Slathered in sweet & savory miso glaze, Miso Dengaku with tofu, eggplant, daikon, or konnyaku has been enjoyed in Japan since 1500’s.
Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock.
Healthy hijiki seaweed salad cooked in a savory sauce with edamame, aburaage, konnyaku.
Classic Japanese nimono dish cooked with chicken, shitake mushrooms, lotus root, konnyaku, taro, and burdock root in a savory dashi stock.
Comforting Japanese winter food with fish cakes, egg, octopus, and fish balls in a flavorful dashi. It tastes even better the second day.
Tonjiru is the perfect miso soup to enjoy on a cold and rainy day. The thick broth with pork belly and vegetable warms you up right away at that first sip. Try the Tonjiru recipe and show your friends a new kind of miso soup.