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. - Chinese Wine Trading Co.
Pictures and descriptions of rice and sorghum wine. - 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. - 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. - Kosaka Brewery Co., Ltd.
Sake and Shochu brewery in Yamaguchi, Japan. (Online orders in Japanese only). - Mitobe Sake Brewery
Japan-Yamagata. Introduction, history, and products. - Miyashita Sake Brewery Co., Ltd.
Sake brewery in Okayama prefecture, producing the Kiwamihijiri brand. - Saké Association of America
Saké handbook and glossary, members' pages, tasting rooms. - 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. - Taste of Japan
A sake information site by Japan Airlines. - 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:-
- Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - 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 ... - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - 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. - 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 ... - 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, ... - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...