Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short grain rice (other kinds may use long grain rice, etc). There are two types of […]
What are Agar (Agar Agar) and Kanten? I have written detailed explanation about it here on Agar/Kanten page, so please hop over to learn more about agar/kanten! Simple Agar/Kanten Jelly Recipe Here’s how to make simple agar/kanten jelly, which used in my Anmitsu recipe. This agar/kanten jelly is not as sweet because Anmitsu is served with syrup. If you’re looking for […]
How to make Usuyaki Tamago & Kinshi Tamago, they are thinly sliced egg for use in chirashi sushi.
Here are the simple instructions on how to make Japanese rice at home with a rice cooker.
Sushi Rice is steamed rice that’s flavored with vinegar-based seasonings and it’s only used for making sushi. If you are here looking for a recipe to make plain steamed rice, see my post on How to Make Rice. Here’s the video on How To Make Sushi Rice on my YouTube Channel! Enjoy! Don’t want to miss a recipe? Sign up […]
Do you like Shrimp Tempura and Ebi Fry and wonder why the shrimps are so straight? Shrimp Tempura Ebi Fry How do we make this signature shape? It’s very easy to do! I’ll show you how to do it in step by step tutorials here. Don’t want to miss a recipe? Sign up for the FREE […]
How to make Dashi Stock Recipe – Dashi is a simple and savory Japanese stock usually made from Kombu (kelp) and Katsuobushi (dried bonito flakes).
Here is the simple instruction on how to slice Tokyo Negi (Japanese long green onion) into Shiraga Negi (white thin strips) for garnishing as you see in the picture above. Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, […]