Japanese Unagi and Chicken Fried Rice – Hong Kong Best Food AUD8.50 afternoon special including drink

Japanese Unagi and Chicken Fried Rice – Hong Kong Best Food AUD8.50 afternoon special including drink
Image by avlxyz
日式鳗鱼鸡粒炒饭 Japanese Unagi and Chicken Fried Rice AUD8.50

A satisfying fried rice with enough smokiness of a hot wok with tiny chunks of unagi and strips of chicken.

香港茶餐厅 Hong Kong Best Food
35 Carrington Rd, Box Hill VIC 3128
(03) 9898 6088
Hong Kong Best Food – DrinkEatWeb menu

Cooking Lecture: Japanese – 「春の会席」 八寸 ”Haru no Kaiseki – Hassun” (Springtime Kaiseki – Seasonal Appetizers)

Cooking Lecture: Japanese – 「春の会席」 八寸 ”Haru no Kaiseki – Hassun” (Springtime Kaiseki – Seasonal Appetizers)
Cooking Tips
Image by panduh
We had a lecture on Japanese Kaiseki cuisine. It is a full 7 or 9 course meal and is considered the most formal, elaborate and refined of Japanese cuisines.

This is the ”Hassun”. It usually consists of several small hors d’oeuvre-like foods to represent the current season and/or seasonal ingredients. Common springtime symbols are sakura (cherry) and ume (plum) blossoms, bamboo shoots, various green mountain vegetables, etc…

Pictured here from left to right are akagai (blood clam) and spring onion miso salad, fried shirauo (icefish), and fried taranome (angelica) tips.

Bento – Beautiful Japanese Lunches

When it comes to healthy eating, variety and diversity of nutritious foods in meals and culinary art, the Japanese have it right. A well balanced Bento box lunch is great for kids and adults. If you want to make sure your children are eating healthy and getting a variety of daily nutrients at school, make them a Bento box lunch. They are just as fun as they are healthy. For general parenting information and resources, visit: parentingresourcesandreviews.webs.com

Steven F. Udvar-Hazy Center: View over World War Two aviation wing, including Japanese planes and B-29 Enola Gay

Steven F. Udvar-Hazy Center: View over World War Two aviation wing, including Japanese planes and B-29 Enola Gay
Natural Health Tips
Image by Chris Devers
See more photos of this, and the Wikipedia article.

Details, quoting from Smithsonian National Air and Space Museum: Steven F. Udvar-Hazy | Nakajima J1N1-S Gekko (Moonlight) IRVING:

Originally designed as a three-seat, daylight escort fighter plane by the Nakajima Aeroplane Company, Ltd., and flown in 1941, the IRVING was modified as a night fighter in May of 1943 and shot down two American B-17 bombers to prove its capability. The Gekko (meaning moonlight) was redesigned to hold only two crewmen so that an upward firing gun could be mounted where the observer once sat. Nearly five hundred J1N1 aircraft, including prototypes, escort, reconnaissance, and night fighters were built during World War II. A sizeable number were also used as Kamikaze aircraft in the Pacific. The few that survived the war were scrapped by the Allies.

This J1N1 is the last remaining in the world. It was transported from Japan to the U.S. where it was flight tested by the U.S. Army Air Forces in 1946. The Gekko then flew to storage at Park Ridge, IL, and was transferred to the Smithsonian Institution. The restoration of this aircraft, completed in 1983, took more than four years and 17,000 man-hours to accomplish.

Transferred from the United States Air Force.

Nakajima Hikoki K. K.


Country of Origin:

Overall: 15ft 1 1/8in. x 41ft 11 15/16in., 10670.3lb., 55ft 9 5/16in. (460 x 1280cm, 4840kg, 1700cm)

All-metal, monocoque construction airplane

Physical Description:
Twin-engine, conventional layout with tailwheel-type landing gear.
Armament: (2) 20 mm fixed upward firing cannon
Engines: (2) Nakajima Sakae 21 (NK1F, Ha35- 21) 14- cylinder air-cooled radial 1,130 horsepower (metric)

• • • • •

See more photos of this, and the Wikipedia article.

Details, quoting from Smithsonian National Air and Space Museum: Steven F. Udvar-Hazy | Boeing B-29 Superfortress "Enola Gay":

Boeing’s B-29 Superfortress was the most sophisticated propeller-driven bomber of World War II and the first bomber to house its crew in pressurized compartments. Although designed to fight in the European theater, the B-29 found its niche on the other side of the globe. In the Pacific, B-29s delivered a variety of aerial weapons: conventional bombs, incendiary bombs, mines, and two nuclear weapons.

On August 6, 1945, this Martin-built B-29-45-MO dropped the first atomic weapon used in combat on Hiroshima, Japan. Three days later, Bockscar (on display at the U.S. Air Force Museum near Dayton, Ohio) dropped a second atomic bomb on Nagasaki, Japan. Enola Gay flew as the advance weather reconnaissance aircraft that day. A third B-29, The Great Artiste, flew as an observation aircraft on both missions.

Transferred from the United States Air Force.

Boeing Aircraft Co.
Martin Co., Omaha, Nebr.


Country of Origin:
United States of America

Overall: 900 x 3020cm, 32580kg, 4300cm (29ft 6 5/16in. x 99ft 1in., 71825.9lb., 141ft 15/16in.)

Polished overall aluminum finish

Physical Description:
Four-engine heavy bomber with semi-monoqoque fuselage and high-aspect ratio wings. Polished aluminum finish overall, standard late-World War II Army Air Forces insignia on wings and aft fuselage and serial number on vertical fin; 509th Composite Group markings painted in black; "Enola Gay" in black, block letters on lower left nose.

Video What Are They Putting In Those Happy Meals!? Japanese Kids Freaking Out To Spongebob Toys At McDonalds!

first first first…….Video What Are They Putting In Those Happy Meals!? Japanese Kids Freaking Out To Spongebob Toys At McDonalds!….funny commercial..cardier and caznova album”soul of da streets” available online …apple itunes..and all digital downloads sites now….

Zen Japanese Restaurant

Zen Japanese Restaurant
quick healthy meals
Image by Sifu Renka
As featured on TasteTO:

What do you get when a group of people trek across the city for a sole purpose? In Toronto, it could mean a host of things, but for people with food on the brain, it suggests good eats. Some circles label themselves as a food aficionado meet-up group, while others are classified as an elite band of foodies. I’ve been fortunate enough to meet a handful of local food enthusiasts who have been brought together by our common interest, tastes, and apparent obsession with photo-documenting what we eat.

Whatever our background, training, culture and degree of separation, it was our eagerness to find tasty treats (and to do so with others), that brought us together. Online and offline messaging, a couple of dinners, a food project and excursions to source rare treats later, we find the planting of a seed for friendships centered around the art of consumption. An open invitation to others who also professed a love for all things edible resulted in amalgamation of our scattered selves into a grand dozen this past April.

Of those involve, some members have partial links to the industry, others are well known local food bloggers, a few participate on Chowhound, while half our group feel at home on eGullet and Flickr. These newly made connections have been highly educational and often times, extremely delicious. Where else would you find people enthusiastic enough to seek out the best gelato in Toronto and are willing enough to sample 14 litres of the frozen delight from eight different gelaterias all in one day?

The Saturday dinner at Zen (2803 Eglinton Avenue East, Scarborough) was like any other social event that our group has gathered for. A spontaneous suggestion and an interest to revisit a recent find spurs into a quaint reservation for six. With our omakase menus ordered, along with a few additional dishes, we sat back to catch up on the latest news. However, conversations at the table stray from the typical to focus on foodstuff: “Where have you dined recently?” “How was your excursion to country X to try out restaurant Y?” “What’s the next big food project/on the menu for your holiday feast?” “Ooh, how was the vodka pie crust?” “You’re going to San Fran? Don’t forget to Open Table the French Laundry. And please have a pain au chocolat at Tartine on my behalf!” “Did you try the new peas and carrots flavoured macaron or vanilla series when you visited Pierre Hermé?”

At the appearance of the first plate, cameras make their grand entrance and flurries of digital images are captured. “Can I get one more picture?” “Oh, do you have better lighting on that side?” “Did you get a picture of the freshly grated wasabi??” The servers are sensitive to our interest in documenting everything possible, and make an extra effort to place each new plate in front of the evening’s photographers.

That night we have the pleasure of seeing a duo experience their first taste of natto. We giggle and laugh as we share (horror) stories about past experiences with the fermented bean. While the newbies messily consumed the mushy product in all its slimy glory, our table breaks into talks regarding the aroma, tastes, textures, and final opinion of the product. Conclusions are made about the popularity of natto at our table as the native natto “lover” graciously turns down offers to sample the unfinished dish.

Between courses, dialogue transpires into the perfect way to cook and serve bacon. All but one of us reel in horror at the confessed preference for just-cooked non-crisp strips of the pork belly, while I share my love for the leaner “deep fried” version (for the curious, it is completely crispy, and not at all greasy). Others present their tips in the oven and microwave techniques for cooking the sodium-laden meat strips; a pair highly recommended using leftover bacon fat to cook eggs for the perfect breakfast treat.

Our mains arrive and chatter continues about the plating, the floral nuance of the fresh wasabi, the freshness of the silky squid, the sweetness of the uni, and love for the toro we are given. I noticed that there was an absence of salmon on our platters, and my friend is quick to highlight the point that we didn’t receive any “standard” sushi tray fillers. We are equally impressed by the rice, but do not share the same sentiments for the procession of desserts that conclude our meals.

After a relatively healthy dinner, the majority of our group decide to stop off at Manic Coffee (426 College Street), the café owned by one of our serious eaters (and resident coffee expert), for evening drinks. We are lucky to be able to sip on a mug of this week’s special beans that come straight from his secret stash. Putting this evening over the top, we are treated to the coffee shop’s latest feature: freshly baked, flaky, buttery croissants from Wanda’s Pie in the Sky. Did I fail to mention that this was at 11:45pm and they came piping hot from Manic’s in-house convection oven?

As the evening comes to a close, we bid adieu until our next gathering. I happily carry my bag of dried blueberries, a package given to me by a “very sweet” lady at dinner tonight. Another happily holds on to her trio of chocolates, a souvenir from France. Be it a sought after item as rare as tea from the orient or France, freshly baked cookies, a case of Quelque Chose, or a loaf of bread from the west coast or bagels sped in overnight from Montreal, food gifts are not a rare occurrence within our group. After all, they do say the best way to a (wo)man’s heart is through his/her stomach!

The online food community has been steadily growing. The possibilities are endless when those first steps are taken to realize what is out there. For those of us who have exhausted the palates of our nearest and dearest, meeting like-minded individuals who enjoy food may reinvigorate our love for the art. The best part in taking the initiative to become a part of a dining group, besides a full stomach and broadened food horizons, are the friendships that are formed. And in the end, who could ask for anything more?

Healthy Eating Recipe-A Great Japanese Food Dish to Make

Healthy Eating Recipe-A Great Japanese Food Dish to Make

The Japanese has been known to be among the healthiest people in the planet. They are known to be able to live long and well; so then, one finds themselves asking: “what is their secret?” The truth behind the statistical fact is simple; healthy eating without having to miss out on great flavor.

There are a number of different Healthy Eating Recipes one can find in various books, websites and even from friends and family. However, for those who wish to learn and experience the same benefits and venture to the land of among the freshest palates, one can always opt to go for Japanese food. Some may be a bit skeptical about the thought of preparing foreign meals inside their homes for a number of reasons; one may consider the fact that they are new to the idea of foreign cooking or for that matter cooking. One need not fear trying something new, especially if it provides a promise of a healthy body as well as a great palate experience. One should also not fear the thought of having to try and prepare foreign meals or at the mere thought of stepping in to the kitchen and actually doing something productive in it.

While one can be able to find a Healthy Eating Recipe for any dish they have in mind, they can always try something simple first. They can begin with a simple appetizer or a simple salad such as a kani salad. This recipe does not involve much cooking skill; anyone responsible enough to be able to handle a knife carefully can be able to make this dish. All one needs is a cucumber, a carrot, crab sticks (which are easily available), a sweet ripe mango, some Japanese mayo and a bit of sesame oil. The instructions are fairly easy to follow; even a child can be successful in this.

Are you looking to cook delicious
Healthy Japanese foods?
  We can show you every step you need to follow to
cook over 108 top Japanese recipes!  Save money and cook amazing Japanese food,
go to


Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks.

List Price: $ 25.26

Price: $ 13.75