Ingredients for Bento (serves 1) - Potato Salad - 40g Potato (1.41 oz) 10g Carrot (0.35 oz) 400cc Water (1.69 u.s. cup) 1/2 tsp Salt 4cm Cucumber (1.57 inch) A pinch of Salt 1 tbsp Sweet Corn 1/2 ...  

Today, we are making well-balanced bento using a cute bento box.

Let's prepare the ingredients for Bento.  Cut the cumber in half. Slice the cucumber into half moons. Put the cucumber in a bowl, add a pinch of salt, and toss to coat evenly.

Scrap off the skin of the potato with a knife.  Slice the potato into quarter moons. Make a cross shaped cut on the carrot. Thinly slice the carrot into quarter moons.

Hello. Today, we are going to make fancy hand roll sushi.

Let's have her prepare for a sushi rice first. Slice the ginger thinly. Chop the sliced ginger into  fine pieces. Squeeze the roasted white sesame seeds to increase the flavor. Next you may blend in the vinegar for sushi rice, add the rice vinegar, sugar and salt. Mix well.

That fresh steamed rice is cooked with the Kombu Kelp. Remove the Kombu Kelp when you add the fine ginger pieces. Add the roasted white sesame seeds and blended rice vinegar. Lightly toss all the ingredients to coat with blended vinegar. That is it for the sushi rice.

 

Ingredients for Katsu Curry (serves 2) - Curry - 1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces 1/2 Onion for 2x2cm pieces 100g Carrot (3.53oz) 2 Eggplants 2 Large Bell Pepper 2 Large.

Hello, today we are going to make katsu curry which is Japanese curry with Tonkatsu.

O.K. let's have chopped the whole onion into to rough pieces. Make cuts like the spokes of the wheel and leave the root attached. Rotate the onion and make cuts perpendicular to the first cuts.

This delightful made-in-Japan video movie (8min, 10sec) teaches you the traditional ways of enjoying sushi. How to Enjoy Sushi by Japan Culture Lab covers everything you need to know about enjoying sushi the Japanese way.

Sushi is the snack most commonly associated with Japan. A shop that sells sushi is a "sushi-ya". Most Japanese eat at one every day. This is the entrance to a sushi-ya. To pass through the short curtain called a "noren" from the lower left corner of the third partition, find the spot 3.2 inches up at an angle of 48 degrees, place your hand like this, and peel open.

If you arrive less than 30 minutes before closing, ask "Are you still open?" On entering the premises. Inside: "2 people." This is the number in your group. In a group of 3 say, "3 people..." In a group of 4 say, "4 people..." However in the case of 1, you should always show a little guilt in your eyes.

An absolutely funny digital video movie (2min, 3sec) on The Truth about Sushi and Japanese Restaurants. A conversation of two Japanese people one whom has returned from a trip from Australia and explains their global practical joke. What a bunch of Sushis, indeed.

The first friend starts: "I just got back from Australia. You should see what we're getting away with at our restaurants down there. We serve this fish..., raw."

His friend replies: "What...??"

The man continues, "True. And we tell them it is a Japanese 'delicacy'."

"And they believe you?"

Video (3min 3 sec): According to Japanese tradition, aspiring Sushi Chefs must spend years perfecting their sushi rice before they are even allowed to cut fish. So, consider this a head start.

You will need 2 cups of short grained rice (preferably Japanese sushi rice), lots of fresh cold water, a measuring cup, a mesh strainer, a heavy 2-quart pot with a lid, a wooden spoon, a timer, a 4-quart silicon or glass bowl, 1/2 cup of white rice vinegar, 2tps of salt,1/4 cup of sugar, a 4-inch piece of Konbu seaweed, and a 1-quart saucepan.

Step 1 - Place the rice in a mes strainer and rinse it under cold running water. Pick out any debris you might find in the rice such as weird little pebbles and strange looking grains of rice.