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.
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Japanese commonly used sugars
Each country has unique sugars. You can see Japanese commonly used sugars in this article. I hope it’s helpful for your Japanese cooking.
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 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
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)
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.
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” is extremely flavorful and aromatic. The harmony between kombu and katsuobushi makes the ultimate umami flavor.
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
I like making julienne vegetables and want you to enjoy the texture of this salad!