Can't get to Japan? Enjoy Japanese cooking class online with a local! Reviews types of classes, learning to make gyoza from scratch & more!
This bright orange kabocha yokan is a Japanese treat made with kabocha and agar-agar. This dessert is healthy, quick, easy, vegan-friendly, and gluten-free.
Hi there I don't know how many times I have declare my love for Japanese shiso leaves, but I just can't get enough of it somehow, haahaa... It is of course g
Not long ago we were invited for an exclusive tour and dining experience at Ichiba London in Westfield. I was very keen to go there with my family and learn
Takuwan, also spelled takuan, is a Japanese pickle made from daikon, the long white radish frequently used in Japanese cuisine. I remember...
If you're in Japan, then you'll no doubt spend a lot of money at 7-Eleven buying snacks. Here is a round-up of some of our favourites.
It's no secret Melbourne' got a couple of good restaurants (and if it is, it's the world's worst kept secret). Here's a round up of the best of the best.
What's better than one soup and three sides?
Learn about the different Japanese vegetables used in Japanese cuisine, how it's eaten, the health benefits, and substitutions.
Alan George Imagine stepping into a kitchen that instantly transports you to the vibrant and aromatic world of Morocco, where every detail tells a...
White Bean Paste or Shiroan is a common and delicious sweet filling in popular Japanese confectionery (wagashi) like mochi and manju. With its milder taste and soft hue, it makes a great alternative to sweet red bean paste in your desserts and snacks.
Nikujaga This hearty beef and potato stew is such a popular Japanese home dish among people from little kids to elders. While there are countless variations, for my nikujaga, I like to caramelize the onion before adding other ingredients. The onion gives nice rich layer of umami flavor to the dish. Miso-shiru Nabe always makes the perfect caramelized onion without having to constantly sauté it. I also add a lot of thinly sliced gingers for the accent. Equipment Soup & Stew Donabe, Miso-shiru Nabe (large) Servings 4 Ingredients 1 tablespoon sesame oil 1 medium-size onion, thinly-sliced A pinch of salt 14 oz (400 g) thinly-sliced (sukiyaki-thin slice) beef, cut into bite-size pieces 2 tablespoons peeled and very finely julienned fresh ginger 8 oz (240 g) konnyaku shirataki (yam jelly noodles), cut into bite-size length 14 oz (400 g) baby potatoes, peeled, or yukon gold potatoes, peeled and cut into large cubes 1/4 cup (60 ml) sake 1 1/4 to 1 1/2 cups (300 ml to 360 ml) dashi 2 tablespoons raw brown sugar 2 tablespoons mirin 3 tablespoons soy sauce 2 tablespoons white tamari or usukuchi shoyu (light-color soy sauce) 4 oz (120 g) carrot, cut into oblique shichimi togarashi (Japanese seven spice powder) as a condiment Procedure Combine the onion with sesame oil in Miso-shiru Nabe and set over medium heat. Add a pinch of salt and sauté. Once the onion starts to make sizzling sounds, turn down the heat to medium-low and continue to sauté until the onion is lightly caramelized (about 15 - 20 minutes). Increase the heat to medium-high, and add the beef. Continue to sauté until it’s mostly cooked. Add the ginger, konnyaku shirataki, and potatoes. Stir throughly. Add the sake and enough dashi to almost cover the surface of the contents. Add the sugar and mirin. Once the broth is almost boiling, turn the heat down to simmer. Meanwhile, skim as necessary. Line the surface with an otoshi buta (drop lid) or a piece of parchment paper. Cover with lid and simmer for 10 minutes. Add the soy sauce and white tamari, and continue to simmer for 15 minutes or until the potatoes are tender when tested with a toothpick. Turn off the heat and let it rest for 15 minutes. Serve into individual bowls and sprinkle some shichimi togarashi if you like. Serving suggestion: Garnish with blanched green beans. About the measurements used in our recipes For rice measurement, traditional Japanese rice measurement is used. 1 rice-cup = 3/4 US cup = 180 ml Other conversions (US to metric measures) 1 cup = 240 ml1 1 inch (1
This is one of those quick fixes that can be done with just cooked rice and an egg. The other ingredients are cupboard ingredients (those that can be stored for a really long time), which is the be…
Christmas is around the corner and the neighborhood is redolent with the sounds of sneezing and sniffling. Yup. It’s the season of giving and nothing keeps on giving like the common cold ;) I…
Yudofu is boiled tofu in a pot. It is good for cold winter.
From the history of the cuisines to where to try them in Japan, here’s what you need to know about kaiseki and shojin ryori: Japan’s traditional cuisines.
Australian Gourmet Traveller recipe for pork and cabbage pot-stickers.
Are you searching for the top-rated Japanese restaurants in Madrid? Get ready to discover the rich cuisine of this country!
Yuba Katsu. Crispy on the outside and juicy on the inside!
