1.Akashiyaki
Akashiyaki adalah nama penganan asal kota Akashi di Prefektur Hyogo, Jepang dari adonan telur, tepung terigu, dashi dan berisi potongan gurita yang dicelup ke dalam kuah dashi sebelum dimakan dan konon merupakan cikal bakal takoyaki.Akashiyaki dianggap sebagai penganan unik khas kota Akashi. Makan akashiyaki (yang dijual dengan nama tamagoyaki) merupakan salah satu tujuan utama wisatawan yang datang berkunjung ke kota Akashi.
2.Anpan
2.Anpan
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| Anpan ( Anpan) adalah roti manis dengan isi selai kacang merah. |
Roti bukanlah makanan yang biasa dimakan oleh orang Jepang sebelumnya, namun kini banyak jenis roti yang merupakan makanan khas Jepang, seperti : meron-pan, kurimu-pan, jamu-pan, koshian-pan, ogura an-pan, sakura an-pan, korone, dan lain-lain. Hal ini bisa jadi karena orang Jepang pandai dalam memperkenalkan tradisi makanan dari negara-negara lain dan mengadaptasinya agar sesuai dengan selera orang Jepang.
An-pan tercipta pada tahun 1874, oleh pemilik roti kimuraya di distrik Ginza Tokyo. awalnya Kimura Yasube'e, nama pemilik toko tersebut mencoba untuk membuat roti yang sesuai dengan selera orang Jepang. Kemudian dengan mengambil ide dari manju kukus yang merupakan makanan khas Jepang, didapatlah roti yang lembut, manis, mudah dimakan dan cocok pula dengan selera orang Jepang.
3. Arare
Arare ( Arare) atau arare mochi adalah makanan ringan asal Jepang yang dibuat dari beras ketan. Bentuknya kecil-kecil (panjang sekitar 2 hingga 3 cm, tebal sekitar 3 mm), dan dimatangkan dengan cara dipanggang atau digoreng. Bahan baku dan ukurannya yang kecil-kecil membedakan arare dan okaki dengan senbei yang berukuran besar dan dibuat dari beras.Makanan ringan ini diberi nama "arare" karena terlihat seperti butir-butir hujan es batu.
4.Bentō ( cikal bakal hoka2 bento :D )
4.Bentō ( cikal bakal hoka2 bento :D )
Bentō ( Bentō) atau o-bentō adalah istilah bahasa Jepang untuk makanan bekal berupa nasi berikut lauk-pauk dalam kemasan praktis yang bisa dibawa-bawa dan dimakan di tempat lain. Seperti halnya nasi bungkus, bentō bisa dimakan sebagai makan siang, makan malam, atau bekal piknik.
Bentō biasanya dikemas untuk porsi satu orang, walaupun dalam arti luas bisa berarti makanan bekal untuk kelompok atau keluarga. Bento dibeli atau disiapkan sendiri di rumah. Ketika dibeli, bentō sudah dilengkapi dengan sumpit sekali pakai, berikut penyedap rasa yang disesuaikan dengan lauk, seperti kecap asin atau saus uster dalam kemasan mini.
Ciri khas bentō adalah pengaturan jenis lauk dan warna agar sedap dipandang serta mengundang selera. Kemasan bento selalu memiliki tutup, dan wadah bentō bisa berupa kotak atau nampan segi empat dari plastik, kotak roti, atau kotak kayu kerajinan tangan yang dipernis. Ibu rumah tangga di Jepang dianggap perlu terampil menyiapkan bentō, walaupun bentō bisa dibeli di mana-mana. Di Indonesia, hidangan ala bento mulai dipopulerkan jaringan restoran siap saji Hoka-Hoka Bento sejak tahun 1985.
Bentō biasanya dikemas untuk porsi satu orang, walaupun dalam arti luas bisa berarti makanan bekal untuk kelompok atau keluarga. Bento dibeli atau disiapkan sendiri di rumah. Ketika dibeli, bentō sudah dilengkapi dengan sumpit sekali pakai, berikut penyedap rasa yang disesuaikan dengan lauk, seperti kecap asin atau saus uster dalam kemasan mini.
Ciri khas bentō adalah pengaturan jenis lauk dan warna agar sedap dipandang serta mengundang selera. Kemasan bento selalu memiliki tutup, dan wadah bentō bisa berupa kotak atau nampan segi empat dari plastik, kotak roti, atau kotak kayu kerajinan tangan yang dipernis. Ibu rumah tangga di Jepang dianggap perlu terampil menyiapkan bentō, walaupun bentō bisa dibeli di mana-mana. Di Indonesia, hidangan ala bento mulai dipopulerkan jaringan restoran siap saji Hoka-Hoka Bento sejak tahun 1985.
5.Castella ( Kue Bolu )
Castella atau Kasutera ( Kasutera) adalah kue bolu dari Jepang, berbentuk persegi panjang yang dibuat dari gula, telur, tepung terigu, dan mizuame (gula cair dari pati). Castella terkenal sebagai kue khas Nagasaki, walaupun kemungkinan besar berasal dari Spanyol, dan dibawa ke Jepang oleh misionaris Portugis pada abad ke-16.
Nama "Castella" berasal dari bahasa Portugis pão de Castella (roti dari daerah Castilla). Castella umumnya dijual dalam kemasan kotak berbentuk persegi panjang, dan disebut castella batangan (sao castella). Selain itu, baby castella (castella berukuran mini dengan bentuk berbagai karakter anime yang populer) banyak dijual di kaki lima sewaktu ada matsuri ( festival tradisional di jepang )
6.Champon ( mie tektek :o )
Nama "Castella" berasal dari bahasa Portugis pão de Castella (roti dari daerah Castilla). Castella umumnya dijual dalam kemasan kotak berbentuk persegi panjang, dan disebut castella batangan (sao castella). Selain itu, baby castella (castella berukuran mini dengan bentuk berbagai karakter anime yang populer) banyak dijual di kaki lima sewaktu ada matsuri ( festival tradisional di jepang )
6.Champon ( mie tektek :o )
Champon ( Champon) (chanpon) atau Nagasaki champon adalah mi rebus khas kota Nagasaki. Champon merupakan perkembangan dari mi rebus ala Tionghoa. Bahan berupa daging babi :hammer:, makanan laut yang sedang musim, kamaboko, dan sayur-sayuran (kubis, tauge) ditumis dengan lemak babi. Air kaldu dari campuran tulang babi atau tulang ayam ditambahkan untuk merebus mi hingga empuk. Di Korea masakan serupa champon disebut Jjamppong (짬뽕), dan dimasak dengan tambahan cabai. Di Okinawa, champon berarti sepiring nasi dengan lauk-pauk di atasnya.
7.Chawanmushi
Chawanmushi ( kukus mangkuk) adalah makanan Jepang yang dibuat dari campuran telur ayam dan dashi yang dikukus di dalam mangkuk. Makanan ini dihidangkan bersama mangkuknya dan dimakan sebagai makanan pembuka.
Di dasar mangkuk diletakkan penyedap rasa seperti daun mitsuba, jamur shiitake, biji ginkgo biloba yang sudah dikupas, kamaboko, udang, atau daging ayam. Campuran telur dan dashi dituangkan secara perlahan-lahan ke dalam mangkuk agar tidak terbentuk buih atau busa.
Chawanmushi sudah dikenal di Jepang sejak zaman kuno. Makanan ini merupakan hidangan segala musim, disajikan dingin di musim panas atau sewaktu masih hangat di musim dingin. Tesktur Chawanmushi yang lembut seperti puding custard disenangi anak-anak dan orang tua.
Chawanmushi yang di dalamnya dicampur udon disebut Odamaki mushi (Odamaki udon).
Di dasar mangkuk diletakkan penyedap rasa seperti daun mitsuba, jamur shiitake, biji ginkgo biloba yang sudah dikupas, kamaboko, udang, atau daging ayam. Campuran telur dan dashi dituangkan secara perlahan-lahan ke dalam mangkuk agar tidak terbentuk buih atau busa.
Chawanmushi sudah dikenal di Jepang sejak zaman kuno. Makanan ini merupakan hidangan segala musim, disajikan dingin di musim panas atau sewaktu masih hangat di musim dingin. Tesktur Chawanmushi yang lembut seperti puding custard disenangi anak-anak dan orang tua.
Chawanmushi yang di dalamnya dicampur udon disebut Odamaki mushi (Odamaki udon).
8.donburi
Donburi ( donburi, don) adalah makanan Jepang berupa nasi putih dengan berbagai macam lauk di atasnya seperti ikan, daging dan sayur-sayuran berkuah yang dihidangkan di dalam mangkuk besar yang juga disebut donburi. Kuah untuk donburi bergantung pada jenis makanan, tapi pada umumnya berupa dashi dicampur kecap asin dan mirin.
9.Dorayaki ( makanan kesukaan doraemon :p )
Dorayaki ( Dorayaki) adalah kue yang berasal dari Jepang. Dorayaki termasuk ke dalam golongan kue tradisional Jepang (wagashi) yang bentuknya bundar sedikit tembam, terdiri dari dua lembar kue yang direkatkan dengan selai kacang merah. Dorayaki memiliki tekstur yang lembut dan mirip dengan kue Jepang yang disebut Kastela karena adonan yang mengandung madu.
Di Indonesia, makanan penganan ini mulai diperkenalkan di Indonesia bersamaan dengan anime Doraemon. Tokoh robot Doraemon mempunyai kegemaran makan kue dorayaki. Dorayaki yang dijual di toko kue di Indonesia rasanya sudah disesuaikan dengan selera lokal seperti dorayaki berisi campuran coklat dan keju. Dorayaki juga dikenal di Indonesia dengan sebutan Obanyaki.
Di Jepang, Obanyaki lebih dikenal dengan nama Imagawayaki. Walaupun Obanyaki mempunyai bentuk yang hampir sama dengan Dorayaki, kue Obanyaki lebih tebal dibandingkan dengan Dorayaki. Obanyaki juga biasanya dipanggang di depan pembeli sedangkan Dorayaki sudah dipanggang sebelumnya dan dijual dalam kemasan.
10.Furikake
Di Indonesia, makanan penganan ini mulai diperkenalkan di Indonesia bersamaan dengan anime Doraemon. Tokoh robot Doraemon mempunyai kegemaran makan kue dorayaki. Dorayaki yang dijual di toko kue di Indonesia rasanya sudah disesuaikan dengan selera lokal seperti dorayaki berisi campuran coklat dan keju. Dorayaki juga dikenal di Indonesia dengan sebutan Obanyaki.
Di Jepang, Obanyaki lebih dikenal dengan nama Imagawayaki. Walaupun Obanyaki mempunyai bentuk yang hampir sama dengan Dorayaki, kue Obanyaki lebih tebal dibandingkan dengan Dorayaki. Obanyaki juga biasanya dipanggang di depan pembeli sedangkan Dorayaki sudah dipanggang sebelumnya dan dijual dalam kemasan.
10.Furikake
Furikake adalah bumbu makanan asal Jepang yang berbentuk butiran, tepung, atau berserat seperti abon. Bumbu ini ditaburkan di atas nasi dan dimakan sebagai lauk. Furikake tidak dibuat sewaktu ingin dimakan, melainkan dibuat sekaligus dalam jumlah besar dan dimakan sedikit-sedikit di kemudian hari. Produsen makanan sekarang ini membuat furikake dalam berbagai macam rasa dan kemasan menarik.
Sejenis furikake yang disebut bumbu ochazuke (ochazuke no moto) ditaburkan di atas nasi dan disiram dengan air panas atau teh hijau panas untuk membuat ochazuke. Sewaktu membuat onigiri, nasi yang sudah ditaburi furikake diaduk-aduk lebih dulu sebelum dibentuk sebesar kepalan.
Semua bahan yang ingin dibuat furikake dihancurkan hingga agak halus dan diberi bumbu. Setelah dikeringkan, isi lain (seperti nori, biji wijen, atau sayur yang dikeringkan) ditambahkan ke dalam furikake sebagai penyedap. Furikake segar (nama furikake) adalah variasi dari furikake yang tidak dikeringkan. Semua bahan-bahan hanya dicampur dan diaduk menjadi satu. Bahan-bahan untuk furikake segar adalah ikan teri, serutan katsuobushi, potongan kecil rumput laut, kombu, abon ikan atau makanan laut lain.
Sejenis furikake yang disebut bumbu ochazuke (ochazuke no moto) ditaburkan di atas nasi dan disiram dengan air panas atau teh hijau panas untuk membuat ochazuke. Sewaktu membuat onigiri, nasi yang sudah ditaburi furikake diaduk-aduk lebih dulu sebelum dibentuk sebesar kepalan.
Semua bahan yang ingin dibuat furikake dihancurkan hingga agak halus dan diberi bumbu. Setelah dikeringkan, isi lain (seperti nori, biji wijen, atau sayur yang dikeringkan) ditambahkan ke dalam furikake sebagai penyedap. Furikake segar (nama furikake) adalah variasi dari furikake yang tidak dikeringkan. Semua bahan-bahan hanya dicampur dan diaduk menjadi satu. Bahan-bahan untuk furikake segar adalah ikan teri, serutan katsuobushi, potongan kecil rumput laut, kombu, abon ikan atau makanan laut lain.
ENGLISH
1.Akashiyaki
Akashiyaki is the origin of the town name confectionary Akashi in Hyogo Prefecture , Japan from dough of eggs, flour , dashi and contains pieces of octopus dipped in dashi broth before eating and said to be the forerunner of takoyaki.Akashiyaki regarded as typical unique confectionary Akashi city . Eating akashiyaki ( sold under the name tamagoyaki ) is one of the top tourist destinations that come to visit the city of Akashi .2.Anpan
Anpan ( Anpan ) is a sweet bread with peanut butter red .Bread is not a commonly eaten food by the Japanese before, but now many types of bread which is a typical Japanese food , such as : meron - pan , kurimu - pan , pan herbs , koshian - pan , ogura an- pan , sakura an- pan , korone , and others. This could be because the Japanese are good at introducing traditional foods from other countries and adapting it to suit Japanese tastes .An- pan created in 1874 , by a bakery owner in the Ginza district of Tokyo Kimuraya . Kimura Yasube'e originally , the name of the shop owners try to make bread to suit Japanese tastes . Then by taking the idea of steamed manju which is a typical Japanese food , didapatlah soft bread , sweet , easy to eat and also fit Japanese tastes .
3 . arare
Arare ( arare ) or arare mochi is a Japanese snack made of glutinous rice . Shape into small ( length approximately 2 to 3 cm , a thickness of about 3 mm ) , and ripened with roasted or fried . Raw materials and small size distinguishes arare and Okaki with Senbei large and made of lightweight beras.Makanan is named " arare " because it looks like a grain of hail stones .4.Bentō ( forerunner to hoka2 bento : D )
Bento ( Bento ) or o - bento is the Japanese term for the following food supplies such as rice side dishes in a practical package that can be carried and eaten elsewhere . As with rice packets , can be eaten as a bento lunch , dinner , or a picnic .Bento is usually packed to the portion of the people , though in a broader sense to mean the provision of food for groups or families . Bento purchased or prepared at home . When bought , Bento is equipped with disposable chopsticks , following a customized flavor with toppings , such as soy sauce or gravy uster in mini packaging .Bento is the hallmark of side dishes and color settings so unsightly as well as appetizing . Packaging bento always have a lid , and bento containers can be a rectangular box or plastic trays , boxes of bread , or a hand-crafted wooden boxes lacquered . Japanese housewife is considered necessary to prepare skilled Bento , Bento can be purchased though everywhere . In Indonesia , bento -style dish popularized fast food restaurant chain Hoka - Hoka Bento since 1985 .
5.Castella ( Bolu Cake )
Castella or Kasutera ( Kasutera ) is from the Japanese sponge cake , rectangular made of sugar , eggs , flour , and mizuame ( liquid sugar from starch ) . Castella cake known as a typical Nagasaki , although most likely originated from Spain , and was brought to Japan by Portuguese missionaries in the 16th century .The name " Castella " is derived from the Portuguese pao de Castella ( bread from Castilla region ) . Castella is generally sold in rectangular box packaging , and called Castella bars ( sao Castella ) . In addition , baby Castella ( Castella mini-sized with various forms of popular anime characters ) are sold in the street when there matsuri ( traditional festival in Japan )6.Champon ( noodles tektek : o )
Champon ( Champon ) ( chanpon ) or Nagasaki Champon is typical boiled noodles city of Nagasaki . Champon is the development of Chinese -style noodles boiled . Material in the form of pork : hammer : , seafood and seasonal , kamaboko , and vegetables ( cabbage , bean sprouts ) stir-fried with lard . Mix broth of pork bones or chicken bones are added to boil the noodles until tender . In Korea, similar cuisine Champon called Jjamppong ( 짬뽕 ) , and cooked with extra chilli . In Okinawa , Champon means a plate of rice with side dishes on it .
7.Chawanmushi
Chawanmushi ( steamed bowl ) is a Japanese food made from a mixture of egg and dashi steamed chicken in a bowl . Food is served with bowl and eaten as appetizers .At the base of the bowl is placed flavorings such as Mitsuba leaf , shiitake mushrooms , ginkgo biloba seeds peeled , kamaboko , shrimp , or chicken . Eggs and dashi mixture was poured slowly into the bowl so as not to form froth or foam .Chawanmushi been known in Japan since ancient times . Food is an all -season dish , served cold in summer or while still warm in the winter . Chawanmushi soft texture like custard pudding liked children and the elderly .Chawanmushi in which Odamaki called mushi mixed udon ( udon Odamaki ) .
8.donburi
Donburi ( donburi , don ) is a Japanese food such as white rice with various toppings on it like fish , meat and vegetables fry which was served in a large bowl which is also called donburi . Sauce for donburi depends on the type of food , but in general the form of dashi and mirin soy sauce mixed .
9.Dorayaki ( Doraemon 's favorite food : p )
Dorayaki ( Dorayaki ) is a cake that originated in Japan . Dorayaki belong to the class of traditional Japanese cake ( wagashi ) that looks a bit chubby round , consisting of two pieces glued together cake with red bean paste . Dorayaki has a soft texture and is similar to the Japanese cake called Kastela because the dough containing honey .In Indonesia , the snack food was introduced in Indonesia in conjunction with the anime Doraemon . Robot character Doraemon has a penchant for eating cake dorayaki . Dorayaki sold in pastry shops in Indonesia, it's been adapted to local tastes like dorayaki contains a mixture of chocolate and cheese . Dorayaki also known in Indonesia as Obanyaki .In Japan , better known by the name Obanyaki Imagawayaki . Although Obanyaki has a form similar to Dorayaki , cake Obanyaki thicker than Dorayaki . Obanyaki also usually grilled in front of buyers while Dorayaki been previously baked and sold in packs .10.Furikake
Furikake is a Japanese food seasoning in the form of grain , flour , or fibrous like shredded . This seasoning sprinkled over rice and eaten as a side dish . Furikake not want to be eaten when made , but made all at once in large quantities and eaten a little bit later on . Food manufacturers now make furikake in a variety of flavors and attractive packaging .A kind of furikake seasoning called ochazuke ( ochazuke no moto ) sprinkled over rice and doused with hot water or hot green tea to make ochazuke . When making onigiri , rice sprinkled with furikake that has been stirred up more before fist- shaped .All the ingredients you want to make furikake destroyed until somewhat smooth and flavored . After drying , the other contents ( such as nori , sesame seeds , or dried vegetables ) are added to the furikake flavoring . Fresh furikake ( name furikake ) is a variation of furikake is not drained . All the ingredients are mixed and stirred only be one . The ingredients for fresh furikake is anchovy , katsuobushi shavings , small pieces of seaweed , kombu , shredded fish or other seafood .
Akashiyaki is the origin of the town name confectionary Akashi in Hyogo Prefecture , Japan from dough of eggs, flour , dashi and contains pieces of octopus dipped in dashi broth before eating and said to be the forerunner of takoyaki.Akashiyaki regarded as typical unique confectionary Akashi city . Eating akashiyaki ( sold under the name tamagoyaki ) is one of the top tourist destinations that come to visit the city of Akashi .2.Anpan
Anpan ( Anpan ) is a sweet bread with peanut butter red .Bread is not a commonly eaten food by the Japanese before, but now many types of bread which is a typical Japanese food , such as : meron - pan , kurimu - pan , pan herbs , koshian - pan , ogura an- pan , sakura an- pan , korone , and others. This could be because the Japanese are good at introducing traditional foods from other countries and adapting it to suit Japanese tastes .An- pan created in 1874 , by a bakery owner in the Ginza district of Tokyo Kimuraya . Kimura Yasube'e originally , the name of the shop owners try to make bread to suit Japanese tastes . Then by taking the idea of steamed manju which is a typical Japanese food , didapatlah soft bread , sweet , easy to eat and also fit Japanese tastes .
3 . arare
Arare ( arare ) or arare mochi is a Japanese snack made of glutinous rice . Shape into small ( length approximately 2 to 3 cm , a thickness of about 3 mm ) , and ripened with roasted or fried . Raw materials and small size distinguishes arare and Okaki with Senbei large and made of lightweight beras.Makanan is named " arare " because it looks like a grain of hail stones .4.Bentō ( forerunner to hoka2 bento : D )
Bento ( Bento ) or o - bento is the Japanese term for the following food supplies such as rice side dishes in a practical package that can be carried and eaten elsewhere . As with rice packets , can be eaten as a bento lunch , dinner , or a picnic .Bento is usually packed to the portion of the people , though in a broader sense to mean the provision of food for groups or families . Bento purchased or prepared at home . When bought , Bento is equipped with disposable chopsticks , following a customized flavor with toppings , such as soy sauce or gravy uster in mini packaging .Bento is the hallmark of side dishes and color settings so unsightly as well as appetizing . Packaging bento always have a lid , and bento containers can be a rectangular box or plastic trays , boxes of bread , or a hand-crafted wooden boxes lacquered . Japanese housewife is considered necessary to prepare skilled Bento , Bento can be purchased though everywhere . In Indonesia , bento -style dish popularized fast food restaurant chain Hoka - Hoka Bento since 1985 .
5.Castella ( Bolu Cake )
Castella or Kasutera ( Kasutera ) is from the Japanese sponge cake , rectangular made of sugar , eggs , flour , and mizuame ( liquid sugar from starch ) . Castella cake known as a typical Nagasaki , although most likely originated from Spain , and was brought to Japan by Portuguese missionaries in the 16th century .The name " Castella " is derived from the Portuguese pao de Castella ( bread from Castilla region ) . Castella is generally sold in rectangular box packaging , and called Castella bars ( sao Castella ) . In addition , baby Castella ( Castella mini-sized with various forms of popular anime characters ) are sold in the street when there matsuri ( traditional festival in Japan )6.Champon ( noodles tektek : o )
Champon ( Champon ) ( chanpon ) or Nagasaki Champon is typical boiled noodles city of Nagasaki . Champon is the development of Chinese -style noodles boiled . Material in the form of pork : hammer : , seafood and seasonal , kamaboko , and vegetables ( cabbage , bean sprouts ) stir-fried with lard . Mix broth of pork bones or chicken bones are added to boil the noodles until tender . In Korea, similar cuisine Champon called Jjamppong ( 짬뽕 ) , and cooked with extra chilli . In Okinawa , Champon means a plate of rice with side dishes on it .
7.Chawanmushi
Chawanmushi ( steamed bowl ) is a Japanese food made from a mixture of egg and dashi steamed chicken in a bowl . Food is served with bowl and eaten as appetizers .At the base of the bowl is placed flavorings such as Mitsuba leaf , shiitake mushrooms , ginkgo biloba seeds peeled , kamaboko , shrimp , or chicken . Eggs and dashi mixture was poured slowly into the bowl so as not to form froth or foam .Chawanmushi been known in Japan since ancient times . Food is an all -season dish , served cold in summer or while still warm in the winter . Chawanmushi soft texture like custard pudding liked children and the elderly .Chawanmushi in which Odamaki called mushi mixed udon ( udon Odamaki ) .
8.donburi
Donburi ( donburi , don ) is a Japanese food such as white rice with various toppings on it like fish , meat and vegetables fry which was served in a large bowl which is also called donburi . Sauce for donburi depends on the type of food , but in general the form of dashi and mirin soy sauce mixed .
9.Dorayaki ( Doraemon 's favorite food : p )
Dorayaki ( Dorayaki ) is a cake that originated in Japan . Dorayaki belong to the class of traditional Japanese cake ( wagashi ) that looks a bit chubby round , consisting of two pieces glued together cake with red bean paste . Dorayaki has a soft texture and is similar to the Japanese cake called Kastela because the dough containing honey .In Indonesia , the snack food was introduced in Indonesia in conjunction with the anime Doraemon . Robot character Doraemon has a penchant for eating cake dorayaki . Dorayaki sold in pastry shops in Indonesia, it's been adapted to local tastes like dorayaki contains a mixture of chocolate and cheese . Dorayaki also known in Indonesia as Obanyaki .In Japan , better known by the name Obanyaki Imagawayaki . Although Obanyaki has a form similar to Dorayaki , cake Obanyaki thicker than Dorayaki . Obanyaki also usually grilled in front of buyers while Dorayaki been previously baked and sold in packs .10.Furikake
Furikake is a Japanese food seasoning in the form of grain , flour , or fibrous like shredded . This seasoning sprinkled over rice and eaten as a side dish . Furikake not want to be eaten when made , but made all at once in large quantities and eaten a little bit later on . Food manufacturers now make furikake in a variety of flavors and attractive packaging .A kind of furikake seasoning called ochazuke ( ochazuke no moto ) sprinkled over rice and doused with hot water or hot green tea to make ochazuke . When making onigiri , rice sprinkled with furikake that has been stirred up more before fist- shaped .All the ingredients you want to make furikake destroyed until somewhat smooth and flavored . After drying , the other contents ( such as nori , sesame seeds , or dried vegetables ) are added to the furikake flavoring . Fresh furikake ( name furikake ) is a variation of furikake is not drained . All the ingredients are mixed and stirred only be one . The ingredients for fresh furikake is anchovy , katsuobushi shavings , small pieces of seaweed , kombu , shredded fish or other seafood .
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