March 5 2010 Japanese Food Newsletter
Beef-eating was banned in Japan for over a thousand years during the Edo Period (1603-1867) when Buddhism was the religion of the country. But during the Meiji Restoration, beef consumption—as well as other Western habits-was encouraged even though it took a long time for the general Japanese population to get used to the idea. Today, beef is enjoyed at the high-end (expensive Kobe beef) and at the low-end (McDonald’s sound familiar?)
Here are some Japanese beef recipes that I hope will help keep your oven and stove running to warm up your house until Spring arrives!
Japanese Braised Short Ribs Recipe
Slow-oven braising tenderizes these meaty bones while bringing out the flavor from the marrow.
Japanese-Korean Kalbi Short Ribs Recipe
Kalbi is a Korean-based recipe that uses short ribs that are sliced thin. This is a Japanese version.
Beef-Wrapped Green Bean Rolls Recipe
Buy thin sliced beef cut for sukiyaki and turn them into these quick-cooking bundles that are economical and delicious.
Nikujaga Beef and Potatoes Stew Recipe
A stew usually cooks for hours in order to tenderize tougher cuts of meat, but in this Japanese stew, the meat is thin and tender so it is ready to eat in a short amount of time.
Here are your Japanese food words of the week:
Niku (nee-koo) = meat
butaniku (boo-tah-nee-koo)=pork (buta is pig)
kohitsuniku (koh-hee-tsoo-nee-koo)=lamb (ko is child/baby, hitsu=sheep)
And, as I explained last week, in Japan today you can pronounce English words with a Japanese accent and most Japanese people will understand: bifu (bee-foo) is beef, too!
Stay warm and enjoy the last roar of winter.
“One kind word can warm three winter months.” ~ a Japanese saying
Thank you for reading!
BellaOnline.com Japanese Food site Editor
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