This blog host, called Blogger, is owned by Google, and the 'authors' like myself can get some statistics on their own blog. They list in which countries, in which browsers (Chrome, Safari, etc), with which operating systems (Windows, Mac, iPhone, etc), in which months or weeks, and which post the viewers are looking most.
I've been writing stuff on this blog and on my Japanese blog for just under 18 months now, and I was just looking at the differences in the popularity of recipes (or posts) in the two blogs. Shall I list the ten most viewed recipes?
In this English blog (in order of popularity):
Navarin à la Printanière
Strawberry and Feta Salad
Peach, Mozzarella, and Parma Ham Salad
Prune and Armagnac Tart
Salmon wrapped in Prosciutto with Summer Vegetables
Bibinba
Kedgeree with Lightly Smoked Salmon
It's curious that the top post isn't even a recipe...
It's pretty clear that the Internationals who read this English blog are into healthy and light food with only one entry of dessert. The top 10 recipes in my Japanese blog, which I will list in my next post, look entirely different from this :)
Now this Salmon Teriyaki Rice is my signature dish, and you can make the whole thing in 10 minutes, literally. But you really would need a rice cooker which takes care of perfectly cooked fluffy rice.
Ingredients (for 1 person):
a large bowl of cooked rice (preferably Japanese)
a piece of salmon fillet, skin removed (you can keep the skin on, if you wish)
1 teaspoon, vegetable oil or olive oil
3 spring onions, chopped finely
2 tablespoon soy sauce
1 tablespoon saké (or dry vermouth)
2 teaspoon sugar
Combine the last three ingredients in a small bowl and mix well so that the sugar dissolves.
Get the frying pan on a high heat. Put the oil in the pan, followed by salmon. If you are going to leave the skin on, lay the fish on the skin side first. Fry for 2-3 minutes, turn over to the other side, and cook further 2 minutes.
Put the rice on a serving dish and plonk the salmon fillet on top. Add the spring onion and the liquid mixture into the frying pan. Cook for one minute and pour over the salmon and rice.
That's it!
Strawberry and Feta Salad
Peach, Mozzarella, and Parma Ham Salad
Prune and Armagnac Tart
Salmon wrapped in Prosciutto with Summer Vegetables
Bibinba
Kedgeree with Lightly Smoked Salmon
It's curious that the top post isn't even a recipe...
It's pretty clear that the Internationals who read this English blog are into healthy and light food with only one entry of dessert. The top 10 recipes in my Japanese blog, which I will list in my next post, look entirely different from this :)
Now this Salmon Teriyaki Rice is my signature dish, and you can make the whole thing in 10 minutes, literally. But you really would need a rice cooker which takes care of perfectly cooked fluffy rice.
Ingredients (for 1 person):
a large bowl of cooked rice (preferably Japanese)
a piece of salmon fillet, skin removed (you can keep the skin on, if you wish)
1 teaspoon, vegetable oil or olive oil
3 spring onions, chopped finely
2 tablespoon soy sauce
1 tablespoon saké (or dry vermouth)
2 teaspoon sugar
Combine the last three ingredients in a small bowl and mix well so that the sugar dissolves.
Get the frying pan on a high heat. Put the oil in the pan, followed by salmon. If you are going to leave the skin on, lay the fish on the skin side first. Fry for 2-3 minutes, turn over to the other side, and cook further 2 minutes.
Put the rice on a serving dish and plonk the salmon fillet on top. Add the spring onion and the liquid mixture into the frying pan. Cook for one minute and pour over the salmon and rice.
That's it!