People tend to think it takes time to cook Japanese food. The answer is yes and no. Just like any other food in the world, you could spend all day to prepare everything from scratch, but we don’t have such luxury every day. The trick is ingredients preparation. There are many things you can do […]
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Umeboshi is preserved food, and it reaches to the peak flavor 2~3 years after being made. It is perfectly edible many more years, but eventually it starts drying out. I made umeboshi using apricots last spring, as the fruit of prunus mume is almost impossible to get in New York. For the detailed instruction of […]
Japanese households display a decorated offering called kagami mochi from the end of year through January 7th. I think the closest thing in the Western culture is Christmas wreath. It’s basically two round mochi balls and daidai, a type of citrus, stuck on top of each other. Sometimes ornaments are more extravagant than the picture. […]
Are the fish for sushi different from other fish on the market? The answer is yes and no. In a way, any edible fish are suitable for raw consumption if they are fresh enough. But freshness is not the only factor. When Japanese families in the United States want to eat raw fish at home, […]
I planted konnyaku “seed potatoes” last spring. They were about 10 of 2″ potatotes. Without much of care, except occasional watering, they grew well. A konnyaku plant looks like a miniature tree came out of the Devonian period. The corpse flowers, we sometimes hear about from botanic gardens, are flowers of konnyaku. Even though the […]
Kinzanji miso is to eat as a side dish. It’s not for miso soup, even though it can be used for cooking. But most likely it’s eaten as is. It’s delicious on top of cooked rice or with fresh vegetables, such as cucumbers. When the last time I made kinzanji miso, I let it spoiled, […]
We can buy miso easily at Japanese grocery stores or health food stores. But I heard that homemade one is really delicious and it’s also simple to make. So I gave it a try. I prepared ingredients for the fermentation process on January 17th. You can find a recipe from my recipe page. The only […]
Regular miso we usually use for miso soup are made from soy and/or grains. The condiment is to be mixed with something to flavor food. There are different kind of miso, called okazu (side dish) miso. They are either fermented vegetables with koji cultures, or mixture of miso and vegetables. Kinzanji miso is one of […]
I was fortunate enough to be able to work on a plot in a community garden last year. On the side of tomatoes I experimented to grow Japanese vegetables. I bought shiso, mitsuba, Japanese hot pepper, and Japanese bunching onion seeds. Mitsuba and bunching onions didn’t grow at all. Japanese hot pepper was marginal success, […]
Osechi ryori is Japanese festive food for the first few days of the New Year. Traditionally, the New Year is considered to be sacred, so that people wore festive clothes and ate special food. Any labor including cooking was considered to be profane and avoided. Even now, Japanese businesses are closed at least for the […]
I remember my family had a Kikkoman soy sauce dispenser on the table when I was a child. I believe many other households also had that same soy sauce dispenser. And I am sure many Americans have seen the bottle at grocery stores or Japanese restaurants. The soy sauce dispenser was revolutionary in many ways. […]
One of my Japanese friends who loves to make many wonderful things gave me a cup of handmade sake to try! Unlike store bought sake, it’s cloudy, but it’s definitely sake. This type of unrefined homemade sake is called doburoku, but both sake and doburoku can be drank or used in the same way. Many […]
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Japanese Food Shopping Companion
Instruction video is located under “HOW TO” tab below. This...
(The instructional video is under “HOW TO” tab.) The older...
(The instructional video is under “HOW TO” tab.) Sakuramochi is...