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Japanese commonly used sugars

Japanese commonly used sugars

I’m going to show you what type of sugars we commonly use for Japanese cuisine. If they’re not available in your area, I hope you figure out a substitution from this article.

OMURICE

OMURICE

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.

Kori-dofu no fukumeni

Kori-dofu no fukumeni

Kori-dofu is “freeze-dried soybean curd”. It can be preserved for a long time and the nutrients are condensed. It’s a nutritionally rich food!

Otoshi-buta

Otoshi-buta

This special lid keeps the ingredients from floating to the surface of the soup, allows the soup to circulate in a pan. helps the soup soak evenly into the ingredients.

Tomato no Ohitashi (Tomatoes with savory sauce)

Tomato no Ohitashi (Tomatoes with savory sauce)

You can enjoy the umami created by the glutamic and inosinic acids, also the mild saltiness of soy sauce, and the subtle sweetness of tomatoes at the same time.

Umami salt (kombu and matcha)

Umami salt (kombu and matcha)

Umami flavored salt quickly melts in your mouth.

kombu and katsuo niban dashi

kombu and katsuo niban dashi

Niban dashi is the second dashi that is made using the leftovers from Ichiban dashi. If you’ve already made Ichiban dashi, please try this next!

Kombu and katsuo Ichiban Dashi

Kombu and katsuo Ichiban Dashi

“kombu and katsuo Ichiban dashi” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.

EDAMAME GOHAN/RICE

EDAMAME GOHAN/RICE

Super simple and the easiest way to add protein, vitamin B and C to your rice. All the ingredients can be preserved for a while.

Julienne daikon salad

Julienne daikon salad

I like making julienne vegetables and want you to enjoy the texture of this salad!