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porque eu não vivo sem esses rolinhos deliciosos.. rs
vou tentar explicar a receita que fiz aqui =)
eu usei os seguintes ingredientes:
arroz japones (já cozido)
salmão fresco cru
cream cheese
kani kama
algas
para empanar é o basico!
abri a alga e coloquei o arroz, depois em cima do arroz eu coloquei os outros ingredientes... um ao lado do outro...
salmão, kani e o cream chesse.
depois enrolei, empanei e coloquei para fritar até dourar...
é basico, nao tem muito misterio.
a receita original nao vai arroz, só os outros ingredientes, mas nao tinha muito salmão em casa eu fiz com arroz..
agora o dificil é fazer o molho tarê, esse eu nunca consegui acertar.. rs
acho que deu para entender né? rs
La Venganza del Grodo bueno para el Sushi!
Ilustración Digital
tableta,photoshop y relajo :)
es una terapia agradable ilustrar:)
saludos
Gastromía para todos los paladares. Arashiyama, Kyoto, Japan / Japón・日本・京都市・嵐山
japanese food / gastronomy / tofu / fried chicken
Pulsa L para ver sobre negro / Hit L to see on black
Pulsa F para marcar como favorita / Hit F to fave
One of the best shoyu (soy sauce) based ramen in USA, that's Hinodeya. It's totally underrated because they don't serve Tonkotsu, by far the America's favorite flavor of ramen.
TAKASPHOTO.COM
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Platos de soba en Arashiyama, Kioto, Japan / Japón ・日本・京都・嵐山
japanese food / tempura / noodles
Quien se crea que en Japón solo hay pescado crudo está realmente equivocado. Durante todo mi viaje he comprobado de primera mano como la excelente fama gastronómica de este país está sobradamente justificada. En la foto, algunos de los platos que probamos en un pequeño restaurante en la avenida principal junto al río de Arashiyama, un precioso distrito rodeado de montañas al oeste de Kioto.
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Who things that there's only raw fish in Japan, he's completely wrong. A traveller can confirm that the excellent gastronomic fame of this country it's indeed justified. In the photo, some of the dishes from a small restaurant in the main avenue next to the Arashiyama river, a lovely district surrounded by mountains on the western outskirts of Kyoto.
Pulsa L para ver sobre negro / Hit L to see on black
Pulsa F para marcar como favorita / Hit F to fave
Delicioso udon en Arashiyama, Kyoto, Japan / Japón・日本・京都市・嵐山
japanese food / gastronomy / udon / noodle / chopsticks
Pulsa L para ver sobre negro / Hit L to see on black
Pulsa F para marcar como favorita / Hit F to fave
Apparently so many Japanese moved to Hawai'i and the Japanese food culture is very very prevelent here.
This restaurant, Tonkatsu Tamafuji, was absolutely the best tonkatsu restaurant in USA I've had - in case you never heard of tonkatsu, it is a deep-fried breaded pork cutlet meat. At Tamafuji, they served with three different kinds of rice, unlimited thin-sliced cabbage, and hand-ground sesame seeds at your table. Pickles and miso soup were also included in the lunch combo and they were all excellent. I'd love to go back there again when I go to O'ahu. We tried two kinds of pork - one was thin-sliced layered pork, the other one was aged nice chunk of meat. Both wonderful in their own way!
TAKASPHOTO.COM
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Reconozco que no he probado la comida japonesa pero si alguna vez lo hago espero hacerlo de la mano de un gran profesional en la materia.
Tirei a foto do salmão mas não comi. Foi o pedido de um amigo. Não gosto. Mas tava com uma cara tão boa, esse salmão...que resolvi fotografar :)
Na minha atual condição, seria uma boa passar a gostar de comida japonesa... deve engordar bem menos.
Page from the cover story "O Melhor de São Paulo" (The Best of São Paulo)
The story was a massive pool about the best of São Paulo, chose by Época São Paulo's team. A list of 170 winners was made and this spread is taken from Restaurantes (Restaurants) section.
The idea here was to put all the japanese food from Yokozuna (the winner) in a churrasco (Brazilian barbecue) stick cos Rodizio de Sushi means "Sushi Carvery", a very popular wayof serving food where the food is freshly prepared to order for customers, offering unlimited servings for a fixed price. Very common with fresh meat (bbq) so thats why we brought the barbecue stick into scene.
We got in touch with Paulo Varella at Photo Arts, a great photographer (and film-maker!) and also cooking-producer Lucilla Paes de Barros Coetti. She prepared each sushi, sashimi, guioza, temaki, yakisoba for shooting and Paulo took each shot. I wont tell the way we did it, but yes, we didnt put the food on the bbq stick and yes, a few special effects were applied to get to the final result.
Very enjoyably job to work on, specially concerning it was my first time experience with a cooking-producer in a photo studio! :D
Picture by Paulo Varella
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This issue cover was designed by Marcelo Furquim and illustrated by Charis Tsevis