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Taro cream stew

Happy delightful Asian woman enjoy eating the Thai Barbecue or Moo Kata buffet. Woman using chopstick picking up a piece of sliced belly pork from the BBQ pan. Tradition - modern Thai food concept.

크림스튜

It is mainly eaten all over Japan during the New Year. There are various ways to make it depending on the area.

white cream stew rice

chinese yam stewed with pork rib

Cream stew with mushrooms, chicken, vegetables, delicious autumn food

Japanese curry rice set meal

Spicy creamy coconut soup with chicken , Thai food called Tom Kha Gai on wooden table

Chawanmushi is an egg custard dish in Japanese cuisine.

Sweet potato chkmeruli

Traditional turkish seabass marin appetizer meze dish in Istanbul turkey

Cream Stew (Japanese Style Cream Stew)

Katsu curry. Pork cutlet (tonkatsu) with curry and rice.

A healthy diet with cereal crackers and vegetable-rich stews and prunes

Tori soba noodles which is chicken soba noodles

Korean Seafood rice with Cheese

A man is cooking seafood in the kitchen

Pumpkin chicken stew

A vegan dish made by adding vegetables, tofu, or pumpkin to miso soup made from soybeans.

Japanese Curry with Mini Hamburger Steak on Rice

Soup made of Beef Shank Bone, Korean Cuisine

New Year dish

Young women visiting Sawara in Chiba prefecture, Japan. It's a UNESCO world heritage site. Eating tasty Japanese foods and enjoying the beautiful scenery including autumn foliage.

Sanpeijiru is a local dish of Hokkaido, cooked pot cooked with sake lees using salmon.

Kaiseko style Small Hot Pot in Japan

Cream Stew (クリームシチュー kurīmu shichū?) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.

Food

Cream Stew (Japanese Style Cream Stew)

A beautifully plated Italian aquapazza, a light and aromatic seafood stew, adorned with shredded daikon radish, broccoli, and a cherry tomato, accompanied by a side salad and corn soup, showcasing a fusion of Italian and Japanese culinary aesthetics.

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