Easy & Tasty Natto Tare Sauce Recipe
At breakfast, I often eat a bowl of rice with natto (fermented soybeans), so in the fridge of my house, there are always some natto packs stored. The Japanese natto pack usually comes with...
Category: Recipes
Umeboshi: Salted Ume Plum Soda Drink for Summer
Known as one of the pickles that represent Japan, Umeboshi is a plum that has been pickled in salt. The plum fruit prepared to make Umeboshi is called “Ume (梅)”, which doesn’t become sweet...
Natto Senbei: Rice Crackers with Fermented Soybeans
Made by fermenting steamed soybeans with natto bacteria, Natto is a superfood packed with nutrients but infamous for its unpleasant smell and slimy consistency. In Japan, Natto is not only eaten as it is...
How to Make Dashi Ramen with Instant Noodles
This article is something like the continuation of the previous post because today I cooked salt-based instant ramen using stock made with store-bought dashi granules. How to Make Dashi Ramen with Instant Noodles In...
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...
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....
