Japanese Dishes
The Japanese cuisine offers a very large variety of dishes and regional specialities. JSA provides some of popular Japanese dishes in our events. In this section, you will find information about some of the popular dishes and these recipes.
Japanese Curry
Curry is one of the most popular dishes in Japan. It is commonly served in three main forms:
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the administration of the British. It has been adapted since its introduction to Japan, and became one of the most popular Japanese dishes.
JSA served curry and rice several times, and many more people come to like it.
Here is the link of how to make curry and rice: Making Japanese Curry Rice
- Curry Rice
- Curry Udon(thick noodles)
- Curry-pan(bread).
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the administration of the British. It has been adapted since its introduction to Japan, and became one of the most popular Japanese dishes.
JSA served curry and rice several times, and many more people come to like it.
Here is the link of how to make curry and rice: Making Japanese Curry Rice
Chicken Karaage
"Karaage" is Japanese cooking technique in which
various foods — most often meat, and specifically chicken — are deep
fried in oil. Small pieces of the food are marinated in a mix of soy
sauce, garlic, or ginger, then lightly coated with a seasoned wheat
flour or potato starch mix, and fried in a light oil — similar to the
preparation of tempura.
Unlike other types of fried chicken, karaage never leaves us feeling greasy and slightly gross afterwards. Perhaps it's the ginger in the marinade, or the crispy-light surface, or the liberal squeeze of lemon added before eating. In any case, chicken karaage is juicy and so crispy when hot, and still succulent when cold. This is a really simple recipe; just be careful of the oil and you'll be fine.
JSA served chicken karaage at "Sakura Festival".
Here is the link of how to make Kareage: Deep-fried Chicken Nuggets (Tori no kara-age)
Unlike other types of fried chicken, karaage never leaves us feeling greasy and slightly gross afterwards. Perhaps it's the ginger in the marinade, or the crispy-light surface, or the liberal squeeze of lemon added before eating. In any case, chicken karaage is juicy and so crispy when hot, and still succulent when cold. This is a really simple recipe; just be careful of the oil and you'll be fine.
JSA served chicken karaage at "Sakura Festival".
Here is the link of how to make Kareage: Deep-fried Chicken Nuggets (Tori no kara-age)
