Yatsuhashi is a type of Japanese sweet known as ‘Wagashi’. This version of Yatsuhashi is flavored with cinnamon and matcha (green tea pudding). It’s a popular souvenir treat from Kyoto. You can find it at Kyoto Station or at many souvenir shops around the city. It’s made from glutinous rice flour, sweet bean paste, and
Easy Yatsuhashi Recipe: The Beloved Souvenir Sweets of Kyoto Read More »
They are early grown Mandarin oranges. We can eat them at the beginning of autumn in Japan. Mandarin oranges can be peeled easily by hand. They used primarily for eating raw without cooking. The balance of acidity and sweet taste is good.
A ginkgo nut is a seed of a ginkgo tree . They called Ginnan in Japanese. They put ginkgo nuts into chawanmushi ( egg custard steamed in a cup) in Japan. They have a glossy beautiful color and a slightly bitter taste.
Ginnan: Ginkgo Nuts Read More »
This is Inari-Zushi, deep fried bean-curds stuffed with vinegared rice. It’s often made for lunch box. It’s really simple and delicious. We need only fried bean-curds and rice. Rice is mainly seasoned with vinegar, And fried bean-curds is boiled with soy sauce, sugar, etc. From it, put the vinegared rice into the fried bean curds.Vinegared
Inari-zushi: Sushi Wrapped in Fried Bean-curds Read More »
Photo by stu_spivack Japanese food terms Aburage – Fried tofu pouches stuffed with rice. Aemono – Vegetables or meats mixed with a dressing or sauce. Agari – A Japanese sushi bar term for green tea. Agemono – Fried foods. May be deep-fat fried or pan-fried. Ahi – Yellowfin Tuna. Aji – Horse mackerel. This fish
Sushipedia – Japanese Food Terms Glossary and Definitions Read More »
It is essential to choose the right type of rice when cooking Japanese food. Normally Japanese food recipes will require the use of Japanese rice which is the short grain rice. This type of rice becomes sticky when cooked that makes it easier to eat using chopstick. Japanese people don’t really use long grain fluffy
How to Choose and Cook Japanese Rice Read More »
The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on. Yokan in Japanese or yang’geng in Chinese is a pastry based on azuki bean paste and gelling agent
Mizu Yokan: Azuki Red Bean Jelly Recipe Read More »
Onsen Tamago (Onsen Eggs) is a type of soft boiled egg. Onsen egg has a unique creamy and delicate texture. The yoke is slightly hard, but the white is still soft and milky. The traditional way of cooking is in a hot spring that is approximately 70°C (158ºF) for 30 to 40 minutes. Recipe Onsen Tamago
Japanese Hot Spring Egg (Onsen Tamago) Recipe Read More »
Okonomiyaki is a Japanese pancake with simple ingredients. It’s a very popular food in Japan especially Kansai or Hiroshima area. That is liked by everyone from children to adults. The main ingredients are flour, egg, and cabbage. If you can get Japanese yum, It makes a softer texture. And we put in some more ingredients
Okonomiyaki ( Japanese savory pancake ) Read More »
