Agedashi tofu
Crispy on the outside, creamy on the inside – no, it’s not a doughnut! It’s fried tofu!
Katakuriko / Potato starch
About
Hi there! Welcome to Oishi Washoku Recipes, bringing Japanese cuisine into the everyday kitchen. Meet the team!
Recent Posts
-
Anko MochiAnko is a sweet paste usually made of red adzuki beans and sugar, and is a stapl...
-
Isobe MochiIsobe means ‘rocky shore’, and in Japan a rocky shore is a place where seaweed a...
-
Karami MochiKarami mochi generally refers to mochi topped with grated daikon and soy sauce, ...
-
Salmon NanbanzukeNanbanzuke literally translates to “pickled southern barbarian”! The dish is pic...
-
Kouhaku NamasuThe Japanese New Year is a time when everyone in the family takes a break, even ...
Popular Posts
Ingredients
- Aemono
- Fish
- Flour / starch
- Fruit
- Fu (wheat gluten)
- Grains
- Herbs
- Japanese Seasonal Recipes
- Konnyaku
- Main-Category
- Meat
- Mochi
- Mushroom
- Nimono
- Non-meat protein
- Noodles
- Oil
- Recipe Type
- Seafood
- Seaweed
- Vegetable
- Asparagus
- Bamboo shoots
- Broccoli
- Burdock root
- Cabbage
- Carrot
- Chili Peppers
- Chrysanthemum greens
- Corn
- Cucumber
- Daikon
- Eggplant
- Garlic
- Ginger
- Green Beans
- Green Onion
- Green peas
- Green pepper
- Kabocha
- Komatsuna
- Lettuce
- Lotus root
- Mitsuba
- Mizuna
- Myoga
- Nanohana
- Napa cabbage
- Negi
- Onion
- Piman
- Plum
- Potato
- Scallions
- Shishito pepper
- Shiso
- Snow peas
- Spinach
- Sweet potato
- Taro
- Tomato
- Turnip