How to Make Kaisendon (Japanese Sashimi Rice Bowl)
Posted on March 15th, 2010 by admin
Ingredients for Kaisendon
(serves 2)
360cc Rice (1 1/2 u.s. cup)
400ml Water (1 2/3 u.s. cup)
1/2 Cucumber
1 Myoga Ginger
6 Shiso Leaves
Newly Harvested Ginger
White Radish Sprouts
1 Long Green Onion
50g Newly Harvested Onion (1 3/4 oz)
150g Maguro – Tuna (5 1/4 oz)
2 Scallops
Wasabi
1 tbsp Soy Sauce
1 sheet of Toasted Nori
Toasted White Sesame Seeds
About Music
Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/
Duration : 0:4:34
Lawrence and Yuka at real Japanese Restaurant in Kyoto
Four distinct seasons, and blessings from the forest and sea are part of nature of Japan.?We introduce you the well- balanced Japanese menu and meal style.
(Will be removed immediately on demand of the copyright holder)
The video is pretty self-explanitory….except for Gretchen not being able to stomach the sushi rice.
Lance Attenbrow makes okonomiyaki in the restaurant in Tokyo.
So typical Japanese food ” Nikujaga” is actually very easy to cook. I’m sure there are some more way to cook if you want to cook it like the one you see at the restaurant. But You can cook it only with potatoes, carrot, onion, and slice beef or pork. You don’t need any special ingredient which is hard for you to find in your hometown if you are not living in Japan. So this is like everyone can make it so easily. And it tastes really good!! I’ve never heard of anyone who don’t like Nikujaga. If you watch this, you are ready to cook!! 
Originally this clip was 20 minutes long.
its abt japanese culture their religion food cloathing and every thing else
My FREE “Learn Japanese” ebook is at http://genkienglish.net/genkijapan/download.htm