It’s been several years since Shio Koji (塩麹, 塩糀) experienced a huge resurgence in popularity as a versatile seasoning in Japan. This page is about shio koji, its benefit in cooking, and how to make it at home. What Is Shio Koji? Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or […]
What do you do with the used kombu (kelp) and katsuobushi (dried bonito flakes) after you make dashi or Mentsuyu (soup base for noodles) at home? Do you simply discard them? Don’t throw them away. Even though they are already “used” to make good dashi or soup base, you can still use them again to […]
Simple Syrup is a basic sugar-and-water syrup commonly used for making cocktail drinks. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1. Simple syrup can be also used as a sweetener for tea and fruit juice like Watermelon Juice. Don’t want to miss a recipe? Sign up for the FREE […]
Clarified butter is great for sautéing and dipping seafood, by removing the milk solids it does not burn as easily as regular butter.
Delicious and easy homemade curry roux recipe with just 5 ingredients, unsalted butter, all purpose flour, curry powder, garam masala, and cayenne pepper.
Learn how to make black sesame paste at home with these simple instructions.
Anko, sweet red bean paste, is used in many confectioneries in Japan. It is usually prepared by boiling and sometimes mashing azuki beans and then sweetening the paste with sugar. The most common types of read bean paste include Tsubuan and Koshian. Tsubuan is prepared by boiling and sweetening with sugar. Koshian is prepared by […]