Tag: Recipes
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WAGASHI sweet tools
This post delves into my fascination with Wagashi tea ceremony sweets, providing insights into the tools used in their creation. Highlighting the importance of specific utensils, I shares my personal recommendations and enthusiasm for crafting these delicate, vegan treats.
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RYOTEI ICHIBAN Dashi
Dashi stock is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. Moreover one that is made of only 3 ingredients. But it’s no…
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NIBAN second flush Dashi
The Konbu and Bonito flakes used for the superior ICHIBAN dashi can be reused to make a flavorful NIBAN dashi for miso soups and noodle broths. Simply simmer the ingredients, strain, and refrigerate for later use. This sustainable method maximizes ingredient usage.
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EDOMAE SUSHI-SU Tokyo Sushi vinegar
This recipe for sushi vinegar is for a type of Sushi called EDOMAE. It originates in Tokyo and is the typical flavour of what is most commonly known as “Sushi” outside of Japan. Slightly sour rice and raw fish on top. Personally I mostely use a different kind of ratio…
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KAMIGATA SUSHI-SU Kyoto Sushi vinegar
When most people think about sushi, they think about a type of sushi that is technically called “Edo-mae Sushi” which comes from Tokyo. Tokyo is right next to the ocean and historically always had access to lots of fresh fish, which is why Tokyo style sushi uses mainly fresh sea…
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Dashi ingredients
This post gives a guide on identifying high-quality KATSUO-BUSHI (Bonito Flakes) and KONBU kelp. It emphasizes the appearance, smell, and packaging of bonito flakes, as well as the color, crystal formation, and aroma of konbu. It also briefly mentions different types of kelp and their pairing with flakes for making…
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MISO knowledge
Fortunately quite a lot of people know about Miso soup, but did you know that there are different Miso pastes? Today I want to introduce the 2 most important Miso pastes for Kaiseki Cuisine: There is a slight difference in ingredients, but the most important difference is fermentation time. White…
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SHOYU soy sauces
This post discusses the variety of soy sauces, including KOIKUCHI, USUKUCHI, TAMARI, and NAMA SHOYU, emphasizing their different uses in Kaiseki Cuisine. Additionally, it touches on MIRIN, SEISHU Sake, and KOMEZU rice vinegar and their roles in Japanese cuisine. The top 3 recommended ingredients are highlighted.
Japanese Cuisine 