Magazin — recipes
Dashi - How to make the umami broth
If you love Japanese cuisine as much as we do, the umami taste of dashi will certainly sound familiar. Dashi is the authentic broth that classically consists of kombu and bonito flakes (katsuobushi), i.e. algae and a type of tuna. However, the fish broth is also available as a vegan version. Dashi is an important basic ingredient for many soups, for example ramen, stews, miso soups or sauces...
Tsukemono - how to make these delicious pickles
Tsukemono is the name given to vegetables pickled in salt. It is often cucumber slices, but other crunchy vegetables are also popular for the special pickling method in Japan. Tsukemono is a snack for in between and may not be missing with many main meals with rice...
Onigiri – How to make the Japanese fun snack
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You probably know the delicious little snack in the shape of a triangle, don't you? Mathematically correct it is probably rather a prism, but here it should be about culinary. 😊 In any case, this rice triangle is called Onigiri or also Nigirimeshi or Omusubi...
Perilla, Shiso, Egoma - all the same?
If you like Japanese cuisine, sooner or later you will encounter a herb with many names. You've probably heard the term shiso before. Without going too deep into botany, you can say that shiso is a herbaceous annual plant. Its green or purple leaves are suitable for cooking, but also used as a medicinal plant...
Koji - A really noble mold
You probably don't think of mold in a good way. But koji is a special, very small fungus that creates culinary wonders in Japanese cuisine. Koji, or Aspergillus oryzae, has been known to man for more than two thousand years...