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Japanese Food

February 19 2010 Japanese Food Newsletter

Life is unpredictable, for better or worse, and my past week put me in a tailspin when my daughterfs surgery did not go as planned. What was expected to be a routine procedure to insert a port into her chest did not go well. How horrible it was to watch my daughter suffer!

Because of this, I did not get to prepare and snap pics of the whole tofu-making process for the site. Instead, I did post three new recipes. One is Tofu Nuggets with Ponzu Sauce. The other two are tsukemono recipes that my mother and grandmother passed onto me. Even as an adult, I turn to my mother when Ifm in a pinch. Shefs always there for me. Thanks for the recipe, mom!

Your Japanese food words for the week: Sunomono (soo-no-moh-noh) is a salad or appetizer of marinated raw vegetables with some sort of seafood. Tsukemono (tsoo-keh-moh-noh) is any pickled or preserved food that is eaten as an accompaniment or side dish. Traditionally, tsukemono was served as a final course but today is served at restaurants as an appetizer. Okoko (oh-koh-koh) is another word for tsukemono. The Japanese love tsukemono and it is eaten practically with every evening meal.

Here are the latest recipes:

Cucumber Sunomono and Namasu with Clams Recipes
Namasu is any dish made of marinated raw vegetables and seafood. Kogai Ajitsuke Clams or seasoned baby clams, and kamaboko add sweetness and color to turn plain cucumber sunomono into this special namasu.


Quick and Easy Cabbage Tsukemono Recipe
Unlike other tsukemono recipes, this one can be eaten within only a few hours after salting.


Tofu Nuggets with Citrus Ponzu Sauce
Tofu nuggets make a great appetizer, snack or light meal. Fresh ponzu sauce is much better than bottled and easy to make with ingredients you have in your pantry.

We should look for someone to eat and drink with before looking for something to eat and drink... ~Epicurus

Until next time, dine with a friend!

Chidori Phillips
BellaOnline.com Japanese Food Editor

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