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Norio on Wine and Food: English Izakaya Cookbooks

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Izakaya; The Japanese pub cookbook. This book is one of the reasons I re-started this blog- to share our love of Izakaya and Izakaya food. Many recipes in this book are not difficult to follow and produce very good results. Conversely some recipes may be unnecessarily complex or the ingredients may be difficult to get depending on where you are. 2 Izakaya. Japanese bar food. 3 Izakaya Hawaii Tokkuri Tei Cooking by Hideaki "Santa" Miyoshi. Japanese Dishes for Wine Lovers by Machio Chiba. It has been my ex...

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Norio on Wine and Food: Chicken Paillard with tomato, fennel, and olive 鶏胸肉パイヤードのオーブン焼き, トマト, フェネルとオリーブのせ

http://norioonwine.blogspot.com/2010/12/chicken-paillard-with-tomato-fennel-and.html

Wednesday, December 22, 2010. Chicken Paillard with tomato, fennel, and olive 鶏胸肉パイヤードのオーブン焼き, トマト, フェネルとオリーブのせ. We saw this on one of the episodes of " Avec Eric. And thought this was a perfect small dish to go with wine. I mostly followed his recipe. I did not really measure each ingredient as usual and the amounts are guesstimates for two chicken breasts. Please refer to Eric Ripert's original recipe. For more precise instructions. Skinned and thinly sliced), pine nuts (2 tbs, dry roasted on a frying ...

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Norio on Wine and Food: Sake brewed in the United Sates Part 2, 続アメリカで醸造されているお酒

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Wednesday, December 8, 2010. Sake brewed in the United Sates Part 2, 続アメリカで醸造されているお酒. Finally we came across an excellent Junmai Gingo Genshu called "G sake"! From SakeOne. This is a Junmai Ginjou Genshu 純米吟醸原酒. Three selected batches were blended and aged for 10 months (I assume this is a cold aging process). I assume the one we tasted was BY21 or could be BY20. Including some on the internet. Subscribe to: Post Comments (Atom). Subscribe To Izakaya food. In praise of Izakaya. Ichi for the Michi. Sake b...

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Norio on Wine and Food: Japanese Izakaya Cookbooks

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1 Easy to make "Otsumami" and drinking snacks. Browned crispy rice with Parmesan cheese. Crispy fried chicken wing with sesame. 2 "Otoshi" and "Kobachi" idea dishes of Izakaya by Tadashi Shinojima (In Japanese). 12288;志の島忠 (In Japanese). Kanpyo and checkered daikon and carrot. I really like this book and even though you may not follow his recipes, you could get some ideas of how you can make small drinking dishes by just looking through this well illustrated book. ドカンと, うまい つまみ. This is a sort of manly d...

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Norio on Wine and Food: G-sake Fifty and G-sake

http://norioonwine.blogspot.com/2013/11/g-sake-fifty-and-g-sake.html

Monday, November 11, 2013. G-sake Fifty and G-sake. A few years ago, we came across a good US brewed sake. Called G-sake "Joy" from SakeOne. Some time later we tasted a new batch of "Momokawa" Silver and Diamond sake also from SakeOne. Recently we came across a new variation of G-sake called "G-sake fifty", so we had a mini tasting to compare G-Sake fifty with regular G-sake (they have apparently dropped "Joy" from the name). To start the sake tasting, we needed " Otoushi. きんぴらごぼう, Pork belly "Kakuni".

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Norio on Wine and Food: Carpaccio of octopus タコのカルパチオ

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Wednesday, February 11, 2015. Carpaccio of octopus タコのカルパチオ. Having bought a 2 lb whole boiled and frozen octopus. Which is a small octopus) from Fish-For-Sushi. In preparation for the New Year, I had to make some effort to finish it before it went bad. We had dinner guests a few days before new year. Although they were not known to enjoy an octopus, I decided to take a chance and serve Carpaccio of octopus. When I made salmon gravlax. Ingredients (for 4 servings):. Watercress: remove thick stalks. Grill...

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Norio on Wine and Food: Tempura smelts 生シシャモの天婦羅

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Saturday, January 12, 2013. Smelt: This is fresh smelt, head off and cleaned. I got 1 lb which is good for 4 generous appetizer size servings. Tempura batter: I used cake flour (4-5 tbs) and cold seltzer water (add and mix until it forms a thin batter) with a pinch of salt mixed in. I heated peanut oil in a frying pan (1 inch deep) to 350F (180C) on medium flame. I dipped the smelt in the batter and deep fried it for 3-4 minutes turning over once. Subscribe to: Post Comments (Atom). In praise of Izakaya.

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Norio on Wine and Food: G Sake on the rocks G 酒　オンザロック

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Saturday, August 8, 2015. G Sake on the rocks G 酒　オンザロック. When we were at Izakaya Kurakura 蔵倉. In Kyoto recently, we had "Icebreaker" summer sake on the rocks which gave us the idea to taste G sake on the rocks. We posted G sake Joy and G sake Fifty. In 2013. While they were good, we were not wild about these sakes (we liked the original G sake. We first tried G sake (2013 version) on the rocks. The glass came from Kitaichi glass 北市グラス. Subscribe to: Post Comments (Atom). Subscribe To Izakaya food. PA Du...

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Norio on Wine and Food: Coleslaw コールスロー

http://norioonwine.blogspot.com/2012/06/coleslow.html

Thursday, June 7, 2012. By her direction, I played the role of a human cuisine art and sliced cabbage, carrot in thin strips and finely diced red onion for her. The amount is arbitrary but we used 7-8 leaves of cabbage, with thick veins removed and thinly sliced, and two medium carrots, thinly sliced on the bias and then finely julienned. She also added 1/2 cup of raisins in a large bowl as you see below. There are many variations but below is what she used. Plain yogurt 1/2 cup. Sushi vinegar 1 Tbs.

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Norio on Wine and Food: Octopus 2 ways たこのお通し２種類

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Wednesday, August 5, 2015. Octopus 2 ways たこのお通し２種類. Again these two appetizers using boiled octopus leg are not new. But these were what we had one evening. The first one is sort of octopus carpaccio ( Carpaccio de pulpo. A similar item in the past. I first thinly sliced fennel using a Japanese mandolin Benriner. Using the tips of the octopus leg, I also made a small Japanese style salad with karashi-su-miso. Subscribe to: Post Comments (Atom). Subscribe To Izakaya food. In praise of Izakaya. G Sake on ...