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Petite Ume | カリカリ梅

Petite ‘kari-kari’ Ume | カリカリ梅

Dried egg shells in tea bag or gauze When the ‘rainy season’ arrives, it’s ‘PLUM (UME) season’ in Japan. An authentic Japanese pickle called ‘umeboshi’ – a very sour pickled...

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Washoku Cooking Basics | 和食の基本

Japanese “WASHOKU” Cooking Proportions | 和食の基本

Genuine and authentic, Japanese Cooking Proportions by famed chef Mr. Yoshihiro MURATA (owner and chef of Kikunoi, Kyoto)

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Juicy Chicken Breast Meat|ジューシーな鶏むね肉

Tender Juicy Chicken Breast Meat|ジューシーな鶏むね肉の調理法

Ingredients  +  Chicken Breast  +  Soak in Plastic Bag = TENDER  JUICY CHICKEN BREAST Makes a great Sandwich!

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Cilantros

Cilantros | 香菜 ・パクチー

【Preserving Cilantro 】 • One packed cup of chopped cilantro|香菜 1 カップ • 1/3 cup Extra Virgin Olive Oil|エキストラバージンオイル 1/3 カップ Wash the coriander well. In a large pot, blanch the coriander before use.Roughly chop the...

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Japanese Loquat Wine | 枇杷酒

Japanese Loquat Wine | 枇杷酒

Herbal King – the Loquat Wine Loquat is an early summer fruit and from ancient times in India, Buddhist scriptures have described the ‘Loquat’ as a medical herbal tree. The...

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Summer enzyme juice|夏の酵素ジュース

Summer enzyme juice|夏の酵素ジュース

IngredientsFermented 1 Month Later Previous Next

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