“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
One of my recipes for miso soup/ misoshiru with very common ingredients. I hope you like it!
Two types of the most well-known Japanese soup, Suimono, and Misoshiru. I hope you’ll enjoy both.
Soboro is a dish with crumbled and seasoned food such as meat or fish. It’s often used as toppings for a donburi or bento.
Rice is a staple food in Japan. We’ve been enjoying eating room-temperature rice for a long time. Let me tell you the Japanese way of preserving Japanese rice.
A very popular dish which ketchup flavored rice is wrapped inside of a thinly made omelet. It always reminds me of a weekend lunch at home.