BLOG
Chikuwa is a type of processed fish cake. It is characterised by its tube shape and is sometimes stuffed with cheese or cucumber. They are made at home and serve as an addition to the bento box.
BLOG
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.
BLOG
A yellowpeach punch with shiratama dango and amazake. This is a fruit punch made with shiratama dumprings and amazake. Matcha green tea powder is added to half of the dumprings. It has a very natural flavour and sweetness and is good for the intenstinal environment. #yellowpeach #tinnedfoodrecipes #cannedfood #tinnedfood #omeletyellow
BLOG
Japan has lots of different types of seaweed. For example, nori, wakame, and kelp called konbu. Tororokonbu is kelp shavings made from kelp that has been hardened into a block shape and then shaved into thin strips.
BLOG
Field peas called ‘sayaendoo’ are often used to garnish dishes. They are cooked quickly and then put in cold water to keep their bright colour.
BLOG
Shiratama-ko, or Shiratama flour, is a sticky rice flour. When used for the dumplings, it has a smooth texture. It does not become hard even when chilled.
BLOG
Did you know that there are two types of Matcha? Koicha and Usucha. The frothy kind that you usually have the opportunity to drink, is a light, thin tea called usucha. Koicha is what you drink after a meal at a formal tea ceremony, before the thin tea, and is very thick.
BLOG
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!
BLOG
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.
BLOG
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.