Category Archives: Basic Techniques

Nori no Tsukudani

Your ads will be inserted here byEasy Plugin for AdSense.Please go to the plugin admin page toPaste your ad code OR Suppress this ad slot. The classic combination of rice and miso soup. If you’ve had a Japanese breakfast, you know there’s also a pickle or condiment: umeboshi, furikake, nukazuke, or the highly divisive natto. […]

Also posted in Fish, Rice Dishes, Soups, Traditional Recipes, Vegetables | Tagged , , , , , , , | 4 Responses

Salt-Massaged Napa Cabbage with Meyer Lemon

After a long hiatus, I’m easing back into things with this simple, delicious recipe. It comes from Nancy Singleton Hachisu’s Japanese Farm Food, a book my very generous (and wildly talented) cousin Kathy let me thumb through. It’s a fairly thick tome, with a mix of approachable recipes (like this one), and complicated ones (like […]

Also posted in Traditional Recipes, Vegetables | 8 Responses

Video: How to Make Dashi

Making dashi is easy and it’s used in many Japanese dishes, so it’s worth knowing the basics. All you need is a kombu (dried sea kelp), katsuobushi (bonito flakes), and water. I’ve written about it before, way, way back when I first started this blog. I decided to revisit the recipe and make a video […]

Also posted in Traditional Recipes, Videos | 7 Responses

Dashi

Many, many years ago, my cousin told me she made udon from homemade dashi. When I asked her about the taste, she said it added more depth to her broth and raved about how delicious it was. Dashi is a simple fish stock frequently used to cook any number of dishes like miso soup, namasu, […]

Posted in Basic Techniques | Tagged , , , , , | 12 Responses
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