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This is a very simple and easy soup to make at home. It is made with tororo-konbu, which are shavings of kelp, soy sauce and hot boiling water.
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Did you know that there is a rule for the size of seaweed, nori? Basically, full size nori is 21cm x 19cm and half or quarter size nori is used for temaki sushi. Our size and hand rolling method are… Please look forward to your lesson experience!
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This is our fermented rice bran bed, called ”Nuka-doko’. Nuka means a rice bran, doko means a bed.A fermented rice bran pickle is a type of traditional Japanese pickled vegetable. In our house, nuka-doko is stirred every morning to encourage fermentation. Cucumbers are best left to pickle overnight.
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Koso-genmai, or Enzyme Brown Rice, is brown rice with red beans and salt that is cooked soft at the high temperature and pressure and then kept warm at a suitable temperature during the maturing process. It is highly digestible and absorbable, and is expected to help regulate the intestinal environment.
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Aemono, or dressed vegetables, is one of the most popular side dishes at home. Dressings vary and can be made from tofu, sesame seeds, miso, Japanese mustard or soy sauce. In our home, we usually use quick boiled and squeezed greens dressed with Japanese mustard, ponzu “a sauce made from soy sauce and citrus juice” and olive oil.
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Stir-fried meat and vegetables is probably one of the most popular Japanese home-cooked meals. You can use whatever vegetables you have left in the fridge. You can season them with salt, pepper, soy sauce, oyster sauce or whatever you like
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Colourful salad with syungiku-green(Crown daisy), persimmon and purple radish. The small white fish in the dressing are small sardines called ‘Shirasu’.
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The small side dishesOur healthy meal consists of rice, soup and lots of small side dishes. They are made from a variety of colourful ingredients!