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2015-03-10

Kuromitsu / muscovado syrup

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A common syrup made of chunks of kurozato muscovado cane sugar and used for a number of sweets in Japan. The aroma and taste of typical kur...
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2015-03-07

Itokoni / root vegetables and azuki beans simmered in broth

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While itokoni is not very different from my usual root vegetables miso soup, it does offer something new -- azuki beans. Itokoni made with ...
2015-03-02

Atsuage to mizuna no ponzujoyu-ni / deep-fried tofu and mizuna simmered in citrus soy sauce

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The citrus note from ponzujoyu refines this simple pair of everyday ingredients. 1/2 of recipe: 175 calories; 12.8 g protein; 12...
2015-02-21

Hayatouri no somutamu / som tam salad with chayote

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While green papaya is probably the best known ingredient for som tam , many vegetables are equally tasty in the dish. The aroma of garlic, ...
2015-02-06

Nasu no yanagawa-fu / simmered eggplant and burdock root with egg

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Very satisfying! The creamy eggplant is a huge plus. As the eggplant is deep-fried, this is substantial enough to be served as a main dish....
2015-02-03

Kinoko to tofu no misoshiru / miso soup with mushrooms and tofu

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When a light yet satisfying miso soup is desired, try the deep, aromatic taste of an assortment of mushrooms and awase miso , a mixture of ...
2015-01-31

Konnyaku to takenoko no tosani / simmered konnyaku yam cake and bamboo shoot with bonito flakes

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Tosani -- a simmered dish finished with bonito flakes -- is a common choice for fresh bamboo shoots, and it also is a great way to create a...