Nagoya: Small but Terrible

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 Middle Ages, 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.

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:

1. IT HELPS PREVENT DIABETES

- 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.

2. LOWERS CHOLESTEROL

- Sesame helps to slow down and lower cholesterol levels because it contains phytosterols that block cholesterol production.

3. FOR HEALTHY SKIN

- 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.

4. PREVENTS CANCER

- Sesame seeds have the highest phytosterol content of all seeds and nuts. And it contains anti-cancer compounds including phytic acid, magnesium and phytosterols.

5. HELPS AVOID ARTHRITIS

-  The high copper content in sesame seeds prevents arthritis, and strengthens bones, joints, and blood vessels.

6. STRENGTHENS LIVER 

- Sesame protects your liver from the alcohol's impact, helping your liver to stabilize its condition.

7. HELP BABY'S HEALTH

- 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.

8. PROTEIN PACKED

- Sesame seeds are full of high quality protein. Protein makes up 20 percent of the seed with 4.7 grams of protein per ounce.

9. GOOD FOR DIGESTION

- The high fiber content of sesame seeds helps the intestines with elimination.

10. STABILIZES HEART HEALTH

- Sesame seed oil can help strengthen the heart health and preventing atherosclerotic lesions with the antioxidant and anti-inflammatory compound known as sesamol.

11. LESSENS ANXIETY

- Sesame seeds contain the stress-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.

12. FOR GOOD EYE HEALTH

- 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.

13. BENEFICIAL FOR HAIR

- Sesame seed oil is full of nutrients for a healthy scalp and hair. 

14. GOOD FOR ORAL HEALTH

- Oil pulling has been used for oral health for thousands of years in Ayurveda it reduces dental plaque and whitens your teeth.

15. PREVENTS WRINKLES

- Sesame seed oil prevents harmful ultraviolet rays of the sun from damaging your skin, preventing the appearance of wrinkles and pigmentation.



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 greens" but eat "Eat the sesame" as well! That's it!!

Thanks for reading! <3

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Nagoya: Dessert Time!

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 American Heart Association. 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:

1.) ROASTED TEA CREME BRULEE

INGREDIENTS:

300 milliliters heavy cream
200 milliliters milk
10 grams roasted tea (hoji cha)
4 egg yolks
50 grams sugar
A pinch of salt

PREPARATION:

• Preheat oven to 150C˚/300˚F. 
• 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.
• 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.
• 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.
• 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. 
• 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.
• When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.
• 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.

2.) DORAYAKI BALLS 

INGREDIENTS:

Red bean paste
100 grams flour
2 tablespoons baking soda
1 cup milk
2 tablespoons butter, melted
2 eggs
1 tablespoon lemon juice
2 tablespoons honey
Powdered sugar, for topping

PREPARATION:

• Combine flour, baking soda, milk, butter, eggs, lemon juice, and honey until smooth.
• Pour batter into a greased takoyaki pan. Immediately add small spoonfuls of red bean paste into each of the balls while the batter is still uncooked.
• When the bottom is cooked and the batter begins to bubble and rise, flip the balls to allow the other side to cook.
• Continue rolling the balls to maintain a round shape until they are evenly cooked.
• Garnish with powdered sugar! 

3.) FLUFFY JAPANESE PANCAKES

INGREDIENTS:

½ cup milk
¾ cup pancake mix
4 egg whites
2 egg yolks
¼ cup sugar
Butter, to serve
Syrup, to serve
Assorted berries, to serve

PREPARATION:

• Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
• In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
• Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
• 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.
• Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
• Cover and cook for another 5 minutes, then serve with butter, syrup, and assorted berries!

4.)  JIGGLY JAPANESE CHEESECAKE 

INGREDIENTS:

8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

PREPARATION:

• Preheat oven to 320°F/160°C.
• In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• 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.
• Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
• 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.
• 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.
• Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
• 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.
• 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.
• 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.
• Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!

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 easy-peazy recipes can last for 2-3 days so you can always put it inside the fridge and eat it the day after! 

Thanks for reading! <3

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Nagoya: At the Streets of Japan

Hello there! We all know for a fact, that Japan definitely has one of the richest cultures 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 chef. This goes to show why a lot of people have been buzzing about how excellent Japanese food is.

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..




1. TAKOYAKI

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 Worcestershire, aonori (dried seaweed) and katsuobushi (dried bonito fish flakes). Takoyaki are incredibly tasty and addictive.

2. YAKISOBA

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, Japanese mayonnaise, and occasionally, a fried egg. The deeply savory flavors of this dish give it wide appeal.

3. IMAGAWAYAKI

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 Tokyo where they were first sold, imagawayaki is known as taiko-manju in the Kansai region.

4. YAKI IMO

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 winter snack, 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.

5. YAKITORI

A classic finger food, yakitori are chicken skewers grilled 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.


6. KAKIGORI

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 matcha green tea 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.

7. WATAAME

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 cotton candy in packets that are often decorated with manga characters. This novel treat is popular with children.

8. YAKI TOMOROKOSHI

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. Corn 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.

Did we make you hungry?

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Nagoya: Japanese Curry

Kon'nichiwa! Did you know that Japanese Curry was actually based on British Navy 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 Meiji-era.  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. 

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:

1. Eating Hot and Spicy Food is actually good during Summer

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 Summer.

2. Japan adopted the curry thickening agent from France

Japan adopted a sauce-thickener called "Roux" in French cuisine. This is to make curries without any lumps. Also, this adds richness to the taste of curry.

3. JAPANESE CURRIES = MILD!

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. Schools in Japan actually serve it for lunch.

4. There are 3 primary curry types in Japan

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 udon noodles 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!

5. There are endless possibilities with Japanese curries

Whether you're a meat-lover or a vegan, 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.

That's it! Thanks for reading! We hope to see you soon here at Nagoya :) 

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Nagoya: Sushi Madness

Hey there, Sushi Lovers!

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! 

JAPANESE TRADITION

The Japanese people believed that an "Itamae"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 sushi academies , and others are self-taught. 

COMMON TYPES OF SUSHI

The authentic Japanese Sushi is so complex and here are the common types of Sushi :

NIGIRIZUSHI 

Hand-pressed sushi rice that comes with wasabi and a topping, neta, draped over it. Popular in Tokyo. 

 

OSHIZUSHI

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. 

NAREZUSHI

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.

  

GUNKANMAKI

A special type of nigirizushi where the topping, commonly fish roe, is prevented from falling off by a strip of nori around the sides.

MAKIZUSHI

Sushi rolled with a bamboo mat. The rice and filling is typically wrapped in seaweed, nori, and cut up.

INARIZUSHI

Typically a pouch of fried tofu filled with sushi rice.

CHIRASHIZUSHI

Or "scattered sushi" this is a bowl of sushi rice topped with raw fish and vegetables.

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. 

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Nagoya: Best Winter Food

NAGOYA: Best Winter Food

Hello there! 

Winter 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. 

Sukiyaki is a Japanese dish that is usually prepared and served in a hot pot or "Nabemono" (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. 

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:

(Budget Friendly)

SPICY SAUSAGE SUKIYAKI

Hungarian sausage

Cabbage

fresh thyme

soy sauce

scallions

egg noodles

egg

sugar

garlic pepper flakes

water

PORK CHOP SUKIYAKI

Porkchop 

Scallions

Mustard Leaves

Soy Sauce

Mirin

Garlic Powder

Turmeric

Tofu

Egg

Sugar

Pepper

Water

YUM!

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.

Thanks for reading!

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Nagoyak: Is it Fresh?

NAGOYA: IS IT FRESH?

Since fruits and vegetables 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.


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:

• Greens: 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.

• Cabbage: Choose a crisp and heavy head.

• Root vegetables 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.

• Potatoes: 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.

• Onions: Should be heavy and hard, with dark skins and no sprouting.

• Garlic: Old garlic will also start to sprout.

• Grapes: 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.

• Strawberries: Firm and without too strong a smell. Always sort strawberries as soon as you get home.

• Citrus fruits 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.

• Apples: Firm, smooth skin with no blemishes.

• Cucumbers, zucchini, eggplants, and peppers: Heavy, unwrinkled, dark (although some varieties of zucchini are pale).

• Mushrooms: 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.

- 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.

Now, below, are the items that can be bought before ripening and left on the counter until ripe. Once ripe, transfer to the refrigerator.

• Melons: 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.

• Watermelons: 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. 

• Tomatoes: The redder the tomato, the riper it is. Refrigeration as it affects the flavor, so use tomatoes as soon as they are ripe.

• Avocados: Choose them hard, or, if you can use them right away, soft with few blemishes.  Here are some photos, showing what they look like when they are ready to eat.

• Pitted fruits 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.

• Pears: Same as pitted fruits.

• Bananas: 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.

When buying produce, it is essential to to buy the best ones in order to create healthy and delicious food 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! 

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