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GOHAN LAB/ Right mixes of flavors, cooking methods make up balanced menus : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). This week’s installment marks the 100th of the Gohan Lab series, which started in April 2019. We decided to look back on past recipes and asked our advisers to provide tips on deciding on the menu and answer questions from our readers. Caesar salad (Photo by Masahiro Goda) The Nutrition Clinic of the Kagawa Nutrition University, which oversees the nutrient calculation for Gohan Lab, was asked to choose nutritionally balanced sample menus from among past recipes. Dietitian Miwa Yui’s first choice was the main dish “

Miwa yuiMakiko watanabeL akiko watanabeKatsuhiko yoshidaL kuniaki arimaMasahiro godaL katsuhiko yoshidaKuniaki arimaNutrition clinic of the kagawa universityAsahi shimbun gohan labGohan labNutrition clinicKagawa nutrition universityAsahi shimbunமசாஹிரோ கோடாஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்

GOHAN LAB/ Dressing: Using bankan citrus fruit helps bring out deep flavor of scallops : The Asahi Shimbun

Dressing, the partner to salads, caps our series that took a close look at the flavors of popular dishes. To produce a mild dressing that still has some bite, we ll add to the basic combination of one part vinegar to two to three parts oil. Unlike commercially available dressings, we ll go easy on the salt and aim for a dressing that highlights the main ingredients. You always can add more salt later. We recommend using any colorful seasonal fruits and vegetables you have left in the kitchen. In April, the “bankan” citruses are a good choice. Though our recipe uses “hassaku” orange, “amanatsu” or “buntan” will also create a sweet and refreshing flavor simply by mixing in the citruses crushed fruity flesh.

Passoa passoMasahiro godaAsahi shimbunShinichi ishikawaKuniaki arimaMiyagi universityAsahi shimbun gohan labGohan labமசாஹிரோ கோடாஆசாஹி ஶிஂபந்மியையேஜை பல்கலைக்கழகம்ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்கோஹன் ஆய்வகம்

GOHAN LAB/ Fried rice: To prevent boredom, dress rice in the flavor of green onion oil : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). The aroma of browned green onion and soy sauce rises from the plate, and the golden rice is light in texture. There is a way to cook fried rice, known in Japan as “chahan,” that produces the ideal savor without having to master the tricky pan-shaking. A closer look at what forms the flavor of fried rice shows the ingredients dotting the rice serve as the basis, and the power of oil and heat create the rich relish. Fried rice served at restaurants seems to contain a generous amount of lard and salt, but at home it is recommended to go easy on the oil and to season it in a way that the first mouthful may even taste mild in flavor.

Yoyogi ueharaMasahiro godaAsahi shimbunShinichi ishikawaKatsuhiko yoshidaMiyagi universityAsahi shimbun gohan labGohan labயோயோகி ஊஎரமசாஹிரோ கோடாஆசாஹி ஶிஂபந்மியையேஜை பல்கலைக்கழகம்ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்கோஹன் ஆய்வகம்

GOHAN LAB/ Spaghetti carbonara: Preparing pasta kama-tama style lets noodles soft-cook the egg : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). People who enjoy eggs and pasta will love this week s recipe for spaghetti carbonara, which balances the rich sauce created by adding cheese or cream to eggs, thick noodles matching the sauce, and the black pepper that spices it all up, to create the popular flavor. Carbonara means “charcoal worker style,” named so according to one theory due to the coarsely grated black pepper used in it that resembles powdered charcoal. The ingredients we ll use follow the Italian recipe. But this week’s recipe offered by Kuniaki Arima, the chef who supervised the cooking aspect, adopts the “kama-tama udon” style (boiled udon noodles fresh from the pot mixed with raw eggs). The sauce and pasta are mixed in a bowl and the hot noodles naturally half-cook the egg. The dish is foolproof.

Passoa passoMasahiro godaAsahi shimbunShinichi ishikawaKuniaki arimaMiyagi universityAsahi shimbun gohan labGohan labமசாஹிரோ கோடாஆசாஹி ஶிஂபந்மியையேஜை பல்கலைக்கழகம்ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்கோஹன் ஆய்வகம்

GOHAN LAB/ Yakiniku: Sauce on sweet side adds nice fragrance, pairs well with rice : The Asahi Shimbun

GOHAN LAB/ Yakiniku: Sauce on sweet side adds nice fragrance, pairs well with rice : The Asahi Shimbun
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Masahiro godaAsahi shimbunMakiko watanabeShinichi ishikawaMiyagi universityAsahi shimbun gohan labGohan labமசாஹிரோ கோடாஆசாஹி ஶிஂபந்மியையேஜை பல்கலைக்கழகம்ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்கோஹன் ஆய்வகம்