A beloved spin on the Indian classic, Japanese cooks have made curry their own—and we couldn’t be happier! This culinary staple is wildly popular in Japan; it’s even considered a national dish known as “kare raisu.” Walk into almost any Asian restaurant and you’ll find Japanese curry on the menu. […]
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, […]
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 […]
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, […]
Bien qu’il s’agisse d’un nom unique, le panko est simplement un type de chapelure (le mot panko est japonais – “pan” signifiant pain et “ko” signifiant farine). La vraie panko est toujours fabriqué à partir d’un type spécial de pain blanc (par opposition au pain de blé entier) qui est […]
Tamari (also called tamari shoyu) is a Japanese sauce made from fermented soybeans. It has a thicker consistency and a more balanced flavor than Chinese soy sauce, which makes it perfect for dipping. It is also vegan and naturally gluten-free. Pour tamari straight from the bottle to add salt, umami, […]
If you’re wondering what sashimi is and whether it’s the same as sushi, don’t worry – you’re not the only one puzzled by these Japanese classics. I’ve got you covered. I’ll even explain how to eat it. (Spoiler: it goes in your mouth !) What exactly is sashimi? Sashimi is a […]
