Live Breaking News & Updates on ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல்

Stay updated with breaking news from ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல். Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.

GOHAN LAB/ Ginger milk pudding: Enzyme in ginger gets Cantonese treat to turn out soft and jiggly | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).

Ochanomizu , Tokyo , Japan , China , Chinese , Yoyogi-uehara , Masahiro-goda , Asahi-shimbun , Katsuhiko-yoshida , Japan-society-of-cookery-science , Asahi-shimbun-gohan-lab , Ochanomizu-university

GOHAN LAB/ Grilled eggplant: Char the surface and enjoy the thick and smooth texture inside | The Asahi Shimbun: Breaking News, Japan News and Analysis

* * *
While eggplant and oil make good partners, grilled eggplant also makes for an attractive, mouth-watering dish. When the skin is grilled and removed, the texture turns thick and smooth, and the toasty flavor will make you hungry for more.
Peeling becomes easy when the eggplant is cooked over direct heat on a grilling grid and the skin is thoroughly charred. When this is done, immerse it in water and then quickly remove the skin. This way, the eggplant will not become watery and should remain warm inside.
Although you can use your kitchen’s built-in fish grill, the eggplant will take longer to finish cooking than when cooked over direct heat.

Ochanomizu , Tokyo , Japan , Japanese , Masahiro-goda , Asahi-shimbun , Akiko-watanabe , Japan-society-of-cookery-science , Asahi-shimbun-gohan-lab , Ochanomizu-university , Takii-co , Gohan-lab

GOHAN LAB/ Lightly pickled 'mizu-nasu' eggplant: A cool and succulent dish for the hot summer season | The Asahi Shimbun: Breaking News, Japan News and Analysis

* * *
A variety of eggplants are produced around Japan. Other than the typical long egg-shaped kind, there are longer ones, bite-size ones and those with greenish-yellow skin, some of which you may see at the store. You can also order them directly from the production area.
How they are eaten depends on their shape and texture.
“Mizu-nasu,” literally “water eggplant,” is also a local variety, and those produced in the Senshu area in Osaka Prefecture are well known.
Although characterized by its large roundish egg shape, its foremost feature is the high water content. Tradition has it that “farmers would eat fresh mizu-nasu to hydrate themselves during field work.” Since the skin is soft and less astringent, it can be enjoyed lightly pickled or in a salad.

Ochanomizu , Tokyo , Japan , Osaka , India , Kansai , Japan-general- , Tohoku , Japanese , Masahiro-goda , Asahi-shimbun , Akiko-watanabe

GOHAN LAB/ Stir-fry of eggplant and chicken: Coating veggies in oil prevents them from losing their vivid colors | The Asahi Shimbun: Breaking News, Japan News and Analysis

GOHAN LAB/ Stir-fry of eggplant and chicken: Coating veggies in oil prevents them from losing their vivid colors | The Asahi Shimbun: Breaking News, Japan News and Analysis
asahi.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from asahi.com Daily Mail and Mail on Sunday newspapers.

Gunma , Gumma , Japan , Ochanomizu , Tokyo , Ibaraki , Osaka , Fukuoka , Tochigi , Hokkaido , China , Chinese

GOHAN LAB/ Sardines in 'kabayaki' style: Aroma of sweet soy sauce in the air sure to make mouths water | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).
* * *
To cap the series on answering our readers’ requests, we chose a desire “to clean and prepare fish.”
The in-season Japanese sardine is opened flat with the hands. Since sardines are tender, they can be filleted with your hands instead of a knife after removing the head and guts.
The flesh and bones are separated by running the ball of the thumbs along the bone. Once you get the hang of it and get better, cleaning fish will become fun.
According to the Japan Fisheries Information Service Center based in Tokyo, the catch and price of Japanese sardines continue to be stable this year. Once you learn how to open them flat with your hands, a process called “tebiraki,” your cooking repertoire will expand to include fries, fish cake balls and more.

Ochanomizu , Tokyo , Japan , Japanese , Masahiro-goda , Asahi-shimbun , Akiko-watanabe , Toru-suzuki , Tokyo-university-of-marine-science , Japan-society-of-cookery-science , Suzuki , Asahi-shimbun-gohan-lab

GOHAN LAB/ Sardine simmered in salted water: In-season fish tastes best when cooked whole in simple dish : The Asahi Shimbun

* * *
The third installment in our series responding to reader requests answers a query on how to “cook a fish whole.”
You can find “maiwashi” Japanese sardines glistening in the seafood section of your local supermarket.
Though the in-season fish can be enjoyed grilled with a sprinkle of salt or simmered with soy sauce and other ingredients, you may feel reluctant to clean and prepare a whole fish yourself.
But any worries you have over doing so will disappear once you learn the proper procedure.
Even if you’re a beginner, you can keep the kitchen clean and make cleaning up easy by laying a large piece of paper on the cutting board. If you remember where to insert the knife and with how much force, the tender sardine won’t crumble.

Ochanomizu , Tokyo , Japan , China , Chinese , Japanese , Masahiro-goda , Asahi-shimbun , Akiko-watanabe , Japan-society-of-cookery-science , Asahi-shimbun-gohan-lab , Ochanomizu-university

GOHAN LAB/ Milanese-style fried tenderloin cutlet: Use breadcrumbs that are fine and dry for a golden, crunchy coating : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).
* * *
We'll respond to our readers’ requests regarding recipes in four parts starting this week.
A 75-year-old resident of Tokyo’s Itabashi Ward wrote to us requesting a recipe for “Milanese-style fried tenderloin cutlet.”
She said she came to like it after having it for lunch at an Italian restaurant and wished to make it herself.
In Italy, the usual ingredient for the dish is veal, which is prepared thin, and as large as or larger than the plate.
After discussing with chef Kuniaki Arima ways to make a recipe that would suit home cooking in Japan, we chose to make it with pork tenderloin, which, like veal, is tender and has little fat.

Milanese , Calabria , Italy , Ochanomizu , Tokyo , Japan , Itabashi , Nagano , Fukagawa , Kagoshima , Italian , Passoa-passo

GOHAN LAB/ Pork and rape blossom dressed in tofu mix: Olive oil puts a Western twist on this traditional tofu dish : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).
* * *
Despite its close association with Japanese cuisine, did you know that tofu goes well with olive oil?
In Italy, people enjoy ricotta cheese, which resembles tofu in its look and texture, with olive oil. This is what inspired us to come up with this week’s Western-style, tofu-mix dish.
When making “shira-ae” (literally “dressed in white”), we will add flavorful seasonings and ingredients--and, in the case of Japanese cuisine, sesame seed and miso--to light-tasting tofu.
Parmesan cheese adds saltiness and richness, while garlic and lemon offer the aroma. They harmonize with the sweetness and subtle bitterness of the vegetables and do not lessen the flavor of meat.

Ochanomizu , Tokyo , Japan , China , Italy , Fukagawa , Kagoshima , Italian , Japanese , Chinese , Passoa-passo , Masahiro-goda

GOHAN LAB/ Fried tofu served in dashi-based sauce: Drain the water to ensure you get the best texture in your dish : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).
* * *
Think you know your tofu? What's the difference between “momen” and “kinugoshi” tofu? How heavy is a standard block of it?
Despite tofu being such a familiar item, the questions may stump you.
Our four-part series starting this week focuses on tofu that tastes good as is and is more savory when cooked.
About 90 percent of tofu is water, which many recipes require you to drain before you cook it, at which point you may wonder what's best, to pat it dry or microwave it.

Ochanomizu , Tokyo , Japan , Okinawa , Japanese , Masahiro-goda , Asahi-shimbun , Akiko-watanabe , Japan-society-of-cookery-science , Japan-tofu-association , Ochanomizu-university , Gohan-lab

GOHAN LAB/ Sauteed chicken with balsamic sauce: Simmer down sour sauce to give it a deep, rich taste instead : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals).
* * *
The last entry in our series on mastering seasonings from around the world focuses on balsamic vinegar.
The sweet-and-sour seasoning made from grapes whose birthplace is Italy varies in flavor and price mainly depending on the length of its aging process.
Balsamic vinegars that are matured over long periods are thick, sweet and offer a rich aroma like prunes. Ones with short aging periods are thinner and sour and suited for dressings. This week, we'll introduce a way to slowly reduce the second type and turn it into a rich sauce for sauteed chicken.

Ochanomizu , Tokyo , Japan , Italy , Reggio-emilia , Emilia-romagna , Fukagawa , Kagoshima , Italian , Japanese , Passoa-passo , Asahi-shimbun