Introduction of Japanese cooking, culture, and recipes
Shira Ae Tofu Salad Vegan Shojin is using Tofu and vegetable salad. Traditional Japanese salad that you can use your favourite vegetables. It is monks food, and I learn from monks food cooking [Read more…] about Shira Ae, Tofu Salad
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
