Traditional Japanese Cooking : Simmered Sardines with Ginger

Raw = Fresh It is my food formula. When you think about Tsukiji Fish Market, you can see where my idea comes from. For this reason, I feel really strange to see a lot of fish shops in this city selling frozen fish. We buy our favourite New Zealand King Salmon from this fish monger….

Simmered Taro Roots (Satoimo no Nikkorogashi)

For the last decade, I had been wondering if this vegetable called Taro roots in Asian veggie shops was actually the same as “Satoimo”. “Satoimo” is a common vegetable in Japan. It is a small round vegetable with brown and hairy skin. Once the skin is peeled, the inside is white. The texture is very…

Oden (Mini)

Serving: 4 Ingredients: 6 slice of Daikon (Chinese radish) – cut 3 cm thick rounds and the peel the skin deeply. 4 Boiled Egg 1 Konnyaku (Konjac) Negi Kinchaku (Spring Onion Bag) 2 Abura age (Deep-fried bean curd) 6 Spring Onions – chopped 1 small amount of Ginger – minced Soup 1000cc Water 15cm x…

Simmered Dried Radish – Kiriboshi Daikon no Nimono

Serving 3-4 ingredients: 50g Kiriboshi Daikon (Dried Radish Strip) 1/2 Carrots – sliced into thin rectangles 1/2 Usuage (thin deep fried tofu curd) – sliced into thin strips 5 bunches of Broccoli 400cc Soaking Liquid 2 Teaspoon of Dashi Powder 2 Teaspoon of Sugar 1 Tablespoon of Mirin 2 Tablespoon of Soy Sauce Method: 1….

Simmered Dried Shiitake Mushrooms – Hoshi Shiitake no Nimono

Ingredients 50g Dried Shiitake Mushrooms 360cc Shiitake Stock ( soaking liquid) 1 Tablespoon of Dashi Powder 1.5 Tablespoon of Sugar 2.5 Tablespoon of Mirin 2.5 Tablespoon of Soy Sauce Method 1. Preparation of Dried Shiitake Mushrooms. Rinse Shiitake to remove dirt. Soak them in warm water for about 10 minutes or until they become soft….