Dengaku (田楽) is a grilled dish of skewered tofu or konnyaku with miso paste. It is also called “dengaku-yaki” or “miso dengaku” and is one of the dishes that have been eaten in various parts of Japan since ancient times. The name “Dengaku” is said to have originated from the Heian period (794-1185) custom of praying for a good harvest in farming villages called “Dengaku-mai”.
In this “Dengaku-mai” dance, the dancers wear white hakama and jump on a single stick. The name “dengaku-mai” comes from the resemblance of the tofu skewered on a stick in this costume.
“Dengaku-mai” declined during the Muromachi period (1333-1573), and is now performed as a folk art at shrines in some areas.
Originally, dengaku was a dish of tofu with miso paste, but gradually variations have been added, such as using vegetables or river fish as ingredients.
Hello, everyone! Thank you for always visiting YJC website!
Sorry that I couldn’t upload the meal prep last week! I am now working for various projects. One of them, the preparation for the new class is proceeding well! A few days delayed but I finished sending the monthly mail magazine for our guests. It’s always nice to reconnect with our guests and change information monthly. I love it!
Here is this week’s meal prep collection!! Have a healthy and yummy week, everyone!!
Menu: – Fried lotus roots with curry sauce – Sauteed eggplant topped with meat sauce – Tomato sauce with chopped vegetables – Kimpira with burdock and carrot – Sauteed green pepper with bonito flakes – Grilled salmon – Stir-fry green pepper and minced pork – Fish cake and cucumper – Pumpkin salad with raisin and pumpkin seeds – Various mushrooms marinated with olive oil
Dinner menu: – Miso soup – Japanese rice – Teriyaki salmon – Kimpira – Japanese omelet with dried shrimp – Natto with aosa seaweed – Small fish and grated daikon radish
Welcome to the world of Japanese kitchenware! This time, I’ll introduce “Suri-bachi” & “Suri-bou”. “Suri” means to grind, “Bachi” means the bowl and “Bou” means the stick.
This may be a Japanese version Mortar and Pestle! The differences are that Suri-bachi is earthenware bowl which has ridges on the surface. This is also handy so that you can grind the ingredients easily and quickly.
Suri-bou is usually made of wood. You can also find the fancy version of Suri-bou but I like what I use now because I use this suri-bou for baking as well!
Other than sesame seeds, I grind other ingredients to make paste. For example, small fish, Daikon radish, Carrot, Taro, Pumpkin, Rice etc…so many!
Nowadays, I make the Japanese style babyfood for my son so I also use smaller size of “Suri-bachi”. So convenient!
The other day, I went to the odaiba area with my family. Odaiba is famous for shopping malls, amusement parks and artificial beaches.
The main purpose to visit the area was to bring our son to the LEGO Discovery center. We could see many Tokyo’s iconic architectures made by LEGO. It was amazing! It seemed that my son was enjoying watching them.
This is the Ryogoku Kokugikan (SUMO wrestling place) made by LEGO! COOL!!
There was an athletic place, LEGO building classes and ride in the area. My son is a bit small to experience those activities but he enjoyed playing with LEGO Duplo at the play area.
After that, we went to the Calbee flagship shop called “Calbee PLUS”!
Calbee is the name of Japanese confectionery company that produces popular snack “Jagariko”. Jagariko has been sold more than 20 years and it is surely the primary product for the company. Jagariko is made of potato and its texture and flavors are so unique. My husband and I love it!
Since this is a flagship shop, you can taste their special menu. One of the special menu is “Poteriko” and (I think) it is a fresh version of Jagariko.
There is a kitchen near the entrance so that you can enjoy watching how to make Poteriko. Don’t forget to go to the Calbeer’s anntena shop and try the special snack!
To see all photos about Odaiba area, please check YJC Facebook page!
Cucumber and Shiso Pickles (きゅうりとしその漬物) is an easy to prepare and tasty side dish. This pickle is a dish that can be eaten even by those who do not like vinegar, since it is a lightly pickled dish made with salt. Eggplant is also included in the dish, so you can enjoy a variety of textures along with the aroma of shiso.
Hello, everyone! Thank you for always visiting YJC website!
The 2nd week of August has started! We have a hot and humid day everyday here in Tokyo and I always feel lazy to go outside of the house! In Japan, the Obon festival will start from 13th until 16th. Those period, family and relatives usually gather, have meals together and pray for the ancestors.
Here is this week’s meal prep collection!! Have a nice and healthy week, everyone!!
Menu: – Fried vegetables marinated with sour sweet sauce – Sauteed white bean sprout topped with sesame seeds – Sauteed mushrooms with olive oil and garlic – Sauteed Konnyaku with bonito flakes – Pickled mini tomato and yellow paprika – Stir-fried Hiijki with yellow paprika and fried tofu – Pickled cabbage with salted kelp – Okura and natto salad – Boiled broccoli and salted kelp – Seasoned minced pork with soy sauce, mirin, sake and miso – Marinated chicken with teriyaki sauce – Fried gyoza – Seasoned boiled egg
Goma-dofu (ごま豆腐) is a simple side dish made with starch from a plant called kuzu(kudzu) and sesame paste. It is usually served in kaiseki cuisine. Since it has a very plain taste, I will also show you how to arrange it to enjoy as a dessert.
