Yes, we need a New Gamera movie. Maybe a Gamera and Godzilla tag team?

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Ogon Bat ad for Golden Bat cigarettes! Not sure if this promotes cigarette smoking or prevents smoking? They look like kids too? What's going on here?

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EZ JAPANESE PICKLED VEGETABLES (TSUKEMONO) DIY! Tsukemono, or Japanese pickled vegetables are a trademark snack or rice accompaniment found in all Japanese household. They’re an integral part of the Japanese diet, served before, during or after almost every meal. To not know about tsukemono is like not knowing about cheese in French cuisine or olive oil in Italy. They are at the heart of Japanese cooking. Nothing goes better thank Japanese pickles with a hot steamy bowl of Japanese rice. Enjoying the simplicity and ease of adding intense flavors to vegetables. Pickling is also good for injecting B vitamins to your veggies, produced by bacteria, making them healthier to eat. This tsukemono recipe is as simple as you can find, consisting of only veggies and miso paste. JAPANESE PICKLES – TSUKEMONO Prep time: 10 MINUTES INGREDIENTS 2 carrots 2 zucchinis 2 turnips (peeled (or 1 medium size daikon) white miso paste INSTRUCTIONS Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated. Cover and pickle for about 24 hours. Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water. Keep refrigerated. Serve with rice. Try other vegetables be creative and enjoy!

111 views ·

More from Universe Japan

Ogon Bat ad for Golden Bat cigarettes! Not sure if this promotes cigarette smoking or prevents smoking? They look like kids too? What's going on here?

171 views ·

EZ JAPANESE PICKLED VEGETABLES (TSUKEMONO) DIY! Tsukemono, or Japanese pickled vegetables are a trademark snack or rice accompaniment found in all Japanese household. They’re an integral part of the Japanese diet, served before, during or after almost every meal. To not know about tsukemono is like not knowing about cheese in French cuisine or olive oil in Italy. They are at the heart of Japanese cooking. Nothing goes better thank Japanese pickles with a hot steamy bowl of Japanese rice. Enjoying the simplicity and ease of adding intense flavors to vegetables. Pickling is also good for injecting B vitamins to your veggies, produced by bacteria, making them healthier to eat. This tsukemono recipe is as simple as you can find, consisting of only veggies and miso paste. JAPANESE PICKLES – TSUKEMONO Prep time: 10 MINUTES INGREDIENTS 2 carrots 2 zucchinis 2 turnips (peeled (or 1 medium size daikon) white miso paste INSTRUCTIONS Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated. Cover and pickle for about 24 hours. Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water. Keep refrigerated. Serve with rice. Try other vegetables be creative and enjoy!

111 views ·