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
How to simmer Kanpyo
Kanpyo is a shaved and dried edible gourd called “Yugao”. It’s commonly used for sushi, especially makizushi/ sushi rolls.
HOW TO MAKE SUSHI RICE
When you think of making sushi, what comes to mind first? Sushi rice is the first thing you should learn. Let’s make perfect sushi rice!
TONKATSU
Tonkatsu is a Japanese-style pork cutlet. It’s enjoyed by people of various ages. “Ton” means pork, and “Katsu” means cutlet. There is a homophone “勝つ”(katsu) which means “to win” in Japanese. Japanese people often eat tonkatsu especially when they have an important match or exam for good luck.
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.