#salmon roe rice bowl

[daily-deliciousness]

Tuna and salmon poke bowls

[atmeal012]

海鮮丼　Sashimi rice bowl

[tastesoftamriel]

I hate hot food. For many reasons. I know a lot of Argonian meals are served cool/cold, but do the other races have meals intended to be the same way?

While not particularly common in some Provinces, chilled dishes can be found across Tamriel and are the perfect refreshment when hot food feels a little too weighty.

Altmer

Probably the Tamrielic masters of cold dishes, the High Elves are probably best known for their cold raw seafood dishes. Fresh fish, prawns, squid, octopus, sea urchin, and much more are sliced with a deft hand and served with wasabi and saltrice sauce. Sometimes, the seafood is placed atop rice and wrapped with a thin slice of nori to hold it together. While the idea of eating cold raw fish may not appeal to many, it's one of my favourite foods in Tamriel.

Argonians

Keeping clay or metal vessels submerged in water is an age-old Argonian technique of keeping their food cool, which is an absolute must in the hot and muggy climate of Black Marsh. Cold swamp jelly and seafood salad topped with grilled prawns and chilled marinated snails is a customary dish offered to visitors, and it's delightfully refreshing! The swamp jelly doesn't taste of much, but its soft, jelly-like texture complements the crunch of the seaweed.

Bosmer

Cold food isn't much of a thing for the Wood Elves, but one exception jumps to mind: the humble cottage cheese dip. Cottage cheese made from timber mammoth milk is aged in caves for two days, seasoned, and kept chilled. The dip is served cold with dried cured meats to dip with. It's not terribly exciting, but there's nothing quite as satisfying as eating meat and cheese in one bite!

Bretons

Chilled soufflés are all the rage in High Rock, and require lots of patience (and swearing) to master. Both sweet and savoury soufflés are served in this manner, from orange liqueur to parmesan and rosemary. My personal favourite is the chilled chili chocolate soufflé from the Rosy Lion in Daggerfall, part of their seasonal menu. The combination of rich dark cocoa with a touch of Alik'r spices is out of Nirn!

Dunmer

Chilled foods aren't an integral part of Dunmeri gastronomic culture, but certain Houses, namely the Telvanni, Hlaalu, and Redorans, do enjoy them. A Telvanni specialty is a cold chicken salad, where the chicken is marinated overnight in a blend of matcha, fire fern, saltrice sauce, and secret spices. It grilled and shredded, and served cold with hackle-lo leaves and gold kanet seeds atop steamed saltrice. However, don't let appearances fool you; any Telvanni with cold chicken salad leftovers can probably be found gobbling it at midnight straight from the cold cellar.

Imperials

The Gold Coast is famous for its chilled seafood soup, made with a creamy tomato and fish stock base, and loaded with all manner of fish and shellfish. While the hot variant from Bruma is more popular in colder climes, the cold seafood soup is a delightfully refreshing meal when beating the summer heat, especially when served with a mojito on the side.

Khajiit

If there's an excuse to make a food cold, the Khajiit will find it, and for good reason: the Deadlands-like heat of Elsweyr. Cold vegetable curries are a notable mention. Three or four small bowls of different curries, from mild okra to spicy potato, are served with moon sugar, saffron rice or tandoor flatbreads, and are meant to be eaten with your hands. I must say, though, that there's a rather jarring contrast between the cold curry and the searing heat you get from biting into a bird's eye chili.

Nords

Unlike the Khajiit, Nords look for any excuse to make food hot, with a couple of exceptions. Cold smoked salmon, mudcrab, or trout with dark rye bread is one of them. This rustic lunch dish is served with chilled horseradish cream, goat cheese, and fish roe topping, and is the perfect meal for when you want something filling that won't send you straight to sleep.

Orcs

Glass noodle salad is an Orcish delicacy said to have originated in Wrothgar in the early Second Era. The noodles, made from sweet potato starch, are thick and chewy, and are served chilled. To turn it into a salad, simply throw in some cold shredded daikon radish and carrots, sweet frost mirriam vinegar, peas, cold rare beef tongue slices, and fried chorizo. Easy and delicious, while packing lots of flavour!

Redguards

Cold foods are a welcome treat in Hammerfell, where the searing heat can be just as unbearable as Elsweyr's. Cold, pulled goat in a chilled tomato and harissa-based stew is eaten as a soup, and is a filling meal when mixed with bulgur or cous-cous. While it may sound and look a little like last night's disappointing leftovers, one bite of this on a Midyear day in the Alik'r will have you moaning with delight.

[scopostims]

krabs stimboard with food and money/gold stims for anon :•]

[ID: A 3x3 stimboard of 8 GIFs around a center image.

GIF 1: Gold foil wrapped chocolate coins being scooped up with a candy scoop.

GIF 2: Closeup footage of someone using chopsticks to dip a meat-filled potsticker with a bite taken out of it into soy sauce.

GIF 3: Gold tokens being gently dumped out of a small, clear treasure chest with gold accents.

GIF 4: Butter chicken being spooned into half of a bowl, the other half filled with basmati rice.

Image: Mr. Krabs from Spongebob.

GIF 5: Closeup footage of light-skinned hands placing slices of onion and tomato onto half of a burger bun.

GIF 6: Someone with silver, glittery acrylic nails holding two gold tokens in place with one nail, and lightly scratching them with another nail.

GIF 7: Someone picking up a piece of a sushi roll with chopsticks and showing it off, the sushi filled with sweet egg and crab leg, topped in salmon and salmon roe.

GIF 8: Gold coins being dropped onto a large pile of other gold coins.

End ID]

[supperbug]

homemade rice bowls with lumpfish roe, salmon, canned japanese squid, furikake, and vinegar

november 6th, 2023

[desiredtastes]

Cold Soba + Salmon & Salmon Roe Bowl + Squid Tempura + Hot Soba + Assorted Tempura 🍜🍤

#Noodles #Soba #Salmon #Sashimi #Fish #Roe #Tempura #Squid #Shrimp #Veggies #Rice #Japanese #SobaNoodleAzuma #FortLee #NJ #NewJersey #Food #Jersey #Seafood #Foodie #JerseyEats #NJEats #JapaneseFood #Instagram #FoodLover #FoodPorn #Eeeeeats #FoodBlog #DesiredTastes

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[cooking256]

北海道の海鮮丼 新鮮な丼

北海道の海鮮丼は、新鮮な海の幸がたっぷりと盛り付けられた、海産物が豊富な贅沢な丼物です。北海道は豊かな漁場があり、新鮮でおいしい海産物が手に入ることで知られています。海鮮丼はその豊かな海の幸を存分に楽しむことのできる料理の一つです。 1. 新鮮なネタの豊富さ: 海鮮丼に使われるネタは多岐にわたります。新鮮なネタとしては、ホタテ、イクラ、ウニ、サーモン、イカ、タラバガニ、ズワイガニ、ホッキ貝、活けアワビなどが挙げられます。 2. ネタの盛り付け: 海鮮丼では、丼の上にご飯の上に新鮮な刺身や貝類、イクラ、ウニなどの海の幸がたっぷりと盛り付けられます。見た目も美しく、鮮やかな色合いが特徴です。 3. 海の幸の味わい: 北海道ならではの新鮮な海の幸は、そのままの味わいを楽しむことができます。特に北海道の海は澄んだ冷たい海水で育まれたネタは、その甘みや風味が際立ちます。 4. 観光地や市場での提供: 北海道内では、観光地や漁港周辺の市場、海鮮専門の飲食店などで海鮮丼を楽しむことができます。特に函館や札幌、小樽などの観光地では、多くの海鮮丼の名店があります。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Hokkaido seafood bowl fresh bowl

Hokkaido's seafood bowl is a luxurious bowl of rice topped with plenty of fresh seafood. Hokkaido is known for its rich fishing grounds and the availability of fresh and delicious seafood. Seafood bowl is one of the dishes where you can fully enjoy the rich seafood. 1. A wealth of fresh ingredients: There are a wide variety of ingredients used in seafood bowls. Fresh ingredients include scallops, salmon roe, sea urchin, salmon, squid, king crab, snow crab, surf clams, and live abalone. 2. Preparation of toppings: Kaisendon is a rice bowl topped with plenty of fresh seafood such as sashimi, shellfish, salmon roe, and sea urchin. It looks beautiful and features bright colors. 3. Taste of seafood: You can enjoy the fresh taste of Hokkaido's unique seafood. In particular, the toppings grown in the clear, cold seawater of Hokkaido are known for their sweetness and flavor. 4. Provision at tourist spots and markets: In Hokkaido, you can enjoy seafood bowls at tourist spots, markets around fishing ports, and restaurants specializing in seafood. There are many famous seafood bowl restaurants, especially in tourist areas such as Hakodate, Sapporo, and Otaru.

[travel-journal-from-shirokane]

Marui, Restaurant(Tokyo, Japan) まる伊★★

I ate sushi bowl called Zuke-Ana-Chirashi at Marui in Ginza (^o^)

It made me satisfied, because it was not only topped with soy-marinaded tuna and conger eel, but also filled with many ingredients such as shrimp, squid, salmon roe, etc. in the rice of the bottom (^o^)v

銀座にあるまる伊でづけあなちらしを食べて来ました(^o^)

しゃりの中からも海老、イカ、いくら等、いろいろ出て来て満足感あります(^o^)v

[osakacuisine34]

How did sushi originate and evolve over the centuries?

Introduction

Sushi, a timeless Japanese delicacy, has transcended borders to become a global culinary sensation. This delectable dish, consisting of vinegared rice, fresh fish, and a myriad of other delightful ingredients, embodies not only the flavors of Japanese restaurant Toronto Japan but also its rich cultural heritage. The art of sushi-making requires precision, skill, and an appreciation for the finest ingredients. In this article, we embark on a journey into the world of sushi, exploring its history, key ingredients, popular varieties, and the cultural significance it holds for Japan and beyond.

1. A Bite of History: Origins and Evolution

Sushi's origins can be traced back to ancient Southeast Asia, where preserved fish was fermented with rice to preserve it for extended periods. Over the centuries, this culinary practice made its way to Japan, where it gradually evolved into the sushi we know and love today. The Edo period (1603-1868) was a pivotal time for sushi as it transformed from a method of preservation to a delicacy served in exclusive restaurants. Eventually, in the 19th century, Hanaya Yohei revolutionized sushi by serving it in bite-sized portions, creating the foundation for modern sushi etiquette.

2. Key Ingredients: Crafting the Perfect Sushi

2.1. Sushi Rice

At the heart of every sushi roll is the sushi rice, also known as "shari" or "sumeshi." This short-grain, sticky rice is seasoned with a mixture of rice vinegar, sugar, and salt, giving it a distinct tangy flavor. Achieving the perfect texture and balance of flavors is crucial to elevate the overall sushi experience.

2.2. Sashimi-Grade Fish

High-quality, fresh fish is the cornerstone of any outstanding sushi. Chefs meticulously select sashimi-grade fish, which is safe to consume raw due to its handling and freezing processes. Common fish varieties include tuna, salmon, yellowtail, and eel, each boasting a unique flavor profile that tantalizes the taste buds.

2.3. Nori and Other Toppings

Nori, the seaweed sheets used to wrap sushi rolls, adds a delightful umami flavor and provides the necessary structural integrity. Additionally, sushi can be adorned with various toppings such as avocado, cucumber, roe, and even fruits, enabling endless creative possibilities.

3. Types of Sushi: From Classic to Contemporary

3.1. Nigiri Sushi

The epitome of simplicity and elegance, nigiri sushi features a mound of sushi rice topped with a thin slice of fresh fish. This style allows diners to savor the subtle flavors of the fish and the rice without overwhelming distractions.

3.2. Maki Sushi

Maki sushi, or sushi rolls, are a favorite among those who enjoy a variety of flavors and textures in one bite. Nori sheets envelop a layer of sushi rice and various fillings before being rolled and sliced into bite-sized pieces.

3.3. Temaki Sushi

Temaki, translated as "hand roll," is a cone-shaped sushi roll wrapped by hand. It is a popular choice for casual dining or when sushi is enjoyed at home, as its shape allows for easy customization and enjoyment.

3.4. Chirashi Sushi

Chirashi sushi, meaning "scattered sushi," is a beautiful dish featuring a bowl of sushi rice topped with an artful arrangement of sashimi, vegetables, and other garnishes. This type of sushi allows for a visually stunning presentation and a diverse range of flavors.

4. Sushi Around the World: Global Adaptations

Sushi has become a global phenomenon, with various countries adding their own unique twists to this traditional Japanese dish. In the United States, for instance, the California roll—featuring avocado, crab meat, and cucumber—catapulted sushi into mainstream Western cuisine. In Brazil, sushi gained popularity with the introduction of the "hot roll," which includes tempura and cream cheese. These adaptations highlight the versatility of sushi and its ability to adapt to different palates and culinary preferences.

Conclusion

Sushi has transcended cultural boundaries, captivating the world with its delicate flavors, artistic presentations, and rich history. This culinary art form, rooted in Japan, continues to evolve and adapt while maintaining its essence. Whether you prefer the classic nigiri or indulge in contemporary rolls, each bite of sushi offers a glimpse into the meticulous craftsmanship and cultural heritage behind this celebrated dish. So, next time you sit down for a sushi feast, take a moment to appreciate the journey that brought this gastronomic masterpiece to your plate.

[thedisneychef]

Crimson Delight: Exploring Ikura Don

Our findings have led us to a delicious and exquisite dish known as Ikura Don. Ikura Don, also known as Salmon Roe Rice Bowl, is a Japanese delicacy that combines the richness of marinated salmon roe with the simplicity of a rice bowl. It is a true delight for seafood enthusiasts and a feast for the eyes and taste buds. The star ingredient of Ikura Don is the vibrant and flavorful salmon roe, also known as ikura. These small, glistening pearls burst with a unique briny taste that is both delicate and indulgent. Paired with perfectly cooked Japanese rice, the ikura adds a delightful pop of flavor and texture to create a harmonious balance. Maybe You Also Like: - Chirashi Sushi: A Colorful Tapestry of Flavors in a Bowl - Crispy Delight: Ebi Fry - Japanese Breaded Shrimp - Crispy Delights: Exploring the World of Tempura In our exploration of Ikura Don, we have come to appreciate the art of marinating the ikura, which infuses it with a delicate blend of soy sauce, mirin, and other seasonings. This process enhances the natural flavors of the roe and elevates the overall experience of the dish. The simplicity of Ikura Don allows the quality of the ingredients to shine. The combination of the marinated ikura, fluffy rice, and sometimes additional toppings such as nori (seaweed), green onions, or shiso leaves creates a visually appealing and satisfying meal that exemplifies the essence of Japanese cuisine. Whether enjoyed as a light lunch, a comforting dinner, or a special occasion dish, Ikura Don is a testament to the beauty of simplicity and the appreciation of quality ingredients. Its unique blend of flavors and textures make it a favorite among seafood lovers and a must-try dish for those seeking a taste of authentic Japanese cuisine. Join us as we delve into the world of Ikura Don, exploring its flavors, learning about its preparation, and savoring the incredible experience it offers. Let the symphony of flavors and the sheer indulgence of Ikura Don transport you to the shores of Japan, where culinary delights await. Ingredients: - 2 cups cooked Japanese rice - 200 grams ikura (salmon roe) - 2 tablespoons soy sauce - 1 tablespoon mirin (sweet rice wine) - 1 teaspoon sugar - Nori (seaweed) strips, for garnish (optional) - Chopped green onions, for garnish (optional) Instructions: - In a small bowl, combine the soy sauce, mirin, and sugar. Stir well until the sugar is dissolved. - Gently rinse the ikura under cold water to remove excess salt and drain it well. - Place the ikura in a separate bowl and pour the soy sauce mixture over it. Gently mix to ensure the ikura is evenly coated. Let it marinate for about 10 minutes. - Divide the cooked rice into serving bowls. - Spoon the marinated ikura on top of the rice, along with some of the marinade sauce. - Garnish with nori strips and chopped green onions, if desired. - Serve the Ikura Don immediately and enjoy! Note: Ikura Don is typically served chilled, so make sure the rice is at room temperature or slightly cool before assembling the dish. Also, feel free to adjust the seasoning according to your taste preferences. Some variations may include adding a bit of wasabi or sesame seeds for extra flavor. FAQ: Q: What is ikura? A: Ikura refers to salmon roe, which are the eggs of salmon. They are known for their vibrant orange color and distinctive briny taste. Q: How is ikura prepared for Ikura Don? A: In Ikura Don, the ikura is typically marinated in a mixture of soy sauce, mirin, and sugar. This marinade enhances the flavor of the roe and adds a touch of sweetness. Q: Can I use frozen ikura for Ikura Don? A: While fresh ikura is preferred for its texture and taste, you can use frozen ikura as well. Just make sure to thaw it properly before marinating and using it in the dish. Q: Can I substitute ikura with other types of fish roe? A: While Ikura Don traditionally uses salmon roe, you can experiment with other types of fish roe, such as tobiko (flying fish roe) or masago (capelin roe), if desired. Each variety will offer a slightly different flavor profile. Q: Is Ikura Don a main dish or a side dish? A: Ikura Don can be enjoyed as a standalone main dish. However, it can also be served as part of a larger Japanese meal, alongside other dishes like miso soup, pickles, or grilled fish. Q: Can I customize the toppings in Ikura Don? A: Yes, you can customize the toppings according to your preference. Common garnishes include nori (seaweed) strips, chopped green onions, or even shiso leaves for an added freshness. Q: Can Ikura Don be made in advance? A: It is best to assemble Ikura Don just before serving to maintain the texture and flavor of the ikura. However, you can prepare the rice and marinate the ikura in advance, and then assemble the dish right before enjoying it. Q: Can Ikura Don be served warm? A: Ikura Don is typically served chilled or at room temperature. The coolness enhances the flavor and texture of the ikura. However, if you prefer a warm version, you can gently warm the rice before assembling the dish. Q: Can I find ikura in regular grocery stores? A: Fresh ikura may be available at some specialty seafood markets or Japanese grocery stores. You can also find frozen ikura in some stores or order it online for convenience. Note: The specific preparation and ingredients for Ikura Don may vary slightly depending on personal preferences and regional variations. Conclusion: In conclusion, our exploration of Ikura Don has revealed a delightful dish that showcases the exquisite flavors of marinated salmon roe. The combination of the vibrant orange ikura, perfectly cooked Japanese rice, and subtle seasonings creates a harmonious balance of taste and texture. Ikura Don is a true delight for seafood enthusiasts, offering a unique and indulgent experience. Through our observations, we have come to appreciate the art of marinating the ikura, which enhances its natural flavors and adds a touch of sweetness. The combination of the briny ikura and the fluffy rice creates a burst of flavors with every bite, making Ikura Don a truly satisfying dish. The simplicity of Ikura Don allows the quality of the ingredients to shine, and its presentation is visually appealing. The garnishes such as nori strips and green onions add an extra layer of freshness and aroma to the dish. Whether enjoyed as a standalone main dish or as part of a larger Japanese meal, Ikura Don offers a culinary experience that is both satisfying and memorable. Its unique flavors and textures make it a must-try for seafood lovers and those seeking a taste of authentic Japanese cuisine. In conclusion, Ikura Don is a celebration of the rich and delicate flavors of salmon roe, beautifully paired with fluffy rice. It is a dish that delights the senses and leaves a lasting impression. Explore the world of Ikura Don and indulge in its exquisite flavors. If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection.   Read the full article

[juan-baez]

Birthday homemade meal for my daughter. Sushi rice bowl, with smoked ribs, home cured salmon, fish roe, salad, furikake.

#alwaysitfoodoclock #itsfoodoclock #homecooking #birthday #birthdaymeal #comidacasera #hechoencasa #acomer #japanesefood #ricebowl #homemade #asianfood #boricuafoodie #orlandofoodie #floridafoodie #foodfotography

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[atmeal012]

[tastesoftamriel]

Hello, I was curious as to what your favorite Summer dishes from around Tamriel are? The types of dishes that are cool in temp/don't require much cooking?

While not every region of Tamriel experiences four seasons, we can all agree that one of the most important things in life is food that you'll still want to eat despite the presence of overbearing sunshine, flying insects, and sweltering heat. These are some dishes from across the continent that might tickle your fancy in the summertime!

Altmer

Chilled gazpacho aside, the Altmer really are the masters of summer dishes thanks to the warm and temperate climate of Summerset. One of my personal favourites, from Vulkhel Guard, is a medley of raw and lightly seared ocean fish and roe on a bed of sticky rice. The fish is delightfully fresh, and is seasoned with yuzu and saltrice sauce, before being topped with a healthy spoonful of salmon roe and shredded nori.

Argonians

It's (the worst part of) summer all year round in Black Marsh, and the food is there to help beat the heat! Chilled egg and crustacean custard sounds weird, it's truly delectable! A savoury egg custard is steamed in small bowls with any type of crustacean meat, or snails. It is then left to cool by leaving the bowls to float in water. The end result is creamy, delicious, and moreish!

Bosmer

Summer dishes in Valenwood are a cause for celebration among the Bosmer, because it means barbecue season! Break out the cold jagga, grab the coals, and bring as much meat as you can! All sorts of meats are great when barbecued, from squirrel and pork to timber mammoth and venison. Meat is always seasoned with rock salt before hitting the grill. Also, don't forget the iconic, squeaky grilled timber mammoth barbecue cheese!

Bretons

There's nothing quite like kicking back on a warm summer's day in High Rock with a light and refreshing cold roast chicken and millet salad, with deep fried dandelions and seasonal mushrooms. This salad, originating from Alcaire, is a great way to use up last night's roast chicken, and is great with a drizzle of Breton balsamic vinegar and a squeeze of lemon juice.

Dunmer

Summer is a wholly foreign concept in Morrowind, but light and refreshing food is always welcome against the volcanic heat. Strips of grilled, spiced guar are pounded til tender, then tossed into a stir fry of bittergreen, hackle-lo, and fried ash yam cubes. It's served with a good drizzle of comberry vinegar, and steamed or fried kwama egg saltrice.

Imperials

Every time I visit my home on the Gold Coast of Cyrodiil, I absolutely have to make my favourite regional dish that's perfect for summer: chicken and eggplant bake. Strips of chicken and eggplant are laid over a mix of scalloped potatoes and fresh tomato slices. They are covered in a bechamel sauce and lots of cheese then baked until golden. The end result is a creamy, tangy bake that's finished with a good drizzle of fresh pesto and West Weald pecorino.

Khajiit

One of my favourite dishes in all of Tamriel is a vermicelli salad from Southern Elsweyr, that can only be described as an explosion of colours, flavours, and textures. Cold vermicelli is tossed together with shredded green papaya in a sauce including ingredients like lime juice, fish sauce, moon sugar, and fresh chilis. It's topped with crispy, deep fried catfish, and crushed toasted nuts.

Nords

Whiterun Hold is home to Skyrim's summeriest of dishes, apple, jazbay grape, and cabbage slaw. It's made from a rich and creamy mayonnaise base, with slices of apples, chopped jazbay grapes, and an abundance of shredded cabbage. It is topped with walnuts and sometimes bacon lardons, and served lightly chilled. The slaw is usually served on its own as a small meal, or as a side to grilled meats.

Orcs

Wood Orcs in Valenwood have, like the Bosmer, become masters of the barbecue. However, they prefer to make skewers of spiced, minced meat and root vegetables, as opposed to plain chunks of meat. Minced beef, pork, or timber mammoth are mixed with a secret blend of spices, including cinnamon and frost mirriam, before being shaped into small bricks. The bricks are skewered with long metal rods, and grilled until there's a nice bit of char while still being juicy on the inside. Wash it down with a cold glass of sugar mammoth milk with mashed mango!

Redguards

Just like Elsweyr and Morrowind, summer isn't a concept in the hot and rugged land of Hammerfell. Keeping cool meals ready to serve in johads, or rain catchers, is an Alik'r trick that's been passed down for generations. Pre-cooked saffron rice with nuts and dried fruit are wrapped tightly in palm leaf packages, and left to cool in the waters of the johad. When it's time to eat, simply unwrap the cool rice and serve with curries, goat's yoghurt sauce, or chutneys. Simple, light, and good to tuck into after a scorching day in the Alik'r.

[cooking256]

北海道風お雑煮 お正月料理

材料: - 切り餅 4個 - 大根 200g - 人参 1/2本 - 長ねぎ 1本 - いくら 適量 - 昆布出汁 800ml 手順: 1. 前の日に昆布出汁を作っておく。 2. 大根はいちょう切りに、人参は輪切りに、長ねぎは薄くスライスしておく。 3. 昆布出汁に大根や人参、長ねぎを入れて煮る。 4. 野菜に火が通ったら、角餅を加えて柔らかくなるまで煮る。 5. 煮えたら椀に移して、いくらをトッピングする。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Hokkaido style zoni Japanese New Year dishes

Materials: - 4 cut rice cakes - 200g radish - 1/2 carrot - 1 green onion - Appropriate amount of salmon roe - Kelp soup stock 800ml Steps: 1. Make the kelp soup stock the day before. 2. Cut the radish into strips, the carrot into rings, and the green onion into thin slices. 3. Add daikon radish, carrots, and green onions to the konbu stock and simmer. 4. Once the vegetables are cooked, add the square mochi and simmer until soft. 5. Once boiled, transfer to a bowl and top with salmon roe.

[ray-from-japan]

☺️ Sushi vlog | eating salmon sashimi bowl 🍣

This is Kaisen-don! (sashimi bowl)

Kaisen-don is one of my favorite sushi!