Salted Rice Malt, “Shio Koji” in Japanese, is a very traditional condiment in Japan. Rice malt (kome koji) itself is used to make many Japanese foods such as miso, sake, shochu etc. So we usually eat it indirectly. I have never used salted rice malt, but it is getting very popular since several years […]
Broad bean or Fava bean is called as “Soramame” in Japanese. It is one of special foods in spring. Typical cooking method is to boil it with sea salt. It’s very easy. I think boiled broad bean and beer is best combination. Ingredients: Broad bean Salt Water (2% ration) How to make: 1) Add a […]
“Sanshoku Don” is also called as “Tori Soboro Don.” “Tori” means “Chicken”and “Soboro” is a food which is cooked as small granular like above photo. This food is using Soboro of chicken and egg. “Sanshoku” means “Three Colors.” This rice bowl (don) has brown, green and yellow. So it is called so. It is […]
”Hayashi Rice” is one of “Yoshoku” foods which are developed or arranged in Japan based on European foods. There are some stories why this is called as “Hayashi Rice.” One is that it means “Hashed beef with rice.” Or another one is Mr. Hayashi developed it. Especially, second story is interesting. There are two different […]
I said boiling bamboo shoots (takenoko) is the first step for all takenoko dishes in previous article. I’d like to introduce typical takenoko foods “Takenoko Gohan (Bamboo Shoots Rice)” at this time. We can buy packed bamboo shoots in the market any time, so we can cook it any time. But if you want to […]
