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 will show you how to make outstanding strong vegan konbu stock. Konbu is excellent ingredients; there is a lot of umami flavor inside. You do not toss this after making dashi stock. To making dashi stock is basic [Read more…] about How to make strong vegan Konbu stock
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
How to make Anko, which is Japanese vegan sweet adzuki bean paste by pressure cooker. I have a video how to make Anko, before, but this is a quicker method for how to make Anko. Anko is sweet Azuki beans paste and traditional Japanese sweets. It is not only but also Asian sweets. [Read more…] about Japanese Vegan Sweets Adzuki Bean Paste
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
