Tateshina Beef

Every year, I spend a few days up in the mountains in Tateshina, Nagano prefecture, where we have a little old house. Old, because it was built the years before I was born. At 1300 meters altitude, surrounded by trees, it’s usually cooler up there. Known as the Shinshu region, they have great produce, all […]

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What’s been cooking recently…

After getting into making cucumber pickles (see previous post,) I also made radish (daikon) pickles, as well as pickles using Japanese mountain yams (yamaimo) with umeboshi (preserved salty plums) flavor. Here is a lunch ham and cheese sandwich with my pickled cucumbers and marinated fresh Italian tomatoes, bruschetta style. The picture isn’t very good but […]

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Beef with onions and shirataki noodles

This is a traditional Japanese dish. Beef cooked in dashi with onions and shirataki noodles. Served over rice, it’s called “Gyudon,” or rice bowl with beef topping. A sort of Japanese comfort food… I prefer eating the beef and rice separately but it’s tasty both ways. Ingredients Beef Onions, sliced Shirataki noodles Dashi Sake Mirin […]

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Spicy beef with green peppers

This is a variation of the Chinese dish “Chinjaorosu,” normally beef with peppers made with oyster sauce. This variation was made up as I went. Ingredients Beef Peppers, julienned Soy sauce Grated ginger Sake Mirin (Japanese condiment similar to rice wine with high sugar content) Potato starch Rayu oil (spicy sesame oil) Sesame oil First […]

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