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Miso Soup with Salmon and Daikon

Miso Soup with Salmon and Daikon

Today’s miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste.

Daikon is a long white Japanese radish, and it’s used in a variety of Japanese dishes such as pickles, salad, stew, and soup. As the name Daikon in Japanese literally means “large root” (大根), once you buy a whole daikon, it can be transformed into multiple dishes. Miso soup is a great way to use up a leftover piece of daikon in the fridge.

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Honey Sesame Chicken Wings

Honey Sesame Chicken Wings

Honey Sesame Chicken Wings are deep-fried wings coated with honey sesame sauce. These are very easy to make and a great appetizer for holiday and game day gatherings. Honey sesame sauce is a little bit sweet and a little bit tangy, and the smell of sesame is so appetizing. 16 chicken wings in the recipe are not enough? No problem! You can make double or triple batches easily. We’re sure these finger-licking good chicken wings will be a big hit for your family and friends. Try them soon!

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Miso Soup with Somen Noodles

Miso Soup with Somen Noodles

Today’s miso soup is with Somen Noodles. Somen are dried thin vermicelli noodles made mainly from wheat flour. They are most often eaten cold in summer, but are nice in hot soup too. Because Somen are so thin, the cooking time is very fast. And that means they will get soft if left sitting in soup too long. Add the cooked noodles to the soup just before serving. If you like this soup as a simple meal by itself, increase the amount of Somen. It’ll become a very easy lunch. We hope you like it!

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Loco Moco Recipe

Loco Moco

Loco Moco is a Hawaiian rice bowl dish with Hamburger Steak. Loco Moco hamburger is similar to Japanese Hamburger or Salisbury steak. The steak is served over Steamed Rice, with a thick gravy sauce and a fried egg placed on top. This Hawaiian soul food has got just the right taste and many people have fallen in love with it. The popularity of Loco Moco has spread to everywhere in the world, and now it’s a well-known Hawaiian dish in Japan too.

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No-Fold Gyoza

No-Fold Gyoza

No-Fold Gyoza are Gyoza dumplings with pork filling but without complicated folding. Usually, you seal the Gyoza skin to keep the filling neatly inside by making kind of troublesome pleats. But here, the filling is merely wrapped in the skin by rolling. Super easy! It may not look as pretty as the regular one, but it’s still as tasty as always. This also freezes beautifully. One day make multiple batches and freeze, and have Gyoza dinners later on busy nights. No defrosting needed beforehand, but just cook a little longer. Hope you try this simple but delicious Gyoza soon!

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Miso Soup with Broken Tofu and Nori

Miso Soup with Broken Tofu

Today’s Miso Soup is with Broken Tofu and Nori roasted seaweed. This may be the easiest miso soup we have done yet. Medium hard Tofu is broken apart into chunks by hand, and Nori is also torn by hand. No knives and cutting boards are involved. On top of the nice oceanic aroma of Nori seaweed, toasted sesame seeds give the soup another layer of nice fragrance. And all is done in 10 minutes – that’s not bad at all. Hope you try this easy and delicious miso soup at home!

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