I DON’T want it in GRAMS!!! I found how to make chocolate cornet, but its in GRAMS! And my mom nor do I nor does my dad know how to translate grams to something like teaspoons or cups. So where do I get candy or dessert recipes online?

I hope this help

http://www.recipezaar.com/recipes.php?categ=15,123,174&ls=d

Please give me the names of recipes or some recipes of some Japanese dishes. Hopefully with ingredients i already have at home.

Please, i’d like something other than sushi and ramen!

Thanks heaps,
Beau

JAPANESE NOODLE, SHRIMP, AND CUCUMBER
SALAD

2/3 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. sugar
1 tsp. dry mustard
Pinch of cayenne pepper

SALAD:

1 lb. fresh bean sprouts
14 oz. dried soba noodles
1/4 c. oriental sesame oil
2 lbs. cooked bay shrimp
3 lg. cucumbers, peeled, halved, and thinly sliced
6 green onions, sliced
Red cabbage leaves

For Dressing: Whisk together vinegar, soy sauce, oil, sugar, and mustard in small bowl.
Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature.)

For Salad: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water.
Drain.
Bring large pot of salted water to boil.
Add noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain noodles.
Refresh in cold water.
Drain and place in large bowl.
Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.)

Add bean sprouts, shrimp, cucumbers, and onions to noodles.
Drizzle with dressing.
Toss gently to combine.
Line platter with cabbage leaves and mound salad in center.

JAPANESE-STYLE FRIED CHICKEN

1 lb. chicken thighs
2 tbsp. soy sauce
2 tbsp. Japanese sake
2 tsp. fresh ginger juice, grate and squeeze out juice
5 tbsp. cornstarch
Vegetable oil for deep frying

Using a fork, prick holes all over the chicken.
Cut into 2-inch pieces.
Mix soy sauce, Japanese sake and fresh ginger juice.
Steep chicken in the soy sauce mixture for 20 minutes, stirring occasionally.
Heat vegetable oil to 330 to 340 degrees and fry slowly and well.

YAKISOBA (JAPANESE STYLE NOODLES WITH
SAUCE)

1-2 lbs. thinly sliced beef
4 pkg. Japanese style noodles (chow mein) with sauce
3 carrots, thinly sliced
1/2 head cabbage, chopped
2 yellow onions, sliced
2 tbsp. oil
3 tbsp. sugar
6 tbsp. oyster sauce
Salt and pepper to taste

In big frying pan, heat oil and brown meat.
Add all the vegetables and stir-fry until vegetables become tender.
Add oyster sauce, sugar, salt and pepper to taste.
Set them aside.
Cook Japanese style chow mein as directed on the package with sauce.
Add vegetables and meat to the chow mein and mix them or heat.
Serves 4 to 6 people.

JAPANESE BEEF

1 lb. very thin sliced round steak
2 tbsp. peanut oil
1 to 2 pkgs. frozen Birds Eye Japanese vegetables (not stir-fry)
1 to 2 tbsp. soy sauce

Slice steak (on diagonal) and brown in oil.
Cook about 5 to 10 minutes and add frozen vegetables.
Add soy sauce and stir.
Cook about 10 minutes.
Serve over rice.

I need some recipes for a school multi-cultural festival. I am studying Japan and I need to know some recipes for food. I am very interested sushi, but I don’t care if I get any other recipes. Just tell me any good recipes.

I really love these recipes…enjoy!

Easy Japanese Salad

2 cucumbers
2 – 3 green onions
6 T vinegar
1 1/2 T sugar
6 T soy sauce
4 T vegetable or peanut oil
salt and pepper to taste
1 slice fresh ginger, shredded (optional)

Peel cucumbers and cut in half lengthwisse; with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place in a bowl, add sliced green onoins, and cover with a dressing made by combining all remaining ingredients. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions.

Cylindrical Roll

Ingredients
12 cups of Sushi Rice
3 cups Crab Mix
3 cups Spicy Tuna Mix
1 pound Sashimi-grade Tuna
4 Japanese Cucumbers
2 Haas avocados
15 whole sheets nori (dried seaweed)
3 tablespoons white sesame seeds, toasted
1/2 cup wasabi
1 cup Shoyu (Japanese Soy Sauce)
1/2 cup Gari (pickled Ginger)

Directions
Place the nori shiny-side down in the palm of your hand, with the shorter side perpendicular to your fingers.

With your other hand, pick up a golf ball-size portion of rice and spread it evenly on the third of the nori closest to your thumb.

With your finger or the back of a spoon, rub 1/2 teaspoon of wasabi on the rice. Sprinkle on a light, even layer of sesame seeds.

Then stack the desired filling on top (Tuna, Crab mix, cucumbers, etc). Use your free hand, roll the nori into a cylindrical shape.

Fried Gyoza

5 oz Cabbage, chopped
6 oz Ground pork or beef (or
-combination of both)
2 tb Japanese soy sauce
1 tb Sesame oil
1 ts Mirin (Japanese rice wine)
-or sherry
1 Green onion, minced
1 ts Grated ginger
1 Dried black mushroom, soaked
-in 2 tb water
2 tb To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available
-at Oriental food stores)

—–DUNKING SAUCE—-
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil

"Pot Stickers"

Cook cabbage in a small amount of boiling salted water until tender.
Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce,
sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
Refrigerate for 1 hour or more.

Place a scant teaspoon of mixture on each gyoza skin. Moisten edges
with cornstarch and water, fold over and seal. Crimp edges with a
fork. Cover bottom of a large non-stick skillet (electric is good)
with oil. Brown the gyoza over medium heat (350 degrees) turning
frequently. Add 1/4 c water to skillet- let, cover and steam on low
heat 7 minutes. Stir often to prevent sticking. Remove cover, raise
heat and cook for 2 minutes until crisp.

Place sauce on table in small individual bowls. Gyoza may be prepared
in advance or frozen. Lay them in a single layer on a greased cookie
sheet, and cover with greased paper. Thaw before cooking.

Curry Rice

INGREDIENTS:
4 cups steamedJapanese rice
2 onion
2 potatoes
2 carrot
1/4 lb Japanese curry roux
3 1/2 cups water
1/2 lb pork
PREPARATION:
Cut potatoes, carrots, and pork into bite-sized pieces. Slice onions. Heat a deep pan and saute the onion until brown. Add pork, potatoes, and carrots in the pan and saute together. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min. Add potatostarch and water mixture in the soup to thicken. Add curry roux and simmer for 10 min. Serve the curry over steamed rice.

My question pretty much sums it up. I’d like some recipes for typical Japanese food, and some helpful tips if you have any. Some easy ones, some hard ones, but nothing too expensive or unhealthy.

Thanks,
Bre

The most important recipe to learn for Japanese food is perfect sticky rice. You need to make sure that you get short grain Japanese rice as long grain varieties such as basmati etc will not be sufficiently sticky.

Here is a recipe online to help you make Japanese style rice easily with a normal saucepan:

http://www.japancentre.com/recipes/15

Once you have the rice preparation done, there are a huge amount of different types of Japanese food that you can make. A typical Japanese meal will consist of a bowl of rice, a bowl of miso soup, some grilled fish and perhaps some pickles on the side.

Here is a recipe for miso soup, a healthy and tasty soup that Japanese people often eat at every meal:

http://www.japancentre.com/recipes/2

Noodles are a popular dish in Japan if you want a change from rice. Noodles are usually served in a rich soup broth, or can also be fried noodles called yakisoba.

Ramen noodle soup recipe:

http://www.japancentre.com/recipes/233

Yakisoba fried noodle recipe:

http://www.japancentre.com/recipes/4

Maybe you want to try making sushi rolls? Maki sushi are made with either raw or cooked fish, vegetables and rice wrapped up in nori seaweed:

http://www.japancentre.com/recipes/18

Donburi is the Japanese name for a bowl filled with rice and then topped with something tasty.

Oyakodon is a mix of chicken and egg and tastes great:

http://www.japancentre.com/recipes/49

Gyudon is a beef bowl with thin slices of beef cooked in a sweet soy sauce before being laid on the rice:

http://www.japancentre.com/recipes/113

Make sure to check all the other recipes online at Japan Centre, over 75 authentic recipes in total!

http://www.japancentre.com/recipe_categories/1

What do the Japanese use to cook with? i want to start cooking Japanese way. I know they weigh instead of volume. So what do they use to weigh things? For volume you use a measuring cup.

Japanese use volume too. The use scales to weigh, and they use measuring cups for volume. However, a cup in Japan is 200 mL, not 250. I don’t know why. It seems in Japan there isn’t the cultural background of a "quarter" meaning much. There’s no 25 yen coin and no 250 mL cups.

What do Japanese use to cook with? Pots, pans, chopsticks, hot plates, takoyaki machines, microwaves, wooden spoons, …

Get a book on Japanese cooking and try out some recipes.

Like in anime or old Japanese restaurants, there is cloth hanging at the entrance, halfway or so down that looks as though it’s been cut into wide strips. Does anyone know what it’s called? Or if it even has a specific name? It would be great to know, since I’m really curious.

Is this the picture you are looking for?

http://www.google.co.jp/imgres?imgurl=http://www.flag-otani.com/img/p04-upfile_2.jpg&imgrefurl=http://www.flag-otani.com/p04.html&h=480&w=640&sz=29&tbnid=iWsUaOX-ytGzLM:&tbnh=103&tbnw=137&prev=/search%3Fq%3D%25E3%2581%25AE%25E3%2582%258C%25E3%2582%2593%26tbm%3Disch%26tbo%3Du&zoom=1&q=%E3%81%AE%E3%82%8C%E3%82%93&hl=ja&usg=__0ixvqe2y0GI4mtSCnDWudZjKOyU=&sa=X&ei=1geYTvODFpGdmQWxs6GLAg&ved=0CDUQ9QEwCw

This is called "noren".

I’m going to a Japanese restaurant with my friends tonight, but the restaurant is in America. Michigan, specifically. I know that in Japan it’s customary to not leave tips. Would I leave tips here?

You’re not in Japan…tip what you can. Most wait staff make minimum wage.