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Kabocha Nimono
Ingredients (4 servings) 1 Japanese kabocha pumpkin 1/4 cup Japanese noodle soup base 1/4 cup water Directions Dig out the seeds and cut the kabocha into chunks. Place kabocha in a sauce pan and then...
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Octopus Dashi Soy Salad
Ingredients (2 servings) 1/3 lb steamed octopus (sashimi grade) 1/2 sweet onion (small), thinly sliced 5 shiso leaves, chopped 10 cherry tomatoes, cut in half 1/2 tsp salt <Dressing> 3 tbsp...
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Eggplant Ohitashi
Ingredients (2 servings) 4 Japanese eggplants 2 tsp ginger, thinly sliced 4 tbsp olive oil 11/2 tbsp Kikkoman® Hon Tsuyu Noodle Soup Base 1/4 cup water Directions Cut the stems off eggplants and...
View ArticleCold Pork Shabu-shabu
Ingredients (4 servings) 1/2 lb thinly sliced pork loin (shabu-shabu grade) 1.5 inch long English cucumber 1/4 cup sake 3 cups water Mashed Umeboshi (Japanese pickled salty plums) Tooth picks...
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Hanpen Nori & Cheese Sandwich
Prepare : 5min Cook : 10min Ingredients (4 servings) Ingredients: (4 pieces) Kibun Hanpen 1 piece Shredded Italian Cheese 20g Seasoned Seaweed(Nori) – Shredded As desired Butter As desired Directions...
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Japanese Curry in 4 Easy Steps
Written by Bruce Rutledge Curry and rice, or just “curry rice,” is the ultimate comfort food in Japan. It’s delicious, filling and very easy to make. It’s a household staple and a common school lunch...
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Written by Bruce RutledgePhoto & Recipe by Take Takeda Ingredients 3 pieces of rakyo（Japanese pickled shallots）or substitute with white mushrooms, a little bit of seaweed, curry and rice Directions...
View ArticleHedgehog Curry
Written by Bruce Rutledge Photo & Recipe by momo Ingredients 20 pieces of fried onion, a little bit of seaweed, curry and rice Directions Serve rice on a plate and make the shape of a hedgehog with...
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