Category Archives: Fusion

Fusion Japanese food Recipes

SPAM onigiri (rice ball)

SPAM onigiri (rice ball)
SPAM onigiri (rice ball)

You read it right. This post is for spam rice balls. Spam, as in the processed meat, which is popular in the heavily american-influenced southern Japanese island of Okinawa. Incorporating the American canned meat into their Japanese food, spam onigiri is an interesting fusion food that is simple to make, and is handy for bentos.

Ingredients:
Spam
Cooked rice
Nori
Salted water
Cheese (optional)
Ketchup (optional)
BBQ sauce (optional)
Teriyaki sauce (optional)
Omelet (optional)

-cook white rice as usual
– slice spam horizontally into ~3/4cm thick slices

– fry spam on both sides in a pan

– lay out the spam and place optional ingredients onto the middle of the spam slice

– prepare rice by using hands wetted in salt water to form rice balls about the same shape as the spam slices.
– place rice on top of the spam

– lightly press the meat and the rice together
– wrap a strip of nori around the rice ball

Eat hot or cold. These are great for bentos, or simply wrapped in plastic wrap, they are easily portable.

Pin It
Fusion Healthy cooking Japanese food Recipes Tools and kitchenware

Tajine nabe

Tajine pot

Tajine nabe seems to be very popular in Japan now, with frequent appearances on TV and in special displays in stores. There are constantly new recipes popping up here and there, iand t is hard to miss the craze.

You would be led to think that Tajine pots were invented in Japan with the way they are promoted here with large signs saying “Made in Japan”, and pictures of Japanese ingredients floating around them. In fact, Tajine pots originated in Morocan cuisine, and are used to simmer dishes and stews of meat, beans, and vegetables.

The Japanese version of the tajine is used mainly for steaming foods. It is heralded as a new healthy way of cooking in which foods are steamed in very little water, and so they retain more of their vitamins and nutrients. And of course, oil is not needed. The food is often cooked with only a little salt or soy sauce for flavour, and when eaten, can be topped off or dipped in a sauce, such as ponzu, soy sauce or sesame sauce.

Cooking Tajine nabe is an easy process. Simply arrange the desired vegetables and meats on the base, add salt or sauces if desired, add a little bit of water, close lid, and heat on the stove until steam comes out of the pot, and ingredients are cooked to desired consistency.

Mushroom, carrot, fried tofu (atsuage), and slices of bacon (before/after cooking)

Cabbage layered with bacon, and carrots with meat balls (before/after cooking)

Some popular ingredient include:
Cabbage with bacon slices slitted between leaves
Eggplant slices layered with minced meat
Lotus root (renkon) slices layered with a minced meat mixture
Mushrooms, leek, bean sprouts, garlic, and slices of pork

Slices of eggplant layered with garlic miso