Misoshiru

ho voglia di uramaki
ho voglia di hosomaki
ho voglia di temaki
ho voglia di nighiri
ho voglia di misoshiru
ho voglia di gioza
ho voglia di sushi
ho voglia di cibo giapponese
ho voglia di cibo buono
ho voglia di esplodere in un ristorante giapponese
fame, fame e fame
ho voglia di pesce crudo, riso
ho fame e ho voglia
potrei impazzire
voglio svuotargli la cucina, finire tutto
anche i rifornimenti che si son presi per l’intero mese
voglio mandare in banca rotta il ristorante
ho troppa, tanta, molta, infinita voglia di sushi.

どれだけキレイな世界になるか俺は見てみたいの
今、今、まさにこの今 何かすりゃ変わるかもしれんやんけ
これだけ醜い世界でも俺は生きて笑っていたいの
これだけ醜い世界だからこそ 見えるもの 感じること 伝えたいの
笑えないよ 笑いたいよ だからこそ
えーと、なんだろうな…%×○<#>:?△/!
シャリラリラリラー

I want to see how beautiful the world can turn out
now, now, just right now, it might change if we do something
I want to keep living laughing even in this hideous world
I want to pass down what I see and feel from this hideous world
I can’t laugh, I want to laugh that’s why
umm, what was it…. %#)$(&@

—  Radwimps「ジェ二ファー山田さん」
3

Representative of Japanese soup! Misoshiru

Misoshiru(miso soup) is Japanese food “WASHOKU” which put ingredients such as vegetables or seafood in the soup which seasoned with Miso(soybean paste).

In Japanese food culture, Misoshiru plays an important role as a side dish of staple foods such as rice.

Misoshiru was served at the table since the Muromachi period. It is loved for a long time by the Japanese – Now, Misoshiru is sold as convenience food!

Photo Source by “flickr”

Dashi, the soul of Japanese food [出汁]

To study Japanese cuisine as a whole, one element must be deeply studied: Dashi (出汁).

Dashi is a non-oily, lightly flavored stock that makes up the basis of almost all dishes on Japanese cuisine. From the simplest konbu based konbudashi to complex mixtures using expensive dried scallops plus freshly cut katsuobushi, dashi is part of the soul of the Japanese cuisine. One can say that the quality of a restaurant can be measured by the quality of the dashi the itamae can make.

At first glance, dashi looks very simple. However, dashi extraction is actually a complex process that presents some differences through the smallest details. Temperature, water, ingredients shape and size, every component change the final results. 

Keep reading

Misoshiru Over Kohi?!

Give up coffee and caffeine altogether!

That was the objective of Marukome, a popular miso maker company in Japan when they introduced “One Shot”, a miso soup dispenser designed to replace instant coffee maker in Japanese workplaces.

This machine will be available in the market before the year ends and costs 3,000 yen. While a single serving of the miso soup costs 20 yen.

Now that’s healthy and yummy refreshment eh?! ;-)

(Photo: www.markfisherco.com)

(Photo by Din Eugenio)