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.
Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It’s soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork. Ingredients (for 4-5 servings) Taro 200 g Carrot 100 g Daikon radish 100 g Gobo 100 g Green onion 1 stick Konnyaku 1 sheet Tofu 1 Sesame oil 1 tbsp Dashi broth (kombu kelp only preferred) 1000 mL Sake 3 tbsp Soy sauce 2 tbsp Instructions Cut the carrot and the daikon radish into 5 mm thick quarter slice. Peel the taro skin and cut […]
Do you know that we can make warabimochi easily? Less than 10 minutes to cook! Easy to follow! Tofu makes warabimochi even healthier. I’m sure this recipe will help your relaxing tea time. Ingredients (2 servings) Kinugoshi Tofu: 1/2 tub Potato starch: 4 tablespoons Milk (or Soy milk): 1 tablespoon Kinako (roasted soybean flour): 2 ~ 3 tablespoons Sugar: 2 tablespoons Kuromitsu (Japanese brown sugar syrup, optional): a liberal amount Instructions Put tofu and starch in a bowl and mix them together. Cover with a plastic film and microwave them for about 2 minutes (600 W). Put kinako and sugar in a small bowl and mix them together. Mix them […]