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Omama Japanese Cooking #12 - Wakasagi Nanbanzuke
Oyamake
26,180 views
Japanese Wakasagi salad in a sweetened vinegar dressing. Substitute any white fish. Great in the Summer. Very light.
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Omama Japanese Cooking #11 - Dashi Maki
Oyamake
147,524 views
Japanese food favorite; dashi maki. Firm scrambled egg roll. Children love it! A standard on any sushi platter.
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Omama Japanese Cooking #10 - Tuna Donburi
Oyamake
20,576 views
Japanese food is great because it borrows from so many cultures. Rice, lettuce and fish or meat mixed many ways. Here is one of my favorites Japanese food favorites.
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Omama Japanese Cooking #9 - Snap Mame Salad
Oyamake
7,702 views
Japanese food has many types of beans and salads. Made with mayo, soy sauce and milk, this one is extremely simple.
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Omama Japanese Cooking #8 - Bukkake Udon
Oyamake
48,363 views
Japanese cooking. Tomoko shows how to make traditional udon. Great for lunch on a hot summer day.
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Omama Japanese Cooking #7 - Onigiri
Oyamake
67,321 views
Japanese cooking with Tomoko. This time she makes onigiri (rice balls) with salmon flakes inside. She also shows how to wash and prepare rice using a rice cooker.
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Omama Japanese Cooking #6 - Nikujaga
Oyamake
29,319 views
Cooking Japanese favorites from her kitchen in Kobe, Japan, Tomoko Oyama prepares nikujaga. Nikujaga is "meat and potatoes" literally translated. I think of nikujaga as Jap...
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Omama Japanese Cooking #5 - Aemono
Oyamake
18,013 views
Japanese cooking with Tomoko from her kitchen in Kobe, Japan. Aemono is a cooked salad. A staple in Japanese cooking. It is most commonly made with sesame paste or dressing...
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Omama Japanese Cooking #4 - Yakisoba
Oyamake
81,012 views
Japanese cooking from a mom in Japan. Tomoko shows us how to make yakisoba (fried noodles). Music from the Yoshida Brothers.
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Omama Japanese Cooking #3 - Chicken Marmalade Donburi
Oyamake
15,187 views
I'm adding cooking videos to the Oyamake blog and thought you might want to see one. This is one of my favorites: Chicken Marmelade Donburi. Soooo good! I asked Tomoko to m...
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