Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals. Ingredients Fresh mushrooms (Any kind of mushroom is OK.) Salt Koji 1-1.5 tbsp per 100 g of mushrooms Instructions Prepare a pan and boil water. Slice the mushrooms. Cook mushrooms for 1.5 mins. Then drain the excess water. Prepare a clean food container. Mix the mushrooms and salt koji together. When it cools, store in the fridge. It lasts for 5 days.
Tosazu is Japanese liquid for marinade with bonito dashi soup stock. Tosazu is used for marinated foods such as fresh white fish (Sunomono) because of its umami and mild taste. Today, I will introduce basic Tosazu, Tosazu jelly dressing, and Marinated octopus and cucumber with using Tosazu. Ingredients [Tosazu] 150 mL water 100 mL rice vinegar 50 mL soy sauce 50 g sugar 5 g bonito flakes 5 cm Kombu kelp [Tosazu Jelly Dressing] 5 g gelatine powder with 20 mL of water 160 mL Tosazu [Marinated Octopus and cucumber] (2 servings) 150 g boiled octopus 100 g cucumber a preferred amount of Tosazu Instructions [Tosazu] Remove dust from the […]
Fukujinzuke is a very popular condiment in Japanese cuisine, commonly used as a relish for Japanese curry with a crunchy texture. Although the lotus roots are used in this recipe, other vegetables like celery would work. The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consist of seven different kinds of vegetables. Ingredients Daikon radish 250 g Cucumber 1 Carrots 40 g Lotus roots 40 g Vinegar 2 tbsp (for soaking the lotus roots) (A) Soy sauce 4 tbsp (A) Mirin 3 tbsp (A) Sugar 1.5 tbsp (A) Rice vinegar 1 tbsp (A) Sake 1 tbsp (A) Shredded ginger 20 […]
I can eat pickled zucchini endlessly. You can also prepare some for your BBQ party. The quickly pickled zucchini will be a good friend of grilled meat! Ingredients Zucchini: 1 Salt: 1~2 tsp Rice vinegar: 1~2 tbsp Sliced red chilli pepper: 2 dashes Instruction Cut the zucchini into round thin slices. If you slice it very thinly, you can prepare it faster. Put in the zucchini in a plastic bag. Add salt, rice vinegar and sliced red chilli peppers in it. Let it rest in a fridge for at least 30 minutes until it becomes tender.
These quickly pickled vegetables are used salted Kombu kelp, called Shio Kombu, which is thinly sliced salty Kombu kelp. Just put vegetables in a plastic bag, rub it, and leave it in a fridge! This recipe is so easy!! Ingredients Cucumber: 1 Carrot: 1/2 White radish: 1/3 Ginger: 1.5 cloves Salt: 1.5 tsp Salted Kombu kelp (Shio Kombu): 40 g Instructions Cut a cucumber into thin round slices. Cut a carrot and a white radish into thin quarter slices. Cut ginger into very thin strips. Put all vegetables, salted Kombu kelp, and salt in a plastic bag and rub it. Let it rest in a fridge for at least 30 […]
“Shiraae” is a salad dressed with ground white sesame seeds, miso and Tofu, which goes well with white wine. Bon appetite! Ingredients (for 2~3 servings) Tofu (regular(Momen)): 1/2 tub (approximately 180g) Spinach: 1/2 bunch Carrot: 1/2 (A) Miso: 1/2 tbsp (A) Dashi broth (optional): 2 tsp (A) Soy sauce: 1 tsp (A) Grated sesame seeds: 1 tbsp Instructions Blanch Spinach, cut into bite-size length and drain excess water. Cut a carrot into long thin strips and blanch. Place Tofu in a strainer and crush it. Leave it for 20~30 minutes. Drain water with a cloth. Don’t squeeze it too much. Put crushed Tofu in a large bowl and stir it. […]
The recipe for Sumiso will help your repertoire of cooking expanded. In this recipe, the ingredients are imitation crab meat, celery and wakame. Not only these ingredients but also other ingredients such as cucumber go well. Ingredients (3 servings) Celery: 90 g Wakame seaweed (dried): 9 g Imitation crab meat: 6 sticks Miso: less than 3 tsp Sugar: 1.5 tsp Rice vinegar: 2 tsp Sesame paste (if any): 1 tsp Instructions Reconstitute wakame seaweeds and drain the excess water. Remove strings and blanch celeries and slice them diagonally and thinly. Drain the excess water. Cut imitation crab meat into halves. Tear it into stripes. Using a folk makes this process […]
Flavour of sesame and nori make the salad rich. My husband loves it so much that he can eat forever! Ingredients (4 servings) Spinach: 1 bunch (approximately 300 g) Nori (edible seaweed looks like a piece of black paper): 1 sheet Ground sesame seeds: 2 tbsp Sugar:1/2 tsp Mentsuyu: 1 ~ 1.5 tbsp Sesame oil: 1tsp Instructions Mix all the condiments in a bowl. Wash spinach well and boil in water with 2 dashes of salt. Drain the excess water off. Cut the spinach into 4 cm lengths. Add the spinach to the bowl and mix them well. Tear a sheet of nori into large flakes. Add them to the […]
What? Pound cucumbers? You might be shocked. But trust me, this process makes cucumber much tastier! You can make them in a plastic bag and bring them to a BBQ party. Ingredients (3~4 servings) Cucumber : 3 (Approximately 360 g) Oyster sauce: Adjust for your taste Salt: 1 tsp or less Sesame oil: 1 tbsp Sesame seeds: Adjust for your taste Instructions Cut off both ends of cucumbers. Pound the cucumbers with a rolling pin. Cut these into bite-size chunks. Put all ingredients in a bowl or a plastic bag. Mix them all together. Marinate them in a fridge for at least 30 minutes. Now your pounded cucumber is ready. […]
My husband did not like potato salad. Since I made it with this recipe, he changed his mind. Japanese mayonnaise is highly recommended. Ingredients (3~4 servings) Potatoes: 3~4 (approximately 400 g) Eggs: 2 (boiled) Cucumber: 1 Onion: 1/2 Carrot: 3~4 cm Salt: 1 tsp Rice vinegar: 2~3 tbsp Mayonnaise: 4 tbsp ~ Black pepper: 2 dashes Instructions Steam potatoes then peel their skins. Mush them with heating over low heat to evaporate their moisture. Add rice vinegar. Then cool them down. Cut boiled eggs into small pieces. Thinly slice a cucumber and an onion. Very thinly slice a carrot. Rub vegetables with salt. When excess water comes out, squeeze the […]