Ozoni (お雑煮) is a Japanese New Year’s Soup with Mochi. In Japan, people enjoy this seasonal soup on New Year’s time. There are 2 types; Kanto-style (Tokyo area) and Kansai-style (Kyoto area). Tokyo style has soy sauce based soup with chicken and mochi, mainly. Kyoto style has white miso based soup with yam and mochi. This time, we will make Tokyo style.
Tonjiru (豚汁) is one of the comfort food here in Japan. TON means “Pork” and JIRU (shiru) means “Soup”. This soup has a rich and mild flavor from pork and lots of vegetables. Since it requires lots of ingredients, we don’t make as often as miso soup at home but eat at the outdoor events or you can buy TONJIRU easily at bento specialty shops.
In this recipe video, I will introduce how to make Japanese Egg Drop Soup called “Kakitama-Jiru”. In addition to tofu, we will also add onion and broccoli to add nutritions. This is also a perfect soup for babies around 9 to 12 months old so I’ll show you how to eat it in a way that both children and adults can enjoy by simply changing the seasonings.
Japanese soup curry (スープカレー) originated in Hokkaido, Japan, where it was influenced by Thai and other Asian cuisines. It is a refreshing dish even in summer, but it is also popular as a warming dish during the cold winter months. It is also an attractive dish for those who want to store plenty of nutrients with the power of spices and vegetables, and can be freely arranged by adding seafood, tofu, mushrooms, and other ingredients.
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Miso soup is an essential part of Japanese cuisine. It is usually made by simmering various ingredients in a base of dashi (Japanese soup stock) and miso (soybean paste). This time, I will make miso soup using my family’s favorite ingredients : wakame seaweed, tofu, and Fu (wheat gluten).
Dashi (だし) is the most important soup/broth to create the authentic Japanese palate. Umami-rich ingredients like kelp (Kombu), Bonito flakes, and dried sardines are all key ingredients of dashi. This time, I introduce the dashi with kelp and bonito flakes.
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In this recipe video, I will introduce how to make Veggie Dashi Broth. This is vegan Japanese soup stock recipe. We will make 2 types Dashi; One with kelp & shiitake mushrooms and the other one with kelp, shiitake mushrooms and dried daikon strips.
In this recipe video, I will introduce how to make Vegan Corn Soup with using soy milk. This is a recipe for a soup without oil or dairy products, using the macrobiotic method of frying the onions in water.
This is my first collaboration episode with my friend Tomoko, a culinary curator based in LA and the host of the new-ish YouTube channel “Japanese Food Ambassador”. Introducing miso soup in our style. On my side, I will make tofu steak in addition to miso soup and explain about Japanese breakfast. Please look forward to the presentation method for kids! I hope you enjoyed this special episode and commented!
In this video, I’ll introduce how to make Hamaguri no osuimono (Cherrystone clam soup). Osuimono is a type of soup and has very delicate flavor. The flavor from the clam is really important and key for this soup. To add fancy color, I put some pieces of wheat gluten that we eat quite often here in Japan and also mitsuba leaves. Mitsuba is a Japanese parsley and has unique bitter flavor. We have this soup on special occasion. Guess when? Enjoy this soup recipe video and please try it out!
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