Nikiri: How to Make Sushi Shoyu (Soy Sauce)
“Nikiri (煮切り, にきり)” is mirin or sake or the mixture of the two that has been boiled down to evaporate its alcohol content (or the cooking method of the liquid seasoning), which is commonly...
Category: Recipes
Ooba (Shiso) Miso: A Tasty Versatile Japanese Seasoning
“Ooba (大葉)” or Oba, also known as “Aojiso (青紫蘇)”, is the edible green leaf of Shiso or perilla. The leaves are large with serrated edges and commonly used in Japanese cooking throughout the year....
Easy yet Authentic Matsutake Flavor Ozoni Mochi Soup
“Zoni (雑煮)”, also politely called “Ozoni (お雑煮)”, is a traditional Japanese Mochi dish that represents Japan’s New Year’s Day festivities. As you may know, it is a soup dish whose main ingredient is plain...
Isobe Yaki Butter Shoyu Mochi Rice Cake
In Japan, winter is the season of “Mochi (餅)“, and in fact, I have often eaten the plain rice cake since around the beginning of December. Although Mochi is typically served in soup (e.g....
Kombucha in Japan: Umami-Rich Kombu Seaweed Tea
Unlike the Kombucha, also known as tea mushroom or tea fungus, that is consumed in countries other than Japan, Japanese “Kombu-Cha (昆布茶, こんぶ茶: literally Kombu Tea)” is a seaweed tea made from powdered kombu...
Negi Shio Dare: Salt-Based Green Onion Sauce
As I wrote about how to make and use it before, “Negi Dare (ねぎだれ)” is an easy-to-make, versatile green onion sauce that is sometimes prepared in households in Japan. Negi Shio Dare (ねぎ塩ダレ) The...
Butter Shoyu Gohan: Simple but Addicting Rice Bowl Dish
When I went out shopping yesterday, I stopped by a supermarket and found an interesting product for the blog article in the Furikake section. The name of the Furikake rice seasoning is “Butter Shoyu...
Mozuku Seaweed Soup and Mozuku-Su Soup
The convenience stores of Seven-Eleven Japan not only stock a wide range of instant ramen noodles, but you can also buy various kinds of instant miso and clear soups there, which include a packaged...
