Overview
Kaki-age is usually made by combining small pieces of seafood and vegetables with batter and deep-frying it. It is a well-known variety of tempura. With one bite, you can enjoy various flavors in your mouth. Crispy and satisfying, kaki-age has become a main dish. The second was the soba noodles with kaki-age. It's a traditional Japanese soba dish. You won't forget the deliciousness!
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1 - 2Chicken Sukiyaki April 09, 2012
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1 - 3Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup April 16, 2012
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1 - 4Okonomiyaki April 23, 2012
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1 - 8Making Ramen Noodles in Soy Sauce Broth at Home June 04, 2012
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1 - 12Omuraisu, Sengiri-cut Vegetable Salad July 23, 2012
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1 - 13Summer Tempura, Clam Miso Soup July 30, 2012
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1 - 14Oyakodon (Egg and Chicken Rice Bowl), Sunomono August 20, 2012
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1 - 17Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin October 01, 2012
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1 - 18Authentic Japanese Cooking: Simmering Part 2 - Pork Belly October 08, 2012
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1 - 20Rika's TOKYO CUISINE: Korokke with a Trio of Asian Sauces November 05, 2012 -
1 - 21Authentic Japanese Cooking: In Hokkaido November 10, 2012
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1 - 27Rika's TOKYO CUISINE: Yakiniku (Japanese-style BBQ) January 14, 2013 -
1 - 28Rika's TOKYO CUISINE: Hamburger Steak with Soy Sauce & Wine Sauce February 04, 2013 -
1 - 29Authentic Japanese Cooking: Tatsuta-age Fried Chicken February 18, 2013 -
1 - 30Rika's TOKYO CUISINE: In Thailand February 24, 2013 -
1 - 31Authentic Japanese Cooking: Kaki-age Tempura February 25, 2013 -
1 - 32Rika's TOKYO CUISINE: Stewed Mackerel with Miso March 04, 2013 -
1 - 33Rika's TOKYO CUISINE: Pasta with Oysters March 11, 2013