How to Make Ochazuke Rice Soup with Seaweed Tea
The other day, my family got a package of seaweed tea leaves from our relative. Mekabu Seaweed Tea I think the seaweed tea most familiar to us Japanese is “Kombu-Cha (こんぶ茶)” made from kelp...
Category: Recipes
Marumiya’s Classic Sukiyaki Furikake Rice Seasoning
A wide variety of condiments for rice are available at supermarkets in Japan, as white rice is the staple of the Japanese diet. I am fond of trying new things, so I often buy...
5 Recommended Ways to Eat Umeboshi Plums
“Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe Ume plums pickled in salt and dried in the sun. Characterized by strong acidity and sourness, Ume plums don’t become sweet even when the fruit has...
Japanese Pickled Cucumber Recipe using Shio Koji
As you may know, Shio Koji (塩麹) is a lumpy seasoning paste made by fermenting and aging a mixture of malted rice and salt. It became a topic of conversation several years ago in...
The Basic Recipe: Mentsuyu Broth & Tentsuyu Sauce
The literal meaning of Mentsuyu (めんつゆ) is broth for noodles, so we typically use the liquid to make the broth of Japanese noodles, such as Soba, Udon, and Hiyamugi/Somen. Nonetheless, Mentsuyu is not only meant...
Easy Delicious Caramel Fondue with Morinaga Milk Caramel
When we Japanese think of soft candy available in grocery stores, what comes to many will probably be Morinaga Milk Caramel. For the unfamiliar, with a long history of over 100 years, the product is...
Onsen Tamago: Japanese Soft Boiled Egg Recipe
If you have a chance to take a trip to a hot spring resort in Japan, you may see hen’s shell eggs placed under the spring water. Onsen Tamago (温泉卵) Those eggs are called...
Jaga Bata: Japanese Butter Potato Recipe using Microwave
The cherry-blossom viewing season or the time of “Ohanami (お花見)” is just around the corner here in Japan. Speaking of Ohanami, many people prefer delicious treats offered by street food stalls or “Yatai (屋台)”...
