Kitsune udon no o-age
Kitsune udon no o-age is fried (age) tofu most commonly enjoyed as a topping for udon noodle soup. And kitsune means fox. Random? No! In …
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Tentsuyu
Tentsuyu is a dipping sauce for tempura. Tsuyu actually means soup, but usually refers to dipping sauce – mentsuyu for noodles and tentsuyu for tempura. …
Tempura Batter
Tempura is amazing when the batter is light and crispy. So let’s cut to the chase. Amazing tempura batter secret #1 The biggest secret to …
Shirotama Dango with Red Bean and Fruits
What is shiratama dango? Shiratama dango is a kind of wagashi, or traditional Japanese sweet. It’s a dumpling made of glutinous rice flour (shiratamako). The word dango refers to …
Tori Seiro
Seiro is the name of the boxed dish and bamboo mat traditionally used for chilled soba noodles. It is common to serve cold soba with …
Teriyaki Potatoes
Potatoes weren’t cultivated in Japan until the 19th century, however they now feature in popular recipes such as nikujaga and Japanese curry. What’s more, washoku is defined by its …
All about mochi!
Summary One of Japan’s most traditional foods, mochi is now widely eaten all around the world.Mochi plays a central role during the Japanese New Year …
Isobe Mochi
Isobe means ‘rocky shore’, and in Japan a rocky shore is a place where seaweed abounds. The term ‘isobe’ has come to refer to dishes including seaweed; …
Anko Mochi
Anko is a sweet paste usually made of red adzuki beans and sugar, and is a staple in traditional Japanese sweets and desserts. Anko can also …
Karami Mochi
Karami mochi generally refers to mochi topped with grated daikon and soy sauce, and is also known as oroshi (grated) mochi. Other common toppings include katsuobushi flakes, nori, chili …
Salmon Nanbanzuke
Nanbanzuke literally translates to “pickled southern barbarian”! The dish is pickled (tsuke or zuke) in a style reminiscent of Mediterranean cuisine, notably that of the Portuguese traders in …