Japanese food, in its current definition, refers to traditional Japanese food before the closure of the country, or Sakoku, in 1868, but in a broader sense, it includes foods that use internationally recognized ingredients and cooking methods. Later
Opening a country But the Japanese have used Japanese food, which is famous for its emphasis on seasonal dishes. Quality of raw materials and placement
Japanese cuisine has been developing over the centuries. As a result of the social and political changes in the country, Japanese cuisine underwent massive changes in the Middle Ages when Japan was ruled by a shogun-led feudal regime. Later on, in the beginning of a new era after the opening of Japan to foreign cultures, especially Western cultures, which had a great influence on Japanese food culture.
Japanese cuisine is based on the set menu, which consists of main dishes made with fish, meat, vegetables and tofu flavored with dashi (broth broth), miso (Japanese soybean), and shoyu (Japanese soy sauce). Most Japanese are low in fat. But it’s high in salt.
Standard Japanese meal consists of at least one side dish, one bowl of Japanese rice, soup and pickles or tsukemono.
Shun by Yanagiya is Omakase hidden away in Donki Mall Thonglor, a subsidiary of Yanagiya, a traditional Japanese shop.
It is Omakase Couse (17 courses) for two prices (in this review it will be course 3,840 ++) Now there is a discount of 20% 2,800 ++ (from 3,500 ++) and 3,840 ++ (from 4,800 ++). 4 service sessions: 18:00, 18:30, 19:00 and 20:30.
The ceiling is decorated like in the picture below. Charcoal that burns as if we were sitting in a circle to eat together, and the customers could see the chefs cooking in the same good angle, everyone, I loved it.
The first appetizer is Zuvai crab meat and crab taraba jelly, topped with Kinmedai fish bone Top with caviar scoop.
Along with the sweet and sour sauce, it finally brings the freshness and the digestive juices into motion.
Karasumi Gohan is Japanese rice topped with karasumi or grated mullet roe.
Yanagiya’s stewed duck Kamonabe soup is rich, salty and sweet all the way with the scent of yuzu citrus.
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Organic food is increasingly playing an important role in people’s lives. Unlike the old days when organic food was viewed as wasteful. But over time, you will find that the benefits of organic food are numerous. It’s not just trends or fashions in food choices.
But probably because most people care about their health. Although the price is higher than the general food But for these people, it’s best to invest in good health rather than spending money on future illnesses.
The interest in health care is increasing, and the demand for organic foods is also increasing. And the more surrounding there But environmental pollution and emotional stress too.
Eating will become a therapy in one example. Therefore, it cannot be denied that organic or organic food innovations that penetrate the food choices of today’s people. And is expected to become an indispensable part of people’s lifestyles in the future.
Organic food, also known as “Organic food” is one of four groups of food innovation. Today, besides the food and beverage category or Functional Foods,
Medical Foods or Medical Foods and finally, innovative new production, or Novel Foods for organic food groups, is food that has been produced agriculture without the use of chemicals, fertilizers or synthetic materials.
What smell? Oh… smell red pork , grilled soft meat, beautiful color, comes with a marinated red pork recipe. You can make steamed buns with rice. Guaranteed delicious belly.
What do you do with red pork? Anyone who wants to cook easily without having to rely on red pork powder, come here. Jarook.com presents a recipe for making red pork, a recipe from Khun tukata001, a member of Pantip.com website (Doll’s Kitchen) comes with a very easy recipe for marinated red pork. Grilled or baked is delicious. May be divided to make red pork intestines and steamed buns. You can make 2 dishes once and enjoy delicious food.
Red pork, great recipe, easy to make by Krua Tuk by Khun tukata001, Pantip.com member. (Doll’s Kitchen)
Hello, today I invite you to make simple red pork. But as delicious as any restaurant This recipe is easy to make, no need for red pork powder. We guarantee the deliciousness. Ta made today to make BBQ pork buns. Try it, it looks delicious than expected. So I brought a great red pork recipe, easy to make, especially for people who are abroad Red pork is also expensive. It’s easy to cook yourself at home.
This delicious department serves local dishes. This menu is a healthier, leaner, Pakuwan curry with grilled fish. There are two types of recipes for Pakuwan Curry: Pakuwan Pakare and Pakuwanban Curry. Red ant eggs are also a popular curry. Pakuwan curry is popular for both grilled fish and dried fish. The secret to the deliciousness of this dish is the high quality ingredients. Food preparation and flavoring techniques
Grilled fish recipes and vegetable curry Delicious recipes, fish dishes, ingredients, easy-to-understand procedures Ideal for curry dishes.
Ingredients for vegetable curry using grilled fish.
1 catfish 1 dried fish Pakuwanpa 1 cup Cut 4 tomatoes in half 1 cup of vermicelli 2 cups of pork bone soup 4 dried peppers 3 shallots 2 garlic 3 teaspoons of shrimp paste 5 red ant eggs 2 teaspoons of chopped fermented fish How to cook Pakuwan with grilled fish
Start by washing the catfish thoroughly. Mix the whole fish with salt and fry until cooked to remove as much bone as possible. Next, the dried fish is well crushed. Don’t go into too much detail. To maintain fish as food Curry paste is made from placenta, dried pepper, shallot, garlic, shrimp paste, and fermented fish. Prepare a pot of boiling water and bring the soup to a boil. Bring the curry paste to a boil. Add grilled fish, dried fish and tomatoes and bring to a boil. Then add sweet vegetables and bring to a boil until cooked, then add vermicelli and red ant eggs, do not overcook and turn off the heat. Taste again If the taste is light and salty, add salt. That’s it. Today’s menu Tips for making vegetable curry with grilled fish
Phak Wan Curry with Grilled Fish
Fish for making grilled fish, fresh fish, preferably grilled snakehead or catfish, fish is not muddy because of the technique of choosing grilled fish and making it before making curry. Another way to eat fish fillets that are grilled first If you don’t wash the fish, washing the fish is an important fish preparation technique. Make the fish fishy Washing techniques, using tapioca starch on the fish, tapioca starch helps to organize the mucus on the surface of the fish, and rinse the starch and rinse again with salt. Keeps fish clean and free of mucus
Northern Food Menu The curry seasoning that stays in the delicious curry curry paste is a simple curry paste, which is a northern chili paste using shallot, red pepper, garlic, shrimp paste, and chopped fermented fish. Grill and cook to make it fragrant and fragrant so that it becomes a shrimp paste.
Overheated ant eggs Red ant eggs freeze and become less oily. Therefore, do not overcook. Boiled vermicelli is appetizing when boiled for a long time. Therefore, do not overcook vermicelli. It will be a delicious and chewy noodle The northern curry menu is popular for rotten beans and is a fermented food in the north. Used for food seasonings, but with the joy of the eater
A popular recipe on the food menu today recommends simple dishes rather than spicy. You can eat it regardless of gender or age. It’s a curry dish. The taste of pickled pork and cabbage. The secret of delicious food, simmered pork hock, pickled mustard High quality ingredients Food processing technology and flavors
The characteristic of pickled cabbage is the sourness of the pickles, and one of the characteristics of the pork hock is the oiliness of the pork skin and the delicious pork. Boiled pork leg and mustard pickled soup should not be too sour and not too oily. Mellow taste
Easy and delicious mustard pork knuckle pickle recipes, ingredients, simple cooking process. Ideal for cooking lovers and pork curry dishes.
Boiled pork leg and pickled cabbage ingredients
500 grams of bite-sized pork hock. Pork bone, Ren 1kg. 1 pot of water 2 dried shiitake mushrooms 1 can of pickled cabbage 1/2 teaspoon rock candy 1 teaspoon salt 1 teaspoon of ground pepper Square root of coriander 2 Garnish coriander How to cook pork leg with pickles
Bring the water to a boil, add salt, boil the pork hock over medium heat and heat the water. Stew the pork hock until the skin is tender. Separate another pan of boiling water Bring the water to a boil, add salt, bring the bones of Ren to a boil and chew for 1 hour. Next, add the pickled cabbage and shiitake mushrooms. Season with rock candy Put the chewed pork hock in the curry. Turn off the heat and serve with simmered pork leg and pickled mustard. Sprinkle with ground pepper and coriander. Just as this would be a simple food. Ready to eat The secret to making simmered pork hock and pickled mustard
You can choose from pork leg, the front leg forefoot is part of the pork, so the meat is firm and suitable for cooking. Preparing pork hock When cooking, heat to remove the pork. If the pork hock still has hair, it will stick to the mouth and spoil the flavor of the pork leg. Boiled pork leg simmered pork simmered for a long time Plenty of lard comes out and becomes oily and white. Non-appetizing cooking technique First, boil the pork hock separately from the curry. Boil the pork hock until it is tender, then put it in the curry soup and eat it.
In this way, the curry is transparent, sweet, tasty and not too oily. I decided to use pork bone brothren bone. Boil Ren’s Bone Technique First, remove the fat from the curry bone and bring the water to a boil. It will be a clear, sweet and delicious curry Choose pickled cabbage or canned cabbage. In the market for making simple pickled cabbage that is not too sour due to the taste of canned cabbage, the quality of the pickled cabbage flavor may not be controlled.
3 dashes of lard, diced bite size 5 tablespoons fried shallot 1 pinch dried chili pepper 1 pinch of paprika 3 red onions 3 garlic 1 Madan, chopped into strips of Madang pulp. 1 tablespoon fish sauce 1 teaspoon palm sugar Garnish coriander How to make gochujang
Let’s start by preparing the pork. Heat the pan Add lard and fry to loosen the lard from the oil. I fried it until the lard turned yellow and saw it. Loosen all the oil. Then set aside the crackling sound of the pork and let it cool. Put shallot and garlic in a pan and heat the shallot and green onion scent. Make curry paste with placenta, dried chili pepper, garden chili, red onion, chopped madang and garlic and finish it evenly. Heat the wok over low heat, bring the prepared curry paste and fry until it smells. Season with fish sauce and palm sugar. Add pork crackling, stir, mix with curry paste, turn off the heat and wait for it to cool first. Add the stir-fried onion and mix with the chili sauce. that’s all. Delicious chili paste to eat with rice. The secret to the deliciousness of pork chili paste
To get rid of pork leather to make fried echalot If you use pork crackling because of the lard that is thick and hard cooked just to fry, the pork skin may not be cooked, sticky and appetizing. Techniques for cutting pork fat to make pork crackling Cut to the appropriate size. If the heat causes the oil to loosen and shrink to a smaller size, do not make it too small or too large for lard. If the slices are too small, the pulp will also come off. There is no crackling sound left. If the cut is too large, the oil may not loosen completely. Oily, non-appetizing pork crackling Pork crackles at the end Leave it to cool the pork crackles first. Pork crackling crispy looks delicious
Fried shallot mixed with pork chili paste When the peppers have cooled, add shallot and fry. This is because the heat wilts the fragrant scent and loses its crispness. Shallot is roasted in a pan to give it a scent before making chili paste. The heat reduces the odor and increases the sweetness of the red onions. Choose to use garlic, Thai garlic Small pellets, but better scented and tasted than Chinese garlic, which is large but unscented
Garlic must first be baked in a pan before making chili peppers. The heat reduces the smell of garlic and increases the sweetness of the garlic meat. Choose to use sugar palm sugar for gochujang Suitable for making sweet and smooth texture chili paste of palm sugar The taste of gochujang is fragrant. Sweet and sour, salty.
Caramel confetti Sweet, greasy, fun to eat, chewy, is the snack that everyone in the family and home likes to eat the most However, supermarket prices will be higher. So I’ll show you how to spoil the caramel so everyone can eat with your family.
Caramel cornflakes ingredients.
1. Corn flakes 300 grams 2. Unsalted butter, 100 Gram 3. Brown or natural sugar 120 Grams 4. 2 tablespoons sweetened condensed milk 5. 2 tablespoons fresh milk: 6. 2 tablespoons all purpose flour: 7. Caramel or honey 30 grams syrup 8 . 1 gram of salt 9. Vanilla pod or various fragrances 10. Roasted cashews 200 grams 11. Ripe almonds 100 grams 12. Pumpkin seeds 30 grams, peeled. 13. White sesame seeds 10 grams 14. Raisins 100 grams
How to make a caramel confectionary.
1. Add butter, granulated sugar, sweetened condensed milk, raw milk, flour, syrup, salt and grated vanilla pod and put the seeds into a saucepan. 2. Put on medium heat. Stir well. 3. Bring to a boil and simmer until thick 4. Pour cornflakes into a mixing bowl. Followed by cashews, almonds. 5. Gradually scoop the hot caramel over a bowl of cornflakes 6. Then set aside in a 130-degree oven with paraffin paper. Heat 7. When the heat has cooled, put in the container and close the lid tightly. There is a crispy caramel corn flake for snacking.
Bird’s nest shrimp, fried shrimp menu. This recipe catches shrimp and turns it into birds, mashed potatoes, carrots, and poppy for a filling. Make a bird’s nest with glass noodles Trying to raise your kids this holiday can be fun.
Fried shrimp ingredients
All purpose flour
Black sesame seeds
How to make fried shrimp and bird’s nest.
Cut the carrots into triangles. And borders to make a bird’s beak and nest.
Peel the potatoes, cut into small pieces, bring to a boil, then mash the boiled potatoes or blend them together. (Potatoes are not mashed, but coarsely mashed) (will be messed up) Form round cubes.
Cut shrimp heads. Then cut the shrimp’s stomach and back. Wrap the shrimp by wrapping the shrimp tails around the shrimp belly from the back.
Soak the wrapped prawns in flour. Then soak the eggs and sprinkle with breadcrumbs 3-4 times to make the shrimp look plump and appetizing.
Fry the shrimp in a hot oil pan. Spoon up and set aside to drain the oil.
Soak vermicelli in water for 20 minutes, then cut into small pieces with scissors.
Heat the oil pan, slowly spread the vermicelli over the pot and scoop it up with a ladle. (Don’t fry too long, it’ll burn)