Spaghetti Napolitan is a purely Japanese dish, despite the exotic name. It is one of the most popular Japanese-Western dishes in Japan and an old-timer on canteen menus as well. Napolitan was invented in the years after WWII by the chef of a hotel in Yokohama after seeing the spaghetti eaten by the American occupation army. Ingredients are ketchup or a tomato-based sauce, onion, mushrooms, ham or bacon, Wiener sausages and green peppers. The dish on the photo has been sprinkled with seaweed flakes (aonori) to make it even more Japanese, but cheese is often used as well!
The dish is called "Napolitan" as tomato sauce is rumored to come from that city. The dish is also easy to make at home. Soft spaghetti with tomato ketchup would give an Italian a big shock, but even though there are now many authentic Italian restaurants in Japan, the Japanese keep eating their Napolitan - it is sold as bento in all convenience stores all over the country!
More information:
Nipponia
Wikipedia
Just Hungry
Monday, November 16, 2009
Wednesday, October 14, 2009
Tendon
Bowl of rice topped with tempura. "Tempura donburi." Donburi is a large bowl of rice with various ingredients served on top.
Here that is the popular tempura, deep-fried pieces of battered seafood or vegetables. As tempura, usually two large shrimps are selected, possibly with the addition of some smaller items as nori or peppers. The shrimps have been dipped in soy sauce and are not as fresh as in the case of Tempura Teishoku.
Some of the broth is poured over the rice. Pickles are served on the side.
[Photo by Ad Blankestijn]
For further reading:
Kyoto Foodie and a tendon experience at Tenshu, Kyoto
In Japanese: 天丼、天ぷら丼ぶり
Here that is the popular tempura, deep-fried pieces of battered seafood or vegetables. As tempura, usually two large shrimps are selected, possibly with the addition of some smaller items as nori or peppers. The shrimps have been dipped in soy sauce and are not as fresh as in the case of Tempura Teishoku.
Some of the broth is poured over the rice. Pickles are served on the side.
[Photo by Ad Blankestijn]
For further reading:
Kyoto Foodie and a tendon experience at Tenshu, Kyoto
In Japanese: 天丼、天ぷら丼ぶり
Mikan
Japanese mandarin (Citrus unshiu). Officially called Onshu mikan ("Honey citrus of Wenzhou") or Satsuma (after one of the main production areas in southern Kyushu). Different from "our" mandarin oranges (clementines, tangerines), which in Japan are called ponkan (Citrus reticulata). Wenzhou in China was famous for its mikan, but the name seems to have been added in the Meiji-period more for literary reasons to the Japanese mikan than to indicate a real link with Wenzhou.
There was, however, a link with China. The mikan orginates in S.E. Asia and came to Japan via China. In the 16th c. we find the Kishu mikan in Wakayama, an area which had trade relations with China. This type contains seeds and has since been superseded by the Onshu mikan. The Onshu mikan was found in the early 17th c. in Nagashima in Kagoshima Prefecture ("Satsuma"), a domain which had trade relations with China via the Ryukyu islands (Okinawa). Samurai were not interested in mikan growing so it lasted until the late 19th century until mikan started to be grown in earnest - and then it took off with a vengeance.
[Photo by Ad Blankestijn]
Mikan are seedless and easy to peel as skin is lightly attached. Flesh is delicate and sweet. The fruit is soft and therefore easily bruised. It is the archetypal winter fruit (the first mikan appear in early October). Reminds Japanese of the kotatsu! Consumed in vast quantities. Three or four mikan a day provide all the necessary Vitamin C. Keep in a cool place but not in the refrigerator.
The mikan is very cold-tolerant and it is interesting when hiking through the fields in winter in Japan to see trees loaded with these small oranges!
Most important production centers: Wakayama (185,400 tonnes, 17% of total); Ehime (168,300 tonnes, 16% of total); and Shizuoka (146,200 tonnes, 14% of total). The mikan used to be Japan's most popular (and most consumed) fruit, but has in recent years sadly been superseded by the banana.
References:
Japanese Wikipedia
In Japanese: 蜜柑
There was, however, a link with China. The mikan orginates in S.E. Asia and came to Japan via China. In the 16th c. we find the Kishu mikan in Wakayama, an area which had trade relations with China. This type contains seeds and has since been superseded by the Onshu mikan. The Onshu mikan was found in the early 17th c. in Nagashima in Kagoshima Prefecture ("Satsuma"), a domain which had trade relations with China via the Ryukyu islands (Okinawa). Samurai were not interested in mikan growing so it lasted until the late 19th century until mikan started to be grown in earnest - and then it took off with a vengeance.
[Photo by Ad Blankestijn]
Mikan are seedless and easy to peel as skin is lightly attached. Flesh is delicate and sweet. The fruit is soft and therefore easily bruised. It is the archetypal winter fruit (the first mikan appear in early October). Reminds Japanese of the kotatsu! Consumed in vast quantities. Three or four mikan a day provide all the necessary Vitamin C. Keep in a cool place but not in the refrigerator.
The mikan is very cold-tolerant and it is interesting when hiking through the fields in winter in Japan to see trees loaded with these small oranges!
Most important production centers: Wakayama (185,400 tonnes, 17% of total); Ehime (168,300 tonnes, 16% of total); and Shizuoka (146,200 tonnes, 14% of total). The mikan used to be Japan's most popular (and most consumed) fruit, but has in recent years sadly been superseded by the banana.
References:
Japanese Wikipedia
In Japanese: 蜜柑
Saturday, October 10, 2009
Tempura Teishoku
Set of deep fried foods served with a bowl of rice, miso soup and pickles. Some of the following types of tempura are usually included:
[Photo from Flickr by jetalone]
For further reading:
Tempura on Bento.com
In Japanese: 天ぷら定食
- shrimp or prawns
- piece of white fish
- piece of squid
- eggpant
- Nori square
- leaf of beefsteak plant
- green pepper
[Photo from Flickr by jetalone]
For further reading:
Tempura on Bento.com
In Japanese: 天ぷら定食
Wednesday, October 7, 2009
Kushikatsu
Bite-sized, battered and deep-fried foods served on bamboo skewers (a sort of Japanese kebap). A popular Osaka dish. Reputedly developed there as an easier way to eat deep-fried pork cutlets. But now as ingredients anything that can be skewered can in fact be used. Popular are chicken, pork, beef, shrimp, squis, fried fish, shiitake, eggplant, asparagus, potato, sweet potato, lotus root and so on.
[Photo Ad Blankestijn]
Before eating the skewer can be dipped in a thick sauce (based on Japanese Worcester cause). As other people use the same dip sauce, you are only allowed to dip once, before taking the first bite from your skewer. Sometimes cabbage leaves are eaten with the skewers.
There are special kushikatsu restaurants, but the dish is also available in izakaya and sometimes sold from street stalls.
[Kushikatsu with the thick sauce and cabbage leaves. Photo Ad Blankestijn]
References:
Article about a kushikatsu restaurant in Juso, Osaka
Osaka's Food Culture
In Japanese: 串かつ
[Photo Ad Blankestijn]
Before eating the skewer can be dipped in a thick sauce (based on Japanese Worcester cause). As other people use the same dip sauce, you are only allowed to dip once, before taking the first bite from your skewer. Sometimes cabbage leaves are eaten with the skewers.
There are special kushikatsu restaurants, but the dish is also available in izakaya and sometimes sold from street stalls.
[Kushikatsu with the thick sauce and cabbage leaves. Photo Ad Blankestijn]
References:
Article about a kushikatsu restaurant in Juso, Osaka
Osaka's Food Culture
In Japanese: 串かつ
Tako-yaki
Octopus balls. Liｔerally "Fried Octopus." Balls of batter, about 3 cm in diameter, with a small piece of boiled octopus inside. Sometimes tempura scraps, pickled ginger and green onion are also used. As toppings okonomiyaki sauce, bonito flakes and shredded green seaweed are used.
Takoyaki are baked on a hot iron plate with indentations in the form of the balls. When the underside has been fried, they are quickly turned around. Eaten with a tooth pick.
Takoyaki originated in Osaka with Aizuya in 1935. Now, they are not only eaten in Osaka but all over Japan. They are sold from street stalls, but there are also specialist shops. They can also be made at home with a takoyaki pan.
[Photo Ad Blankestijn]
References:
Excellent Japan Times article
Aizuya
Osaka foods
Osaka's Food Culture
In Japanese: たこ焼き
Takoyaki are baked on a hot iron plate with indentations in the form of the balls. When the underside has been fried, they are quickly turned around. Eaten with a tooth pick.
Takoyaki originated in Osaka with Aizuya in 1935. Now, they are not only eaten in Osaka but all over Japan. They are sold from street stalls, but there are also specialist shops. They can also be made at home with a takoyaki pan.
[Photo Ad Blankestijn]
References:
Excellent Japan Times article
Aizuya
Osaka foods
Osaka's Food Culture
In Japanese: たこ焼き
Koyadofu
"Tofu from Mt. Koya." Freeze-dried tofu, originating with the monks of Mt Koya, the headquarters of Shingon Buddhism. They reputedly discovered the process accidentally by leaving tofu outside on a winter night in the cold mountain air.
Grayish with a spongy texture. Soak in water to reconstitute it before eating. Conveniently solves the problem that tofu can’t be kept for long.
Already in the Edo-period, Koyadofu became a popular present to take home for visitors to Mt Koya.
[Photo Ad Blankestijn]
References:
Koyadofu no Hanashi (in Japanese)
Rehydrating free-dried tofu
In Japanese: 高野豆腐
Grayish with a spongy texture. Soak in water to reconstitute it before eating. Conveniently solves the problem that tofu can’t be kept for long.
Already in the Edo-period, Koyadofu became a popular present to take home for visitors to Mt Koya.
[Photo Ad Blankestijn]
References:
Koyadofu no Hanashi (in Japanese)
Rehydrating free-dried tofu
In Japanese: 高野豆腐
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