var Dictionary = require ( 'japaneasy' ) ; var dict = new Dictionary ( { dictionary: "glossing" } ) ; dict ( '飛べねぇ豚はただのブタだ' ) . then ( function ( result ) { console . log ( result ) ; } ) ; /****** Response: [ { japanese: '飛ぶ', pronunciation: 'とぶ', english: [ '(esp. 飛ぶ) to fly; to soar;', '(esp. 跳ぶ) to jump; to leap; to spring; to bound; to hop; (P); ED ' ] }, { japanese: '豚', pronunciation: 'ぶた(P); ブタ', english: [ 'pig (Sus scrofa domesticus);', '(derog) fat person; (P); 【とん】 ; (n-pref,n) pig; pork' ] }, { japanese: 'ブタ', pronunciation: 'ぶた(P); ブタ', english: [ 'pig (Sus scrofa domesticus);', '(derog) fat person; (P)' ] } ] */ With Japanese cuisine being one of the most renowned, beautiful, and respected cuisines in the world, it’s easy to feel intimidated when attempting it yourself. Tokyo has long been lauded as a wonderful culinary destination, and this book has capitalized on the rich food culture of the city. Valid values are "japanese", "english", or null / undefined. This refers to the language of the text you are querying. If a request to a certain has not resolved the promise object within the time specified here, japaneasy will query a different mirror. WWWJDIC mirrors occasionally go down (at the time of this writing, the Austrailia mirror is down), but it's very infrequent that all five are down at the same time.

var Dictionary = require ( 'japaneasy' ) ; var dict = new Dictionary ( ) ; dict ( '辞書' ) . then ( function ( result ) { console . log ( result ) ; } ) ; NOTE! If you're looking in a specialized dictionary or want to see the full results for a specific term, you should input either "japanese" or "english" here.

Planning a Trip to Japan?

Sushi is arguably the most famous thing to ever come out of Japan, and it’s no surprise that a huge number of people want to learn to make sushi at home.

Break up the rice with a wooden spoon or spatula as you stir fry, ensuring that there are no clumps. When the rice has absorbed all the liquid in the pan, add the spring onions, pepper and white sesame seeds. The book is laid out logically, with clear and enticing pictures, friendly introduction and well written explanations. Like any delicious Japanese food, I’d like to have had more of everything. It’s a great book for beginner Japanese chefs, who’d love to replicate their favourites but feel a little intimidated.The author makes awesome dishes seem simple, with lots of helpful hints and encouragement and, most importantly, the dishes taste just like they would in a good restaurant, even if perfecting the knife skills takes practice. If you leave it undefined, Japaneasy will default to a "common word" search, which searches both Japanese and English keys and only queries the most common words in EDICT. This often shows the most pertinent words for a search. Good ramen is pretty simple to make at home, but really good ramen is almost impossibly difficult. Our ‘basic’ ramen at the restaurant is a complicated two-day process and the finished dish has eight different toppings, most of which are made in-house and involve quite a lot of labour. So even though ramen is my favourite food, I almost never used to make it at home. For the filling, mix the minced pork, leek, ginger, garlic, salt and pepper with your hands until everything is well incorporated. That's it. To Assemble and Cook

This ramen recipe is from MasterChef champion Tim Anderson. Tim believes cooking Japanese food is a lot easier than people think and he’s written a book, Japaneasy, to prove it! Tim also talks about his time spent living in Japan, how he conquered MasterChef and why it's possible to make the best ever ramen in less than an hour... Heat the oil to 170-180°C (340-350°F). If you don't have a thermometer, simply drip a few drops of the batter into the oil to test it: if the batter sinks, it's too cold; if the batter immediately floats and sizzles, it's too hot. What you want is for the batter to sink just below the surface of the oil, then rise up and start to sizzle. He is a regular panellist on the BBC Radio 4 programme The Kitchen Cabinet, and has contributed articles to The Guardian, National Geographic Traveller, The Telegraph, Newsweek, and Vittles. Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudonCarrots, sweet potatoes and squash: This gang needs to be sliced thinly to ensure they soften by the time the batter is crisp - about 1cm (. in) maximum. Some varieties of squash with tender skins, such as kabocha or butternut, don't need to be peeled, as the high heat of frying will soften the skin nicely. The book includes a huge number of recipes that are easy, to begin with, as well as some that will carry on being delicious long after you’ve perfected your skills. Mushrooms: Medium-sized mushrooms, such as shiitake, chestnut (cremini) or oyster, can be cooked with basically no preparation. You will probably have to destem shiitake as they tend to be tough, but otherwise they're good to go. Enoki or shimeji are also lovely - they should be broken up into small clusters, still attached at the bottom. If you're using eringi, they should be cut into very thin slices, as they can often be tough even when fully cooked. Japanese cooking often looks impossible to try at home. But that is far from true, many dishes are deceptively simple and work off some basic ingredients. In Vegan JapanEasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choice!

Broccoli and friends: If you're using normal broccoli, break it into florets that are a little bigger than bite-size; if they're too big, they may still be raw and tough in the middle. Or, you can just use tenderstem or purple sprouting broccoli, which are the perfect size and shape as they are. Cauliflower works well, too, and I especially like romanesco. This is a great book for a practiced chef looking to expand their vegan recipes or a vegan looking to expand their regular home dishes. Learn how to make perfect sushi rice with this simple step-by-step recipe. Make a batch and craft your own sushi selection platter for entertaining Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feastFancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés Cook for a few more minutes, then remove from the heat and stir through the wild garlic until wilted thoroughly. Serve in shallow bowls.