We recently hosted a grilling potluck, and among the foods left by our friends (we couldn’t get to everything in one meal!) was a package of ita konnyaku. We had tried konnyaku at restaurants and seen it in Japanese markets but had never really stopped to think about what it is, or how to use it at home. Are you familiar with this ingredient?Ita konnyaku is a Japanese food made from the starch of a tuber called konjac or devil’s tongue.
Experience authentic Japanese cuisine with a twist in the heart of Sydney Sydney is not only famous for its fantastic views, towering architectures, and
Check out these gourmet grocers and supermarkets for Japanese pantry staples: miso, dashi, soy sauce, seasoning and more
Hace unas dos semanas una lectora preguntó por el Calpis, y pues tuve mucha respuesta, gracias a todos! Condensando las recetas y las explicaciones, quise armar este post. Según la Wikipedia, el Calpis es: un refresco japonés no carbonatado, fabricado por Calpis Co., Ltd. (カルピス株式会社, Calpis Co
Japanese kirimochi (cut mochi) is a dried and packaged rice cake, also known as mochi. Drying it makes it shelf stable for many months, which makes it a popular pantry food, usually coming in convenient individual packages.
Your expectations can drastically affect how you feel about something. We’ve probably all felt (over)hyped about buying or experiencing something before, only to be let down because the reality just isn’t as flashy as what we imagined. On the flip side, it feels incredibly nice to have your expectations met 100%.
Kokoro Care Packages offers high-quality, all-natural Japanese foods and delivers them straight from Japan to your home. Japanese food subscription box review.
Japanese Mille-Feuille Nabe is a visually appealing hot pot dish made with just a few essential ingredients. Not to be confused with the traditional French pastry of the same name, the “thousand leaves'' in this case refers to the many layers of cabbage leaves and thinly-sliced pork. Japanese Mille-Feuille Nabe consists of three main components: cabbage, pork belly, and dashi-miso broth. The simple broth complements the richness of the fatty meat, while the cabbage soaks up all the flavor. Compared to other hot pot dishes such as sukiyaki and shabu shabu, Mille-Feuille Nabe has far fewer ingredients, but is still just as satisfying, making it a great pick for busy weekday nights. In fact, it is among the most popular hot pots made at home in Japan. The key to arranging this dish is packing the ingredients tightly. The cabbage will shrink as it cooks and create room for the ingredients to slide around, so you want to completely fill the pot. Work your way from the outside in to create a circular, flower-like design, and make sure to place the ingredients cut-side up so that the contrasting layers of vegetable and meat are visible. If you run out of cabbage before the pot is full, you can fill up the remaining space with enoki or shiitake mushrooms. Enjoy your Mille-Feuille Nabe while it is still hot with a dash of soy sauce. Optional toppings include green onions or shichimi togarashi (Japanese chili flakes).
Pancake-Flavored Milkshake - With the numerous flavors of milkshakes available in the food industry, this Pancake-Flavored Milkshake definitely takes the cake. Created by the...
Learn to make authentic and traditional Japanese dishes with our collection of recipes.
Le “Pays des Khmers“ et ses 15 millions d’habitants regorge de petites merveilles. De la musique enivrante, des paysages fantastiques mais aussi – et surtout - une gastronomie unique. Nous allons vous la faire entr’apercevoir avec ces 10 recettes.
What is it? A sweet, red bean–filled pancake.This pastry is both sold as a popular street food and as a packaged supermarket snack. It's made of soft, castella sponge cake, making it dangerously easy to inhale multiple servings in one go. Recipe here.
Making this traditional Japanese otsumami at home is very easy - it can be made with just 10 ingredients and be ready to serve in under an hour.
The complete guide on how to pack Osechi Ryori in 3-tier boxes! With step-by-step pictures and helpful tips, you can make beautiful Osechi with confidence!
If you ever wondered what to eat in Kyoto this guide will list all the delicious, unforgettable Japanese foods you have to try during your visit to Japan. Kyoto is considered a focal point for traditional Japanese cuisine. Read on and you will understand why Kyoto is referred to as Japan's culinary capital.
Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker.
Make 7 beautiful designs from ordinary Japanese fish cakes (kamaboko) for your Osechi Ryori feast of traditional Japanese New Year foods.
Without knowledge of the five basic methods of cooking, it would be much more difficult to prepare a meal that invokes the five senses and inspires the five tastes. The five basic cooking methods can be broken down into nama (cutting), niru (simmering), yaku (grilling), musu (steaming), and ageru (frying).
If you have more than beer and old takeout in your refrigerator, you probably have a bottle of soy sauce in your cupboard. But that doesn't mean navigating the Japanese grocery is a walk in the park—between kanji-only packaging, uneven labeling, and rows of unfamiliar condiments, it's the paradox of choice in seaweed-and-rice form. Here are the core items you want on your shelf.
How to Wrap Five More Eggs by Hideyuki Oka with photographs by Michikazu Sakai
Here are 10 different Food Instagram Accounts ideas for your feed.
Although we don't see many kudzu vines taking over large patches of land in the west, it is often referred to as the "mile-a-minute-vine" in the South. It all started in 1876 when someone thought it would be a good idea to introduce the kudzu plant from Japan to the U.S. Instead of providing some nice exotic-looking sh
Japan's ingredient du jour: shio koji
[PRICE INCLUDES SHIPPING] From artful cakes and pastries to delicately designed sweets and breads, Japan’s baked goods are as varied as the ingredients used to create them. Create your own Japanese inspired baked goods using our local products and in-depth English brochure with product descriptions, producer stories, suggested uses and full-color recipes. AGAR (VEGAN GELATIN)Producer: YamashiroyaPrefecture: KyotoIngredients: Red algae seaweedSize: 2 X 5g blocksSuggested uses: Use as a vegan alternative to gelatin. Agar is a vegan alternative to gelatin that is odorless, tasteless and semi-translucent. It's an ideal thickening agent that is essential in many Japanese sweets. This agar from Nagano Prefecture will add a firm, chewy creation to your dishes. MOCHIKO (GLUTINOUS STICKY RICE POWDER) Producer: YamashiroyaPrefecture: KyotoIngredients: Mochigome (glutinous sticky rice) (Niigata Prefecture)Size: 160gSuggested uses: Use in traditional Japanese sweets or pastries. Mochiko is a special type of gluten-free rice flour made from sticky, sweet rice. It adds a chewy texture to Japanese pastries, baked goods and sweets. The rice for this mochiko comes from Niigata, a region famous known for its rice and sake. YOMOGI (MUGWORT) POWDER Producer: YamashiroyaPrefecture: KyotoIngredients: Yomogi (Japanese mugwort) (Aomori Prefecture), baking sodaSize: 15gSuggested uses: Use in desserts, soups, teas, and rice dishes. Yomogi is an aromatic herb from the Japanese mugwort plant. It has a fresh, spring-like fragrance, vivid green color and slightly bitter yet floral taste. It is commonly used as a natural food coloring, but can also be found in soups, teas, and rice dishes. OKARA (SOYBEAN PULP) POWDER Producer: MaterisPrefecture: NaganoIngredients: Dried soy bean curd (domestic, non GMO)Size: 190gSuggested uses: Use as a gluten-free alternative to, or in combination with, wheat flour. Okara is the leftover pulp from making soy milk. It is beige in color, has almost no taste and is crumbly. It's a popular gluten-free substitute for wheat flour with less sugar and high amounts of fiber, protein, and other nutrients. MATCHA (CEREMONIAL AND CULINARY) POWDER Producer: KanesPrefecture: ShizuokaIngredients: Conventional green tea matcha (shaded)Size: 30gSuggested uses: Suitable for drinking, use to add matcha flavor to any baked goods. Matcha, the prized powdered green tea traditionally used in the Japanese tea ceremony, has sweet, floral and bitter notes, and is the perfect addition or pairing with desserts. This ceremonial and culinary grade matcha is in Shizuoka Prefecture, a region known for its quality tea production, without the use of chemicals while producing no waste. TSUKUI SOYBEAN KINAKO (ROASTED SOYBEAN POWDER)Producer: ToyokuniyaPrefecture: KanagawaIngredients: Tsukui soybeans (100% domestic)Size: 100gSuggested uses: Sprinkle it on Japanese sweets in smoothies, on coffee drinks, or on ice cream and yogurt. Kinako is a fine, golden brown soybean powder that has a toasted, nutty flavor and is used as a topping for Japanese sweets. This kinako powder is made from a rare, domestic Japanese soybean called tsukui soybeans. Tsukui soybeans are larger than typical soybeans and have a natural sweetness. They have become so rare they’re known as “phantom soybeans”. NERI GOMA (BLACK SESAME PASTE)Producer: Iwai’s Sesame OilPrefecture: KanagawaIngredients: Black sesameSize: 100gSuggested uses: Use in sauces, dressings, and desserts, including ice cream. Try it in our Black Sesame Banana Bread and Marbled Sesame Cupcakes recipes provided. Goma (sesame seeds) add a subtle nutty, buttery flavor to Japanese dishes. Neri goma is similar to tahini but is typically made from unhulled sesame seeds which have been roasted for a longer period of time, resulting in a nuttier flavor. HATERUMA KOKUTO (OKINAWA BLACK SUGAR) POWDER Producer: Okinawa Kurozato CooperativePrefecture: OkinawaIngredients: SugarcaneSize: 200gSuggested uses: Use to replace any sweetener or sugar.Kokuto (lit. “black sugar”) is a regional black sugar from Okinawa, Japan’s southernmost tropical islands. It is made from 100% boiled local sugarcane juice, has a rich licorice flavor, and is considered a healthier alternative to regular sugar.SALT PICKLED SAKURA (CHERRY BLOSSOM)Producer: Nature/Marui FoodsPrefecture: KanagawaIngredients: Sakura, salt, plum vinegarSize: 40gSuggested uses: Enjoy as a tea, in desserts or in savory dishes. Enjoy the beauty of sakura season anytime of year! Salt pickled sakura capture the floral aromatic flavors of sakura which are preserved in salt and vinegar. They are a versatile ingredient in Japanese cuisine, found in both savory and sweet dishes. DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
(IN BRIEF) Neste, Mitsui Chemicals, and Prime Polymer have joined forces to develop sustainable food packaging solutions for CO-OP, a brand under the Japane
Adding takana to your fried rice is a simple way to elevate your dish by making it extra tangy, savoury, and crunchy! Pickled takana is made from Japanese mustard greens, such as komatsuna (Japanese spinach leaf). The vegetable is finely chopped and pickled in soy sauce, sugar, and dashi. This pickling marinade enhances the grassy, mildly bitter vegetable into a delicious mix of tangy, savoury, and spice! You can easily create this fried rice in under 10 minutes! Simply fry together cooked rice, sesame oil, and scallions. Add pickled takana, cooked eggs, dashi, soy sauce, salt, and pepper. After step 5, you can let the rice sit without stirring so it develops an extra golden, crispy crust on the bottom. This takana will add peppery flavour and a dash of green colour to the fried rice. The flavours will deepen over time so it will be even more delicious if you have leftovers the next day! Where to find takana and how to eat it? Pickled takana is often available at Japanese grocery stores as a common condiment! You can also easily pickle your own takana at home if the mustard greens are available to you. Takana is enjoyed on its own as a side dish or as garnish to add spice and cleanse the palette. It can be topped on plain rice, ramen, and used as filling in savoury pastries! Why add dashi powder to fried rice? Dashi powder is made from dried tuna and is foundational to Japanese cuisine. It’s the backbone of umami, and it will enhance the flavours in your dish, adding greater depth and roasty flavour. Additionally, dashi powder will make your dish more savoury, so you can decrease the amount of salt and sugar when seasoning your rice!
Food allergies in Japan can impose a large degree of anxiety for food allergy sufferers. This is especially in a country like Japan which does not tend to list ingredients using a Western script. Meanwhile, many Japanese do not understand the life-threatening seriousness that food allergies can impose. This article serves to present key information on how to explain what food allergy someone has, tips on reading food and other product labels, insight into what products can contain what kinds of allergies, and what to do in case of an allergic response.
There's a big story behind those wacky Japanese inventions you see online. Discover their origin (and philosophy).
Matcha with a delicious vanilla & cinnamon twist! Discover a completely new, flavourful and sweet approach to what used to be a traditional, earthy drink. Perfect for those in need of caffeine, but without the jitters. Contains caffeine. Packaging recyclable. 45g Ingredients: Japanese Matcha Green Tea (59%), Maca, Cinnamon (11%), Cardamom, Natural Flavouring Granules (3%)
Noodles are a delicious food that is very popular in Asia. Noodles are made of different ingredients such as; wheat dough and different spices. Noodles are cut into varying shapes, they are stretched and rolled. There are many different types of noodles such as; Ramen noodles, Rice Stick Noodles, Udon Noodles, and more. Noodles are served in different Chinese and Japanese restaurants and these restaurants use different types of packaging for takeaway and delivery orders. Restaurants have many di
