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Yakisoba (Japanese: 焼きそば) or stir-fried noodle is a Japanese dish in which boiled noodles, vegetables, and meat are stir-fried. Soba is made from buckwheat, but the noodles used for yakisoba are made from wheat flour, so they are similar to udon noodles. This dish first appeared on food stands in Japan in the early 20th century. Yakisoba is often eaten as a staple food or side dish in Japan, and there is also a dish called Yakisoba Bread, which is a hot dog bun with yakisoba and then mayonnaise and pickled ginger topped with garnish. Yakisoba bread is also a food that can be easily found at local festivals and convenience stores. On the other hand, there is a dish called yaki udon, which is made by replacing yakisoba noodles with udon noodles. It is a dish commonly eaten in Kitakyushu and Kokura in Fukuoka Prefecture. The prevailing theory is that it was created to replace soba, a noodle made from buckwheat, after Japan was defeated in World War II and the economy collapsed. The original soba was noodles made of buckwheat, but during the war, soba milled with buckwheat was scarce, so Chinese noodles made of wheat were used. Unlike soba, where noodles are dipped in seasoning, it was reborn by frying noodles and seasoning together, and in this process, a large amount of vegetables were added to increase the quantity.
Somaek (소맥) is a popular Korean beer cocktail made with soju and beer in Korea. It is a syllabic abbreviation of two Korean words, soju (소주) and maekju (맥주, beer). Somaek is simply the combination of soju (a type of strong, Korean liquor similar to vodka) and maekju (the Korean word for beer) with a variety of ratios to make Somaek taste different while the ideal combination is up to the maker and a suggested ratio of 30% soju and 70% beer is widely accepted. It is simple to make and it goes extremely well with any type of Korean pub food or BBQ or, well, anything fried. Hope you try it out and enjoy! Gunbeh!
Tamagoyaki is a sweetened Japanese rolled omelette, which is made by rolling together several layers of fried egg. These are often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki. Typically Japanese eat Tamagoyaki as part of a traditional breakfast in Japan, along with miso soup, fish, pickled vegetables, and rice. It is easy to make, yet super delicious! If you are a big fan of Japanese cuisine but yet hesitated to try Japanese cooking, it is definitely one of your choices to try this morning!
Naengmyeon is a cold noodle dish of thin, chewy noodles that are made with buckwheat and potato or sweet potato starch. Naengmyeon (냉면) is one of the most popular dishes in summer in Korea. Cold noodles are extremely popular in the summer because it is normally served in a cold soup base (even with ice cubes in it). There are a variety of Naengmyeon in Korean from Naengmyeon in cold beef broth (soup based), mixed spicy Naengmeyon to Kimchi Naengmyeon. A bowl of cold noodles makes you cool down from the hot temperature outside. It is therefore, among many varieties of cold noodle dishes, surely at the top in popularity ranking!
Eomuk bokkeum is a stir-fried fish cakes which is eaten as side dish in Korea. They are loved by anyone because it is quick and easy to prepare but still tastes great. Busan, the second largest city and the port city in Korea is famous for the most delicious fish cakes. Although thin rectangular eomuk is most commonly used type for this dish, you can generally use any type or shape for this eomuk bokkeum recipe. You can make it mild or spicy. Simply add some red chili pepper (gochugaru) to the sauce to make it spicy or just add soy sauce to make it milder.
Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok-bokki-tteok (떡볶이 떡; "tteok-bokki rice cakes"). Fish cakes, boiled eggs, and scallions are some of the most commonly added ingredients. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most typical form, while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki). Today, variations also include curry-tteok-bokki, cream sauce-tteok-bokki, jajang-tteok-bokki, seafood-tteok-bokki, galbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteok-bokki, where it is referred to as jeugseog tteok-bokki (impromptu tteok-bokki).
It is one of the home-cooked dishes that are made in Korean general households. It is very easy to make with Kimchi and taste is so good that it has been loved by all koreans for ages. When Kimchi has been stored for a long time, it becomes slightly over fermented and starts tasting a bit sour. The slightly over fermented Kimchi is the best to make stir fried Kimchi. Because this recipe uses butter to stir fry, Kimichi becomes less sour and rich with a buttery taste. It goes perfectly with rice and ramen as a side dish!
Speaking of sushi, how to make sushi rice is the most important part. Depending on the amount blended with the rice, you can make your own favorite sushi rice, such as a refreshing taste or a deep taste. In Japan, unique sushi styles are also popular such as Maki sushi and Chirashi sushi. Let's prepare various tools and make favorite sushi with your friends and family!
This is to convert bibim noodles that you would like to eat on a hot summer day into somen noodles. Topped with a refreshing sauce made with gochujang, cucumber, boiled egg, and vinegar radish, it is excellent compatibility. There is a very spicy impression because it becomes red when the noodles and the sauce are mixed, but it is a popular noodle dish where the spicy and refreshing taste makes the rice cake not stop.
White rice is essential for both Japanese and Korean dishes. There is also a method of cooking rice using a microwave oven, but here we will introduce how to cook delicious rice using a familiar pot. Even if you do not have a rice cooker, you can cook rice if you have a pot and stove. Please enjoy freshly cooked hot rice!
It fried Kinpira made in Germany of staple food potatoes. A soy sauce-based seasoning and spicy taste is an excellent choice and one of the classic side dishes. It is useful when you want a lunch box or something dish because you can make lots and keep them ready. You can change the vegetables you use, add ingredients, etc., so you can spread the variations of the dishes.
It is a standard of side dishes called Panchan, which is indispensable for Korean dishes. The smell of colorful spinach greens and fragrant sesame seeds is accompanied by rice. Spinach is rich in iron, which helps prevent anemia, β-carotene with antioxidant activity, and vitamin C, which enhances immunity. Add color to the table and enjoy.
A Japanese dressing based on soy sauce can be easily made easily with the material in the house. It goes well with salad, as well as fish and meat. By adding onion and sesame oil to a Japanese dressing you can easily arrange a dressing and enjoy a different taste. Easily a delicious and healthy life!
Curry rice which the curry born in the UK has evolved in Japan. It is a popular menu spreading spices with refreshing spicy and fragrance in the mouth. It is easy to make just by having curry rou and vegetables, meat. Also, children can easily eat using grated apples, which is also recommended for people who do not like spicy. You can choose your favorite hotness such as sweet spicy, medium spicy, spicy.
Rice balls have been popular in Japan for a long time and are also called "Omusubi" and "Nigirimeshi". I wrap my favorite items with rice and hold it in plenty of affection. It is easy to prepare for breakfast and lunch, as well as when you get a little hungry, so it is indispensable to everyday meals. With rice cooked with various ingredients, infinite rice balls can be made. Please combine variously and find a favorite dish.
Outside is crispy and fragrant, the middle is juicy butter sauce taste of Meuniere. Rice cooks steadily with butter soy sauce taste that envelops the lightness and taste of salmon. It is popular as a classic menu for breakfast, as a side dish for lunch boxes, cooked with salt and vegetables, or as an easy and delicious fish.
There is Koshi with slipperiness, good throat, good for digestion. It is cold in summer and can be eaten warm in winter. Also, by matching your favorite topping, you can make your favorite udon. The aroma of soy sauce making base makes you feel relieved. It is one of the soul foods of Japan that I love from small children to adults.
The skewers dumpling with sugar soy sauce is widely popular as an old-fashioned sweet. It's perfect for snacks for children as it's easy to do. In Japan's supermarket and shops, they bake and sell skewers dumplings, so fragrant scent inspires the appetite. Often, at home, omitting the burden of baking, you often apply sauce to boiled dumplings, it is one of the popular snacks.
Miso soup is essential for Japanese cuisine. Just by combining ingredients you want to eat and miso, you can enjoy fresh and different miso soup easily. From tofu, seaweed, pork, mushrooms, shellfish and vegetables to meat, seafood, a different miso soup lines up everyday at the table. Extra toppings such as green onion and sesame make miso soup even tastier. Let's try fresh miso soup by combining ingredients and toppings today!!!
Bibimbap is a simple English translation of "mixed rice". While the simplest version is a mixed rice with meat and assorted vegetables, you can, however, make endless variations to this dish depending on your preference and dietary requirements. In Korea it is also served in various ways such as in a normal bowl or a sizzling hotpot. A bit of chili paste, a fried egg on the top, sesame seeds and oil makes Bibimbap just perfect for your hungry stomach!
Karaage is the Japanese version of fried chicken that is crispy outside and juicy and tender inside. Karaage (Japanese Fried Chicken) is surely one of the most popular appetizers or main dishes in Japan all times. You often find Karaage at restaurants as menu or in the bento box at convenient stores. It is also eaten by Japanese as a side dish when they drink a beer, which is simply the best friend of all occasions!
This super simple, yet super tasty kimchi fried rice. It needs just a few ingredients, but it’s a dish much loved by Koreans. It is also a great idea to put a fried egg on top and a bit of roasted and shredded seaweed flakes makes Kimchi fried rice so yummy! No much of preparation in advance for kimchi fried rice. If you have kimchi and a bowl of rice on hand, you are good to go to stir fry!
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Kitchen is so much more than food. Japanese becomes the oldest in the world. And that's mostly because of the healthy diet. Lots of fruit, vegetables and protein-rich fish help. The Japanese cuisine is a model of balance and taste and it is not only low in calories, but also tastes really good! Hardly a Japanese is suffering from diet-related sequelae. Diabetes, strokes or heart attacks and some cancers are rare, unlike in the Western world. Here, people are very often caught up with our food sins.
Lots of fresh fish and vegetables as well as fruit, but also a variety of staple foods in Japan are a must and are not just a true vitamin cocktail, but extremely tasty. Every meal includes rice and miso soup. The food in Japan is celebrated very differently than in the western countries. You can not find calorie-counting Japanese. The food is held like a small feast and therefore the food is presented in a handsome and culinary way. Japanese do not eat their meal with a knife and fork, but master the art of eating chopsticks. Eating with the chopsticks means enjoying and has the positive side effect that you notice so quickly when you are full and therefore hardly increases in weight. This makes the Japanese diet the healthiest in the world!
Japanese spend about 70% of their net wage on food. That's almost three times more than in western countries. The food in Japan is also very expensive, but that does not stop the Japanese eating healthily. Mostly the Japanese cook with the wok. The advantage here is that hardly any fat is needed. Fish and lean meat are sautéed briefly, but then steamed or simmered. Vegetables are always added shortly before the end of cooking. So all ingredients are very fresh and have hardly any calories. If you want to lose a few pounds before Christmas, you should consider the Japanese cuisine
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