Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year. Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.
Chikuzenni (筑前煮) is a mix of vegetables such as Renkon (lotus root) and carrots, Konnyaku and chicken boiled in strongly flavored broth with soy…
Ichiban Dashi (一番だし) is a Dashi broth using a combination of Kombu (Dried Kelp) and Katsuo (Dried Bonito Flakes). You can use either one…
There are a lot of Italian restaurants in Japan, and you can find any kinds of Italian pasta there. There are also many “pasta…
Salmon Flakes are very good as a side dish to make ahead. Although you can not really eat this as an entree, it is…
Sushi Rolls or Hosomaki are a very basic but popular sushi in Japan. Hoso means thin and maki means roll. We want to say…
Sesame Dressing is a mayo based dressing with a burst of sesame flavor that is popular for salad in Japan. It has more calories…
Stir Fry Vegetables, called Yasai Itame in Japanese, is a common home cooking dish. Nobody really use recipes to make Yasai Itame. You just…
Udon are Japanese wheat noodles. They are made from all purpose flour, water and salt. Very simple affair, so it seems. Japanese Udon artisans…
The preview of our upcoming Teuchi Udon video! This week, we are hosting #AsiaEats, a collaboration between Tastemade and Google + dedicated to sharing…