Delicio Recipe List

While doing some more net surfing on Japanese Cuisines for AWED-Japanese event guest hosted by Lavi of Home Cook's Recipes, event started by DK , I came across very interesting sites (courtesy google site search on Japanese Cuisines) with lots of information on the ways & tips of Japanese cooking, the main ingredients used and a whole range of new recipes. These are some of the points I came across.... Rice is of course the staple food of Japan, but the second most popular food is menrui (noodles). Japanese cuisine is incomplete without the mouth-watering noodles. Noodles are prepared & served in many different ways, fried, hot and even cold with tasty dipping sauce and condiments Basically there are three types of Japanese noodles: soba (buckwheat & wheat), udon (white flour) and ramen. Soba noodles are thin, flavorful, and generally light brown in color. They come in various sizes and colors, there's even a type made with powdered green tea called cha-soba. Du...

Tofu is soybean curd (rich in protein), which is made by coagulating soy milk. Nigari (magnesium chloride) is commonly used to make tofu in Japan. Tofu is both nutrient dense and contains high calorie (2 - 4 oz per serving). Since it's kind of heavy, it is advisable to eat just a little tofu to start with. Some information on Tofu: Tofu Varieties: Kinugoshi-dofu (silken tofu) is the softest tofu. It has very smooth texture. Momen-dofu (cotton tofu) is made by draining some moisture, so it is firmer than kinugoshi-dofu. It's suitable for frying. Keeping Tofu: Tofu don't stay fresh so long. Be sure to refrigerate tofu in fresh water and consume immediately or eat within one or two days. Eating Tofu: Tofu is a common ingredient in Japanese cuisine and is cooked in many different ways. It is often eaten raw in Japan. Raw tofu is called hiya-yakko (Hiya means cold and yakko means tofu). Bought some tofu from the food mall the other day and prepared Spicy Chilli Capsicum Tofu....