Today’s miso soup features cod and spinach. Cod, known for its mild-flavored white meat that is easy to eat for many people worldwide, is just right for everyday miso soup too. By salting the fish and removing the moisture that rises to the surface before cooking, the unwanted fishy smell can be eliminated, leaving only…
Onigiri with Fried Onions is a simple treat made with store-bought fried onions seasoned with a soy sauce mixture (or Mentsuyu), mixed in rice, and shaped into triangular onigiri. Many of you may already have fried onions in your pantry from holiday use, making this a great way to recycle the ingredient. When the fried…
Today’s miso soup features Wakame seaweed and eggs. This may be our easiest and quickest miso soup yet. Wakame doesn’t need to be rehydrated; it can be added directly to the Dashi, and it will soften in the soup. Eggs add good protein and substance to this miso soup, and they’ll be cooked in no…
Crispy Shokupan Crusts are fried bread crusts coated with sugar. They are not the healthiest, but they’re a cheap and delicious homemade snack. Many of us make sandwiches at home and cut off the crusts from the bread and throw them away. Next time you make sandwiches, save those crusts! Simply deep-fry the bread until…
Today’s miso soup is made with vegetable broth. You can clean out any leftover vegetables from your fridge, cooking them in convenient store-bought broth. Then, season with the miso paste of your choice to create an easy-to-make, tasty miso soup for any time of day. Even without dashi, this miso soup offers plenty of umami…
Chicken Shogayaki (鶏の生姜焼き) or ginger chicken is sautéed chicken and onion in a ginger-soy flavored sauce. Just like Ginger Pork and Ginger Beef, this is a popular meat entree for everyday dinner in Japan. The taste of spicy ginger and lightly sweet savory sauce perfectly complements steamed rice. Along with some miso soup (find your…
Today’s miso soup features Harusame glass noodles. Harusame (春雨) are smooth and glutenous noodles made from potato starch. Harusame is typically sold as hard, dried white sticks, but once cooked, they becomes soft and clear noodles. Harusame literally means “spring rain” in Japanese, which is quite poetic. Harusame is often used in Nabe hot pot…
Salmon and Shimeji mushroom spaghetti is a pasta dish flavored with Japanese seasonings. People in Japan love Italian spaghetti and other pasta dishes, but for everyday meals, they often make pasta in a Japanese style like this. While boiling water and cooking spaghetti, prepare all the ingredients and start cooking salmon and vegetables. That way,…
Today’s miso soup is made with ground chicken and Daikon radish. Because ground chicken imparts a rich savory chicken flavor, we skipped the Dashi and used just water. Daikon is a versatile vegetable to have in the pantry; it can be used in miso soup, salads, and can keep well for at least a couple…
Chocolate truffles (トリュフチョコレート)are a French confection and are very popular in Japan too, especially around Valentine’s Day, which is deeply connected with the custom of giving chocolate gifts. Many people there create homemade concoctions in their own kitchens. Chocolate truffles usually consist of a soft filling (ganache) and a coating of chocolate (couverture) around the…