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It’s getting colder than before. The highest temperature in Kyoto is around 11-12 ℃, very cold. Why don’t we cook a warm dinner?

I will introduce the recipe of “Japanese Miso Udon Noodle” this time!!

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Ingredients ※(ヤ) means we have used YAMASAN products

・Egg・・・1

・Soysauce・・・25ml

・Sweet Sake・・・25ml

・Sake・・・25ml

・Gyokuro Dashi Soup Stock(ヤ) ・・・400ml

・of Wolfberry Miso(ヤ) ・・・1.5 tbs

・Black Sugar and Ginger Powder(ヤ) ※You can use sugar also・・・1 tbs

・Green Onion・・・As you like

・Vegetables・・・As you like

・Chicken Breast Strips・・・As you like

・Japanese Fish Paste・・・As you like

・Fried Tofu・・・As you like

・Udon Noodle・・・For 1 person(We used frozen noodle this time~!)

DSC_2575

Recipe

①Cut all the ingredients(Green Onion, Chicken Breast Strips, Japanese Fish Paste, Fried Tofu) ← If you don’t like green onion, you may also add cabbage too◎

②Put the Gyokuro Dashi Soup Stock into the pot

③After heating the Dashi, put all the ingredients and vegetables into the pot

④Then, add soysauce, sweet sake, sake, black sugar and ginger powder and also miso into the pot

⑤After boiling for a while, put udon noodle into the pot

⑥Lastly, put an egg on the top then FINSIH!DSC_2583

Strong Miso flavor when we were cooking and makes me want to eat somethings. As we using Wolfberry Miso and Black sugar ginger powder, that will make our body feel warm~◎ Please try to make this udon noodle at your home~!

Written by MARIMO

Translated by SHIORI

 

カテゴリー | YAMASAN Cooking
National Institute of Informatics and National Institute of Japanese Literature convert the old books from Edo Period to digital data and the original data is also open to the public.
This time, the data of recipe book from Edo period is released!
The data is from a cooking book of Late Edo Period called Cooking Secret Box, and now we can read it as NII and NIJL have converted the traditional words into the words we can simply understand.
We can now use the ingredients from now and try to make the recipe of Edo Period.
This recipe is released on Cookpad website, so we will use Gyokuro Dashi Soup Stock and try to make a “Edo Period Cuisine” this time.
2016-09-07_17.24.46 玉露旨味だし
The name is Daikon Yukijiru (JapaneseRadish Miso Soup)
Recipe below is same with Cookpadhttp://cookpad.com/recipe/3892662
DSC_2454
Ingredients
100g Japanese Radish
600ml Gyokuro Dashi Soup Stock
Potato Starch Slurry〔Water:Potato Starch=1:1〕
20g White Miso
Salt       
Seaweed   
Green Onion      
Recipe
①First, grate Daikon Radish
②Then,, put Gyokuro Dashi Soup Stock into the grated Daikon Radish
③Put White Miso and Salt for seasoning
④Last, put the potato starch slurry to thicken the soup, DONE
DSC_2463
As we use Gyokuro Dashi Soup Stock to make this soup and the taste become more richer than original recipe.
We especially recommend to have this soup when you get cold, it will help keeping your body warm!
Written by MARIMO
Translated by SHIORI
Reference:
カテゴリー | YAMASAN Blog , YAMASAN Cooking
日本國立情報學研究所和國文學研究資料館一直都致力把江戶時代的書藉內的資料電子化並免費公開給大眾。
這次公開的是「江戶時代料理食譜」
將江戶時代後期的料理書「萬寶料理秘密箱」裡的草書體變成大家都能讀懂的文字。
用現代的食材配合當時的食譜,令大家也可以簡單地重現江戶時代料理
所有江戶料理食譜在日本COOKPAD網站公開中,所以今次我們決定嘗試使用「玉露調味高湯」來挑戰一下江戶時代料理」
2016-09-07_17.24.46 玉露旨味だし
這款江戶料理叫「大根雪汁」(白蘿蔔味噌湯)
以下食譜跟COOKPAD網站所記載的是一樣的!http://cookpad.com/recipe/3892662
DSC_2454
材料
100克白蘿蔔
600毫升玉露調味高湯
已溶於水的片栗粉 〔水:片栗粉=1:1〕
20克白味噌
少許鹽
紫菜
做法
先把白蘿蔔磨成泥
然後把玉露調味高湯倒進白蘿蔔泥中
加入白味噌和鹽作調味
加入已溶於水的片栗粉,拌勻至濃稠就完成!
DSC_2463
原本是一款味道較淡的料理,用了玉露調味高湯之後整體的味道提升了!
白蘿蔔泥再配高湯,特別適合感冒時煮來吃,令身體變得溫暖!
 
カテゴリー | YAMASAN Blog , YAMASAN Cooking

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