Noriko and Yuko

Tamago Sushi is Sushi Rice topped with sliced cooked egg and wrapped around with a strip of Nori seaweed. It is suppose to be a very popular kind of  Sushi among kids and people who don’t eat raw fish, but really, this sweet Tamago Sushi is loved by almost everyone

Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. The chicken is lightly battered and fried, then dipped in sweet and sour sauce just like Nanbanzuke, marinaded fried fish with vegetables. When food is deep-fried and marinaded in vinegar base sauce, the dish is often time called “something Nanban,” just like Chicken Nanban. In a small pot, heat soy sauce, rice vinegar, and sugar together until the sugar has completely dissolved, forming a vinegar sauce.

Because the fish is abundant all year around, Saba is a great choice of fish for people watching their budget, like most everyone. The thick sauce made from Miso Paste coats the fish well, and there is no need to cook too long. In a pot, heat water, sake, mirin, sugar, soy sauce, and ginger at medium heat. Add fish, lower to medium low heat, cover, and cook for 7-8 miunutes, turning fish once.

Although rice vermicelli is not originally part of Japanese cuisine nor used in much other than Bihun, this fried Bihun has become one of the ordinary dishes that people often eat, like Yakisoba. The rice used for Bihun is not the same kind as our short sticky rice but a drier kind, and that is more suitable to make noodles. That said, it is way easier to cook the noodles in a non-stick frying pan without worries. Start cooking pork, then add shrimp and cook until the color changes.