Edamame (枝豆), pronounced eh-DAH-ma-meh in Japanese (ay-duh-MAH-may in English), is most popularly known as the little snack that is brought to you when you sit down to a table at a Japanese restaurant.
Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.
Awamori (泡盛) is the rice-based Okinawan distilled liquor and it’s made of Thai long grain rice. This alcoholic drink dates back 600 years, originated from a Thai brewing method.
Learn about cake flour and how you can make it with all-purpose flour and corn starch.
Mochi Mugi (もち麦) contains 4 times the amount of fiber found in brown rice, which is approximately 25 times that of white rice. Mochi Mugi also contains both insoluble and soluble fibers; insoluble fibers do not dissolve in water, whereas soluble fibers do. Both types of fiber are important to have in your diet because […]
Menma (メンマ) is a Japanese condiment made from lactate-fermented bamboo shoots and is a common topping for noodle soups like ramen. The bamboo shoots are dried in the sun before the process of fermentation.
Kabocha (かぼちゃ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.
Mozuku (もずく) is a type of seaweed and has a unique, slimy and long stringy texture.
Get young ginger to make sushi ginger!