Introduction of Japanese cooking, culture, and recipes
I made Soybeans and Konbu Vegan Sweet Dish. I used Konbu leftover from made Konbu Dashi Stock from a recent video. Konbu has strong Umami flavor, and you can use many times, and you do not want to toss it. You can eat [Read more…] about Soybeans and Konbu Vegan Sweet Dish
I made Daigakuimo, which is vegan Japanese sweet potato sweet snack. It is a famous food in Japan and caramelized sweet potato. Usually deep fry sweet potato, but this recipe, I used only one frying pan — this way, less [Read more…] about Japanese sweet potato vegan Daigakuimo
I show you how to prepare, and pre-cook dried gourd (Kanpyo). Probably many people do not know what Kanpyo is and how to cook it, Japanese people have been using this ingredient for a couple of hundred years. [Read more…] about How to prepare dried Gourd Kanpyo
Kabocha is Japanse pumpkin squash, and this dish is very easy to make it. If there is a problem, it is hard to cut kabocha, because you have to cut tough skin. I showed you [Read more…] about Kabocha Japanese squash easy recipe
Okara is Soy pulp, and fiber and protein-rich ingredients. It is bipoducts of Tofu and soy milk. Tofu refuse, Soybean curd refuse, Soy Pulp, Grounded Soybean curd Okara (おから）is Japanese name. [Read more…] about Vegan Soy pulp, OKARA, Stir fry
Japanese sweet potato cooking, it’s called Toga no-O-Ni. 栂尾煮 In the fall season, sweet potato is a one of the seasonal food in Japan. This is one of my favorite food, and I was so excited to buy this potato in the Whole Foods Market in [Read more…] about Japanese sweet potato Vegan Toganoo-Ni
