Simple Chicken Jibu-ni
Jibu-ni is a representative of Kaga ryouri, the regional cuisine of Kanazawa in Ishikawa prefecture, on the west coast of Japan. It spread from samurai families in …
Jibu-ni is a representative of Kaga ryouri, the regional cuisine of Kanazawa in Ishikawa prefecture, on the west coast of Japan. It spread from samurai families in …
Agedashi tofu is an easy and delicious traditional dish you can find as an appetizer at Japanese izakayas. Similar to our tofu steak recipe, this one is …
Chirimenjako is the Kansai region name for small dried whitebait fish, often from Japanese anchovy, herring or sardine. If it is boiled instead of dried, it …
Winter is just starting to melt away, and if you live in a place where snow is an inevitable part of the season, you also …
Miso is an ingredient that has long been a staple in Japanese cuisine. Full of protein, fibre, nutrients and antioxidants, miso is a fermented condiment …
Some can’t stand the texture, but for others, that’s the best part! Konnyaku is a jiggly grey-coloured food made from the corm of the konjac plant, which …
In Japanese, this type of dish is called kobujime, or “tightened with kombu”, and was originally used during the Edo period to extend the shelf life of …
One of the tenets of washoku (Japanese cuisine) is its respect for nature’s seasons. All ingredients have a shun, a window of time in which …
Komatsuna, meaning “greens of Komatsu”, is a leafy plant from the same family as turnip and bok choi, although it’s also known as Japanese mustard spinach. …
Daikon, the long, white, giant carrot-shaped radish, is a popular winter root vegetable in Japan. It is commonly added to soups and simmered dishes because …
Although fish (in particular sushi) has a stronger association and a longer history of being eaten in Japan, poultry has been part of the Japanese …
Broccoli is sooooo good for you – and not just because Mom said so! It is full of vitamins (notably C and K), antioxidants, fibre, …