Which website has Japanese food recipes online?(Food which are simple and easy to be cook) Give as many website as possible. Thank you.

Japanese Cuisine http://japanesefood.about.com/ Sushi Roll http://japanesefood.about.com/od/sushiroll/Sushi_Roll.htm Japanese Recipes http://japanesefood.about.com/library/recipe/blrecipe_index.htm Japanese Food Recipes http://www.chinesefood-recipes.com/asian_recipes/asian_recipes.php#japanese Authentic Japanese Food Homepage - Authentic Japanese Food http://www.authenticjapanesefood.com/en/index.html Japanese Food Recipes, Easy Japanese Food Recipe, Free Japanese Food ... http://dgreetings.com/gift-ideas/food-gifts/japanese-food-recipes.html AsianFoodGrocer.com - Asian Food and Recipes Online http://www.asianfoodgrocer.com/JapaneseFoodOnline.html

http://www.bluetreegallery.com/bluetreehouse_recipe.html http://www.japaneselifestyle.com.au/food/food.html http://www.kraftfoods.com/kf/ff/Asian/AsianMenu.htm http://www.tokyocube.com/lifestyle.php?subnav=food&feature=recipes&article=Japanese%20Style%20Curry http://www.hintsandthings.co.uk/kitchen/japanese%20food%20recipes.htm http://www.cookingjapanese.com/ http://www.garden-gifts.com/curry.htm http://www.sofeminine.co.uk/m/food/japaense-cooking-recipe.html http://food.cookinglight.com/cooking/recipefinder.dyn?action=browseResults&&CONVENIENCES=Quick%2FEasy&keywords=&sort=&CUISINES=Japanese http://www.japaneselifestyle.com.au/food/japanese_recipes.html http://www.recipezaar.com/recipes/japanese

http://japanesefood.about.com/cs/dessertssnacks/a/japanesesweet.htm DESSERTS http://www.asianonlinerecipes.com/desserts/japanese-jelly-dessert.php http://www.recipezaar.com/recipes/japanese http://www.homemade-dessert-recipes.com/japanese-dessert-recipes.html WEBSITES with a variety of recipes http://allrecipes.com/recipes/world-cuisine/asia/japan/main.aspx Salmon Yakitori http://www.recipezaar.com/224593 Japanese Shabu Shabu http://www.recipezaar.com/222043 Japanese Beef and Potatoes http://www.recipezaar.com/222158 Sushi Rolls: http://www.recipezaar.com/220214 Japanese Vegetable Pancakes http://www.recipezaar.com/217026 Easy Grilled Ginger Marinated Chicken http://www.recipezaar.com/214086 Daikon Carbonara http://www.recipezaar.com/202313 http://www.japan-guide.com/e/e620.html Overview of popular Japanese dishes Domburi Gomaae Gyoza Korokke Mushrooms Nikujaga Okonomiyaki Ramen Rice Sashimi Seaweed Soba Soya Bean Sushi Tempura Udon Yakitori Wasabi Tokyo Food Cultures: http://www.gnavi.co.jp/en/w_theme/index.htm Tokyo Food Page: The Tokyo Food Page is a complete guide to Japanese cuisine and eating in Japan. With great recipes, tours of Japanese markets, and tips on the best places to eat in Tokyo and Yokohama. jhttp://www.bento.com/tokyofood.html And, here's some information on Japanese Cuisine: There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people have diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ry�ri, 日本料� or washoku, 和食) refers to traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Food in Japan is generally of a very high quality and most Japanese people tend to be quite well informed diners. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveller. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. http://en.wikipedia.org/wiki/Japanese_cuisine ------------------- and then there's Japan, Foods, Recipes & Culture http://asiarecipe.com/japan.html And, Eat-Japan.com exists to further awareness and understanding of Japanese cuisine and culture in the ... EAT-JAPAN.com - All About Japanese Food and Culture http://www.eat-japan.com/ -------------------------- and Welcome to Super Japanese Websites; http://www.uni.edu/becker/japanese222.html I hope these help you out!

You can check www.allrecipes.com plus, they have tons of ethnic foods you can check out.

Japanese Tosa Joyu http://www.indorecipe.com/recipe.php?recipeid=4672 Japanese Horensho Hitashi http://www.indorecipe.com/recipe.php?recipeid=4670 Japanese Ichiban Dashi http://www.indorecipe.com/recipe.php?recipeid=4668 Yakitori (Japanese Grilled Chicken) INGREDIENTS 1 lb chicken breast – skinned and de-boned, cut into ¾� cubes 10 scallions – cut ¾� pieces 1 cup ALOHA SHOYU Regular Soy Sauce ½ cup sake (Japanese rice wine) 3 tablespoons Mirin (optional) 1 tablespoon fresh ginger - grated PROCEDURE Mix ALOHA SHOYU Soy Sauce, sake, Mirin and ginger in large bowl. Marinate chicken pieces w/ mixture for at least 2 hours in the refrigerator. If using wooden skewers, presoak skewers in water for about 1 hour. Arrange chicken with scallions on to skewers. Grill until chicken is done. Japanese Cucumber Chicken Salad * 1 cucumber * 1/2 lb. chicken breast * 6 tbsps rice wine vinegar * 1 tsp wasabi horseradish * 1 tbsp soy sauce * 1/2 tsp salt * 1 bag of thinly shredded cabage or coldslaw cabbage mix * Garnesh * Toasted sesame seeds * Fried Chow Mein Noodles PREPARATION: Cut chicken into thin stripps. Put water in a pan and bring to boil. Add chicken stripps in the pan and boil until cooked. Remove chicken and cool them. Cut cucumber into thin stripps. Put salt over cucumber and set aside for 30 min. Squeeze cucumber stripps to remove the liquid. Mix vinegar, wasabi, and soy sauce in a cup. Put chicken and cucumber in a bowl and pour the dressing over and mix well. Serve over shredded cabbage And garnish with Sesame seeds & Fried Chow mein noodles Serves 4-6 people Japanese Style Marinated Mushrooms Serves 4 1 pound small button mushrooms Marinade 2/3 cup sake (rice wine or dry sherry) 2 tablespoons soy sauce 2 teaspoons sugar 1 tablespoon white rice vinegar, or cider vinegar 1/2 teaspoon salt Garnish 2 tablespoons scallions, finely chopped Place the marinade ingredients in a small pan and simmer for about 5 minutes. Allow to cool thoroughly. Combine the cooled marinade with the whole mushrooms and let them marinade overnight. When ready to serve the mushrooms, drain them and discard the marinade. Dashi 1 piece (about 5X6 inches) konbu 1 cup bonito flakes 1/4 cup yellow Miso 2 1/4-inch-thick slices fresh ginger 1/2 tablespoon wasabi powder 1 tablespoon rice wine vinegar 1/2 tablespoon soy sauce 2 tablespoons scallions (green part only) cut into 1/8 -inch slices 1/2 teaspoon sugar Salt and freshly ground black pepper 1 two to three ounce package Enoki mushrooms (substitute shiitake for Enoki mushrooms) 2 cups Tatsoi leaves (substitute Mache or baby spinach) 1 cake soft tofu (about 3x3x2 inches), cut horizontally into 4 1/4 -inch-thick slices Directions 1. To make the dashi, clean the konbu by wiping it with a damp cloth. Place the konbu in a stockpot with 5 cups of cold water and heat over medium heat. Just before the water boils, remove the pot from the heat. Watch carefully; you do not want the water to boil or the dashi will become too strongly flavored. Allow to stand 5 minutes, remove the konbu and return the pot to medium heat. When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Measure 4 cups of dashi into the stockpot, reserving the rest for another use. 2. Add the Miso and ginger to the dashi and bring to a simmer over medium heat. Simmer for 5 minutes and remove the ginger. 3. Meanwhile, in a small bowl, combine the wasabi and vinegar and stir to blend. Whisk in the soy sauce, scallions, and sugar, and season to taste with the salt and pepper. In a medium bowl, combine the Enoki and Tatsoi; add the wasabi vinaigrette and toss to coat. 4. Carefully place 1 slice of the tofu in each of 4 soup bowls. Ladle the broth on top, place a small mound of the salad on each of the tofu portions, and serve. Ming's Tip: This recipe yields about 5 cups of dashi. Extra dashi can be stored in the refrigerator for up to 2 weeks or frozen for up to 1 month. Japanese Spinach with Sweet Sesame Seeds Submitted by: NATTYFRED Prep Time: 5 Minutes Cook Time: 2 Minutes Ready In: 7 Minutes Yields: 6 servings "You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach." INGREDIENTS: 2 tablespoons sesame oil 1 tablespoon brown sugar 10 cups fresh spinach leaves 4 tablespoons black sesame seeds, toasted DIRECTIONS: 1. Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach. 2. Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat. 3. Transfer spinach to a serving plate and sprinkle ground sesame seeds on top. Japanese Eggplant 1 medium eggplant 3 tablespoons of soy sauce 3 tablespoons of sake 2 teaspoons of sugar 3 tablespoons of peanut oil Cut the stem end off the eggplant but do not peel. Cut the eggplant into 1 inch cubes. In a cup, combine the soy sauce, sake, and sugar and mix well. In a large frying pan or wok, heat the oil over moderate heat. Add the eggplant cubes and sauté slowly, stirring occasionally, until the cubes are soft and lightly browned, about 5 to 7 minutes. Add the soy sauce mixture and continue to cook, stirring occasionally until the liquid is completely absorbed and the eggplant is a deep glazed brown. Serves 4 Japanese fried rice 4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper 1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. 5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. Japanese Fruit Cake CAKE 3 cups sifted flour 3 tsps. baking powder 1 cup butter 2 cups sugar 5 eggs, separated 1 cup milk 1 tsp vanilla 1 cup currants 1 cup seedless raisins 2 Tbsps. flour 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. cocoa FILLING 1/4 cup cornstarch 1 cup sugar 2 cups orange juice, strained 1 lemon, juiced 1 orange rind, grated 1/2 cup seedless raisins 2 31/2 oz. cans flaked cocoanut 2 Tbsps. butter GLAZE 3 cups sifted confectioners sugar 2 Tbsps. lemon juice 2 Tbsps. plus 1 tsp. water 3 drops cooking oil CAKE DIRECTIONS Divide the flour into 2 portions and sift the baking powder with one. Cream the butter and sugar until light. Beat egg yolks well and mix in. Add the flour and milk alternately, beginning with plain flour and ending with flour/baking powder mixture. Add vanilla and finally fold in the egg whites which have been beaten until soft peaks form. Prepare two 9 inch round cakepans by lining them with greased waxed paper and dusting them with flour. Pour 2/3 of the batter into one pan. Mix currants and raisins in the 2 Tbsps. flour that has been mixed with the spices and cocoa. Mix into remaining batter. Pour into the second pan. Bake in a moderately hot oven, 375 degrees F... for about 50 minutes or until the cakes are golden and springy to the touch. Remove from oven, let stand 5 minutes then turn from pans onto cake racks and peel off waxed paper. Cool. FILLING Mix the cornstarch and sugar thoroughly in a saucepan. Add juices, rind and raisins and cook, stirring constantly, 5 to 7 minutes or until mixture thickens. Remove from heat, add cocoanut and butter. Cool. TO ASSEMBLE CAKE Split each layer in half horizontally, using a thin very sharp knife (or sewing thread). Place a fruit spice layer, cut side up, on a cake plate. Spread with about 1/3 of the filling. Top with a plain layer, cut side down, another 1/3 filling and then another fruit spice layer, cut side up. Spread with remaining filling and top with the last plain cake layer, cut side down. GLAZE Mix ingredients thoroughly. Add a bit more water if necessary. Drop spoonfuls of glaze over the top of the cake, letting it run unevenly down the sides. Let it dry. Then repeat until all glaze is used.