Jiro Ono: A Sushi Legend

Sushi is one of the most famous Japanese dishes and it also gains great popularization in the International community. When it comes to Sushi, we have to mention Jiro Ono who is considered as the greatest sushi craftsman by his contemporaries and peers. The sushi he makes is also regarded as the most delicious one in the world.

Jiro Ono successfully became a qualified sushi chief at the age of 26 with its diligence and talents in cooking and in 1965, he opened his own restaurant, Sukiyabashi Jiro which is also considered as the most famous sushi shop in the world. Throughout his lifetime, he is devoted to making the most delicious sushi.

With the sushi-making experience of over 50 years, he successfully created the most innovating methods used in modern sushi preparation which lifts the sushi crafts to the new stage. Continue reading “Jiro Ono: A Sushi Legend”

The Best Restaurants You Have To Visit In Melbourne Before You Die

They say that food takes you right to a man’s heart. Well, believe that this holds true for anyone and everyone, not just men! So when your tummy craves to experience a foodie roller coaster ride or enjoy good times with your family or friends and you are way too bored to hit the kitchen, what do you do? You search for the best restaurants in Melbourne to satisfy that craving in your heart.

Every city has its own charm and the local cuisine sometimes really adds to it beautifully. There are many restaurants in Melbourne which will take you to a whole new delicious world. From pastas and continental cuisine to burgers, sea food and more, you will find it all here!

If you are looking for restaurants in port Melbourne, then you can’t really miss the Waterfront Port Melbourne, where you get to indulge in some authentic seafood as you sink into a soothing ambience!

Continue reading “The Best Restaurants You Have To Visit In Melbourne Before You Die”

The History of Koi Fish and Surprising Koi Fish Facts

Koi Fish have become the most expensive and sought after ornamental fish. The hobby of keeping koi did not start out this way. Read all about the beautiful Koi fish, its fascinating history, surprising koi fish facts and how koi fish keeping and breeding became the hugely popular hobby it is today.

Today, Koi fish are kept mainly in landscaped ponds and large aquariums for their pure aesthetic appeal. This was not always the case however. In their early days, Koi were simply bred for food.

Probably the most surprising koi fish fact is that they did not originate from Japan. Their exact origin and date of introduction to Japan has been much debated by Koi historians.

THE ORIGINS OF THE KOI FISH

Various Koi experts have said that Koi came from parts of Eastern Europe, Eastern Asia and China around 2,500 years ago. Koi actually means “carp” in Japanese and there are a lot of varieties of carp so that is probably why there was a lot of confusion and non-specifics surrounding its early history.

However, the carp we know today as Koi fish are actually Nishikigoi (“living jewels” or “brocaded” carp). This is the variety of carp which possess those beautiful colors and patterns we have grown to love. Although the Koi may not have originated from Japan, it was the Japanese who took the Nishikigoi and fine-tuned the art of breeding them to their stunning color mutations you see today.

KOI’S HUMBLE BEGINNINGS AND INTRODUCTION TO JAPAN

Chinese rice farmers originally bred Koi as fish food around the 17th century. They were brought to Japan, also to be used as fish food, by Japanese rice farmers in Niigata Prefecture.

Around the 1820s and 1830s, the Japanese began to breed Koi for their aesthetic appeal. Some farmers brought the koi back to the ponds in their garden. This is how Koi started to become ornamental fish for ponds.

HOW THE KOI HAS DEVELOPED

The Bunka and Bunsei Era (1804-1829) saw the development of the Koi with the distinctive red marking on their cheeks. White koi were also introduced at this time, and when crossed with the Koi with the red cheeks, they produced a white Koi with a red abdomen.

The Tenpo Era (1830-1843) introduced the white Koi with red on its forehead, the red headed koi and the koi with red lips.

In the Meija Era (1868-1912) carp from Germany were bred with nishikigoi, producing the doitsu. Koi breeders realized that different types of Koi bred together could create wonderful mutations of color.

The Taisho Era (1912-1926) saw the development of the white koi to levels of perfection with the red and black patterned white koi. Koi were showcased at the Tokyo exhibition of 1915 and that is when the Koi craze began to take off around the world.

One of the earliest of the developed Koi was the “Kohaku” with its white body and crisp red patterns.

In the early 1900s, black markings were introduced to the basic Kohaku red and white patterns to create the “Sanke” or “Sanshoku”.

In 1927, the “Showa” was created: a black koi with red and white markings.

In 1946, the ‘ogon’ or metallic yellow koi was developed. This led to other metallic koi versions being produced.

From the 1920s to the 1980s, Koi development took a incredible leap forward. Koi did not only become a huge hobby, it became a lucrative business. More varieties were bred, some ‘one-time hits’ were created which were never to be seen again while others become firm favorites.

THE BIG THREE

The Kohaku (white body, red patterns), the Sanke (white body, red and black patterns) and the Showa (jet-black base with white and red markings) are known as “Gosanke” or “three families”. In the US and Europe, they are often called “The Big Three”.

THE BASIC TYPES OF KOI AND GETTING STARTED

Overall, there are 15 different types of Koi, as differentiated by colors and size, in the standard classification. If you are keeping Koi as a hobby, a good place to start is to familiarize yourself with the 15 different types and think about the ones you enjoy looking at the most.

Remember, just like snowflakes, no two Koi are exactly alike and that is one of the reasons they make such fascinating fish.

Source by Gemma Swansburg

5 Delicious Ways To Make Your Dukan Diet Menu And Recipes Taste Amazing

Eating bland, unappetizing food is never a good idea if you can avoid it. Some people make the mistake of thinking that the Dukan diet should be hard, that if it is easy then it can’t be any good. Nothing could be further from the truth! You do not have to starve yourself to lose weight and you do not have to eat boring, bland, food either. In this article I am going to take a look at five foods to add delicious flavor to your Dukan diet menu.

1. Mustard and horseradish

You can add instant flavor to your foods by adding a little mustard. Both French and English mustards are allowed on all phases of the Dukan diet. Horseradish adds its own unique heat to meat and is also permitted during all phases. If you like Japanese food, wasabi, a type of horseradish sauce, and ginger are both allowed. These go great together with fish, which is why they are often served with sushi.

2. Vinegar

Continue reading “5 Delicious Ways To Make Your Dukan Diet Menu And Recipes Taste Amazing”

Restaurants to Explore in Kampong Glam

Kampong Glam is a place where you can lay your eyes upon and enjoy a treat. The area lies in Central Singapore which has great cultural significance. The place is a huge cultural attraction carrying a bohemian touch. The spot is just so apt if you want to go on a food tasting spree. Here, you may always find something to curb your appetite, whether Western, Japanese, Middle Eastern, Italian, Gluten-free or Halal food.

Streets to Go and Places to Explore

In Singapore, you can explore places like Aliwal Street, Bal Lane, Bussorah Street, Haji Lane, Kandahar Street and North Bridge Road. These areas are best known for catering to different tastes. With places to go like A for Arbite, Choo Choo Chicken, Krave, Beirut’s Grill, Al’ Frank Cookies, Bergs Gourmet Burgers, Le Kue, Box N Sticks and Hyde & Co. Continue reading “Restaurants to Explore in Kampong Glam”

Japanese Dessert Recipe – Dorayaki Cake

Dorayaki cake is a traditional Japanese dessert recipe that is a sweet cake with an anko filling. Anko filling consists of sweet azuki bean paste. It is a delicious addition to any traditional Japanese meal and you will love the texture, taste and flavor.

Ingredients for Japanese dessert recipe – Dorayaki Cake:
o 3 eggs
o 2/3 cup of white sugar
o ½ teaspoon of baking soda
o 3 tablespoons of water
o 1 cup of white flour – sifted
o ¾ pound of anko – sweet azuki beans
o Oil for frying

Continue reading “Japanese Dessert Recipe – Dorayaki Cake”

Sushi – More Than Just Raw Fish

Japanese cuisine has worldwide popularity and nothing is more synonymous with Japanese food than sushi. The term sushi is associated with raw fish dishes that we see as healthy culinary art forms that taste great! The forms and traditional types vary greatly. Raw seafood is the foundation for dishes that are consumed and stand on their own merit. Many presentations also include rice, nori (dried seaweed paper) and numerous other ingredients such as vegetables and some seafood that may already be cooked. It is not limited to raw fish and rice. Condiments such as soy sauce, wasabi paste, a distinctive cousin to horseradish, tofu, soy beans, eggs and mayonnaise are often components to some dishes.

Fish is a wonderful source of high quality lean protein. It is low in saturated fats, cholesterol, and carbohydrates. Salmon, mackerel, herring and tuna are rich in omega-3 fatty acids which are linked to many health benefits. Tofu, soy beans, nori, the dried seaweed wrapper commonly used in “rolls”, are all excellent nutrient sources of minerals, calcium, vitamin D, folic acid and antioxidants. Not all ingredients are limited to raw fish. Shrimp, eel, geoduck, crab are often cooked before they are featured in a roll. The wide array of creative rolls and styles seems endless with something to suit any taste. One must be thoughtful about some of the ingredients in some contemporary rolls like cream cheese, fried foods, mayonnaise, soy sauce that greatly increase the calories, sodium and fat contained in your dish. Overall the benefits of enjoying sushi and sashimi are diverse and outstanding. Continue reading “Sushi – More Than Just Raw Fish”

What to Expect at a Japanese Steakhouse

There are few dining experiences that are better than a true Japanese steakhouse. With a host of diverse entrees, appetizers, and drinks-plus an atmosphere as rich as the menu-an authentic Japanese steakhouse will leave you with a full belly, yet hungry for more.

As with any good steakhouse, pacing and sampling are key. You don’t want to overload yourself with appetizers and drinks. However, you will definitely want to try a few of each. Most good eateries will offer a wide selection of starters, including various sushi rolls, miso soup, and crunchy house salads. Choose one or two that you’ve never had before. Even if they’re not your favorite, the portions are usually fairly small, so no food is wasted. Be sure to get an authentic Japanese drink as well. Most restaurants serve a good selection of house specials, as well as sake, Japanese beer, plum wine, and non-alcoholic tea.

When it comes to your entree, get a different type of meat than whatever you had for your appetizer. If you didn’t have an appetizer, get a platter for your entree that you can sample and share with the rest of your table. Most Japanese steakhouses offer chicken, shrimp, lobster, and sirloin entrees, as well as sushi samplers and grilled vegetable options for the vegetarians in your party. Platters and combinations like “Land and Sea” or Kobe/Wagyu plates are a great way to get all of the meats in one meal. In you are dining in a group, another strategy is to specialize and share. That way everyone at your table gets to try a little bit of everything. Continue reading “What to Expect at a Japanese Steakhouse”

Japanese Cooking Oil – What is It?

There are a number of different oils which people around the globe use for their meals. There are those which are made from olives, palm, coconut, sesame, vegetable, canola, peanut, truffle and almond among other things. Oils are used to fry food, sauté and to simply provide better lubrication and heat conduction in food as well as to add more distinctive flavors to each dish.

Among the oils available in the cooking market, the Japanese Cooking Oil has been among the most controversial and most yearned for. This kind of oil is rather mysterious as the Japanese use this all the time and is able to benefit from it. They are able to use the oils as often as they wish and still be free from the dangers of bad cholesterol or saturated fat. As the Japanese Cooking Oil is used in most of the Japanese dishes in its preparation or to add more flavor to a dish or perhaps both, they are able to benefit most from it. Continue reading “Japanese Cooking Oil – What is It?”

Drinking a Green Smoothie That Batman Would Be Proud Of

One of the best things you can do for your health is drink a green smoothie in the morning. The amount of energy you feel in the morning from drinking a green smoothie is great. You don’t have to worry about feeling sluggish like you do when you eat eggs, toast, bagels, or anything else heavy like that.

I’m a huge fan of Batman, and in Batman Begins, Bruce Wayne is seen drinking a green smoothie when he gets out of bed. After he chugs it down, he drops down and does a quick set of push ups. After watching that, is it any wonder that Batman can take out of the bad guys?

Let me first start out by saying that a green smoothie does not taste bad. It can if you don’t put in enough fruit, because the green leafy vegetables have a distinct taste that, I’ll admit, don’t settle all that well with your palate in a liquid form. Although, I think Batman would chug it down no matter what. He is that tough. Continue reading “Drinking a Green Smoothie That Batman Would Be Proud Of”