSCJ4AtnqB3nyIR-_pJg9ZY/s1600/IMG_1327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKG0v83d9nfgfRu1b3Vmlz1MzXyHdd5VxUAlglsOLtUXyA3s6-6LoQVhk2O33MDjOqNvZEWg3PHZt4g-8TXITDTjicmOl9MMrNQTIFMmJBIJEpplbeuoDAjSCJ4AtnqB3nyIR-_pJg9ZY/s320/IMG_1327.jpg" width="320" /></a></div>
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YUM!</div>
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Think of Sukiyaki as the cooler cousin of Ramen -it's familiar and comforting but with a different kick. Water- based soup with the concoction of say sauce, sugar, mirin, and the juices of vegetables. All cooked in one pot. The warm and light taste of the soup is the perfect for the body and soul while coping with the cold weather! Give it a try and see how comforting this Japanese dish is.</div>
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Thanks for reading!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-82291336694283977852017-02-17T08:48:00.000-08:002017-02-17T08:48:02.631-08:00Nagoyak: Is it Fresh?<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>NAGOYA: IS IT FRESH?</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEaHYUqCGgEBm9ReUqNvXkzcHQ2PszVFBgRCltmKgp3d_7x4sNrN8tQ-djW-8oTvQP1WtfO0GG8HYc6grEXbLo9J3E5LYOZgUMt0wN8xWJBNzoGOxCp83yTalMJarL1SKnLquPD1rN1c/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEaHYUqCGgEBm9ReUqNvXkzcHQ2PszVFBgRCltmKgp3d_7x4sNrN8tQ-djW-8oTvQP1WtfO0GG8HYc6grEXbLo9J3E5LYOZgUMt0wN8xWJBNzoGOxCp83yTalMJarL1SKnLquPD1rN1c/s400/salad.jpg" width="400" /></a></div>
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Since <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/fruit-and-vegetables">fruits and vegetables</a> don't come with expiration dates, customers are usually unaware of how their favorite fruits and vegetables should look like. When buying fruits and vegetables, you need not to only consider the visible blemishes to know if it's fresh or not. Giving it a smell and considering it's weight could go a long way when it comes to choosing your produce.<br />
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Fruits and vegetables have seasons and you can't always find the quality you want. Be flexible. Also, there are two categories of fruits and vegetables: 1.) Produce that starts going downhill from the moment it's picked and 2.) Fruits(mainly) and vegetables that can ripen or improve after you buy them; and since we are using a lot of fruits and vegetables in our dishes, it is just right to give you some tips when buying produce. Here are some:<br />
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Greens:</strong> Celery, parsley, dill, kale, leafy lettuce, broccoli, etc. should always be green and crisp looking. If it’s starting to look wilted, pale, or brown, it’s past its prime. Only buy it if it’s a bargain and you can use it right away. Sometimes the outside of a head of lettuce is wilted but the inside is still okay.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Cabbage:</strong> Choose a crisp and heavy head.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCYV-JZmSaWWYNNSJLBuh0RD3ogUuWLxFXXbigcBYELUfdw0MQ4yvX3OM_5t-lmM3qWxXyQchyXyAS5g-R-odoiX0G7QwiYr4at-AiMFhg9JMj1bugiUdLK0RS2TBmlEoowShI7FqhbA/s1600/cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCYV-JZmSaWWYNNSJLBuh0RD3ogUuWLxFXXbigcBYELUfdw0MQ4yvX3OM_5t-lmM3qWxXyQchyXyAS5g-R-odoiX0G7QwiYr4at-AiMFhg9JMj1bugiUdLK0RS2TBmlEoowShI7FqhbA/s320/cabbage.jpg" width="320" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Root vegetables</strong> including turnips, carrots, beets, sweet potatoes, etc: Root vegetables should feel heavy. The skin should be smooth, not wrinkled. They should smell fresh and have an attractive color. Smaller ones are usually tastier.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUizcKU7EOHlL3yhSLHgmQvZJLTW3IqWZMNsmnpVZMrnEz0QbsI4brdKpu51TP4WywvZa5BKuTe7DOqBFfud-vOhYMO5xn-CSUdZb69VsS3JB5d5OU6pXQ-k1o-UraKP8UO-_XXIojV8/s1600/how-to-store-root-vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUizcKU7EOHlL3yhSLHgmQvZJLTW3IqWZMNsmnpVZMrnEz0QbsI4brdKpu51TP4WywvZa5BKuTe7DOqBFfud-vOhYMO5xn-CSUdZb69VsS3JB5d5OU6pXQ-k1o-UraKP8UO-_XXIojV8/s320/how-to-store-root-vegetables.jpg" width="320" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Potatoes:</strong> The skin should be unwrinkled. Green skin is a sign of poisonous solanine. Cutting off the green won’t remove all of the solanine. Dirt on potatoes can be a sign of freshness, because they are usually washed before storage. The eyes of old potatoes start to sprout.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Onions:</strong> Should be heavy and hard, with dark skins and no sprouting.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVWPnqOZN5qoqFtaTCnAX_UXd0nprzhdNCuCzhFNke0VKmnEako_5gSiYigfTdyiaSPRgAv63PuiU5odfP8Mx3AcEv8EHMJbUW_llRT2ZlmoNvMG9iGxMEdhYulDqaUUX-o834JFk2gs/s1600/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVWPnqOZN5qoqFtaTCnAX_UXd0nprzhdNCuCzhFNke0VKmnEako_5gSiYigfTdyiaSPRgAv63PuiU5odfP8Mx3AcEv8EHMJbUW_llRT2ZlmoNvMG9iGxMEdhYulDqaUUX-o834JFk2gs/s320/onions.jpg" width="320" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Garlic:</strong> Old garlic will also start to sprout.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Grapes:</strong> Lift up the package and look from underneath. As grapes ripen, they fall off the bunch so a lot of loose grapes means they are very ripe.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIOGN-WaZ3UJ7RKUO5MR-C4WWQ-AKGUCRp3Zb_4Jrb6yrWq31WgqHfwAAAsBDBk0WRRtwdOhyphenhyphenMSzbGCmjL_90phDSY8QO-jxm0MyugPv7KwQ8xjdID4wGDvAEaBSYqEFCZZD8eaIFhjM/s1600/grapes_625x350_61443376353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIOGN-WaZ3UJ7RKUO5MR-C4WWQ-AKGUCRp3Zb_4Jrb6yrWq31WgqHfwAAAsBDBk0WRRtwdOhyphenhyphenMSzbGCmjL_90phDSY8QO-jxm0MyugPv7KwQ8xjdID4wGDvAEaBSYqEFCZZD8eaIFhjM/s320/grapes_625x350_61443376353.jpg" width="320" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Strawberries:</strong> Firm and without too strong a smell. Always sort strawberries as soon as you get home.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6GFz7C_i3JBU6cY-svZUPZYIEai5XxEVWIm2kwihYTPaYHVjGakCviwxxagEPMJ0sjl9ItfRI2EqxGt-L7xYXdpIvh8ZHyBTnbGg-YbZCZ86bn7qAHP-gk56jlzwi6wNmOKCNCG3yF0/s1600/download+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6GFz7C_i3JBU6cY-svZUPZYIEai5XxEVWIm2kwihYTPaYHVjGakCviwxxagEPMJ0sjl9ItfRI2EqxGt-L7xYXdpIvh8ZHyBTnbGg-YbZCZ86bn7qAHP-gk56jlzwi6wNmOKCNCG3yF0/s1600/download+%25283%2529.jpg" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Citrus fruits</strong> like lemons, oranges, grapefruits,tangerines: Fresh smell and no soft spots. Brown surface scratches don’t affect the fruit. Green spots is also usually fine.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Apples:</strong> Firm, smooth skin with no blemishes.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Cucumbers, zucchini, eggplants, and peppers</strong>: Heavy, unwrinkled, dark (although some varieties of zucchini are pale).</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6CGgokmra4ajRilclAaQA7NBzPfSUuuIJiWJ0uxclGJKLpmyLoAV3kUvKdiSIiOb5jvsXyk3Hs2MvHU1cTDTMlazi5njjB79OSyQ0MdqCTL81KZ3tJB11zOifNetMF4iiz4FHeL5oAg/s1600/IMG_4934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6CGgokmra4ajRilclAaQA7NBzPfSUuuIJiWJ0uxclGJKLpmyLoAV3kUvKdiSIiOb5jvsXyk3Hs2MvHU1cTDTMlazi5njjB79OSyQ0MdqCTL81KZ3tJB11zOifNetMF4iiz4FHeL5oAg/s320/IMG_4934.JPG" width="320" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px; position: static;"><strong>Mushrooms:</strong> White, if that is their original color. Smooth with no blemishes. Check the ends of the stems should also be white. I fished this one out of the refrigerator to show you. It’s a few days old: Note the brown cut edge at the stem, the way the peel is separating from the stem, and the brown spots on the white flesh.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gVnNQsIKOD5rZfjlQkzTfCJLCRFadzxLxv_Im1MagkSrRISUPh22X85EHWbPpYlBvnmuGx6nErcbpifRIU7Gr76bbpPvAjHKyyBthPIwfGsroXHq-Dl11to9Of687poDZC8RdQZS-Do/s1600/download+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gVnNQsIKOD5rZfjlQkzTfCJLCRFadzxLxv_Im1MagkSrRISUPh22X85EHWbPpYlBvnmuGx6nErcbpifRIU7Gr76bbpPvAjHKyyBthPIwfGsroXHq-Dl11to9Of687poDZC8RdQZS-Do/s1600/download+%25285%2529.jpg" /></a></div>
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<span style="color: #222222; font-family: "lora" , "georgia" , "times new roman" , "times";">- the following items listed above are those who doesn't improve with age, so it is best to use it as soon as you can. But if stored properly, citrus fruits,garlic, root vegetables and apples keep for weeks or longer.</span></div>
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<span style="color: #222222; font-family: "lora" , "georgia" , "times new roman" , "times";">Now, below, are the items that can be bought before ripening and left on the counter until ripe. Once ripe, transfer to the refrigerator.</span></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Melons:</strong> Press the top of the melon, where the stem was/is. If it’s soft, it’s ripe. Ripe melon also gives off a sweet smell. The stronger the smell, the riper the melon.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Watermelons: </strong>Tap it. If you hear a hollow sound, it’s ripe. Also, lift it up and look underneath: the peel there should be yellow or ripe. </li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Tomatoes:</strong> The redder the tomato, the riper it is. Refrigeration as it affects the flavor, so use tomatoes as soon as they are ripe.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhy65Y2WNUUPX-AkBbViqtP6ZlQYGZHcC6XUT7EDA2a4dex8AFKvrNOVxkTRFTa5M2apUsV1w0epnVbkYH5uTfsxRf43dxOTPW9hHAtlHYgCifyHgHoH-UnHaebP6sVatfbM7Eq0oQABk/s1600/download+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhy65Y2WNUUPX-AkBbViqtP6ZlQYGZHcC6XUT7EDA2a4dex8AFKvrNOVxkTRFTa5M2apUsV1w0epnVbkYH5uTfsxRf43dxOTPW9hHAtlHYgCifyHgHoH-UnHaebP6sVatfbM7Eq0oQABk/s1600/download+%25288%2529.jpg" /></a></div>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px; position: static;"><strong>Pitted fruits</strong> like peaches, apricots, plums, cherries and nectarines: Ripe ones are softer and more colorful. An imperfection or two usually means that they are just past their prime–buy only if you can use that day but they will be delicious. Strong-smelling fruit is very ripe. Avoid green peaches, as they don’t always ripen.</li>
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<li style="list-style-type: square; margin: 0px 0px 0px 30px; padding: 0px;"><strong>Bananas:</strong> Green, hard bananas keep for a while so considering buying some yellow ones to eat right away. Bananas are best when the peel is tan with spots.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi0ctEi4xxrtrrk_rL-UrGiRlw_SLVADhQNhwaq9MSYgi4xAEqWaWh2QbHKg7zqPWVdErc8FoHYIE7JudHg37P4Dqrje9WR6sfSHYiZiIuRjSEE4S1TiJrYCGKdoBhGleGXq8GCrAZLI/s1600/banana-625_625x350_41459935133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi0ctEi4xxrtrrk_rL-UrGiRlw_SLVADhQNhwaq9MSYgi4xAEqWaWh2QbHKg7zqPWVdErc8FoHYIE7JudHg37P4Dqrje9WR6sfSHYiZiIuRjSEE4S1TiJrYCGKdoBhGleGXq8GCrAZLI/s320/banana-625_625x350_41459935133.jpg" width="320" /></a></div>
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<span style="color: #222222; font-family: "lora" , "georgia" , "times new roman" , "times";">When buying produce, it is essential to to buy the best ones in order to create healthy and delicious <a href="http://allrecipes.com/recipes/225/side-dish/vegetables/">food</a> most especially at home. As a cook, those who eat your food is your main priority and responsibility of course. Vegetables usually balance and lighten up everyday meals while the Fruits keep you refreshed and often used as dessert as well. So we hope that the tips we gave you helps. Thanks for reading! </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-82983983015585130162017-02-13T12:48:00.004-08:002017-02-13T12:48:52.708-08:00Nagoyak: 5 Ways to Make Ramen Noodles Taste Good<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><a href="https://nagoyaks.com/">NAGOYAK</a>: 5 WAYS TO MAKE RAMEN NOODLES TASTE GOOD</b></span></div>
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To some, instant Ramen noodles are so cheap and easy to prepare that's why it has become the staple food of the so called "broke and lazy college students." Open the pouch and seasonings. Boil the noodles for 3-5 minutes add the seasoning and ta-daaa! Instant dinner with less than 10 minutes of preparation. True enough that it's not the healthiest of meals but at times like Winter, instant Ramen noodles is the best go-to food to save time and money to satisfy your Ramen cravings. With this, here are 5 ways to make instant Ramen noodles taste good brought to you by <a href="https://nagoyaks.com/">Nagoya KS</a>:<br />
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1. <b>ADD VEGETABLES</b><br />
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<li>To make your instant Ramen extra yummy and "healthier" you can add some vegetables like shredded cabbage, spinach, carrots and etc. With the inclusion of vegetables your instant Ramen might turn from a sad snack to garden meal. Yum!</li>
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2. <b>COOKED MEAT</b></div>
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<li>Try putting slices of your leftover ham, bacon slab, or canned meat. The savory taste will add some different kick to your instant Ramen and make it extra delicious! it is best to fry cooked meat right after frying it! the oil used in the meat will enhance the taste of your Ramen!</li>
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3. <b>CORN</b></div>
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<li>Corn is a great addition or topping for your Ramen because of its sweet taste! The sweetness of the corn will help balance the salty taste of the soup. Sweet and salty goodness! what a combo!</li>
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4. <b>CHEESE</b></div>
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<li>Adding cheese to your instant Ramen will take it to another level! Also, it will help thicken the sauce and add some another layer of saltiness that will definitely satisfy your buds!</li>
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5. <b>PICK A CONDIMENT, ANY CONDIMENT</b></div>
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<li>Though the instant noodle packs and cups come with seasoning, you can transform the flavor by adding your own sauce, oil, paste, or other condiment. Sesame seed oil, miso paste and of course, Sriracha are all great options! You'll absolutely love the new taste of your Ramen!</li>
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Those are only some of the many ways to enhance your instant Ramen! There are hundreds of ways to enjoy it! Top it with your salad, cook them into an omelette or stuff them into tacos and a lot more! Or if you have time, you can visit<a href="https://nagoyaks.com/"> </a><a href="https://nagoyaks.com/">Nagoya </a>in Ottawa, KS to enjoy authentic Japanese cuisines including your favorite Ramen!</div>
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<br />Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-39308930374553724242017-02-10T09:20:00.001-08:002017-02-10T09:20:04.520-08:00Do's and Don'ts while Eating<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W_p8joHLDBJrDQnkLhlQFrrQpiSgeEY7Mrec5SVrwPHIW1RJLSZqGfg0YJSOfwGpKjN1-k3YdZI_hQiPVZmAzQietHlMKthCOQXSZ2Ar3pQCSQrcDyd96xRVSqnsexrbvw0sSD30x2t8/s1600/welcome_to_japan__a_t_shirt_design_redux_by_gunsandblades-d53f0vp.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W_p8joHLDBJrDQnkLhlQFrrQpiSgeEY7Mrec5SVrwPHIW1RJLSZqGfg0YJSOfwGpKjN1-k3YdZI_hQiPVZmAzQietHlMKthCOQXSZ2Ar3pQCSQrcDyd96xRVSqnsexrbvw0sSD30x2t8/s320/welcome_to_japan__a_t_shirt_design_redux_by_gunsandblades-d53f0vp.png" width="320" /></a></div>
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<span style="font-size: x-large;"><b>OHAYO!</b></span><br />
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Succumb your inner Japanese Culture curiosity and read some of the Do's in Don'ts while eating<br />
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whether you're a legit Japanese or not!<br />
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Japanese people <a href="https://www.japan-zone.com/culture/food.shtml">value</a> proper diet and food so much that's why up until to this age they maintained<br />
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their position as the World's Longest-Living People. Their love for food and the people who put their<br />
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effort to prepare the food is so fascinating that's why when it comes to indulging your favorite<br />
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Japanese food they have managed to pull some Do's and Don'ts when eating. Here are some :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIC6zPTgvYISFubVkM7ecF6Sr4c65nOYMRFob1fMf0k1H2_5RBndRpu5-n-J_rNkYk7WwIV2aNo13ogO6K9xSM5RhHbE_EZLnXPc-pBuMOD7OQlH8TjZUcnG7aueWIUEZrqI3JMVHydKzg/s1600/giphy+%25284%2529.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIC6zPTgvYISFubVkM7ecF6Sr4c65nOYMRFob1fMf0k1H2_5RBndRpu5-n-J_rNkYk7WwIV2aNo13ogO6K9xSM5RhHbE_EZLnXPc-pBuMOD7OQlH8TjZUcnG7aueWIUEZrqI3JMVHydKzg/s320/giphy+%25284%2529.gif" width="320" /></a></div>
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DO' S:<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1. <b>"ITADAKIMASU" </b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b><br /></b></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b> </b>In Japan, it is very essential to say "Itadakimasu" before you eat to express gratitude for all who played a </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> role in preparing, cultivating, ranching or hunting the food; because as what we have said they value </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> food so much. This means "I gratefully receive." </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2. Well, as weird as it is to some who would be reading this; Japanese people likes it when you're loudly slurping</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> your soup! Mainly because this makes you sound like you're enjoying your meal more. Plus, this helps cool </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> down your soup. Yes! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3. <b>"GOCHISOSAMA DESHITA"</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b><br /></b></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b> </b>After finishing your food, it is also important to say "Gochisosama Deshita" to express your gratitude. It is a </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> sign of respect for Japanese people to be thankful for what you have just received.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">DON'TS:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1. First in the list is, ( I don't think only the Japanese people hates this) Blowing your nose is strictly prohibited </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> while eating, It is a sign of disrespect to the people who made your food. Whatever the smell of your food is </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> if you feel like sneezing or something you could ask permission to go the rest room and do your thing.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2. Do not stick your chopsticks straight up into a bowl of rice. This is an absolute no-no because in Japan, it is </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> the way a bowl of rice is offered to the spirit of a dead person, at their deathbed or in front of their photograph</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> on the household Buddhist altar. Tsk tsk!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3. Don't suck on your chopsticks, or lick them! Chopsticks are supposed to convey your food to your </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> mouth. It's utterly disrespectful!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4. Last in the list of don'ts is, Do not leave even a grain of rice in your bowl. This is how respectful Japanese </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> people </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">are to food. It is a way of giving back to the people who had prepared the food that has been served.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">In <a href="https://nagoyaks.com/">Nagoya KS</a> a legit Japanese experience awaits you! With everything you have just read you can somehow </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">consider yourself a Japanese for a day when you visit us!! Come see us and experience what we're talking </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">about!! You can follow us on Twitter at : @Nagoya_KS and on Facebook at: www.nagoyaks/facebook.com</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"> If you want to more </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">about the Japanese culture just click the link below:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">https://www.lonelyplanet.com/japan/travel-tips-and-articles/77764</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span>Anonymoushttp://www.blogger.com/profile/17136749689718717566noreply@blogger.com0tag:blogger.com,1999:blog-755540746817193416.post-20319041266612270222017-02-07T15:37:00.001-08:002017-02-09T08:38:14.603-08:00Welcome to Nagoya<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45OPDt4pslRJx5fT5kVoo0-EhCZLiD9gFIDC7zOODyNec3fva44JSnjJ6995-e9plS1515od4gzgEXyJHQiCr9UHKNWvWvZ4euqVji5RboZ2SGn-8JUT3a9AZqNzvm1fglFlwtuvjJFg/s1600/635777087426916764870608739_giphy.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45OPDt4pslRJx5fT5kVoo0-EhCZLiD9gFIDC7zOODyNec3fva44JSnjJ6995-e9plS1515od4gzgEXyJHQiCr9UHKNWvWvZ4euqVji5RboZ2SGn-8JUT3a9AZqNzvm1fglFlwtuvjJFg/s400/635777087426916764870608739_giphy.gif" width="400" /></a></div>
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<span style="font-size: x-large;">Welcome to NAGOYA!</span><br />
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<span style="font-size: large;"> The Best Japanese Restaurant in Ottawa, KS</span><br />
<span style="font-size: large;"> SUSHI x STEAK</span><br />
<span style="font-size: large;"> </span><span style="font-size: x-small;"><b>2140 S Princeton Circle Dr, Ottawa, KS 66067</b></span><span style="font-size: large;"> </span><br />
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Ohayo Gozaimasu! Looking for the perfect food destination with your family and friends?<br />
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<a href="https://nagoyaks.com/">Nagoya</a> is definitely one for the books! For all the Japanese Food fanatics, we're absolutely<br />
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what you're looking for! Satisfy your Japanese food cravings with us and we guarantee that<br />
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you'll come back for more. Enjoy your favorites from Katsu, Noodles and of course our<br />
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specialty Sushi and Steaks. Sit back and relax while watching our chefs cook your dishes right<br />
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in front of your eyes. Our friendly staff and crew will make you feel comfortable and at home,<br />
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not to mention, our very cozy and Japanese ambiance and hospitality service! A surreal<br />
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experience of Japanese food, culture and service you'll never forget!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWevJh0B_PPhtugrnE1F8yJh5ZFHJrGkAvJwZKZuerL5CCI5F2j6RuZOtQtK0OPgd19MLqmga7_sVkneZmx7EvR8qsggVMUgCqjWdgdEoyYkSuf0gvjngms9G-oFFUmoOdXUzbMubj_p0/s1600/AAEAAQAAAAAAAAjaAAAAJDc5NTBiNDY4LWI3OWYtNGQ2Mi05YTc0LTliY2JmMTgwMzgzZQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWevJh0B_PPhtugrnE1F8yJh5ZFHJrGkAvJwZKZuerL5CCI5F2j6RuZOtQtK0OPgd19MLqmga7_sVkneZmx7EvR8qsggVMUgCqjWdgdEoyYkSuf0gvjngms9G-oFFUmoOdXUzbMubj_p0/s320/AAEAAQAAAAAAAAjaAAAAJDc5NTBiNDY4LWI3OWYtNGQ2Mi05YTc0LTliY2JmMTgwMzgzZQ.jpg" width="320" /></a></div>
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<span style="font-size: large;"> </span>Our house specialty Steaks which are our Chef's personal favorites<br />
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will surely be your personal favorite too! Like our Stone Cooked Ribeye Steak with<br />
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the doneness of your choice, Our Coffee Crusted Steak that coffee and steak lovers will<br />
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enjoy or our Five Peppercorn Rubbed Prime Strip Steak that's oozing with so much flavors.<br />
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Feeling hungry yet? Hmm We have more! We also serve premium classes of beef; Wagyu and<br />
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Kobe! Imagine yourself eating the melt in your mouth goodness with the right amount of fat and<br />
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a distinctive rich and tender flavor of our premium imported Japanese beef!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwxLXK0JqtbqjCqM59STniUzCcobwdHLQZ-IV5wE4z6r_b-JRncZjbY5hC0nxbq74mkKH3bt849My__zvY8kWvlDlCD1SjegBOVjsses5bIrbT1XUdx4xDdog6I9krwLCq9IWcPnZoSQ/s1600/pr_ts004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwxLXK0JqtbqjCqM59STniUzCcobwdHLQZ-IV5wE4z6r_b-JRncZjbY5hC0nxbq74mkKH3bt849My__zvY8kWvlDlCD1SjegBOVjsses5bIrbT1XUdx4xDdog6I9krwLCq9IWcPnZoSQ/s320/pr_ts004.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlHq1fqjWwY69Il2uMoXJj_0SJaQWp-cxCLaIspNM7AXD8xQpMdhCiYG4gt1zoyREtCjChYYmdwbuUANaNBsbnGxQ3cn8N-QYG5yjjxsWfJTsokncz2QqNbZ8-DMMRtkeKpfvdQsLia4/s1600/wafu-steak1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlHq1fqjWwY69Il2uMoXJj_0SJaQWp-cxCLaIspNM7AXD8xQpMdhCiYG4gt1zoyREtCjChYYmdwbuUANaNBsbnGxQ3cn8N-QYG5yjjxsWfJTsokncz2QqNbZ8-DMMRtkeKpfvdQsLia4/s320/wafu-steak1.jpg" width="320" /></a></div>
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<span style="font-size: large;"> </span>Now, for the Sushi enthusiasts we also got almost everything you'll ask for!!!<br />
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Our sushi chefs preparing your favorite sushi rolls right in front of your eyes will<br />
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guarantee you that we use the finest and the freshest ingredients! Sticky Japanese<br />
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rice, your choice of meat or fish and variety of vegetables plus our homemade sauce! Mmm<br />
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sounds so good! Also, we have our only five sushi menu for you to try if ever you<br />
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have a hard time picking and creating your own! You've got to try our Blowtorched<br />
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Salmon Cream Cheese Roll, Spicy Tuna Roll, Crispy Ebi Tempura Roll , Soft Shell<br />
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Crab Roll, and our Philly Cheesesteak Roll that kids will surely love!<br />
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Aside from our house specialties Steak and Sushi, we also have different variations<br />
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of Katsu! We have Pork, Chicken, Oyster, Salmon and Tuna Katsus! and if you're a fan of the<br />
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rich and creamy taste of Curry we also have Katsu Curry with a mix of vegetables!<br />
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You also have to try our hot or cold Soba, our Ramen with your choice of ingredients<br />
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and broth as well. Our Ebi Tempura could also be one of your top favorites as well. Plus,<br />
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as appetizers we also have Salmon and Tuna Sashimi, Chicken Karaage, Yakitori, and of<br />
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course you cannot miss trying our smooth and savory Takoyaki with veggies and octopus,<br />
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or our very tasty Okonomiyaki with your choice of an All-Meat or Mixed with Veggies.<br />
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Now, who's hungry?<br />
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<span style="font-size: large;"> Your most complete Japanese Experience only here at</span><br />
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<span style="font-size: large;"> Nagoya, the Best Japanese Restaurant in Ottawa, KS!</span><br />
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<span style="font-size: large;"> We look forward to serving you! ITADAKIMASU!</span><br />
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<span style="font-size: large;"> Business Hours:</span><br />
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<span style="font-size: large;"> Monday- Thursday - 11:00 am - 10:00 pm</span><br />
<span style="font-size: large;"> Friday & Saturday - 11:00 am - 10:30 pm</span><br />
<span style="font-size: large;"> Sunday : 11:00 am - 9:30 pm</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> Contact us at </span><span style="font-family: "calibri" , sans-serif;">785-893-8299</span><br />
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<span style="font-family: "calibri" , sans-serif;"> Did we miss something something? Follow us at our Facebook Page and Twitter Account:</span><br />
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<span style="font-family: "calibri" , sans-serif;"> @NagoyaKS</span><br />
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