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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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Tag Archives: traditional
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
How to make miso soup with sardine stock (Shiro miso no iriko dashijiru)
Miso soup with sardine stock (Shiro miso no iriko dashijiru) is a simple, delicious dish with lots of flavor and texture. Traditionally served with soft cubes of silken tofu, wakame seaweed and finely chopped green onion, miso soup is one … Continue reading
Posted in dashi, miso, traditional Japanese food
Tagged dashijiru, iriko, iriko dashi, Japanese food, konbu, miso, miso soup, mottenai, soup, tofu, traditional, wakame
2 Comments
How to make homemade nukazuke
First of all, what is nukazuke? Nukazuke (lit. rice bran pickle) is a pickle (tsukemono) made from burying vegetables in a salted pickling bed (nukadoko) of primarily toasted rice bran flavored with kombu, soybeans, chili peppers, ginger and any number … Continue reading
Posted in traditional Japanese food, tsukemono
Tagged homemade Japanese, Japanese food, Japanese pickle, nuka, nuka-zuke, nukadoko, nukazuke, recipe, rice bran, traditional, tsukemono
11 Comments
