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...
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...
Natto is a popular fermented soybean food in Japan since ancient times and one of those things, who haven't got real popular over here due to the strange flavour...
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...
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...
We love good vegetarian and vegan dishes, so today we're going to introduce you to one of them. Okara is a well-known and inexpensive food...
The classic Japanese soup is, of course, miso soup. The warm starter or main dish is usually served with kombu...
Natto is a popular fermented soybean food in Japan since ancient times and one of those things, who haven't got real popular over here due to the strange flavour...