skip to main
|
skip to sidebar
Hiroyuki's Blog on Japanese Cooking
February 11, 2010
Kiri Kombu (Shredded Kombu)/切り昆布
Today, I bought a pack of kiri kombu from Sanriku for 100 yen, and my wife simmered it with carrot and atsu age (deep-fried thick tofu).
今日は、三陸産の切り昆布を1パック(100円)買って、妻がニンジンと厚揚げと一緒に煮ました。
No comments:
Post a Comment
Newer Post
Older Post
Home
View mobile version
Subscribe to:
Post Comments (Atom)
Labels
Aemono (dressed dishes)
(13)
Agemono (deep-fried dishes)
(34)
Characteristics of Japanese cuisine
(7)
Coffee
(73)
Echigo-Tsumari Art Triennale
(4)
Echigo-Tsumari Art Triennale 2012
(20)
Echigo-Tsumari Art Triennale 2015
(7)
Food-related TV dramas
(18)
Food-unrelated topics
(23)
Gohanmono (rice dishes)
(55)
Itamemono (Stir-Fried Dishes)
(19)
Kinoko (mushrooms)
(58)
knives
(2)
Local topics
(75)
Miscellaneous
(387)
Mushimono (steamed dishes)
(3)
Mushroom gathering
(37)
Nabemono (One-Pot Dishes)
(21)
Nimono (simmered dishes)
(49)
Nomimono (something to drink)
(18)
Noodles
(54)
O-bento
(15)
Off-topic
(9)
Okashi (sweets)
(43)
Patedison's Snow-Melting Sheet
(5)
Sansai (edible wild plants)
(23)
Sashimi
(5)
Seasonal topics
(49)
Seasonings
(16)
Shigefusa
(26)
Shinya Shokudo
(26)
Souzai (store-bought side dishes)
(2)
Suimono and shirumono (soups)
(24)
Sunomono (vinegared dishes)
(4)
Sushi
(8)
Tempura
(18)
Tsukemono (pickles)
(53)
Vegetable gardening
(39)
Weekly Flavor Videos
(19)
Yakimono (grilled dishes)
(54)
Blog Archive
►
2024
(4)
►
November
(2)
►
October
(1)
►
September
(1)
►
2021
(1)
►
April
(1)
►
2020
(4)
►
July
(1)
►
April
(1)
►
March
(1)
►
January
(1)
►
2019
(9)
►
October
(1)
►
July
(1)
►
June
(2)
►
May
(2)
►
April
(1)
►
February
(1)
►
January
(1)
►
2018
(24)
►
December
(2)
►
November
(1)
►
October
(2)
►
September
(1)
►
August
(1)
►
July
(2)
►
June
(3)
►
May
(1)
►
April
(6)
►
March
(1)
►
February
(1)
►
January
(3)
►
2017
(55)
►
December
(1)
►
November
(2)
►
August
(2)
►
July
(4)
►
June
(7)
►
May
(10)
►
April
(18)
►
March
(4)
►
February
(2)
►
January
(5)
►
2016
(105)
►
December
(30)
►
November
(4)
►
October
(9)
►
September
(7)
►
August
(4)
►
July
(6)
►
June
(23)
►
May
(2)
►
April
(1)
►
March
(5)
►
February
(5)
►
January
(9)
►
2015
(74)
►
December
(5)
►
November
(7)
►
October
(9)
►
September
(2)
►
August
(4)
►
July
(7)
►
June
(12)
►
May
(9)
►
April
(6)
►
March
(3)
►
February
(5)
►
January
(5)
►
2014
(133)
►
December
(7)
►
November
(10)
►
October
(19)
►
September
(7)
►
August
(9)
►
July
(13)
►
June
(14)
►
May
(17)
►
April
(14)
►
March
(9)
►
February
(7)
►
January
(7)
►
2013
(169)
►
December
(3)
►
November
(10)
►
October
(8)
►
September
(11)
►
August
(12)
►
July
(12)
►
June
(16)
►
May
(17)
►
April
(20)
►
March
(22)
►
February
(19)
►
January
(19)
►
2012
(168)
►
December
(14)
►
November
(22)
►
October
(10)
►
September
(21)
►
August
(11)
►
July
(15)
►
June
(15)
►
May
(18)
►
April
(7)
►
March
(7)
►
February
(12)
►
January
(16)
►
2011
(194)
►
December
(20)
►
November
(19)
►
October
(14)
►
September
(9)
►
August
(11)
►
July
(18)
►
June
(21)
►
May
(18)
►
April
(17)
►
March
(21)
►
February
(10)
►
January
(16)
▼
2010
(137)
►
December
(15)
►
November
(17)
►
October
(9)
►
September
(1)
►
August
(3)
►
July
(7)
►
June
(6)
►
May
(14)
►
April
(15)
►
March
(23)
▼
February
(8)
Sakura Manju and Sakura Mochi Made by Aoki Shoten/...
Ebi Chili (Stir-Fried Shrimp in Chili Sauce)/エビチリ
More on Mirin/味醂(みりん)に関してさらに
Soy Sauce (Shoyu)/醤油(しょう油)
Miso/味噌(みそ)
Squid Tentacle (Ika Geso) Kara-Age/烏賊下足(イカゲソ)のから揚げ
Kiri Kombu (Shredded Kombu)/切り昆布
Tori Chili (Stir-Fried Chicken with Chili Sauce)/鶏チリ
►
January
(19)
►
2009
(112)
►
December
(5)
►
November
(3)
►
October
(12)
►
September
(12)
►
August
(4)
►
July
(22)
►
June
(12)
►
May
(9)
►
April
(1)
►
March
(8)
►
February
(12)
►
January
(12)
►
2008
(84)
►
December
(11)
►
November
(17)
►
October
(12)
►
September
(5)
►
August
(1)
►
July
(3)
►
June
(33)
►
May
(2)
About Me
Hiroyuki
View my complete profile
No comments:
Post a Comment