tag:blogger.com,1999:blog-49289639508176865132011-04-22T05:02:17.342+09:00i love eating japanese food especially sushi :-) i will introduce many kinds of it includes i cooke. please feel free to link to my site anywhere. thanks.fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.comBlogger251100tag:blogger.com,1999:blog-4928963950817686513.post-81305153631111914542008-07-24T22:38:00.002+09:002008-07-24T22:47:17.841+09:00今日は<strong>yakiniku(japanese bbq)</strong>を食べました。<br /><strong>karubi</strong>,<strong> mino</strong>, <strong>tan</strong>, <strong>horumon</strong>が好きです。<br />行ったのが<strong>korean</strong>　レストランだったので、大好きなユッケジャンスープも頂き★<br /><br /><a href="http://www.flickr.com/photos/dannychoo/2697619953/">http://www.flickr.com/photos/dannychoo/2697619953/</a><br /><a href="http://aatash.livejournal.com/299772.html">http://aatash.livejournal.com/299772.html</a><br /><a href="http://community.livejournal.com/food_porn/4735880.html">http://community.livejournal.com/food_porn/4735880.html</a><br /><a href="http://intelligenttravel.typepad.com/it/2008/07/the-long-weeken.html">http://intelligenttravel.typepad.com/it/2008/07/the-long-weeken.html</a><br /><a href="http://community.livejournal.com/cooking/6587706.html">http://community.livejournal.com/cooking/6587706.html</a><br /><a href="http://gailsensei.blogspot.com/2008/07/yummy-yakiniku-say-that-10-times-fast.html">http://gailsensei.blogspot.com/2008/07/yummy-yakiniku-say-that-10-times-fast.html</a><br /><a href="http://mindysdeli.blogspot.com/2008/07/beef-yakiniku.html">http://mindysdeli.blogspot.com/2008/07/beef-yakiniku.html</a><br /><a href="http://www.flickr.com/photos/hardcore100/2635534614/">http://www.flickr.com/photos/hardcore100/2635534614/</a><br /><a href="http://www.flickr.com/photos/onemanwalking/2632907598/">http://www.flickr.com/photos/onemanwalking/2632907598/</a><br /><a href="http://www.flickr.com/photos/algongar/2605692990/">http://www.flickr.com/photos/algongar/2605692990/</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-8130515363111191454?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-66327001107348224252008-07-23T22:40:00.003+09:002008-07-23T22:56:39.650+09:00夏といえば<strong>hiyashi-cyuka</strong>ですね！<br /><br />のせる具は,<strong>egg, cucanba,hum</strong>, ってなところでしょうか。<br />最近のお気に入りは<strong>gomadare</strong>です。<br /><br /><a href="http://www.flickr.com/photos/zcay/2540633493/in/pool-88814412@N00">http://www.flickr.com/photos/zcay/2540633493/in/pool-88814412@N00</a><br /><a href="http://www.flickr.com/photos/hendomoto/2642403352/">http://www.flickr.com/photos/hendomoto/2642403352/</a><br /><a href="http://www.flickr.com/photos/ps8888/2560247268/in/pool-52240578442@N01">http://www.flickr.com/photos/ps8888/2560247268/in/pool-52240578442@N01</a><br /><a href="http://kasvimaaltakeittioon.blogspot.com/2008/02/hiyashi-chuuka.html">http://kasvimaaltakeittioon.blogspot.com/2008/02/hiyashi-chuuka.html</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-6632700110734822425?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-73780391845029111552008-07-07T21:12:00.002+09:002008-07-07T21:15:30.159+09:00もう夏ですね、soumenの時期になりましたね。<br />私はsumenにtempuraが定番の組み合わせです。<br />やくみにmyouga, gingerを入れるのが好きですが。<br /><br /><a href="http://www.noodlesandrice.com/solo-cooking-6-sushi-and-soba/">http://www.noodlesandrice.com/solo-cooking-6-sushi-and-soba/</a><br /><a href="http://www.flickr.com/photos/chuan_chee/2623947176/in/pool-52240578442@N01">http://www.flickr.com/photos/chuan_chee/2623947176/in/pool-52240578442@N01</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-7378039184502911155?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-90335452228994672912008-05-24T20:46:00.002+09:002008-05-24T20:51:31.143+09:00今夜は<strong>ramen</strong>の鍋にしました。<strong>tantanmen</strong>です★<br />鍋でラーメンって少し変わってるかもしれませんがすっごいおいしいんですよ！！<br /><a href="http://www.chowhound.com/topics/509082">http://www.chowhound.com/topics/509082</a><br /><a href="http://www.yelp.com/biz/ippudo-ramen-new-york">http://www.yelp.com/biz/ippudo-ramen-new-york</a><br /><a href="http://community.livejournal.com/little_details/1922103.html">http://community.livejournal.com/little_details/1922103.html</a><br /><a href="http://www.chowhound.com/topics/522163">http://www.chowhound.com/topics/522163</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-9033545222899467291?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com1tag:blogger.com,1999:blog-4928963950817686513.post-18033499125717468882008-05-05T22:49:00.004+09:002008-05-06T00:01:09.985+09:00<a href="http://bp2.blogger.com/_DQVzX1DUiag/SB8ToDl1-aI/AAAAAAAAACk/MVqGooxr648/s1600-h/sazae.JPG"><img id="BLOGGER_PHOTO_ID_5196894073888569762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_DQVzX1DUiag/SB8ToDl1-aI/AAAAAAAAACk/MVqGooxr648/s200/sazae.JPG" border="0" /></a><br /><div>今日はさざえ<strong>sazae</strong>(<strong>turban shell</strong>)のつぼ焼き<strong>tuboyaki</strong>です！！</div><br /><div>あの香ばしさはなんともいえないですね。</div><br /><div>味付けは<strong>soysauce</strong>のみ！！とっても簡単でおいしい一品です。日本以外のスーパーで</div><br /><div>手に入れるのは難しいと思いますが・・・<br /></div><div><a href="http://www.scuba-equipment-usa.com/marine/SEP05/Turban_Shell(Turbo_torquata).html">http://www.scuba-equipment-usa.com/marine/SEP05/Turban_Shell(Turbo_torquata).html</a></div><br /><br /><div></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-1803349912571746888?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-83315937636102691482008-05-01T20:54:00.004+09:002008-05-01T21:30:26.859+09:00<a href="http://bp0.blogger.com/_DQVzX1DUiag/SBm31Dl1-ZI/AAAAAAAAACc/mwAICDLfQ-c/s1600-h/080430_1936~01.jpg"><img id="BLOGGER_PHOTO_ID_5195385767273560466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_DQVzX1DUiag/SBm31Dl1-ZI/AAAAAAAAACc/mwAICDLfQ-c/s200/080430_1936~01.jpg" border="0" /></a><br /><div>昨日は久しぶりに<strong>sushi</strong>を食べに行きました。<br />昨日は自分の好きなネタ、<strong>ikura</strong>（<strong>salmon　roe</strong>）、<strong>aburitoro</strong>、<strong>botanebi</strong>、<strong>engawa</strong>、<strong>tai</strong>（<strong>bream</strong>）、<strong>negitoro</strong>、<strong>kazunoko</strong>（<strong>herring　roe</strong>）、を食べました。<br />なんとなくいつも注文してしまうのが、茶碗蒸し（<strong>steamed　egg　hotchpotch</strong>）です。<br /><a href="http://charleswanmushi.livejournal.com/421128.html">http://charleswanmushi.livejournal.com/421128.html</a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-8331593763610269148?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-72841185010939734202008-04-28T22:29:00.002+09:002008-04-28T22:47:32.854+09:00今日はお好み焼き(<strong>okonomiyaki</strong>)を作りました。<br />沢山のキャベツ(<strong>cabbage</strong>)に豚肉(<strong>pork</strong>)をいれソースとマヨネーズ(<strong>mayonnaise</strong>)が定番です。<strong>katsuobushi</strong>(<strong>dried bonito</strong>)と<strong>aonori</strong>(<strong>green laver</strong>)は必需品ですね。<br /><br />その後は、もんじゃをするのが我が家の恒例です。<br /><br /><br /><a href="http://en.wikipedia.org/wiki/Okonomiyaki">http://en.wikipedia.org/wiki/Okonomiyaki</a><br /><p><a href="http://lafoodcrazy.blogspot.com/2006/02/meet-okonomiyaki-haru-ulala.html">http://lafoodcrazy.blogspot.com/2006/02/meet-okonomiyaki-haru-ulala.html</a></p><p><a href="http://theanimeblog.com/2006/07/25/japanese-cooking-okonomiyaki/">http://theanimeblog.com/2006/07/25/japanese-cooking-okonomiyaki/</a></p><p><a href="http://www.potatomato.com/blog/?tag=okonomiyaki">http://www.potatomato.com/blog/?tag=okonomiyaki</a></p><p><br /> </p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-7284118501093973420?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com2tag:blogger.com,1999:blog-4928963950817686513.post-70345929683870354482008-04-25T00:55:00.005+09:002008-04-28T22:28:55.684+09:00<a href="http://bp3.blogger.com/_DQVzX1DUiag/SBCteDl1-XI/AAAAAAAAACM/u5_Z8nUAM9Q/s1600-h/bi-hun.JPG"><img id="BLOGGER_PHOTO_ID_5192841102229895538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_DQVzX1DUiag/SBCteDl1-XI/AAAAAAAAACM/u5_Z8nUAM9Q/s200/bi-hun.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />今日は焼きビーフン(<strong>rice vermicelli</strong>)です。<br /><br />これが使った材料。<br /><br /><strong>vegetable</strong>たっぷりがポイントです。この料の野菜で一人前作ってしまいます。<br /><br />炒めると結構かさが少なくなるので、このぐらいでも大丈夫です。<br /><br /><p><a href="http://sugarsugarbeanbean.blogspot.com/2008/04/avenue-1-caf.html">http://sugarsugarbeanbean.blogspot.com/2008/04/avenue-1-caf.html</a><br /></p><p><a href="http://tamarindandthyme.wordpress.com/2008/04/25/chiang-mai-miscellany-part-2/">http://tamarindandthyme.wordpress.com/2008/04/25/chiang-mai-miscellany-part-2/</a><br /></p><p><a href="http://asliceofcherrypie.blogspot.com/2008/04/shake-it-baby.html">http://asliceofcherrypie.blogspot.com/2008/04/shake-it-baby.html</a><br /></p><p><a href="http://helengraves.co.uk/?p=292#comment-548">http://helengraves.co.uk/?p=292#comment-548</a><br /></p><p><a href="http://zumurphyrecipe.blogspot.com/2008/02/fried-bihun-and-kahlrobi-leaves.html">http://zumurphyrecipe.blogspot.com/2008/02/fried-bihun-and-kahlrobi-leaves.html</a></p><br /><p></p><a href="http://bp0.blogger.com/_DQVzX1DUiag/SBSSzTl1-YI/AAAAAAAAACU/NJ_mAcdKvcw/s1600-h/CA3A0029.JPG"><img id="BLOGGER_PHOTO_ID_5193937680395008386" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_DQVzX1DUiag/SBSSzTl1-YI/AAAAAAAAACU/NJ_mAcdKvcw/s200/CA3A0029.JPG" border="0" /></a><br /><p></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-7034592968387035448?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-79694000409063266662008-04-25T00:51:00.004+09:002008-04-28T22:28:25.661+09:00<a href="http://bp2.blogger.com/_DQVzX1DUiag/SBCtIzl1-WI/AAAAAAAAACE/vnNvpYNU7MI/s1600-h/%E3%81%9F%E3%81%91%E3%81%AE%E3%81%93.JPG"><img id="BLOGGER_PHOTO_ID_5192840737157675362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_DQVzX1DUiag/SBCtIzl1-WI/AAAAAAAAACE/vnNvpYNU7MI/s200/%E3%81%9F%E3%81%91%E3%81%AE%E3%81%93.JPG" border="0" /></a><br /><br /><div>また<strong>takenoko</strong>です。<strong>bamboo</strong>の<strong>nitsuke</strong>を作りました。</div><br /><br /><div></div><br /><br /><div>味つけはさっぱり醤油におだし、塩です。</div><br /><br /><div></div><br /><br /><div>今回はアクセントに<strong>sansyo</strong>のすり身を入れて風味沢山です。</div><div></div><div><a href="http://www.authenticjapanesefood.com/en/essentialingredients/bamboo_shoot.html">http://www.authenticjapanesefood.com/en/essentialingredients/bamboo_shoot.html</a></div><div></div><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-7969400040906326666?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-71795037880432671992008-04-18T22:05:00.009+09:002008-04-28T22:29:41.548+09:00<a href="http://bp1.blogger.com/_DQVzX1DUiag/SAmLhN5i9CI/AAAAAAAAAB8/qDGdLGCVIWQ/s1600-h/tempura.JPG"><img id="BLOGGER_PHOTO_ID_5190833448304178210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_DQVzX1DUiag/SAmLhN5i9CI/AAAAAAAAAB8/qDGdLGCVIWQ/s200/tempura.JPG" border="0" /></a><br /><br />今日は<strong>tempura</strong>を作りました。<strong>udon</strong>にあわせて<strong>TenpuraUdon</strong>です。<br /><br />うちでよく作るのは、<strong>burdock</strong>（<strong>gobo</strong>）、<strong>squid</strong>（ika）、<strong>maitake</strong>、<br /><br /><strong>root</strong>（<strong>renkon</strong>)、<strong>sweetpoteto</strong>（<strong>satumaimo</strong>）です。<br /><br />とくに蓮根は歯ごたえがあって好きです。<br /><br /><br /><br /><a href="http://www.japan-guide.com/r/e106.html">http://www.japan-guide.com/r/e106.html</a><br /><br /><p><a href="http://motherbliss.blogspot.com/2008/04/kakiage-mixed-tempura.html">http://motherbliss.blogspot.com/2008/04/kakiage-mixed-tempura.html</a><br /></p><p><a href="http://hibino-brooklyn.com/blog/2008/03/wednesday-march-26th-special.html">http://hibino-brooklyn.com/blog/2008/03/wednesday-march-26th-special.html</a></p><p><a href="http://www.justhungry.com/comment/reply/1061">http://www.justhungry.com/comment/reply/1061</a><br /><a href="http://thecatofstripes.blogspot.com/2008/04/tempura-don.html#links">The Stripey Cat: Tempura Don</a> </p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-7179503788043267199?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-7088206916639032292008-04-15T23:54:00.005+09:002008-04-16T00:36:27.475+09:00<a href="http://bp0.blogger.com/_DQVzX1DUiag/SATC1v8ABDI/AAAAAAAAAB0/4lUvlc25ppc/s1600-h/gohan.jpg"><img id="BLOGGER_PHOTO_ID_5189486899294635058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_DQVzX1DUiag/SATC1v8ABDI/AAAAAAAAAB0/4lUvlc25ppc/s200/gohan.jpg" border="0" /></a><br /><br /><div>今日は炊き込みご飯<strong>takikomigohan</strong>を作りました。昨日に引き続き、旬の<strong>takenoko</strong>と<strong>aburaage</strong>(<strong>deep-fried bean curd</strong>)を入れました。</div><br /><br /><div></div><br /><br /><div>私の作り方はまず<strong>dasiziru</strong>,塩、<strong>soysauce</strong>,砂糖を水で割り味付けをしたところに具を入れます。</div><br /><br /><div>少し煮込んで、具と<strong>niziru</strong>をわけ、煮汁は<strong>rice</strong>と一緒に炊飯器に、具は少し水気を切ります。</div><br /><br /><div>ご飯が炊き上がる10分ほど前に具を混ぜれば出来上がり。</div><br /><br /><div></div><br /><br /><div>やっぱり旬の竹の子はいいですね。</div><div> </div><div><a href="http://japaneserecipe.blogspot.com/">http://japaneserecipe.blogspot.com/</a></div><div><a href="http://shiefrallo.blogspot.com/2008/03/ohanami.html">http://shiefrallo.blogspot.com/2008/03/ohanami.html</a></div><div><a href="http://1tess.wordpress.com/2008/04/15/japanese-chicken-shiitake-and-long-onion/">http://1tess.wordpress.com/2008/04/15/japanese-chicken-shiitake-and-long-onion/</a></div><div><a href="http://en.wikipedia.org/wiki/Soy_Sauce_Warrior_Kikkoman">http://en.wikipedia.org/wiki/Soy_Sauce_Warrior_Kikkoman</a></div><div><a href="http://www.recipezaar.com/library/getentry.zsp?id=473">http://www.recipezaar.com/library/getentry.zsp?id=473</a></div><div> </div><div> </div><div> </div><br /><div></div><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-708820691663903229?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-84258669843403268252008-04-14T20:09:00.006+09:002008-04-14T21:14:11.260+09:00<a href="http://bp0.blogger.com/_DQVzX1DUiag/SAM8g_8ABCI/AAAAAAAAABs/JOgtUi_gSwM/s1600-h/harumaki.jpg"><img id="BLOGGER_PHOTO_ID_5189057733277516834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_DQVzX1DUiag/SAM8g_8ABCI/AAAAAAAAABs/JOgtUi_gSwM/s200/harumaki.jpg" border="0" /></a><br /><br /><div>今日は<strong>harumaki</strong>を作りました。はい、春巻とは<strong>spring　roll</strong>です。パリッとした触感がたまらないですよね。海外の中華料理で食べる春巻は<strong>spice</strong>が違うのか、たいぶ味が違うので自分で作ったものが一番すきです。なんせアツアツだし!</div><br /><div>わたしが中に入れたのは、<strong>bamboo</strong>, <strong>shiitake mashroom</strong>,<strong>chinese chive</strong>, <strong>meat</strong>です。<br /></div><div>うーん　美味しかった　:-D</div><br /><br /><div></div><a href="http://japanesefood.about.com/od/tempuraappetizer/a/aboutspringroll.htm">http://japanesefood.about.com/od/tempuraappetizer/a/aboutspringroll.htm</a><br /><div><a href="http://mealsihaveeaten.blogspot.com/2008/04/lunch-co-viet-huong-huntsville.html">http://mealsihaveeaten.blogspot.com/2008/04/lunch-co-viet-huong-huntsville.html</a></div><a href="http://shoeshineandersen.blogspot.com/2008/04/egg-rolls-and-fried-rice.html">http://shoeshineandersen.blogspot.com/2008/04/egg-rolls-and-fried-rice.html</a><br /><a href="http://ldylvbgr.blogspot.com/2008/04/moms-egg-rolls.html">http://ldylvbgr.blogspot.com/2008/04/moms-egg-rolls.html</a><br /><a href="http://en.wikipedia.org/wiki/Spring_roll">http://en.wikipedia.org/wiki/Spring_roll</a><br /><a href="http://www.whfoods.com/genpage.php?tname=foodspice&amp;dbid=122">http://www.whfoods.com/genpage.php?tname=foodspice&amp;dbid=122</a><br /><p><a href="http://www.vegalicious.org/2007/10/30/barley-and-shiitake-mushroom-soup/">http://www.vegalicious.org/2007/10/30/barley-and-shiitake-mushroom-soup/</a><br /></p><p><a href="http://closetcooking.blogspot.com/2008/01/shiitake-mushroom-and-blue-cheese.html">http://closetcooking.blogspot.com/2008/01/shiitake-mushroom-and-blue-cheese.html</a></p><p>たけのこ</p><p><a href="http://en.wikipedia.org/wiki/Bamboo">http://en.wikipedia.org/wiki/Bamboo</a></p><p>しいたけについてこんな記事も見つけました。</p><p><a href="http://www.cancer.gov/dictionary/?searchTxt=shiitake">http://www.cancer.gov/dictionary/?searchTxt=shiitake</a><br /><br /></p><div></div><br /><br /><br /><br /><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-8425866984340326825?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-2841403473978056212008-04-12T23:16:00.006+09:002008-04-14T20:09:44.137+09:00<strong>ikura</strong>は私の一番の好物です！<strong>salmon</strong>の<strong>egg</strong>ですね。これは小さいことから変わらないこと！！<br />あのぷちぷちとした触感と醤油漬けした味が好きです。<strong>ikuradon</strong>になると味が少ししつこくなるので<br /><strong>sushi</strong>がちょうどいいです。<br /><br />参考<br /><a href="http://www.japan-guide.com/topic/0106.html">http://www.japan-guide.com/topic/0106.html</a><br /><a href="http://skinnierthantheoriginal.blogspot.com/2008/04/hmmmaybe-this-first.html">http://skinnierthantheoriginal.blogspot.com/2008/04/hmmmaybe-this-first.html</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-284140347397805621?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-49437574852435652422008-04-12T00:20:00.004+09:002008-04-12T01:01:43.248+09:00<strong>eel</strong>好きですか？日本では<strong>unagi</strong>と言います。私はお寿司の<strong>eel</strong>ではなく<strong>donburi</strong>のうなぎが好きです。<br /><br /><strong>overseas</strong>では<strong>eel</strong>の<strong>sushi</strong>がよくありますが、日本では<strong>donburi</strong>の方がよく食べる食べ方なんではないでしょうか。<br /><br /><strong>taste</strong>はとてもいいけど、<strong>eel</strong>の姿はうみへびみたいであんまり想像したくないです。味はいいからよしとしますが。その<strong>gap</strong>がまたいいですね。 よく<strong>anago</strong>と間違える人がいますが、全然ちがいますよ！<br /><br />関連サイト<br /><a href="http://nookandpantry.blogspot.com/2007/06/unagi-sushi-rice-bowl.html">http://nookandpantry.blogspot.com/2007/06/unagi-sushi-rice-bowl.html</a><br /><a href="http://sushiday.com/archives/2008/03/17/unagi-asparagus-roll/#comment-21301">http://sushiday.com/archives/2008/03/17/unagi-asparagus-roll/#comment-21301</a><br /><a href="http://www.plateoftheday.com/131/">http://www.plateoftheday.com/131/</a><br /><br /><br /><br /><br /><blockquote></blockquote><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-4943757485243565242?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-67795773374741298832008-04-10T21:33:00.003+09:002008-04-11T00:16:58.757+09:00ふとinternetをresearchしていたところ、sushischoolとやらを発見しました！！<br /><br />さすがの日本ですね。<br /><br />アメリカでは日本からの寿司職人へのworkvisaを沢山おろし過ぎたために（毎年人数制限があるため）<br /><br />他の職種でのワークビザがあまりおりなかったそうですよ。<br /><br />世界でもpopularの寿司！<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-6779577337474129883?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-88573237563379449662008-04-10T21:17:00.003+09:002008-04-11T00:15:41.143+09:00ひかりもの<strong>hikarimono</strong><br />とは<strong>fish</strong>の<strong>skin</strong>が<strong>shiny</strong>ネタのこと。私はこの種の魚は食べれません。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-8857323756337944966?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-18561513823572388062008-04-10T21:14:00.004+09:002008-04-11T16:33:31.461+09:00ネタ<strong>neta</strong>とは<strong>sushi</strong>の<strong>ingredient</strong>のこと。<br /><br />ちなみに私の<strong>favorite</strong>は<strong>ikura</strong>です　:-)<br /><br />ネタ表<br /><a href="http://homepage3.nifty.com/maryy/eng/calorie.htm">http://homepage3.nifty.com/maryy/eng/calorie.htm</a><br /><a href="http://www.bento.com/sushivoc.html">http://www.bento.com/sushivoc.html</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-1856151382357238806?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-87317315218198833482008-04-10T21:07:00.006+09:002008-04-11T00:11:36.081+09:00げそ<strong>geso</strong>とは<br /><br /><strong>squid</strong>の足のこと。脱いだ<strong>foot</strong>を「下足」と呼んだ事に由来しているそうです。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-8731731521819883348?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-9246236020921526722008-04-10T21:04:00.004+09:002008-04-11T00:09:40.837+09:00げた（geta）は<strong>sushi</strong>をのせる<strong>plate</strong>です。見た目が<strong>geta</strong>のようですよね。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-924623602092152672?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-17411801048127875842008-04-10T21:03:00.001+09:002008-04-11T00:07:43.237+09:00おとうと（<strong>Ototo</strong>)<br /><br />これは<strong>younger brother</strong>.これは逆にあとから使う<strong>fish</strong>のことを言います。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-1741180104812787584?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-13134596154004078892008-04-10T21:02:00.002+09:002008-04-11T00:06:21.979+09:00あにき（<strong>aniki</strong>）<br /><br />とは<strong>older brother</strong>のことですが、お<strong>sushi word</strong>では、先に使う<strong>neta</strong>のことを言うそうです。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-1313459615400407889?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-41622270902886474822008-04-10T20:37:00.005+09:002008-04-11T16:25:33.184+09:00あがり（<strong>Agari</strong>)<br /><br /><br /><br />とは<strong>greentea</strong> のこと。花柳界からこの<strong>word</strong>は来ていて「<strong>last one</strong>」という意味があるらしいです。<br /><br />お茶について<br /><a href="http://homepage3.nifty.com/maryy/eng/agari.htm">http://homepage3.nifty.com/maryy/eng/agari.htm</a><br /><a href="http://www.sushisecrets.com/teastore.html">http://www.sushisecrets.com/teastore.html</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-4162227090288647482?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-12942756576742692252008-04-10T20:33:00.007+09:002008-04-14T00:03:20.156+09:00<strong>がり（Gari)</strong>とはお寿司の<strong>side</strong>に必ずついてくるgingerのこと。<br /><br /><br /><br />食べるとガリガリと<strong>sound</strong>がするので「がり」と呼ぶようになったらしいです。<br /><br /><br /><br />これは<strong>misosoup</strong>に欠かせないほど<strong>sushi</strong>には<strong>necessary</strong>ですね。<br /><br /><br /><a href="http://wi-si.com/vasj318/archives/6">http://wi-si.com/vasj318/archives/6</a><br /><a href="http://lupinsblog.blogspot.com/2008/04/food-and-drink-daily-how-to-make-miso.html">http://lupinsblog.blogspot.com/2008/04/food-and-drink-daily-how-to-make-miso.html</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-1294275657674269225?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-88854210448794352992008-04-10T20:12:00.014+09:002008-04-11T16:02:13.815+09:00しゃり<strong>(Syari）</strong>とは<strong>sushi</strong>の<strong>rice</strong>の部分のこと。<br /><strong>store</strong>によって大きかったり、小さかったり。私は小さめの<strong>syari</strong>で大きな<strong>neta</strong>(fish)が好きです。<br /><br />sushi dictionaly<br /><a href="http://japanesehandcraft.blogspot.com/2007/11/sushi-dictionary.html">http://japanesehandcraft.blogspot.com/2007/11/sushi-dictionary.html</a><br />how to make a sushi<br /><a href="http://www.jomon.ne.jp/~sousaku/e-itasan.htm">http://www.jomon.ne.jp/~sousaku/e-itasan.htm</a><br /><a href="http://homepage3.nifty.com/maryy/eng/shari2.htm">http://homepage3.nifty.com/maryy/eng/shari2.htm</a><br /><a href="http://www.justhungry.com/2006/07/my_new_new_york.html#comment-5960">http://www.justhungry.com/2006/07/my_new_new_york.html#comment-5960</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-8885421044879435299?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0tag:blogger.com,1999:blog-4928963950817686513.post-50027797239511329982008-04-10T17:48:00.009+09:002008-04-11T01:12:48.850+09:00はい、わたしもこよなく<strong>Sushi</strong>を愛する一人であります。好きな<strong>food</strong>です。<br /><br /><strong>sushi</strong>　というよりは<strong>rice</strong>が基本的に<strong>like</strong>なんだと思いますが。でも寿司が好きです。^.~<br /><br /><strong>Let's eat Sushi!</strong><br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/pIb6ZSqal64&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/pIb6ZSqal64&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4928963950817686513-5002779723951132998?l=foodsushi.blogspot.com' alt='' /></div>fweenhttp://www.blogger.com/profile/05544029736183435806noreply@blogger.com0