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Showing results for tags 'japan'.
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Gluten-Free Chicken Teriyaki: A Classic Japanese Dish
Scott Adams posted an article in Chinese & Asian
Celiac.com 01/10/2025 - Teriyaki is one of Japan's most beloved culinary exports, known for its balance of sweet and savory flavors and a glossy glaze that perfectly coats the ingredients. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or cook. Traditionally, teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, for those with gluten sensitivities or celiac disease, soy sauce is off-limits due to its wheat content. With the right adjustments, you can enjoy this classic Japanese dish without compromising on taste or texture. This gluten-free chicken teriyaki recipe swaps traditional soy sauce for gluten-free tamari and combines it with honey and fresh garlic to create a rich, flavorful marinade. Pan-fried or grilled to perfection, this dish delivers the same glossy, sticky coating that makes teriyaki so irresistible. Pair it with steamed rice and sautéed vegetables for a wholesome, gluten-free meal that celebrates the essence of Japanese cooking. Gluten-Free Chicken Teriyaki Recipe Ingredients: For the Chicken: 4 boneless, skinless chicken thighs or breasts 1 tablespoon neutral oil (like avocado or vegetable oil) For the Marinade and Sauce: ¼ cup gluten-free tamari 2 tablespoons honey (or maple syrup for a vegan alternative) 1 tablespoon rice vinegar 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon cornstarch dissolved in 2 teaspoons water (optional, for thickening) Optional Garnish: Sesame seeds Sliced green onions Instructions: Prepare the Marinade: In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, garlic, and ginger. Set aside. Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor). Cook the Chicken: Heat the oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and place it in the skillet. Cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Make the Sauce: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1-2 minutes. Glaze the Chicken: Once the chicken is fully cooked, brush or spoon the sauce generously over the pieces, allowing it to caramelize slightly in the pan. Serve and Garnish: Transfer the chicken to a serving plate. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions if desired. Serving Suggestions: This gluten-free chicken teriyaki pairs beautifully with steamed white or brown rice and a side of sautéed snap peas, carrots, or broccoli. For a low-carb option, serve it with cauliflower rice or over a bed of greens. Enjoy this flavorful and gluten-free twist on a Japanese classic!-
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Hey! I've been diagnosed with celiac disease for about 10 years. I've traveled a lot (but only in the US and EU) after the diagnosis. I've been "glutened" once during these trips (it really sucked), and I honestly don't know if it was due to trace amounts or if it was due to a lot of gluten, so I am unsure of exactly how tolerant I am. I am very strict in my diet, so that was the only "glutening" I've ever experienced after the diagnosis. I'm planning on going for exchange studies in Japan for half a year, and I've been reading up quite a lot on all the risks that come with Japan. I have always been steadfast in my will to travel despite having celiac disease, although I've got to say a part of me is worried. I have read few of the posts about Japan, and I find that there are many knowledgeable people in this community, so I thought I'd ask a few questions that I haven't found any answers for here yet: 1. If I arrive in Japan, let's say, 2 weeks before the actual studies begin, do you think I might be able to find my way in the supermarket so that I'll be able to cook everything myself, and bring it to school, or am I oversimplifying this problem (trace gluten in all raw ingredients for example)? 2. What is the "eating out culture" like in the country? If it turns out to be way too cumbersome for me to eat out often, will this hamper my ability to make connections with people? 3. I've heard two conflicting stories about how Japanese chefs react to a celiac person's special requirements: Either they feel disrespected and unwilling to accomodate, or they will be extremely helpful and take the request very seriously. Which one would you say is the most true? :) Alright, I guess that's it for my questions, but I'm also very interested to know if you have any information that you think I should know. What I do know I will do for sure is make a list of the kanji for all the gluten-related ingredients, get the best "I am celiac, please don't kill me"-card on the market, search the entire area around the campus and where I'll live for 7-11:s and restaurants, and make a list of what I may eat there. I'd be thankful for any answer :)
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Celiac.com 05/04/2017 - Japan's ANA airline is catching some public relations heat this week after reports that a man flying from Tokyo to Australia received a banana instead of the gluten-free meal that he booked in advance. London resident, and celiac disease sufferer, Martin Pavelka flew All Nippon Airways flight from Tokyo this week, a nine-hour flight. Numerous media have reported Mr. Pavelka's plights in glaring terms, such as the Independent's alarming headline: Man Given Banana as Gluten-free "Meal"Â on Nine hour Flight, with the equally sensational sidebar: Londoner flying from Tokyo to Sydney was handed a banana as the gluten-free inflight "meal." However, a closer reading shows those claims to be pretty misleading. The fact is that Mr. Pavelka did receive his specially-ordered gluten-free meal at dinner, shortly after departure. The banana was part of the breakfast meal, the second meal service for the flight, which is where the trouble began for Mr Pavelka, who said he was "expecting something more substantial."Â "All other passengers were served full breakfast meal consisting of eggs, sausage, mushrooms, bread, and yogurt,"Â Pavelka told the Standard, while all he received was a single banana,"Â which though "definitely gluten free…did not keep me full for very long."Â So, let's add this all up. On a nine-hour flight, Mr. Pavelka received his special gluten-free meal for dinner, and then about 5 hours later, about 2 hours or so before landing, he received a banana in lieu of a full breakfast? But he wanted more? And this is a new story? In the account given by the Standard, Mr. Pavelka's first words to the flight attendant were "is this some kind of joke?"Â Not exactly diplomatic language. Nor, by the Standard's account did Mr. Pavelka ask for anything more, such as a yogurt, or additional fruit? Clearly Mr. Pavelka received less food at breakfast than the other passengers, but the food was gluten-free, as was his earlier dinner. It's entirely reasonable for Mr. Pavelka to expect to be treated like the other passengers, and to receive more for breakfast. However, without more detail, it's hard to know exactly what ANA offered at the time of booking, or whether there was some kind of mix-up with the caterers who provide meals, including specialty meals, to ANA. Do we know for sure that ANA actually offered a full gluten-free breakfast on that flight? Or that Mr. Pavelka was promised one? That said, both Mr. Pavelka and the newspapers covering the story owe it to the public to be more clear and less sensational about the actual facts. Expecting two gluten-free meals, and receiving one gluten-free meal and a banana is a very different story than just receiving a banana. Reports that the banana was the only gluten-free food ANA provided Mr. Pavelka for the entire nine-hour flight are simply wrong. ANA in fact provided Mr. Pavelka with a gluten-free dinner. The Standard managed to bury that important detail in paragraph ten of an eighteen paragraph article, while the Independent slipped it into paragraph seven of a thirteen paragraph article. Both papers carefully avoid mentioning the fact that the dinner was gluten-free. The paragraph in the Standard reads: "Although he had been given a larger meal the previous evening when his flight left, Mr Pavelka said he was expecting something more substantial for breakfast."Â Yet, somehow, the Standard published the story under the fact-mashed title, "Londoner who ordered gluten free meal on nine-hour flight is given a single banana to eat with knife and fork." Both the newspapers and Mr. Pavelka seem focused on spinning a story that the banana was the only food ANA provided Mr. Pavelka during the flight, which was simply not the case. Such obfuscation, presumably in search of readership, does little to provide clarity on the actual details, and much to cause doubt and confusion about what are actually fairly simple, if inconvenient, facts to a fairly mundane, and not-altogether newsworthy, story. If Mr. Pavelka received only a banana for his nine-hour flight, that would truly be an outrage. If he received a gluten-free meal, plus a banana, that would be an inconvenience. The story was presented as an outrage, when the facts indicated it was clearly more of an inconvenience. This article was revised for clarity by the author on 5/10/2017. Read more: The Standard.co.uk Metro.co.uk The Independent.co.uk
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