Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable.
Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock.
This delicious miso-based soup is enjoyed on New Years Day in Japan. Its flavor and ingredients vary by region and household.
Classic Japanese nimono dish cooked with chicken, shitake mushrooms, lotus root, konnyaku, taro, and burdock root in a savory dashi stock.
My favorite part about going to Chinese restaurants is the complimentary dessert soups they serve at the end of the meal. I love sweets and it’s definitely one of my weakness. Among all the dessert soups, my two favorites are red bean and taro tapioca. I was so excited to find this recipe and share with my reader. Enjoy.
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.