title . introduction . about ikuno . journal . photos . recipes . links . email sabine Japanese Cooking with Sabine basic ingredients . all recipes Okay - you are halfway there! You opened up this part of the website, so you must be interested in making some Japanese food! Bravo! It`s really not that tough, provided that you have some basic ingredients. I am including recipes that I like - some of them are considered pretty fancy - made for special occasions, while others you could find on the dinner tables of Japanese families on normal nights. Basic Japanese cooking is not as complicated as what you would get at a Japanese restaurant back home. Often, you will find things like fried rice or noodles, fried fish, some boiled vegetables (like spinach or seaweed) and tsukemono (Japanese pickles). You will almost always find a bowl of plain, white rice, and a bowl of soup sitting there beside your plate. At tleast this is what my research has turned up! So put on your aprons and ganbatte (good luck)! Okay! You should be good to go for the basics! Are you ready to try your hand at being the "Iron Chef?" Wednesday, May 15, 2002   Wasabi Popcorn This actually tastes EXCELLENT and is super easy! Don`t knock it till you try it! I accidentally bought a bag (I thought it was plain) at the grocery store and now I am addicted... All you need for this is simply popped popcorn and some wasabi powder (you can buy this in little green tins at the supermarket). If the popcorn is air-popped (aka no butter or salt), you might want to make a mixture of wasabi and sugar and salt to shake on your popcorn - if it is the microwave variety, all you will need is a little (about 1/2 to 1 teaspoon) wasabi powder. The key is to not use too much (if you value your sinuses), and to make sure that none of it clumps (for this reason, I prefer to use unbuttered popcorn). Just toss it on and shake it up!!! :) 5/15/2002 11:36:00 PM This page is powered by Blogger. Isn't yours?