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Far Eastern Flavours – Japanese Cuisine

Posted by: The Gastronaut on Friday August 9, 2013

Delicate slices of pink fish, a dash of green wasabi, a pretty little fish cake or perhaps some glistening fish roe – all of them served in dainty little individual serving bowls or plates. Gustatory appeal aside, this is one of the first things that attracts you to the cuisine.

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A Japanese Turn in the South

Posted by: The Hummer on Tuesday June 26, 2012

Nothing excites me more than the prospect of inviting the most unlikely people together to a party, then standing on the sidelines to watch the unpredictable results unfold. But if I don’t get to engineer such wicked fantasies as often as I’d like, free form situations come to the rescue.

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The Japanese Breakfast

Posted by: The Gastronaut on Monday September 26, 2011

What a peony... 
Demanding to be 
Measured 
By my little fan!
 
- Issa, 18th Century haiku poet 

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Flavours of Japan

Posted by: WelcomZest Japanese Lessons on Sunday February 27, 2011

While a number of other culinary traditions emphasise the variety of major ingredients that go into a meal, in Japan, what’s important is variety in preparation styles.

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Festival Treats

Posted by: WelcomZest Japanese Lessons on Saturday February 26, 2011

Japan’s festivals, some of which date as far back as the Heian Period bring out a rainbow of culinary staples that in many cases has remained largely unchanged for generations.

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Types of Sushi

Posted by: WelcomZest Japanese Lessons on Saturday February 26, 2011

Sushi as we know it today evolved out of efforts to find ways to preserve fish. It was discovered that the natural fermentation process of rice worked to preserve fish. Soon, in order to speed up the preservation, vinegar was poured over the rice with the fish atop it - an Edo Period innovation.

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Japanese Lesson: The Art of Sushi

Posted by: WelcomZest Japanese Lessons on Friday February 25, 2011

Sushi is a haiku composed using rice and raw ingredients, and there is as much delight to be had in its consumption as in its preparation.

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The Taste of Japan

Posted by: Nakul Anand on Tuesday February 8, 2011

It’s great to be back here to speak to you again. In this post, I want to talk about the cuisine of Asia and in particular that of Japan. It is indeed fascinating to see how widely Indian, Chinese, Thai, Korean and Japanese cuisines have disseminated across the world. But what fascinates me even more is how the Indian gourmet has taken to the cuisine of the rest of Asia.

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What’s in your bento?

Posted by: The Gastronaut on Tuesday December 14, 2010

I still remember my childhood fascination with my own tiffin well ahead of lunch, and of course those of friends whose school bags in some way betrayed lunch-time vessels of wonder. Today, when I catch sight of a tiffin, memories and the unreasonable hunger pangs of childhood come rushing back.

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Robatayaki: Straight off the Bat

Posted by: The Gastronaut on Wednesday November 24, 2010

Irrashaimasse! 

Welcome to another delectable lesson from the Japanese kitchen. In this post I'm going to explore the wonderfully robust world of Japanese grills, or robatayakis. 

Robatayakis are close cousins of the boisterously cheery izakayas – traditional Japanese pubs – and in many cases their identities merge effortlessly.

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