Recipes

A quick and flavorful braise with no pre-made stock required. Instead, this recipe calls for dried konbu seaweed and dried anchovy both of which can be stored in your pantry. In Japan daikon radish is the most common vegetable in winter and the Japanese love to braise it with meat or fish. The daikon soaks up the hearty aroma and adds complexity to the braise.

Recipe for "TORINIKU TO DAIKON NO NIMONO: Ginger Flavored Braise of Chicken and Daikon Radish" »

This is a homey miso soup. The flavor of red miso and the sweetness of white miso compliment the common root vegetables.

Recipe for "KONSAI NO MISOSHIRU: Root Vegetables Miso Soup with Arugula" »

Without having a Japanese rice cooker this recipe assures you the Japanese favorite texture of steamed rice, slightly sticky yet not sticking together.

Recipe for "GOHAN: Japanese Style Steamed Rice" »