Miso Soup in 5 ways

Miso Soup in 5 ways

Today I will be showing, 5 Miso soup. Miso soup is made from Dashi, Miso of your choice and other ingredients of the season. We have several kinds of Dashi and Miso to make varieties of Miso soup every day. I hope you will enjoy…

How to make DASHI~The BASICS~

How to make DASHI~The BASICS~

Today I‏’m going to show you how to make Japanese Dashi. Dashi is an essential element of Japanese cooking.  We can’t make any Japanese dishes without Dashi. I‏’m going to show you the basics of Dashi making. I have received so many questions for my…

How to make ★Homemade MISO★from scratch!~みその作り方~(EP79)

How to make ★Homemade MISO★from scratch!~みその作り方~(EP79)

Miso is the essential seasoning in Japanese cooking. We can buy good Miso at any grocery store but homemade is always special.  It takes about one year from start to finish. Is it worth making it? Definitely, YES!  It tastes so natural and deep. You…

How to make ★Onigiri★8 Basic Rice Balls~基本のおにぎりの作り方~(EP77)

How to make ★Onigiri★8 Basic Rice Balls~基本のおにぎりの作り方~(EP77)

Today, I want to share with you, how to make Onigiri.  Onigiri means rice ball in Japanese.  This is the very basic of Japanese cuisine. At the beginning of October, it’s the season for rice harvest.  We appreciate the newly cropped rice because it tastes…

How to make ★Mentsuyu★Concentrated Dashi Stock★めんつゆの作り方(EP1)

How to make ★Mentsuyu★Concentrated Dashi Stock★めんつゆの作り方(EP1)

Let’s make “Mentsuyu” at home! “Mentsuyu” literally means “noodle soup”, but I would translate it as “Concentrated Dashi.” It’s the most versatile Japanese seasoning, can be use for so many dishes. You can make Tamagoyaki, Japanese style salad, Soba noodle soup, and many more. You…

How to make ★Japanese traditional Breakfast★ ~伝統的な日本の朝ごはんの作り方~(EP3)

How to make ★Japanese traditional Breakfast★ ~伝統的な日本の朝ごはんの作り方~(EP3)

Today, I’m going to show you how to cook traditional Japanese breakfast.  Freshly steamed rice and miso soup are the staples to Japanese everyday meal. Japanese rice is short-grain-rice. Unlike to long-grain rice, it is moist and a little sticky and tastes sweeter.  We recommend…

Kombu

Kombu

Kombu is a foundation of Dashi. Kombu Dashi contains glutamic acid, which is one of the Umami profile. Kombu Dashi has a mild and delicate flavor on its own. But when it combined with other Umami profiles, create richer flavor. There are two ways of…

Teriyaki sauce

Teriyaki sauce

When you think of Japanese flavor, what comes to mind? For me, it’s the Teriyaki flavor. Soysauce-based, sweet, and savory Teriyaki flavor Japanize any ingredients like chicken, fish and even with vegetables. I keep my homemade Teriyaki sauce in my fridge all the time. If…

★How to cook Perfect Rice★White Rice VS Brown rice ~KPB Basic #1~(EP139)

★How to cook Perfect Rice★White Rice VS Brown rice ~KPB Basic #1~(EP139)

Today, I’m going to show you how to cook perfect rice in a rice cooker, a pot, and a pressure cooker. Rice is a staple Japanese food, we eat everyday. When I say rice, it always means Japanese short-grain rice.  Cooking perfect rice is No1…