Food Directory
Food Home:- Home: Cooking: World Cuisines: Asian: Japanese:
- Bento Box
Includes information on equipment, staple foods, making onigiri (rice balls), bento culture, and links to related sites. - Black Moon - Japanese food recipes
Recipes with glossary, provided by Black Moon. - Bob & Angie
Basic Japanese recipes, techniques, and glossary of ingredients and utensils (in English and Japanese). - Brown Bread Ice Cream
Descriptions of the adventures of Japanese cooking. - Fish & Veggie
Eating fish in Japanese style, plus information on healthy gardening and the Japanese diet. - Hiromi's Japanese Food Cooking Recipes
Recipes include Sushi, Tempra, Yakitori, and other ordinary dishes. Suitable for beginners to experts. - Japan - Zen and the Art of Eating
Recipes and articles on Japanese cuisine, from GlobalGourmet. - Japanese
Small collection of fat free and vegetarian recipes. - Japanese Cuisine
Recipes and articles on Japanese cuisine. - Japanese Cuisine from About.com
Recipes and resources on the food and cuisine of Japan. - Japanese Food 101
Dedicated to providing Japanese food cooking information, recipes and information about Japanese dining culture. - Japanese Mom's Table
Offers traditional and new Japanese recipes. - Japanese Recipes from RecipeSource.com
More than a hundred recipes. - Japanese Recipes from Recipezaar
About twenty recipes. - Kei's Kitchen
Japanese kaiseki cooking information. - Kyoei Konnyaku Inc.
Recipes using konnyaku, the traditional, healthy Japanese tuber, with an introduction. - Leggo My Obento! The Bento Blog
American bento photoblog plus cooking tips and links. - Making Rice Cakes
Illustrated instructions. - My Epicurean Debauchery
Exploring the Japanese culinary arts. - My Lunch Can Beat Up Your Lunch!
Recipes for what goes in a bento box, along with photos of the results. - Nobu Matsushia
Recipes and tips from Japanese chef and restaurant owner. - Open Kitchen
Japanese traditional recipes with photos. - Suribachi and Surikogi
Article on the history and uses of the Japanese mortar and pestle with recipes. - Tempura
Tips on how to make tasty tempura. - Tokyo Food Page
Articles on Japanese specialty cuisines, small collection of recipes, and list of Tokyo restaurants. - Turning Japanese
Cooking Japanese food at home, with recipes for dashi (soup stock), miso soup, vegetable tempura and soba noodles. - Umeboshi - Pickled Ume Website
How to make pickled plums, plum liquor, plum jam, and other plum recipes. - Yakisoba
Recipe for fried Japanese noodles. - Yakitori
Popular Japanese dish of skewered chicken.
Random Indian Recipes:-
- Dhondas
Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ... - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.