Scientific name: Citrus sphaerocarpa Katakan: カボス Kanji: 臭橙 Kabosu is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. In Japan, its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. It looks a lot like the Philippine calamansi, but whose scientific name […]
おでんOden. Very popular in winter in Japan. It makes you warm! Nice to eat with sake (Japanese rice wine) @JapaneseFood pic.twitter.com/lrx4BK9MIE — natsu (@ete_japan) December 3, 2014 Oden#recipe1:Japanese radish, cut and remove skin. Fried fish paste of your choice. Many kinds in Japan! pic.twitter.com/HnpCx5hf6k — natsu (@ete_japan) December 3, 2014 Oden#recipe2: Baked tofu, cut into […]
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