BLOG , Canned Food

How about trying grapefruit mizu-yokan on a hot day?Mizu- yokan is a Japanese chilled jelly made with red bean paste, called anko, sugar, agar, and water. In this version, I used white bean paste, canned grapefruit, and the syrup from the can. It’s light, refreshing, and perfect for cooling down!

BLOG , Canned Food
How about trying grapefruit mizu-yokan on a hot day?
Mizu- yokan is a Japanese chilled jelly made with red bean paste, called anko, sugar, agar, and water. In this version, I used white bean paste, canned grapefruit, and the syrup from the can. It’s light, refreshing, and perfect for cooling down!
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Making dashi can be a bit tricky. In formal restaurants, water is slowly simmered with kombu kelp, then bonito flakes are added and gently strained to make a clear broth. That process is too time-consuming for everyday home cooking.Tea bag- style dashi packs are an easy way to make dashi at home. Just simmer one in water for a couple of minutes.Choose packs made from natural ingredients and without added salt. But if yours does contain salt, just remember to reduce other salty seasonings when you cook.