Recipes
Hijiki is a wild seaweed that grows on the rocky coastline of Japan. It has been in the Japanese culinary sphere for centuries. The rich black threads boast a savory, mushroom-like flavor and impressive nutritional profile. It is a good...
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Kome koji, aka rice koji, is a moldy, fermented grain paste that adds flavor to many dishes. It's common to see chefs smear kome koji on different types of meat, seafood, and vegetables as a marinade. The kome koji taste...
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Japanese pickles, or tsukemono, are core elements of a washoku (traditional Japanese meal) along with rice and soup. Cucumbers, daikon (Japanese radish), eggplant, or hakusai (napa cabbage) are often pickled, then served as a garnish or palate cleanser. Asazuke is...
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Okonomiyaki is a savory Japanese pancake made with wheat flour, eggs, cabbage, proteins of choice, and delicious mix-ins. The pancakes are cooked on a flat griddle (or pan-fried), then finished with various toppings and condiments like aonori (dried seaweed flakes),...
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Japanese mixed rice, Takikomi Gohan, is a rice dish made with vegetables, mushrooms, seafood, or meat seasoned with traditional flavors, including sake and shoyu. It is flavorful, nutritious, and an excellent way to enjoy seasonal ingredients. Our recipe uses Japanese...
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