高島町駅のおすすめカレー・丼ものベスト20

When people hear the term of Japanese food, most of them will immediately think of sushi/sashimi. They are partially correct. To know what Japanese food is, one must know the history of Japan as well because their food definitely evolved due to other cultures’ influences. Based on my research, Japanese food can be categorized as traditional, semi-modern and modern. Traditional Japanese food is defined as the food invented before 1868, prior to opening the country to the western world with a few exceptions such as China, Portugal and the Netherlands. Food such as nigiri and maki sushi, tempura (it’s actually derived from a Portuguese word temperar - to cook/to mix), Yakitori (four-legged animals weren’t being eaten due to Buddhism in the country then), soba noodles, and natto just to name a few are considered as traditional Japanese food. Semi-modern food is referred to the food that was invented between 1868-1945 after the country opened to the Western world and before the end of WWII. Tonkastsu, curry rice, sukiyaki, shabu shabu,and omuraisu, etc. started to become popular due to the Western influence. Modern food such as flour products (konamon) are the results of the American influence post WWII. And do you know that ramen and gyoza are actually originated from China? However, even with all that said above, the essence of Japanese food remains simple, subtle yet full of umami. In particular, dashi (a seaweed/bonito flakes stock) is the foundation to many of Japan’s most favorite dishes such as miso soup, udon, ramens and dipping sauces to soba noodles. I’ve learned how to make a tasty dashi and build upon it for other dishes during my Izakaya classes. I took hundreds of photos/videos during our 4-week cooking course in Japan. The reels I have here capture only a few moments of our action in the kitchen. Richard Hosking, the author of A Dictionary of Japanese Food, said :”The only real way to understand Japanese food is to eat it, preferably in Japan.” I’d like to expand on his saying to add that the only real way to learn to cook Japanese food, is in Japan.😊

横浜・裏横浜のビル2階にひっそりとある『アナンダ』です。薬膳系のスパイスが効く辛口スープカレーと、大きめ鶏もも肉と野菜がたっぷりです。辛さは0〜15まで選べ、店主はこだわりが強く個性的です。

(@ka___sn8_yokohama)⇦行きやすい価格帯のお店を沢山投稿してます！ \店内写真、メニューあります/ ◆札幌スープカリー アナンダ◆ ……ポイント️……………………………… 口本格的なスープカレーのお店！ 口いわゆる裏横エリアにあるけど並ぶことも多い 口どでかいチキンが1枚入っててボリュームもある！ ……今回の注文…………………………… ●チキンカリー 1200円 辛さレベルを選べるんだけど、③の三昧に！ 普通って書いてあったけど、 そこまで辛さが得意ではない私には少し辛めでした！ 食べ終わる頃には汗かいてました笑 スパイスの味わいをかなり感じられるタイプで、食べてるとスパイスのコクや深みが出てきてスプーンが止まらない！辛いけど！ 200g超のボリューム満点の鶏モモ肉と ゆで卵や野菜が5種類入ってて満足度高め！ お肉がとにかくホロホロでスプーンでも 崩れるほどの柔らかさでした。 ……まとめ…………………………………… 横浜駅近くにある人気店！ ランチ時は並ぶのを前提で訪問するのが良さそう！ 営業日でも臨時休業してたりする時があるみたいなのでお気をつけて！ ……お店について…………………………… ⏰営業時間 　[月～金] 11:30～15:00(L.O.14:30) 　　　　　18:00～21:00(L.O.20:30) 　[土・日・祝]11:30～21:00(L.O.20:30) 💤定休日 　水（祝日の場合は営業） 🏠住所 　神奈川県横浜市西区平沼1-38-2 咲久良ビル M2F 　横浜駅東口から徒歩7分 📱インスタアカウント 　@なし ⚠️記載した情報は投稿当時のものになります。 最新情報は公式HPやSNSをご確認下さい。 ……………………………………………………… 他の穴場投稿も見る！▶️ @ka___sn8_yokohama