Umami salt (kombu and matcha)
Umami flavored salt quickly melts in your mouth.
Recent Posts
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!
ODEN
Oden is the Japanese soul food that warms both your body and heart. It reminds me of the good old days. I hope you’ll enjoy oden with your favorite ingredients!
Parboiling daikon radish
If you would like to make a beautiful simmered daikon dish, I recommend you boil the daikon in rice-water (milky water resulting from washing rice) beforehand.
How to cook Japanese rice with your pot
Even if you have a Japanese rice cooker, you will probably find something new in this article.
SUSHI KAPPO NOBU
I’m going to introduce you to a nice sushi restaurant that you should definitely add to your list of places to visit when you’re in Tokyo.
Daikon radish
Daikon radish is well known around the world. Do you know that the taste and texture are different depending on the parts?