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- How to make Japanese simmered taro (satoimo no nikorogashi recipe)
- Konnyaku kinpira recipe (Japanese yam cake and shoyu)
- Kinpira Gobo Recipe #2 – Sweet Salty Japanese burdock
- How to make shiitake dashi (Japanese shiitake mushroom soup stock recipe)
- How to make hakusai no sokuseki-zuke (Japanese pickled cabbage)
- Ekiben 駅弁 – A brief introduction to train station bento in Japan
- How to make chicken tsukune (Japanese meatball recipe)
- How to make nikujaga (Japanese simmered meat and potatoes)
- How to make saba shioyaki (Japanese salt broiled mackerel recipe)
- Black Cod Kasuzuke Recipe (cod marinated in sake lees)
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Author Archives: Mathias Purtlebaugh
How to make Japanese simmered taro (satoimo no nikorogashi recipe)
I love taro root (satoimo), and I love finding new ways to use it. This furry, starchy tuber has a wonderful texture when simmered.
Posted in bento staples, traditional Japanese food
Tagged bento, Japanese food, nimono, potato, satoimo, taro
1 Comment
Konnyaku kinpira recipe (Japanese yam cake and shoyu)
So to continue with the kinpira theme, here is a konnyaku kinpira with shiitake and sesame.
Posted in bento staples, traditional Japanese food
Tagged bento, Japanese food, jobina, kinpira, konnyaku, shiitake, traditional
2 Comments
Kinpira Gobo Recipe #2 – Sweet Salty Japanese burdock
Happy Halloween! I know everybody loves the sweet, spicy, earthy kinpira gobo recipe I posted back in August, but I have another one to share with you. It is less sweet, more salty, quicker to make and perfect for the … Continue reading
Posted in bento staples, traditional Japanese food
Tagged bento, burdock root, kinpira gobo, New Year, traditional Japanese food
4 Comments
How to make shiitake dashi (Japanese shiitake mushroom soup stock recipe)
I love shiitake dashi, and I use it all the time. Dried shiitake are very flavorful and full of umami. This dashi is 100% vegetarian/vegan and very flexible.
Posted in dashi, the basics, traditional Japanese food
Tagged dashi, Japanese food, shiitake, stock, the basics
2 Comments
How to make hakusai no sokuseki-zuke (Japanese pickled cabbage)
Okay, a really quick one! I love tsukemono (pickled things), especially fast recipes that I can throw together five minutes before bed and have delicious pickled veggies with my breakfast. Hakusai no sokuseki-zuke is just that. Slightly spicy, sweet and … Continue reading
Posted in bento staples, traditional Japanese food, tsukemono
Tagged bento, cabbage, hakusai-zuke, pickle, tsukemono
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