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Tetsu Kariya’s Followers (39)
Tetsu Kariya
Born
Japan
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Japanese Cuisine
by
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published
2006
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6 editions
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Ramen and Gyoza
by
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published
2005
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8 editions
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Sake
by
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published
2007
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85 editions
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The Joy of Rice
by
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published
2005
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14 editions
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Izakaya: Pub Food
by
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published
2005
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11 editions
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Vegetables
by
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published
2006
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8 editions
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美味しんぼ（１） (ビッグコミックス)
by
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published
1984
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Oishinbo
by
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published
2004
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Oishinbo 70
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published
1999
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2 editions
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美味しんぼ（７） (ビッグコミックス)
by
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published
1986
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2 editions
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“The Chairman ignores the individual personalities of his workers and uses them like cattle or horses. That's the basic principle of capitalism, you know.”
― The Joy of Rice
― The Joy of Rice
“The sweet taste, the crunchiness... it's the core of the cabbage chopped into thin sticks!"
"Oh! And the sauce on it is puréed raw tomato!!
I've had this tomato before too!!"
"A... fully ripe tomato grown using the Ryoken farming method..."
"It's amazing! This cabbage core goes way beyond a unique dish--- it's incredible !"
"It's like we'd forgotten how spectacular the taste of nature can really be! A cabbage as good as this merits a cooking method that highlights the quality of the vegetable.”
― Vegetables
"Oh! And the sauce on it is puréed raw tomato!!
I've had this tomato before too!!"
"A... fully ripe tomato grown using the Ryoken farming method..."
"It's amazing! This cabbage core goes way beyond a unique dish--- it's incredible !"
"It's like we'd forgotten how spectacular the taste of nature can really be! A cabbage as good as this merits a cooking method that highlights the quality of the vegetable.”
― Vegetables
“You're going to make the broth for the ramen with katsuobushi?"
"The chicken you used to make the broth for the ramen is a broiler, right? In that case, it's better to make it with katsuobushi."
"But the ramen's going to end up smelling like fish."
"Don't worry about it.
I mince some garlic, chives, shiitake mushrooms, and onion...
... and fry them together with ground pork in sesame oil.
Then I add some hatchō miso that's been mixed with sake...
... to make miso-flavored mince meat.
I pour the katsuobushi dashi onto the noodles. I've given the dashi a light soy sauce flavor.
Then I place the meat on top...
... and sprinkle a lot of chopped green onion on it...
... and you've got Oishinbo-style miso ramen!"
"Wow! It really does go well with the katsuobushi! It doesn't smell fishy at all!"
"The scents of the sesame oil, garlic and miso...
... complement the scent of the katsuobushi nicely!
Ramen broth is usually made from chicken and pork bones.
I never thought of using fish!”
― Ramen and Gyoza
"The chicken you used to make the broth for the ramen is a broiler, right? In that case, it's better to make it with katsuobushi."
"But the ramen's going to end up smelling like fish."
"Don't worry about it.
I mince some garlic, chives, shiitake mushrooms, and onion...
... and fry them together with ground pork in sesame oil.
Then I add some hatchō miso that's been mixed with sake...
... to make miso-flavored mince meat.
I pour the katsuobushi dashi onto the noodles. I've given the dashi a light soy sauce flavor.
Then I place the meat on top...
... and sprinkle a lot of chopped green onion on it...
... and you've got Oishinbo-style miso ramen!"
"Wow! It really does go well with the katsuobushi! It doesn't smell fishy at all!"
"The scents of the sesame oil, garlic and miso...
... complement the scent of the katsuobushi nicely!
Ramen broth is usually made from chicken and pork bones.
I never thought of using fish!”
― Ramen and Gyoza
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