月別アーカイブ: 2019年9月

【Beef】Bottom round（外モモ）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Meat outside the base of the hind feet

Detailed part name

Outside roundMeat on the outside of ‘bottom round’.
Eye of roundMeat on the inside of ‘bottom round‘.
HeelThe part near the buttocks.
M.flexor digitorum superficialisA lot of streaks.

Characteristic

  • The texture is fine, you can enjoy the original taste of meat.
  • Less fat, meat quality slightly hard.
  • The taste is rich and has many gelatinous substances.

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
  • stewing（煮込む）
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Bottom round（raw） lean and fat

Waste rate0%
Energy265㎉
moisture60.8ｇ
Protein17.8ｇ
Lipid20.0ｇ
Carbohydrate0.5ｇ
Sodium46㎎
Potassium310㎎
Calcium20㎎
Magnesium20㎎
Rin170㎎
iron1.1㎎
Zinc3.7㎎
Copper0.07㎎
Manganese–
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）1㎍
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.3㎎
Vitamin K8㎍
Vitamin B10.08㎎
Vitamin B20.18㎎
Niacin5.7㎎
Vitamin B60.39㎎
Vitamin B121.1㎎
Folic acid5㎍
Pantothenic acid0.89㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Short Plate（外バラ）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • The part corresponding to the belly of the cow
  • The lower side (stomach side) where “TOMOBALA” is divided into two in the upper and lower parts

Detailed part name

Flank steakThe part where “red meat” and “fat meat” are moderately crossed
Short plateThe middle part of “Short Plate”
Inner skirt steakA part called abdominal transverse muscle near the diaphragm

Characteristic

  • The part (belly side) where “TOMOBARA” was divided into two parts in the upper and lower parts
  • The texture is rough but the taste is thick
  • Short plate is unpopular abroad and is preferred in Japan (there are many fatty bodies)

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
  • stewing（煮込む）
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】flank or short plate（raw） lean and fat

Waste rate0%
Energy517㎉
moisture38.4ｇ
Protein11.0ｇ
Lipid50.0ｇ
Carbohydrate0.1ｇ
Sodium44㎎
Potassium160㎎
Calcium4㎎
Magnesium10㎎
Rin87㎎
iron1.4㎎
Zinc3.0㎎
Copper0.09㎎
Manganese–
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）3㎍
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.6㎎
Vitamin K16㎍
Vitamin B10.04㎎
Vitamin B20.11㎎
Niacin3.1㎎
Vitamin B60.16㎎
Vitamin B121.2㎎
Folic acid2㎍
Pantothenic acid0.74㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Short Rib（内バラ）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • The upper part (back side) part where the stomach part is divided into two parts vertically from the center

Detailed part name

Half shore ribThe tip part (head side) of Short RibPart near the shoulder
Short ribThe middle part of Short Rib
Flap meatThe back part of Short Rib

Characteristic

  • Textile and membrane are many and rough
  • “Red meat” and “fat” moderately intermesh
  • The taste is rich and flavorful
  • “Calbi” means “meat of ribs” in Korean

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • stewing（煮込む）
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Short Rib（raw） lean and fat

It is collectively referred to as “Bara” instead of “Short Rib” in the Japanese food standard ingredient table. (Short Rib + Short Plate )

Waste rate0%
Energy517㎉
moisture38.4ｇ
Protein11.0ｇ
Lipid50.0ｇ
Carbohydrate0.1ｇ
Sodium44㎎
Potassium160㎎
Calcium4㎎
Magnesium10㎎
Rin87㎎
iron1.4㎎
Zinc3.0㎎
Copper0.09㎎
Manganese–
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）3㎍
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.6㎎
Vitamin K1.6㎍
Vitamin B10.04㎎
Vitamin B20.11㎎
Niacin3.1㎎
Vitamin B60.16㎎
Vitamin B121.2㎎
Folic acid2㎍
Pantothenic acid0.74㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Sir-Loin（サーロイン）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Cow’s waist part
  • Meat from ribulose to Round

Characteristic

  • Fine and soft texture
  • Fleshy well and juicy
  • Highest part
  • It can be made into a fillet of well-formed size
  • Frequently used for steaks

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
  • roast beef（ローストビーフ）
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Sir-Loin（raw） lean and fat

Waste rate0%
Energy498㎉
moisture40.0ｇ
Protein11.7ｇ
Lipid47.5ｇ
Carbohydrate0.3ｇ
Sodium32㎎
Potassium180㎎
Calcium3㎎
Magnesium12㎎
Rin100㎎
iron0.9㎎
Zinc2.8㎎
Copper0.05㎎
Manganese–
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）3㎍
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.6㎎
Vitamin K10㎍
Vitamin B10.05㎎
Vitamin B20.12㎎
Niacin3.6㎎
Vitamin B60.23㎎
Vitamin B121.1㎎
Folic acid5㎍
Pantothenic acid0.66㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【よくわかるレシピ】金平牛蒡

投稿日時: 投稿者:

【英語表記】

Kinpira burdock

 

食材と調味料と下ごしらえ

調味料
調味料分量 割合
出汁60 cc3
濃口醤油20 cc1
砂糖20 g1
みりん10 cc0.5
胡麻油20 cc1
   

下ごしらえ

牛蒡良く洗い、泥を落とす
（旨味は皮に含まれるので皮は剥かない）
笹がき（千切り）にして水にさらす
水気を切っておく
人参皮を剥き、牛蒡の大きさに合わせて切る
赤唐辛子種を取り、小口に切る
  

大さじ、小さじの重量一覧表（ｇ）

 

作り方

当レシピについて５つのポイント

①フライパンで炒める

  1. ごま油を引き、強火で牛蒡と人参を炒める
    （牛蒡の水気が残っていると脂が跳ねるので注意）
  2. しんなりしてくるまで炒める

②調味料をいれ、炒り煮にする

  1. 中火にして、調味料を入れる
  2. 上下をひっくり返すように混ぜる
  3. 焦げないように火を弱め、煮詰める
  4. 最後に赤唐辛子を入れ、軽く混ぜる

ワンポイント

★きんぴらごぼうについて

最大のポイントは牛蒡の下ごしらえ。アクを抜き、旨味を残す。大きさを揃えることで、味と火の通りを均一にする。煮崩れすることがないので、炒めるときにしっかりと炒める。

★食材について

メインの食材を牛蒡から蓮根や独活、大根などに変える事ができる。食材の水分含有量が違うため、味の調整が必要。

★アレンジ

  • 五目金平
    （豚肉、コンニャク、ピーマン、莢豌豆など）
  • 牛蒡以外の食材で
    （蓮根、独活、大根など）
 

失敗の原因と解決法

失敗原因解決方法
硬い炒め不足
煮不足		もう一度、火にかける
（味が濃くなるので注意）
レンジを利用する
味が薄い水切り不足再度、火にかけ煮詰める
（焦げないように注意する）
味が濃い分量間違い水を加え、味を調整する
焦げた火が強い
混ぜ不足		焦げてない部分を取り出し、別鍋で味をつけなおす
甘い水を足して醤油煮すぎ
 

【Beef】Spencer Roll（リブロース）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Portion from the shoulder to the buttocks

Detailed part name

Rib CapBetween shoulder loose and sirloin
RibloinUpper part of ribulose (back side)
  

Characteristic

  • Fine texture and good meat quality
  • Soft and juicy
  • Rich in flavor

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Spencer Roll（raw） lean and fat

Waste rate0%
Energy573㎉
moisture34.5ｇ
Protein9.7ｇ
Lipid56.5ｇ
Carbohydrate0.1ｇ
Sodium39㎎
Potassium150㎎
Calcium2㎎
Magnesium10㎎
Rin84㎎
iron1.2㎎
Zinc2.6㎎
Copper0.03㎎
Manganese–
Lodine1㎍
Selenium8㎍
Chromium–
Molybdenum1㎍
Vitamin A（Retinol）10㎍
Vitamin A（β-carotene）3㎍
Vitamin D–
Vitamin E（Tocopherol α）0.6㎎
Vitamin K8㎍
Vitamin B10.04㎎
Vitamin B20.09㎎
Niacin2.4㎎
Vitamin B60.15㎎
Vitamin B121.1㎎
Folic acid3㎍
Pantothenic acid0.35㎎
Biotin1.1㎍
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Tenderloin（ヒレ）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Located inside the sirloin

Detailed part name

ChateaubriandCenter of Tenderloin
Fillet Miguon Behind the Tenderloin
  

Characteristic

  • Muscles that are inside the viscera and hardly exercise
  • Meat quality is fine and soft
  • Less fat
  • The most expensive part of the rare site

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）

 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Tenderloin（raw）

Waste rate0%
Energy223㎉
moisture64.6ｇ
Protein19.1ｇ
Lipid15.0ｇ
Carbohydrate0.3ｇ
Sodium40㎎
Potassium340㎎
Calcium3㎎
Magnesium22㎎
Rin180㎎
iron2.5㎎
Zinc4.2㎎
Copper0.09㎎
Manganese0.01㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）1㎍
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.4㎎
Vitamin K4㎍
Vitamin B10.09㎎
Vitamin B20.24㎎
Niacin4.3㎎
Vitamin B60.37㎎
Vitamin B121.6㎎
Folic acid8㎍
Pantothenic acid1.28㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Shank（スネ）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Calf part of the cow
  • The front leg is called “ma-e-su-ne”, the back leg is called “to-mo-su-ne”

 

Detailed part name

ma-e-su-neCalf of forefoot
ko-ma-ku-raCenter of the calf
to-mo-su-neCalf of the hind leg

 

Characteristic

  • The texture is rough and hard.
  • Sune has many streaks
  • It is used for mince
  • Another name “chi-ma-ki”
  • It is suitable for stewed dishes because there are many gelatinous substances
  • “ko-ma-ku-ra” is soft and flavorful in the center of shank

 

Culinary Applications

  • stewing（煮込む）

 

 

Nutrient content

Per 100g edible portion

There is no stated in the Japanese food standard ingredient table

Waste rate%
Energy㎉
moistureｇ
Proteinｇ
Lipidｇ
Carbohydrateｇ
Sodium㎎
Potassium㎎
Calcium㎎
Magnesium㎎
Rin㎎
iron㎎
Zinc㎎
Copper㎎
Manganese㎎
Lodine㎍
Selenium㎍
Chromium㎍
Molybdenum㎍
Vitamin A（Retinol）㎍
Vitamin A（β-carotene）㎍
Vitamin D㎍
Vitamin E（Tocopherol α）㎎
Vitamin K㎍
Vitamin B1㎎
Vitamin B2㎎
Niacin㎎
Vitamin B6㎎
Vitamin B12㎎
Folic acid㎍
Pantothenic acid㎎
Biotin㎍
Vitamin C㎎
Dietary fiber(aggregate amount）ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Brisket（肩バラ）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Cow’s chest part
  • Between forefoot and breast

Detailed part name

Chuck short rib“Calbee” is called, the sweetness of fat and the taste of meat are solid and contains fat
BrisketLittle fat and slightly stiffer
Prosperous and rich taste
Pectoral meat 

Characteristic

  • A part that moves well because it is a respiratory part
  • Red meat and fat overlap alternately
  • Parts where parts with different meat quality are gathered

Culinary Applications

  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
  • stewing（煮込む）
 

Nutrient content

Per 100g edible portion

There is no stated in the Japanese food standard ingredient table

Waste rate%
Energy㎉
moistureｇ
Proteinｇ
Lipidｇ
Carbohydrateｇ
Sodium㎎
Potassium㎎
Calcium㎎
Magnesium㎎
Rin㎎
iron㎎
Zinc㎎
Copper㎎
Manganese㎎
Lodine㎍
Selenium㎍
Chromium㎍
Molybdenum㎍
Vitamin A（Retinol）㎍
Vitamin A（β-carotene）㎍
Vitamin D㎍
Vitamin E（Tocopherol α）㎎
Vitamin K㎍
Vitamin B1㎎
Vitamin B2㎎
Niacin㎎
Vitamin B6㎎
Vitamin B12㎎
Folic acid㎍
Pantothenic acid㎎
Biotin㎍
Vitamin C㎎
Dietary fiber(aggregate amount）ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Chuck Tender（とうがらし）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • art of the shoulder at the part from the shoulder to the arm
  • The part close to the shoulder blades
  • Another name “Tombi”

Characteristic

  • Rare site that can take only 2 kg from one head
  • Meat quality close to ” Round”
  • There is fine fat on the inside
  • The taste is refreshing and sweet, and there is enough taste to chew

 

Culinary Applications

  • Barbecue（バーベキュー）
  • roast beef（ローストビーフ）
  • steak tartare（ユッケ）
  • seared beef（牛肉のたたき）

 

 

Nutrient content

Per 100g edible portion

There is no stated in the Japanese food standard ingredient table

Waste rate%
Energy㎉
moistureｇ
Proteinｇ
Lipidｇ
Carbohydrateｇ
Sodium㎎
Potassium㎎
Calcium㎎
Magnesium㎎
Rin㎎
iron㎎
Zinc㎎
Copper㎎
Manganese㎎
Lodine㎍
Selenium㎍
Chromium㎍
Molybdenum㎍
Vitamin A（Retinol）㎍
Vitamin A（β-carotene）㎍
Vitamin D㎍
Vitamin E（Tocopherol α）㎎
Vitamin K㎍
Vitamin B1㎎
Vitamin B2㎎
Niacin㎎
Vitamin B6㎎
Vitamin B12㎎
Folic acid㎍
Pantothenic acid㎎
Biotin㎍
Vitamin C㎎
Dietary fiber(aggregate amount）ｇ

Quoted from the Japanese food standard composition table 2015 edition