by : Reiko Japanese Food, Rice/Grains, Soup/Stew

Japanese Style Dinner
和食で夕食

We had a Japanese style meal for dinner tonight, per my husband’s request.

We both enjoy this kind of meal, but we usually don’t eat like this.

It’s not that it takes time to prepare, but I make a western style meal out of habit.

It was nice that he asked me, because when I do prepare a meal like this, I really enjoy the whole process, from cooking, choosing dishes, plating, and to of course eating.

I don’t have a lot of Japanese dishes, but many of what I have are white x blue.

I have a small collection of chopstick rests.

This is a new addition.

I got it from our recent trip to Japan.

Can you tell what it is?

It’s a slice of bitter melon.

My husband ate the same thing, except for Natto.

White rice.

Garbanzo bean, pea, scallion miso soup.

Sesame carrots.

Lemon feta zucchini.

Hiya-yakko (cold tofu) with tomato, fried onion, scallion, and a drizzle of soy sauce.

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by : Reiko Main Dish, Rice/Grains

Jamaican V-Chicken Plate, with Ginger Gravy and Coconut Bean Rice
ジャマイカ風Vチキンプレート、生姜グレイビーとココナッツ豆ライス

“Diners, Drive-Ins and Dives” is one of my favorite Foodnetwork shows.

I love the host, Mr. Fieri’s energy, and I also get a lot of food ideas from the show.

A few days ago I saw him visiting a Jamaican restaurant, and the chef was making a chicken dish with “ginger gravy.”

When I heard it, I knew I had to try it.

Ginger gravy!

Doesn’t it sound great?

Well, luckily the chef was showing how to make it, and I quickly wrote it down.

The main ingredients are ginger (of course) and thyme.

Who knew you use thyme a lot for Jamaican cooking.

My gravy ended up with the color a little more red than the restaurant’s, but it tasted great.

Definitely unique and has the strong ginger flavor.

At the restaurant the dish was served with some kind of coconut bean rice, so I prepared this (my own concoction).

My husband really enjoyed this meal, saying it had very unique flavors, different from what I typically make.

That’s why I like to be exposed to foods from various countries and cultures.

Trying new food is always so much fun.

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by : Reiko Japanese Food, Rice/Grains

Natto Arugula Fried Rice with Balsamic Glaze
納豆ルッコラ炒飯、バルサミコだれ添え

I grew up in Japan, so when it comes to rice, I like Japanese rice, which some people call “sticky rice,” mostly because it’s familiar to me.

But we keep other types of rice in our pantry as well.

One of them is Basmati brown rice.

It’s not for sushi but great for fried rice.

Basmati brown rice was fried with Natto, and then served with fresh arugula, sliced radish, and sweet Balsamic glaze.

I usually like my Natto with soy sauce, but it was delicious with balsamic as well!

That’s why I like trying new things.

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by : Reiko Japanese Food, Rice/Grains

Hoso-Maki Sushi Rolls
細巻き

I make sushi rolls all the time, but I think this was my first time making “hoso-maki” or the “slim” version of sushi rolls!

For hoso-maki you usually just put one thing, and that is why I ended up with five rolls.

Cucumber. Persimmon. Turmeric tofu. Avocado. Natto.

Supposed to make six.

I already had a plan, for the other one with beets.

I ran out of rice, and it was a tough decision to leave beets out.

Well, next time.

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by : Reiko Bento/Lunch Box, Japanese Food, Rice/Grains

Onigirazu Rice Balls: Tempeh & Radish; Tofu & Hijiki Carrot
おにぎらず：テンペラデイッシュ＆豆腐ひじき

Onigirazu rice balls.

This is my third time making this type of rice balls.

It’s still a little tricky (I had to re-do the second one) to make, but I think I’m getting better.

I like them because I can see exactly what’s in them.

I made two types this time.

This one has teriyaki tempeh, spinach leaves, and radish salad.

This is the other version.

In this one you will find turmeric tofu and braised Hijiki seaweed and carrots.

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