Simmered Kiriobshi Daikon (Simmered dried daikon strips) is a traditional Japanese side dish perfect for Japanese breakfast and Bento. Kiriboshi Daikon provides more nutrients than fresh daikon radish because the sun-drying process concentrates umami and nutrients and increases the content of calcium, iron, and B vitamins. It is also high in insoluble dietary fiber, making it a recommended food for people suffering from constipation, for example. This is also a Plant-based, Vegan & Gluten-free Japanese recipe.
Do you like gyoza? I love gyoza, so I often make them at home. And I use this gyoza spatula when I do. Of course, you can use a spoon, but this tool is very time-saving because it allows you to quickly put the right amount of ingredients on the gyoza skin and spread it nice and thin. And of course, it can be used not only for dumplings, but also for spreading jam or butter on toast. For Gyoza & Gyoza Pastry recipe, please visit my food blog “YUCa’s Japanese Cooking”!
Tofu is one of the essential ingredients in Japanese food. There are two main types of tofu: silken tofu, which has a smooth texture on the tongue, and cotton (momen) tofu, which has a texture. It can be eaten in a variety of ways, such as cut into pieces and eaten as a topping for chilled tofu or salads, mashed and mixed with other boiled vegetables as a Shiraae, in miso soup, as tofu steak, or even as fried tofu.
Menu: – Japanese rice topped with Natto – Miso soup with Fu, onion and wakame – Simmered pumpkin – Tomato pasta – Miso stir-fry with pork and cabbage – Potato salad
In this video, I present a ranking of the BEST 5 most popular Onigiri (rice balls) among Japanese children. What are the selected five onigiri among all the onigiri?
Have you all heard of Okonomiyaki? In Japan, we use this kitchen tool for this dish, I thought I’d give it a whirl and see what it can do for okonomiyaki! This oil container has a brush so that just the right amount of oil can be drawn thinly and evenly over the pan.
Kakitama-jiru is a Japanese-style soup made with a dashi (soup stock) base and finished by adding beaten eggs. The name “kakitama” (literally “scrambled egg”) refers to the cooking method, where the eggs are stirred in while being poured, creating soft, fluffy ribbons throughout the soup. 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.
Do you have leftover food scraps scattered all over your workbench while cooking? In such cases, I would like to recommend this Multi-Eco Stand. I love it so much that I use it every time I use it on my recipe video channel. If you don’t like to use plastic bags, I recommend covering them with bags made of newspaper or paper. Aside from being a trash can, it can also be used as a holder to dry glasses, cups, etc. It can be folded compactly for easy storage.
