Japanese Food: Part 1

I am a Japanese food lover since day one I tried Japanese food at Japanese Restaurant (But I really could not recall where I had for the first time. aiya symptom of old age ). Not only dining but also love to prepare Japanese food. This is far far earlier even before I got to know my Otousan (my Godfather Yamanka Shinichi). I started to get to know Japanese food ingredients from my Obaachan when she brought me to one of the wet market near to her house in Kobe in year 2005. She taught me how to choose seafood, name of all fishes which could not remember all and the fresh ingredients like vegetables and fruits. She also taught me how to prepare the best Okonomiyaki (お好み焼き is a Japanese savoury pancake containing a variety of ingredients also we call it Japanese Pizza), Chawanmushi (茶碗蒸しliterally "tea cup steam" or "steamed in a tea bowl"), Teppanyaki (鉄板焼きis a style of Japanese cuisine that uses an iron griddle to cook food), Sukiyaki (すき焼き is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style) and many more. I know many of my friends also love to eat but not many people know how to prepare Japanese food and not even know the Japanese food ingredients. Actually preparing Japanese food at home can be very easy and also can be very complicated. This is up to you to choose how to prepare and what kind of dish you wish to make. In this article, I would like to share some Japanese food ingredients that I used to cook with. If you know better in this, please share us your ideas and comments and please correct me if I am wrong. This is simply to let people to get to know the look of the ingredients.

Shortlisted Japanese Food
Pic. 1. Fresh Norweigian Salmon Trout (sashimi grade) 新鲜的挪威三文鱼/鳟鱼 （刺身用）(Photo taken from http://www.leofish.no/English%20products.htm)

Pic. 2. Frozen Nitako (sashimi grade) 章鱼（刺身用） (Photo taken from http://magyreuontas.blogspot.com/2012/07/blog-post.html#.Vcq-6fmqqko)

Pic. 3.Frozen Hotate. Origin:Japan (sashimi grade) 扇贝。产地：日本（刺身用）

Pic. 4. Blue Shrimp. Origin: Japan (sashimi grade) 蓝虾，产地：日本（刺身用）

Pic. 5. Ebiko (Capelin roe) 鱼子

Pic.6. Tobiko (flying fish roe) 飞鱼鱼子 (Photo taken from http://www.sushinut.com/caviar-roe/orange-tobiko)

Pic. 7. Chuka Idako (seasoned baby octopus) (腌制小章鱼)

Pic. 8. Unagi (grilled eel) （烤鳗鱼）

Pic. 9. Yamasu Shoyu (soy sauce for sashimi) （点刺身的酱油）

Pic 10. Qewpie mayonise (Photo taken from http://www.denverpost.com/ci_20622586/use-japanese-kewpie-mayonnaise-add-umami-twist-plain)

Pic. 11. Konyaku (zero calories, suitable for diet) 蒟蒻（零卡路里，适合减肥）

Pic 12. Shirataki noodles ( thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam) 魔芋面条

Pic 13. Edamame (famous japanese steam bean)  毛豆

Pic 14. Live oyster. Origin: USA (sucked freshly...hehe) 生蚝。产地：美国（新鲜吸...嘿嘿）

Pic 15. Shisamo 柳葉魚 (Picture taken from https://dailyfoodporn.wordpress.com/tag/shishamo/)

Pic. 16. Japanese clam 日本蛤

Pic 17. Tako yaki ball 章鱼烧球 (Photos taken from www.wildlifefoto.com)

Pic 18. Boiled scallops 煮扇贝

Pic 19. Local tiger prawn 冷冻本地虎虾

Pic 20. Soft shell crab 软壳蟹 

** pen in the picture is for measurement purpose. hehe


Pic 21. Katsuoboshi (dried, fermented, and smoked skipjack tuna)

Pic 22. Wasabi 芥末 (Photo taken from www.fanpop.com)

Notes:
For those who I did not acknowledge your photos please welcome to poke me to add on your information. By the way, thank you in advance for sharing your photos with all my friends. "Sharing is Caring"...