Curry was first introduced to Japan during the Meiji era (1868-1912) by the British navy, who brought with them the spice blend known as curry powder. This powder is the foundation for a good kare-ko. Japanese curry powder, called Aka Kan (赤缶), was first sold by S&B Foods in 1923, […]
What is capelin roe? Capelin is a small fish that lives in the cold waters of the Atlantic, Pacific, and Arctic Oceans, especially off the coasts of Japan and Korea. So, you probably won’t see it around here, and the name might not mean much to you. In Asian cuisine, […]
Miso – most of us have heard of it at least once in our lives… and with good reason! This traditional staple of Chinese cuisine and Japanese cuisine has now found a firm foothold in Europe, where chefs prize its uniquely distinctive flavour. What is miso? Miso is a fermented […]
Let me say it up front: it’s a Japanese pantry essential. Also called “tsuyu,” this foundational condiment brings quintessential Japanese flavor to your dishes. A true ambassador of Japanese tastes! What is mentsuyu? Mentsuyu is the base sauce for many soups, broths, and noodle dishes. Traditionally, it’s a blend of […]
Making sweet red bean paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt ! In this article, I’ll walk you through the two main varieties: Tsubuan (chunky) and Koshian (smooth). Once you’ve mastered this simple Anko recipe, you’ll be able to whip […]
Made from ground black sesame seeds and sesame oil or honey, black sesame paste (Kuro Neri Goma) is used as a flavoring in Japanese cuisine and other Asian cooking. Learn how to make it at home today! In Japan and across East and Southeast Asia, black sesame seeds are widely […]
What is the daikon radish? Also called “white radish,” “Japanese radish,” or “Chinese radish,” the daikon is a staple of Japanese cuisine. Traditionally eaten raw, cooked, or pickled, this fleshy, tube-shaped root looks like a white carrot. The varieties of daikon Across Asia, several daikon varieties exist. The lobak (or […]
What are enoki mushrooms? The enoki is a striking white mushroom with a tiny cap perched atop a long slender stem. Around here, it is more commonly called the “velvet shank”. Native to Japan, these mushrooms usually grow in clusters on tree stumps during the winter period. In the wild, […]
What are konjac noodles? In Japanese tradition, konjac noodles, commonly known as shirataki, are noodles made from the konjac root. In practical terms, they are a preparation made from konjac flour mixed with still water and limewater. On your plate, they appear as long, almost transparent strands. This is also […]
Despite its distinctive name, panko is simply a type of breadcrumb. The word panko is Japanese – “pan” means bread and “ko” means flour or powder. Authentic panko is always made from a special crustless white bread, rather than whole wheat bread, that is baked using an electric current. The […]
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