From Mountain to your Table Selecting the perfect bamboo shoot is crucial to crafting a truly authentic Bamboo Shoot Sticky Rice, and Takenoko Okowa in Japanese. In this culinary exploration, we delve into the nuances of choosing, preparing, and cooking bamboo shoots to perfection, accompanied by the aromatic and sticky allure of seasoned rice. Selecting the Ideal Bamboo Shoot Appearance and Freshness: The journey begins at your local market. Look for bamboo shoots that are firm to the touch and free from blemishes or cracks—these are the signs of freshness. A fresh bamboo shoot should e ..read more

What is a Bamboo Shoot, really? Fresh Bamboo Shoots are available only from April to early May. Bamboo shoots are the edible young sprouts of bamboo plants, harvested before they fully develop into the woody, tree-like structures commonly associated with bamboo. These shoots are a popular ingredient in many Asian cuisines, including Japan.   Characteristics and Cultivation Bamboo shoots emerge from the ground in the spring as conical, pale yellow to cream-colored shoots. They grow quickly, sometimes 3 feet in a day, and are harvested when they are about 8-10 inches tall; the on ..read more

Making Yomogi Mochi at Home Inspired by Nakatanido’s Famous Technique Have you ever heard of Nakatanido (中谷堂)? It’s a renowned mochi shop in Nara, famous not just for its mochi but for the mesmerizing speed at which it’s pounded. http://www.nakatanidou.jp/english/ This isn’t just for show; the rapid pounding is key to creating mochi’s incredibly soft, melt-in-your-mouth texture. Unlike the typical green tea flavors many associate with mochi, Nakatanido uses Yomogi, also known as Japanese mugwort, which gives the mochi a unique taste and appearance. Discovering the Art of Mochi Making Rece ..read more

Nanohana：Field Mustard Welcome to the vibrant world of springtime cooking with Nanohana, a classic Japanese spring vegetable known as Field Mustard. Nanohana is a vegetable that represents spring in Japan. When I see Nanohana in grocery stores when it’s still cold, I realize that spring is coming soon. Renowned for its slightly bitter and peppery flavor, Nanohana is not only delicious but also an excellent choice for a seasonal detox. Today, I’m excited to share three easy recipes that showcase the versatility and delightful taste of this vibrant vegetable. Let’s dive into the culinary delig ..read more

Japanese Moffle: A Delicious Fusion of Mochi and Waffle The Moffle, a clever blend of “mochi” and “waffle,” is a snack that brings together mochi’s distinctive chewy texture with the crispy, convenient delight of waffles. Here’s a straightforward guide to creating your own Moffles at home: Here’s how you can create your own Moffles at home! Ingredients: Kiri Mochi (round shape) Toppings of your choice: Butter, honey, soy sauce, or any other delectable addition Other recommended toppings: Kinako & Kuromitsu (rosted soy bean flour and black sugar syrup) Anko (red bean paste) Equipment ..read more

The Japanese Water Cake, also known as Mizu Shingen Mochi, is a clear and delicate dessert that resembles a giant water droplet. It’s popular for its almost mystical appearance and its unique texture, which is similar to that of traditional mochi but softer and more jelly-like. The cake is traditionally served with roasted soybean flour (Kinako) and a syrup, often made from black sugar (Kuromitsu), to add flavor. Here’s a simple recipe to make it a Special Spring Dessert! Make Water a Special Spring Dessert with Cherry Blossoms We use Salted cherry blossoms for this cake. Salted cherry blo ..read more

Hi, Japanese Food Lovers! Get ready to tantalize your taste buds with some amazing daikon recipes that are not only super easy but also bursting with flavor! We’re talking about the Japanese way of preparing daikon here, making it so delicious and totally free from any bitterness. Winter daikon is our star ingredient today, bringing that juicy sweetness to the table. So grab your fresh local produce and let’s dive into these five hearty Japanese home-cooked dishes together! Let’s get cooking! Let’s kick off with a classic: Basic Simmered Daikon: Daikon no Nimono Today, we’re using a large ..read more

Shohei Otani, the celebrated Japanese baseball player, has publicly expressed his fondness for the delectable chocolate crepes available at Japanese Lawson convenience stores. These delightful treats consist of thin pancakes filled with whipped cream, chocolate chips, and luscious chocolate ganache. If you’ve ever had the pleasure of visiting Japan, you’re likely familiar with the irresistible allure of Japanese convenience store cuisine. Among these culinary delights, the sweets offered at Lawson are particularly beloved by dessert enthusiasts. To recreate this beloved conbini treat in ..read more

What Hambagu means to us Japanese Hamburger steak, affectionately known as Hambagu(ハンバーグ in Japanese), holds a special place in the hearts of Japanese people as a beloved home-cooked dish. It consistently ranks among the top favorite foods, often competing closely with curry rice for the number one spot. Reflecting on childhood memories, Hamburg steak was not an everyday meal but rather a cherished treat. In my upbringing under my grandmother’s care, the sight of Hamburg steak on the table, especially for school lunches, filled me with immense joy. Hambagu was my on wish list when I was a ..read more

Today, I’m going to share with you a simple yet delicious recipe for Japanese ramen noodle soup, a beloved dish particularly popular in Nara, Japan, where I reside. What is Saika Ramen? We were founded in 1968 as a food stall in Tenri City, Nara Prefecture. Since our founding, our customers have nicknamed us “Tenri Ramen”. It was popular as the origin of the style of adding Chinese cabbage to Ramen. The signature “Saika Ramen” soup is seasoned with a secret homemade soy sauce and garlic. Stir-fry a large amount of ingredients such as Chinese cabbage, pork, chives, carrots, etc. Added spicin ..read more