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From the Kitchens of Our Kūpuna
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Month: January 2021
Okara (Bean Curd Residue Dish)
Age Tofu Yasai An Kake
Yudofu
Miso Pork
Shoyu-Sesame Sauce for Meat
Sukiyaki
Cabbage Rolls in Dashi (Sauce)
Pork and Zenmai Nimono (Fern Shoot With Pork)
Shabu-Shabu
Umani (Chicken With Vegetables)
Teriyaki Meatballs
Pig’s Feet With Daikon and Konbu
Tori No Goma Yaki (Sesame Chicken)
Nishimi Shishi (Okinawan Pork Dish)
Oharame-Age (Fried Chicken With Nori)
Yawata Maki
Barbecued Meat
Kenchin Yaki
Fried Mushroom Chicken
Tonkatsu (Pork Cutlet
Butaniku No Satsuma-Age (Fried Pork Pieces)
Yaki Niku
Butter Yaki
Konbu Maki With Pork Center (Seaweed Roll)
Baked Chicken
Kaki No Sunomono (Oysters in Vinegar)
Katsuo Teriyaki (Broiled Fresh Tuna)
Sakana No Itameni (Sauteed Fish Cooked in Shoyu Sauce)
Hamaguri No Nishiki Yaki (Broiled Clams)
Kani To Horenso No Oshitashi) (Crab and Winter Spinach Roll)
Katsuo No Dorayaki
Katsuo No Miso Yaki (Tuna Broiled With Miso Sauce)
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