BLOG , Ingredients

For cooking, I usually use cane sugar.This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate.

BLOG , Ingredients
For cooking, I usually use cane sugar.
This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate.
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Hot pot is one of the most lovedwinter meals in Japan. You can add all kinds of ingredients- vegetables, meat, fish, and tofu- and enjoy them gently cooking together in the pot. Hot pot soups vary, from simple kelp dashi to richer with soy sauce- or miso- based broths. The ingredients themselves bring beautiful flavour to the soup.This is buta-shabu, one of our favourites. Simply cook any chopped vegetables left in the fredge in dashi, add thinly sliced pork, and let it cook until the colour changes. Then roll the vegetables together with the meat. It’s especially delicious with ponzu, a citrus and soy sauce condiment.Our tip for dashi: kelp as usual- and plenty of garlic!