Today’s miso soup is made with Egg and Tomato. It may look like a little unusual combination, but it’s delicious! Cook tomatoes long enough so that their tasty flavor seeps into the soup, and their sourness also softens. Eggs should not be cooked too long. Enjoy a fluffy soft texture just like egg drop soup.
Garlic Edamame are stir-fried and seasoned whole Edamame pods with garlic sauce. It is not the traditional Japanese Edamame appetizer, which is usually simply…
Yaki Onigiri (焼きおにぎり) are Japanese rice balls that are grilled until crispy on the outside. Japanese short-grain rice are seasoned with soy sauce and…
Curry Yakisoba is stir-fried noodles flavored with curry powder. The spicy curry aroma stimulates the appetite at any moment. Here, beef is used as…
Today’s miso soup is cold Miso soup with cucumber and Tofu. This is a perfect soup during summer when you don’t have much appetite.…
Japanese style garlic fried rice is often served at Teppanyaki restaurants as a side dish for steaks or grilled seafood. Minced fresh garlic is…
Omu Soba (Omusoba, オムそば) is Yakisoba noodles wrapped with a thin egg crepe, looking like an omelette. It’s found at a lot of Okonomiyaki…
Folding Onigiri is another way to make Onigiri (おにぎり) rice ball. In this way, you don’t have to hold and shape steamed rice directly…
Today’s miso soup is made with baby spinach, pork, and Shiitake mushrooms. Pork and Shiitake mushrooms give extra Umami savory flavors and make this…