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 […]
Tag Archives | natto
I am not certain how many Americans know about natto. My husband recognizes the smell, because I occasionally eat it, but he doesn’t want to know any further about it. Natto is softly boiled soy beans fermented with a certain type of bacteria which live in straws. It is delicious and almost always eaten with […]
This is a typical breakfast at hotels in Japan. You may not have two kind of grilled fish at home, but most likely have rice, miso soup, natto, nori, eggs of some sort. While it is not a breakfast of kings and queens, it certainly takes time to prepare. Then, I started to wonder, “Do […]
When a Japanese recipe calls for mustard, regular prepared mustard shouldn’t be used. Unlike American mustard, which is a combination of mustard seeds, vinegar, and other spices, Japanese mustard is only made of powdered mustard and water. You can either buy powder type or ready to use tube type. When you prepare mustard on your […]
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(The instructional video is under “HOW TO” tab.) The older...
(The instructional video is under “HOW TO” tab.) Sakuramochi is...
(The instructional video is under “HOW TO” tab.) Gomoku chirashi...