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HOW TO MAKE Naporitan spagetti – Japanese Food

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   Naporitanor Napolitan (Japanese: ナポリタン) is a pasta dish, which is popular in Japan. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce,onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. Naporitan is claimed to be from Yokohama. An instant Naporitan is also available in Japan today. Ingredients  2 tbsp olive oil 1 large onion, finely chopped a good pinch of caster sugar 2 …

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HOW TO MAKE Taco – Japanese Food


Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro (coriander), tomatoes, minced meat, onions and lettuce. Ingredients 1 1/2 pounds boneless beef top sirloin, …

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HOW TO MAKE Gyoza – Japanese Food

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   Gyoza no Ohsho(餃子の王将Gyōza no Ōshō) is a Japanese restaurant chain serving gyōza (fried dumplings) and other Chinese-style food. There are over 600 Ohsho restaurants in Japan. Ingredients  1 lb country-stylepork sausage . 1 lbground lean pork 1 tablespoonsoy sauce 2 teaspoonschili oil 1carrot, finely shredded 4 clovesgarlic, minced 6green onions, chopped 2 – …

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HOW TO MAKE Mochi ice cream – Japanese Food

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   Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling. Mochi ice cream is now an internationally available food, popular in North America, Europe, and Africa Ingredients Ice cream flavor of your choice 100 grams (4/5 cups) of glutinous rice flour 180 mL (6.08 oz or 3/4 cups) of water 50 grams …

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HOW TO MAKE Miso – Japanese Food


   Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese, and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve asmiso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, …

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HOW TO MAKE Nabe/Nabemono – Japanese Food


Nabe/Nabemono (鍋物, なべ物, nabe “cooking pot” + mono “thing or things, object, matter”) or simply called nabe, refers to a variety of Japanese hot pot dishes, also known as one pot dishes and “things in a pot. Ingredients 800g Beef giblets (preferably raw) 3 cloves Garlic 2 Red chili pepper 1 1/2 heads Cabbage 2 bunches Garlic chives 1 block Grilled …

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HOW TO MAKE Okonomiyaki – Japanese Food


   Okonomiyaki(お好み焼き) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the wordokonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked” (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with the Kansaior Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according …

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HOW TO MAKE Natto – Japanese Food


 Natto(なっとう) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and welsh onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. Ingredients 2 pounds soybeans (about 4 …

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