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Onigiri


Onigiri (read onighiri) is for me Japanese fast food, nutritious, healthy and often a surprise. Until I learned some of the kanji characters and until I remembered what color was the label of each mystery. My favorite was the rice dumpling with umeboshi - pickled plums, but there was also the one with caviar. As I was always on the run and only had about 5-10 minutes to get to the next class or until the train came, it was the perfect snack. Everything is organized to perfection by the Japanese, it could not be otherwise with onigiri. For them, everything is calculated, every train door opened exactly in the marked place and everyone always knows what to do, I have never seen them panic. In a bigger earthquake, an American and I were the only ones who left the building :))
At the onigiri there is a system to unpack the package, numbered and with arrows as if, in 3 movements you unrolled it. The sheet of clouds (algae) was between two sheets of plastic that came over the rice and wrapped in a triangle, when you followed the steps you woke up with rice wrapped in clouds. At first I woke up with clouds in one hand and rice in the other, so I wrapped it myself, but after a few tries I got caught.


Japanese cuisine consists of both regional and traditional Japanese dishes. Food is very important and is considered an art to create tasty and elegant meals. Seafood is very common like other types of meat.

However, there are several traditional dishes that are vegetarian because of Buddhism. Sushi is the most famous Japanese food in the world, but other specialties such as Ramen, Tempura and Yakitori are becoming more and more popular.

Since 2018, Japan has the most 3-star Michelin restaurants in the world, and Tokyo is the city with the most.

What is your favorite Japanese food? Leave a comment below!


. NINA'S RECIPES.


INGREDIENTS:
1 package grape jello,
2 cups boiling water,
2 cups whipped cream + 1/2 cup extra,
1 teaspoon sugar confetti
DIRECTIONS:
1.Stir 2 cups boiling water into gelatin in bowl until dissolved add 2 cups whipped cream stir with whisk until whipped cream is melted and mixture is blended.
2.Pour gelatin mixture into cups (or your favorite serving dishes). refrigerate until set, about 2 hours.
3.Top with 1/2 cup whipped cream and garnish with sugar confetti (optional)

15 comments:

Looks too good to eat, but I'd devour it anyway!

This is so cute! Looks like a dessert from a girl's outdoor tea party! :)

Hi Katy. "If it looks good, eat it" this is what
Andrew Zimmer will do. hahaha
Thanks again for visit and comment! You are my No.1 fan!
XO

Hello Nina,
In your blog I alway find so interesting recipes, and extraordinary nice photos: so fresh and fruity colors!
greez, Dimi

Thank you for your visiting my blog. This recipe looks wonderful, I like grape :)

canım anneler günün kutlu olsun.sıcacık sevgilerrrrrr.

Nina's. Hello I am visiting this beautiful area! Congratulations on the excellent work displayed here. Excellent its publications, a large contribution. Happy and honored by your friendship. I, who alone can walk up faster. But who is accompanied by a friend of course goes further. I hope your visit! We will always meet here. Votes for a weekend filled with great joy, much peace, health, shine, blessings, protection and success. God is in this light our walk. A fraternal embrace. Valdemir Reis

Hello Dimitrana, thank you so much for passing by and for lovely comment! :)


Onigiri

I had a form of onigiri modeling, but it is usually modeled directly on the palm.

Moisten the palm so that the rice does not stick.

Clouds are cut into 2 cm long strips, which will be cut again to the size of the onigiri.

Take as much rice as you can fit in one palm and form a triangle. Put the filling and further shape the triangle. I don't know how you do it, but the tone stays in the middle :))

Cover with clouds as in the picture and move on to the next ones.
Onigiri (read onighiri) is for me Japanese fast food, nutritious, healthy and often a surprise. Until I learned a little about the kanji characters and until I remembered what color was the label of each mystery. My favorite was the rice dumpling with umeboshi - pickled plums, but there was also the one with caviar. As I was always on the run and only had about 5-10 minutes to get to the next class or until the train came, it was the perfect snack. Everything is organized to perfection by the Japanese, it could not be otherwise with onigiri. For them, everything is calculated, every train door opened exactly in the marked place and everyone always knows what to do, I have never seen them panic. In a bigger earthquake, an American and I were the only ones who left the building :))

At the onigiri there is a system to unpack the package, numbered and with arrows as if, in 3 movements you unrolled it. The sheet of clouds (algae) was between two sheets of plastic that came over the rice and wrapped in a triangle, when you followed the steps you woke up with rice wrapped in clouds. At first I woke up with clouds in one hand and rice in the other, so I wrapped it myself, but after a few tries I got caught.


Onigiri în România & # 8211 powered by walk with the wok

The countdown to the day when I will launch Japanese rice bulbs on the market has started & # 8211 onigiri & # 8211 who will enter Romania for the first time. I chose to bring this culinary concept to Romania for several reasons: the joy that these figurines convey to children, the fact that they are a healthier and much more attractive alternative to the classic fast food. Another consideration not to be neglected: several studies show that Romania occupies third place in Europe with the most cases of childhood obesity . The specialists claim that it is also due to the fact that Romania lacks nutritional education, according to the WHO, quoted by adevarul.ro. The increase in sales of the Mc Donald & # 8217s and KFC chains by 17% in 2016 only completes this information.

That's why I propose to change with the help of small smiling rice figurines, at least a small part of the eating habits of children in Romania.

  • Here is a simple comparison of the components of a quantity of 180 g of onigiri with a ham and cheese sandwich with the same weight:
  • onigiri: 130 calories, 12.7 g protein, 0.3 g lipids, 6.2 g fiber
  • sandwich: 516 calories, 9.4 g protein, 16.8 g fat, 2 g fiber

Onigiri are as popular in Japan as sushi. The traditional shape is triangular or round and are part of the lunch pack for both adults and children, they are also often part of the Japanese dinner, as snack or garnish to the main dishes. For children, the concept of the panda shapes most loved by Japanese children was developed - but also the shapes of kittens, penguins, dolphins. At the base onigiri stands the selected premium quality rice and seaweed decor & # 8211 the same that are used for sushi maki.

Before launch, onigiri has already been tasted by more than 50 children from Bucharest aged between 4 and 12 years and was accepted and consumed in proportion of 100% . Moreover, the small rice figurines put a smile on the faces of all the children who participated in the study but also those of their parents, this aspect gave the most beautiful part of the research. I enjoyed being a child with all the children and all the parents. The children also gave us a very good idea, the sweet version of onigiri, which I put into the work with pieces of jam fruit or fresh fruit integrated into rice and served with jam topping, fruit sauce or vanilla ,. It should be mentioned here that we have identified suppliers of high quality country jams, really natural, we do not use suppliers that produce jam industrially.

    Basic assortments:
  • salted & # 8211 Simple onigiri with chicken and / or vegetables tempura and salad. The figurines are either white or colored with turmeric (turmeric or Indian saffron).
  • sweet & # 8211 stuffed with fresh fruit or from raspberry jam, sour cherries or apricots and offered with topping from the same jams or sweet sauces, or assorted with bananas tempura and honey. And in this case the figurines are either white or yellow, at choice
  • for kindergartens, private schools or events, the menu can be adapted to almost any desire.
  • for more commercial details: wok [@] dorianradu.ro .
panda box plate of cats small panda plate large panda plate
panda plateau tempura cats panda mic tempura big tempura panda

a short clip about how to make happy figurines:


Japanese cuisine

Any recipe for Japanese food it is the occasion of an imaginary journey through an exotic realm of aromas, shapes and textures. The Land of the Rising Sun has a rich culinary culture that has been perfect for thousands of years and has slowly, slowly conquered the entire world.

Japanese cuisine puts rice, the favorite ingredient of this people for over 2000 years, first. Rice is so important to the Japanese that at one point in history it was used as a currency, and the word for rice cooked in Japanese also means "food" - in other words, no meal without rice.

The rice used in food or cake recipes has a short grain and becomes sticky when cooked. The Japanese prefer white rice, which they consider tastier than brown rice. Sushi, onigiri, chazuke and many other Japanese recipes contain rice as the main ingredient. It can be combined with seaweed, fish, vegetables, spices, soy sauce, raw or cooked eggs and, in general, with anything that comes to the chef's mind.

Because the country is made up of islands, Japanese cuisine places a lot of emphasis on the delights of the ocean: seaweed, seafood and of course fish and marine mammals.

However, the most famous dish in Japanese cuisine, sushi, is not based on raw fish, as we Europeans believe. There are several varieties of sushi, and the only common ingredient is rice, which can be combined with meat, seaweed, soy, etc. For example, Inarizushi is a combination of rice and tofu, while Chirashizushi contains rice and several types of sashimi - raw meat - which can be fish or something else. The best known type of sushi is Norimaki, a roll of fish and rice wrapped in seaweed.

Important ingredients in Japanese cuisine include noodles, which in some recipes can replace rice. Traditionally, noodles are served cold, along with a sauce. But the Japanese also include them in soup recipes, a custom taken from the Chinese in the last hundred years.

Another "trademark" of Japanese chefs is sashimi, raw meat cut into very thin slices. It is usually fish or seafood, but in some areas horse, chicken or beef sashimi are also eaten. A curiosity of the Japanese is Ikizukuri, sashimi from a live animal, usually fish.

Other ingredients that are common in Japanese recipes are seaweed, chicken or quail eggs, tofu and other soy products, shellfish, vegetables, exotic fruits and mushrooms - the famous maitake, shiitake and others known to have healing properties.
Of course, it is not easy to prepare a recipe from Japanese cuisine, not because they themselves would be complicated, but because the ingredients are a rarity in our country. But recipes for sushi, Japanese rice or noodles must be tried at least once and must be served with chopsticks.


How to Make Edible Paper |

This is a laborious and complex process. In Asia the case is allowed to deal only with women who are specially trained for easy craft. The manufacture of manual paper food consists of four stages:

  1. To start soak the rice in cold water for eight hours. After the rice is very carefully washed and then soaked in cold water, a little salt.
  2. After a few hours inflate Fig and then transferred to the second stage. Figure finely chopped special knife, after the resulting core pour over a clean cloth and spread over large capacity of boiling water (eg, pan).
  3. Over hot steam crushed rice hold for 5-7 minutes, then transferred to a bamboo net. Today Asian women are less scrupulous, and used wood and even plastic lattice.
  4. With crushed Lattice rice transported to fresh air, in which the mixture is spread thin layer of neat and well dried. The result is a rice leaf.

Asian cuisine is a variety of recipes, in which various spices have been added to rice husk. It looks like rice paper with a sharp or spicy taste.

Today, the food industry is completely mastered the production of edible paper. All stages are automated, and using the process of special equipment takes very little time.


Onigiri, onigirazu & # 8211 Japanese snacks and children's toys

The most known snackJapanese known in the West are sushi, sashimi and maki, but Japanese cuisine has much more to say. Today we are talking about onigiri, a snack classic Japanese and about onigirazu & # 8211 a star derived from onigiri, published by & # 821790, awarded by The Gurunavi Research Institute with the title of the sandwich of the year 2015.

Onigiri

It is the traditional snack of students and the working class of any kind, during the lunch break, but also a kind for dinner. It translates to rice ball, because at the base it is exactly that, stuffed or not. For fillings, fish flakes are traditionally used (beautiful), tuna, smoked salmon, shrimp, prunes, pickles, seaweed kombu. The original shape was the ball, then the culinary design developed shapes, the most common are in the shape of a triangle, semicircle. A real industry has developed for children, onigiri Japanese children have shapes of pandas, penguins, cats, shapes given by molds and adorned with pieces of cloud algae.

The most suitable rice is the one used at sushi, boiled and cooled to room temperature, with the only difference that not season with rice vinegar and sugar, only with salt, the recipe for boiled rice in the sushi version here.

Training is a real game in which children are welcome, training some onigiri it's a real one team building. Sushi rice is very sticky, so prepare a bowl of water in which you put a teaspoon of salt. Wet your hands, take a portion of rice to fit in your palm, press, make a hole, add the filling, cover with rice, garnish with a strip of clouds (algae sheet for maki). Dab with black sesame, or chia seeds, or poppy seeds. We filled them with salmon marinated in lemon and avocado, cut into small squares. I shaped them into a triangle, Claudia into a hemisphere. Yin-yang is in balance in our case.


Onigirazu

Is a fusion of the & # 821790, between the western sandwich and onigiri classical. From the onigiri the rice & # 8211 date prepared in the style have been kept sushi, with rice vinegar and seaweed leaf, plus a leaf of lettuce & # 8211 basically they form the basis onigirazu & # 8211 a bed of rice on the cloud sheet, covered with lettuce leaf, the topping chosen according to pleasure and imagination, over the topping is usually added salad and rice symmetrically. It is not necessarily a rule, it can be continued with different toppings

What is important, packaging, let's start with the beginning. A food foil is spread on the worktop, over which the sheet of clouds is placed, the rice bed in the middle of the sheet, toppings. The cloud sheet closes like an envelope & # 8211 see images & # 8211 then tightens over the plastic foil sandwich, still in the shape of an envelope. If you use surimi & # 8211 for example, remember the direction you placed it and cut the sandwich in the middle, crosswise, on the topping section. It is consumed directly from the foil, which is progressively removed, as in the shaorma. The cloud sheet softens very quickly from the rice, and if the plastic wrap is completely removed, you run the risk of the sandwich running between your fingers.


SUSHI ROLLS


I've been missing here a bit lately, there are some reasons that take me away from the presence with new posts and more involvement, but the main culprit is, as usual, time. fatigue follows him closely. plus an infinite lehamite (whose victims are sometimes due to a social and historical context that the absurd could easily own) that should also give you some explanations. but I always come back here with great pleasure, I am charged with positive emotions and so I can look forward. so today I invite you to sushi!
the first sushi rolls of this year, started from some. leftovers: red caviar and pieces of smoked salmon from the entrances of the New Year's Eve evening, some sheets of clouds since I had played onigiri, to which I added some boiled rice and a few slices of avocado. A very good recipe for sushi rice find here at cristina,where you will meet other Japanese dishes. I was left with the thought of her sushi rolls, they are real works of art!

the recipe itself is simple, we line the rice on the seaweed sheets,

and on top of it we put the other ingredients, roll tightly with the bamboo napkin lined with food foil and cut the slices of about 2 cm. stuffing we can use and cleaned cucumber core (in combination with smoked salmon the taste is perfect-in my opinion, of course!), carrot cut long. Instead of salmon, I flirted with various smoked fish fillets, I liked the taste every time, I also loved fish and vegetables and rice.

enjoy!


Rice balls with chicken and cream sauce

Cook the sushi rice as indicated on the package, using 500ml of water. Then grind it with a fork and let it cool.

To make the marinade, mix in a small bowl the plum sauce, myrrh, plum vinegar, soy sauce, ginger and Japanese spice mixture. Set aside 3 tablespoons of marinade. Put the chicken through the rest of the remaining marinade, cover it and put it in the fridge for 30 minutes.

To cook the chicken, heat the oil in a pan over medium heat. Remove the chicken pieces from the marinade and add them to the pan, then cook and stir for 2 minutes. Reduce heat to medium. Add the reserved marinade to the pan and cook for 3-5 minutes or until the chicken is browned and cooked, turning frequently.

To form the rice balls, wrap a piece of chicken in a bok choy leaf. Take out a handful of rice and make a small hole. Put about 2 teaspoons of chicken wrapped in bok choy in the recess. Using your hands, gently shape the rice around the filling, forming a ball about 8 cm wide and 2 cm long, adding extra rice, if necessary, to close the filling. Repeat the step until 10 servings come out. Put them on a baking tray, cover them with cling film and leave them in the fridge for 30 minutes.

Meanwhile, for the creamy sauce, mix all the ingredients in a medium bowl until well combined. Cover and refrigerate until ready to serve.

Remove the rice balls from the refrigerator. Soak each ball in the beaten egg, then pass them through the panko and place them on a baking tray. Fry the rice balls in hot oil until golden. Remove them on a paper towel and repeat the process until all the balls are cooked. Serve the rice balls with cream sauce.