Today’s miso soup is made with shrimp and green onions. Since head-on and shell-on shrimp is packed with umami, there is no additional dashi ingredients needed. You can actually make this miso soup with just the heads and shells (without meat) when you use the shrimp for another dish. All you need is miso paste and some chopped green onions. It’s so simple, but it’s incredibly flavorful!
In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse…
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…
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…
Today’s miso soup is made with tofu, brown and green onions. Tofu is probably the most commonly used ingredients for miso soup. Tofu with…
Kakigori (かき氷) is Japanese shaved ice, usually with flavored syrup on top like strawberry and Matcha syrups. It is very popular during the hot…
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…
Tenkasu is Tempura batter that has been deep-fried to become crispy bits and pieces. It is also called Agedama in the Tokyo area. Tenkasu…