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Namiko Hirasawa Chen, founder of the popular Japanese food blog Just One Cookbook, told TODAY that in Japan, there are different names for each version of okayu based on the water-rice ratio you ...
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
Kasuzuke is a type of Japanese tsukemono pickling and marinating process that uses sake kasu as one of the main ingredients. [14] Kasuzuke can be used to marinade different ingredients such as cucumber, daikon , salmon, or chicken [ 14 ] The first step of creating Kasuzuke is to create a mixture that contains sake kasu, miso , mirin or sake ...
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals. [2] [3] [1]
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Rice cake kirimochi or kakumochi Rice cake marumochi Fresh mochi being pounded. Mochi (もち, 餅) ⓘ is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape.
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