Kobe Beef

Kobe beef (神戸ビーフ, Kōbe Bīfu?) refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.

Kobe beef is also called "Kobe-niku" (神戸肉?, lit. Kobe meat), "Kobe-gyū" (神戸牛?, lit Kobe cow) or "Kobe-ushi" (神戸牛?, lit Kobe cow) in Japanese.

History

The Wagyu cattle that produce this highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the animals' backsides to improve meat quality. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques which resulted from the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats.

Source: www.wikipedia.com

See also: tamani, marzano

Japanese Resto

Wuihhh dah lama ne memainkan jari di atas keyboard untuk OpenRice..

Okeyy.. kali ini gw mo critain pengalaman gw ttg resto jepang di daerah wijaya..
Gw baru tau klo disini ada resto jepang, dr luar aja tuh designya dah Jepang bgt..

Pas masuk ke dalem.. Beuuuuhhhh...serasa masuk rumah Nobita..

Live TV nya aja nyiarin OlahRaga Bela diri khas Jepang..yaitu Sumo..
Tapi asli emg gw baru sekali ini masuk ke resto Jepang berasa banget kyk di Jepang..
Dan emg disini Chef nya asli dari Jepang..

Oke gw ga crita banyak..Lets talk bout food..
Gw mesen yg ringan2 aja..karena sebelumnya udh makan banyak di tempat lain..

Torigen Gyoza (IDR 32.000++)
Gw pernah denger ini appetizer khas Cina tetapi sangat Populer di Jepang. Bentuk nya seperti dim sum tapi di goreng. Dalemnya sayuran dicampur dengan ayam, setau gw goyza itu bahan2 adonan nya tuh Jepang bgt, ada campuran Nira & Sake di dalamnya, jangan heran klo harga nya mahal tapi isinya cuma 5 biji.
Sayurannya gw ga tau de, kyknya sih daun bawang di campur ayam. Nah ini ada saosnya juga, setau gw saos nya campuran dari Soya Saos + Vinegar.
Untuk rasa nya...mantaf gan, rasa ayam yg di combine sayurannya trus di celupin sma saos nya..beehhh ga bisa di ungkapkan dgn kata2..soalnya agak susah ngomong klo pas lagi ngunyah plg smbil goyang2 jempol tangan aja..

Chicken Tempura (Lupa harganya)
Nah ini bahan2 g perlu di ceritain, karena cukup familiar sm org indo, tapi rasanya gw ga yakin lo pernah ngerasain tempura asli buatan Chef Jepang..recommend untuk di coba

Memang harga2 makanan disini terbilang tergolong mahal, tapi kalo lo pgn resain suasana negeri Sakura itu, ini salah satu Recommended Restaurant dari gw..
Selamat ketemu doraemon

Source: www.id.openrice.com

See also: steak, loewy

Review From Member5

Hi all,

One of the best italian food, itulah pendapat saya tentang Nuzzy's mousse and resto ini.
Berikut cerita saya mengenai resto yang satu ini :
Saya ke Central Park Mall karena ada diskon 30% dari Gramedia, tapi karena suasana sore hari itu di toko buku tersebut sangat sangat padat, saya bersama doi tercinta membatalkan niat membeli buku. Dan ternyata tidak hanya di Gramedia saja yang sangat padat tapi hampir seluruh area mall (karena ada event superhero japan dan tentu saja care4 yang selalu rame di akhir pekan). Kami sudah pengap rasanya dan memutuskan pulang saja sambil berjalan2 terlebih dahulu di taman yang ada di salah satu mall terbesar di JakBar ini, tidak sengaja melihat monster2 milik Nuzzy yang lucu2 dan kebetulan di resto ini hanya didatangi beberapa pengunjung serta jauh dari hiruk pikuk manusia, maka kami memutuskan dinner di sini aja.

Resto ini terdiri dari outdoor dan indoor, kami memilih indoor saja karena kami non-smooker. Interior di dalam cukup unik dan suasana sangat comfort. Setelah melihat menu yang cukup besar dan dibingkai, kami memesan Soft Shell Atlantic Crab, Aglio Olio Smoked Beef, Choco Cream Coffee, dan Lyche Strawberry Tea.

Soft Shell Atlantic Crab - 35k
Tidak berasa ini merupakan kepiting soka, kepitingnya dan cangkangnya sangat lembut. Rasanya pas dan menari-nari di lidah. Tapi sayang tepungnya kurang cruncy. But It's perfect snack for starter.

Aglio Olio Smoked Beef - 35k (medium size)
Pasta dengan mushroom dan smoked beef yang dimasak dengan saus aglio (kata waiternya - bawang putih), cabe kering dan cream. Pasta-nya boleh pilih homemade fettucini, regular fettucini, spaghetti, dsb. Untuk homemade fettucini dibagi menjadi 4 warna : kuning, merah, hitam, dan hijau. Warna kuning dan hitam saya lupa kandungannya dari apa, untuk merah dari beef, dan hijau dari spinach. Saya memilih warna merah. Pada saat menu ini datang, warnanya merah semua, mengerikan . Tapi untuk rasa : PERFECTO. Rasanya didominasi oleh asin dan sedikit rasa pedas, tapi sangat pas di lidah. Luar Biasa Uenak . Kami sampai menyesal tidak pesan yang large.

Choco Cream Coffee - 24k
Cokelat, kopi, cream, dan cinnamon berpadu menjadi satu menjadi minuman yang sangat yummy. Saya sebenarnya tidak suka cinnamon tapi dengan adanya cinnamon di minuman ini membuat sensasi yang berbeda. MUST TRY, VERY RECOMMENDED.

Lyche Strawberry Tea - 24k
Teh dengan rasa lyche strawberry ini menyegarkan, tapi tidak special.

Setelah makanan kami yang super lezat di atas habis, kami tertarik untuk mencoba pizza-nya, akhirnya kami memesan Milano Marinara Pizza.
Milano Marinara Pizza - 52k(medium size)
Pizza dengan topping seafood, segala macam seafood ada di atas pizza ini mulai dari cumi sampai oyster. Untuk rasa OK, rasa amis yang biasa ada di seafood pizza masih acceptable. Pinggirannya sangat crunchy. Great Pizza for Seafood Pizza Lovers.

Makanan yang ada di resto ini superb, kami masih mau order menu lain lagi tapi karena mengingat perut yang sudah full kami mengurungkan niat kami. O ya selain Snack ringan, Pasta dan Pizza, terdapat juga soup, salad, burger & sandwich, paela, dan steak. Untuk minuman tersedia juga cocktail dan varian kopi lainnya.

Overall, seperti yang saya katakan di atas, One of the best italian food untuk Nuzzy's resto yang juga memiliki cabang di Napoli dan New York. Sayangnya resto ini terletak agak terpencil, yang membuat para pengunjung mall tidak menyadari kehadirannya.

Tips : kosongkan perut sebelum ke Nuzzy's karena anda pasti akan makan lagi, lagi, dan lagi

Source: www.id.openrice.com

See Also: Tamani

Cooking Pasta

Cooking pasta is as easy as boiling water, but does require care.

1. You should figure 1 quart of water per quarter pound of pasta (1 liter of water per 100 grams of pasta), and expand this to 6 quarts for a pound. If you don't use enough water the pasta will be gummy, so don't stint.

2. Bring the water to a rolling boil, salt it with 2-3 teaspoons of kosher salt per quart of water. Don't skimp on the salt or the pasta will be unpleasantly bland -- it helps to keep in mind that Neapolitans, who are masters at cooking pasta, used to use sea water back when it was safe to do so.

3. Add the pasta, stirring gently to separate the pieces and keep them from sticking to the bottom of the pot.

The pasta package will probably say how long the pasta should cook for, but don't trust it. A couple of minutes before it is supposed to be done, fish out a piece and break it open; in the center you will see a whitish area of uncooked pasta that is poetically known as the anima, or soul of the pasta. Ladle a couple of ladles of hot water into the serving bowl, swirl them about to warm it, discard them, and continue cooking the pasta until the anima barely fades. At this point drain the pasta, giving it one or two good shakes to remove most of the water (it will continue to absorb water for a minute or two), transfer it to the bowl, stir the sauce into it and serve.

As a variation, if the sauce is fairly liquid, say for penne rosé, warm it in a skillet as the pasta cooks, and when the pasta is just shy of being done drain it and transfer while it's still dripping it to the skillet. Turn the heat to high and toss the pasta as you would an omelet; as it finishes cooking it will absorb the sauce and taste much better. On restaurant menus pasta cooked this way is called strascicata or saltata in padella. There are hudreds of pasta recipes on this site; click on the pasta sauces and recipes link on the navigation bar to the left to reach them.

Source: www.italianfood.about.com

See also: steak, sate, sushi

Steak

In the United States and Canada, a restaurant that specializes in beef steaks can be known as a steakhouse.

In the United States a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables often accompanies the meat and side, with corn on the cob, green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef" and "pier and steer". Rounding off an American steak dinner is some sort of bread, usually a dinner roll.

Special steak knives are provided along with steak. Steak knives are sharper than most table knives and are usually serrated, though straight blades also work; they also often have wooden handles. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city in which they became famous.

In France, steak is usually served with French fried potatoes also known as "frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in the United Kingdom.

In Italy, steak was not widely eaten until after WWII because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont and Tuscany, however, were renowned for the quaility of their beef. Bistecca alla Fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward, economic gains allowed more Italians to afford a red meat diet.

In the Balkan region, steak is often rubbed with mustard and pepper, and marinated in vinegar and vegetable oil for up to a week. It is then fried in butter, and a slice of toast is then used to soak up the pan drippings. The steak is served on the toast and topped with optional fried egg and a sprig of parsley.

Source: www.wikipedia.com

See also: Sate, soto

Delicious Pasta

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (pecorino, Parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon.

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (especially in Moscow). Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

Origin and history

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of carbon. Another rumour about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whiteish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally "burnt". It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.

The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called 'Carbonara'. More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.

The recipe was included in Elizabeth David's 1954 cookbook published in Great Britain. The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America.

Source: www.wikipedia.com

See also: steak, marzano

kue manjuu

Manju Adalah tradisional Jepang yang populer . Ada banyak jenis Manju, tetapi kebanyakan memiliki luar dibuat dari tepung terigu, tepung beras dan gandum dan pengisian an (pasta kacang merah), terbuat dari kacang Azuki rebus dan gula. Mereka direbus bersama-sama lagi dan diremas. Ada beberapa jenis pasta kacang yang digunakan termasuk koshian, tsubuan, dan tsubushian.
liat juga: sushi, ramen, steak

sumber: kotak game

makanan

Dorayaki adalah kue yang berasal dari Jepang. Dorayaki termasuk ke dalam golongan kue tradisional Jepang (wagashi) yang bentuknya bundar sedikit tembam, terdiri dari dua lembar kue yang direkatkan dengan selai kacang merah. Dorayaki memiliki tekstur yang lembut dan mirip dengan kue jepang yang disebut Kastela karena adonan yang mengandung madu.Makanan doraemon nie, hehehe
liat juga : pasta, steak, dim sum


sumber: kotakgame