Food Directory
Food Home:- Drink: Sake:
- Awamori-Kan - Liquor distillery on Okinawa, Japan. Theories of how the liquor got its name to present production practices and pricing policies.
- Discover Japanese Sake - The Making and Tradition of Japan's National Beverage.
- Fujiyama Net - History and modern-days facilities of the Konishi sake brewing clan.
- Gekkeikan Sake (USA), Inc. - General information on sake, company and product descriptions.
- IPPIN - Ibaraki Japan - sake brewing site.
- Izumibashi Co.,Ltd. - Sake brewery in Ebina, Kanagawa prefecture. Information in 16 different languages.
- Japan Nihonshu Pages - One mans journey into the wonderful world of Japanese Sake.
- Jizake - Sake types by regions, classification of different types of beverage, a list of its key incredients, a scale to assess sweetness and an on-line shop.
- Mitobe Sake Brewery - Japan-Yamagata. Introduction, history, and products.
- Miyashita Sake Brewery Co., Ltd. - Sake brewery in Okayama prefecture, producing the Kiwamihijiri brand.
- Sake Brewing - Sake Brewing Links and Information.
- Sake Kingdom - Sake vocabulary and sake reports.
- Sake Temperature to Drink - Japanese sake can be tasted at various temperatures, from cold (Hiya) to hot (Kan).
- Sake World - Site devoted to Japanese Sake including a glossary, web links, a newsletter, and FAQs.
- SakéOne - Saké Products; descriptions and online ordering (in the U.S.A.)
- Sudo Honke - Sake brewery located in Ibaraki prefecture, dating from 850 years ago (site in English and French).
- Tamanohikari Sake - History and Production of Sake; Sake Tasting for Beginners.
- Tanaka Sake Brewery - Sake brewery in Okayama prefecture, producing the "Musashi no sato" brand.
- The Joy of Sake - All about Sake: how it is brewed, and with what best to drink it. Plus a history of Sake in America.
- Umenoyado Sake Brewery - Sake brewing process, selection, brewers, shops, and a quiz.
- UrbanSake.com - Sake reviews, news, and education.
- Wine of Japan.com - A US sake importer, with information on sake-producing regions, as well as taste and types of sake. Includes a list of US sake dealers.
Random Indian Recipes:-
- Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - 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. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.