Japanese Ingredients

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About Ingredients

Do you have to rinse Japanese rice 7 times?

I have some friends who are interested in Japanese food. When I was invited by one of them, he asked me, "You have to wa...
Japanese Food

Green Peas Rice using Japanese Rice

Green Peas rice is one of the symbolic dishes in Japanese springtime. We harvested some green peas from our vegetable ga...
Japanese Food

Daikon Radish Leaf Furikake

We harvested a Daikon radish today. Due to the change in temperature, the radish had flower buds, so we quickly harveste...
Pickles

Daikon, Turnip, Radish leaves Pickled in Salted Kelp: A Recipe for our Garden Vegetables

We grow radishes, daikon and turnips in our vegetable garden. When you harvest the root vegetables, you may be disappoin...
Pickles

Super Easy! Radish leaves pickled in salted kelp

We harvested some radishes from our vegetable garden. Red radishes are crispy and delicious and can just be added to sal...
Japanese Food

Simmered Chicken and Eddo with Sweet Soy Sauce

This is one of the classic Japanese everyday dishes. We love simmered meat and vegetables with sweet soy sauce. Your dis...
Japanese Food

Hijiki Seaweed Rice (seasoned Rice with vegetables and seaweed)

This is one of the most popular seasoned rice recipes in Japan. Hijiki is a kind of seaweed, normally dried and we use i...
About Ingredients

Lockdown Miso (Homemade Japanese Soybean Paste)

Since moving to Canada, I have made homemade miso several times. Miso is a fermented soybean paste and very important in...
About Ingredients

The Variety of Seaweed in Japanese Cuisine

Seaweed is one of the common ingredients in Japanese cuisine. When you go to a Sushi restaurant, you may see the rice wr...
About Ingredients

What is Katakuri Powder? What is the difference between Potato Starch and Cornstarch?

In Japanese cuisine, we often use “Katakuri-ko” (“Ko” means “powder”), while corn starch is more common in Canada. Katak...
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