Dashi
Dashi is key to Japanese cooking. Dashi is where you must begin. The ingredients are few, and easy to find if you know where to shop. Dashi is a clear, light fish broth. Katsuobushi is dried flaked...
View ArticleKombu Salad
After you’ve made kombu dashi you’ll have a piece of kombu left over. Use it to make a small single salad. Read About Seaweed. Ingredients 1 Piece of Kombu, about 10″x 10″, rehydrated 1/2 Tbs Rice...
View ArticleMiso Soup, Chinese Style
Miso is a paste made primarily from soybeans. It is nutritious, economical and tasty. Read about Miso. The best miso is from Japan. Read the label. I suggest looking for no MSG, low salt and...
View ArticleBroccoli No Aemono
Broccoli in Spicy Soy Dressing This is delicious. Ingredients 1 Bunch of Broccoli 1/2 C Shoyu (Soy Sauce) 2 Tbs Rice Vinegar 1 Tbs Sesame Oil 1/2 Tbs White Miso Paste 1 tsp Red Chili Paste Instructions...
View ArticlePonzu Sauce
Ponzu sauce is my favorite dipping sauce for sushi or sashimi. Ingredients 3 Tbs Soy Sauce (shoyu) 1/2 Lemon, juiced 1/2 Tbs Rice Vinegar 1 Tbs Dashi – see my Dashi recipe Wasabi paste (optional)...
View ArticleCauliflower No Aemono
Cauliflower in Spicy Soy Dressing This is delicious. Ingredients 1/2 Head of Cauliflower 1/2 C Shoyu (Soy Sauce) 2 Tbs Rice Vinegar 1 Tbs Sesame Oil 1 tsp Red Chili Paste, or more Instructions Cut...
View ArticleCurry Roux, Japanese Style
Curry is a spice blend that traveled from India to China and Japan during the days of the British Empire. Read about curry. Japanese curry (kare) is sweeter and less hot than Indian curry, but...
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