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“Akou (parrot fish) no nitike” is precious and delicious | by Ikechan | Ikechan’s Japanese Food | Medium
“Akou” (official name: Kijihata) lives in Setonaikai sea (the sea between Honsyu, the main island, and Shikoku island in Japan) and Japan sea(the sea surrounded by the main island, Korea and China)…
Eating “Shishitou” (sweet green pepper) is like playing Russian roulette | by Ikechan | Ikechan’s Japanese Food | Medium
“Shishitou” literally means “a head of lion” as the shape of its tip looks like a lion face. It is a kind of pepper. However, it is usually not spicy hot. The probability is said to be one in ten…
Oyster soup with “hoshi-gaki” (dried oyster) broth is very flavorful | by Ikechan | Ikechan’s Japanese Food | Medium
“Hoshi-gaki” literally means “dried oyster.” It is a rare ingredient and expensive. Dried oyster are put in water for two hours and heated up gradually, so that their flavor seeps into the water…
“Senmai (omasum)” is the third section of the stomach of a ruminant | by Ikechan | Ikechan’s Japanese Food | Medium
A cow has four-chambered stomach: mino (rumen), hachinosu (reticulum), senmai (omasum) and giara (abomasum). Each chamber has a different function. “Senmai” is the third stomach that send small food…
“Hanetsuki-gyoza” is a pan-fried gyoza (dumpling) with an extra crispy layer around it | by Ikechan | Ikechan’s Japanese Food | Medium
In Japan, dumplings were brought from China by repatriates and veterans after the second world war. It is called “gyoza” from the Chinese name “ jyaozu.” After the war, it has spread throughout Japan…