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.
Recent Posts
Proper water for Japanese cooking
Have you ever thought about the importance of water when it comes to cooking?
Tofu and Aburaage Miso Soup
One of my recipes for miso soup/ misoshiru with very common ingredients. I hope you like it!
My Daily Dashi
Here’s the dashi I usually prepare for daily meals. I think we don’t necessarily follow the basic rules when it comes to home cooking.
Japanese soups
Two types of the most well-known Japanese soup, Suimono, and Misoshiru. I hope you’ll enjoy both.
What is Japanese miso?
A short introduction to Japanese miso. You can see the differences in the ingredients, colors, and flavors.
Sanshoku Soboro
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.
Hourensou no ohitashi (spinach with savory sauce)
Blanched spinach seasoned dashi/broth, simple and a very common side dish in Japan. I hope you’ll give it a try!
How to preserve Japanese rice
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.
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.