Category: Recipes
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SAKURA KONASHI cherry blossom dessert
This easy vegan treat, Sakura Konashi, is perfect for cherry blossom season. With just 3 ingredients, it’s a delightful addition to a Japanese tea ceremony. Follow the simple steps for a moist and delicious sweet.
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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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Vegan KONBU Dashi
Dashi soup 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. But it’s no exaggeration to say that it is the one thing…
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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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interesting natural flavours
This post introduces typical japanese flavours that are very traditional but not very well known abroad. It is a very easy way to incorporate japanese tastes into your own home cooking and baking without needing to learn complicated techniques or buy lots of ingredients.
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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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specialty ingredients
This post introduces various fascinating and unique ingredients in Japanese cuisine. It covers mushrooms like Shimeji, Matsutake, Shiitake, and Enoki, as well as Myoga, Mitsuba, Kintoki Ninjin carrot, Hourenso spinach, and Yurine lily bulb. Each ingredient’s characteristics and uses are discussed, offering readers an opportunity to explore new flavors.
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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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SATO unique sugars
Japanese sugar comes in various types, each with unique characteristics and uses. JOUHAKUTO is sweeter and moister, ideal for traditional Japanese dishes. KOKUTO, rich in minerals, offers a specific taste, while WASANBON is finely milled and used in specialized sweets like Hoshi-Gashi.
Kaiseki at Home 