I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've s
This anko recipe calls for boiling the adzuki beans twice, draining and re-filling the water in between. Why is this done? Is this necessary?
In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomi
Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not
I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitu
I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
I have a can of Red Kidney Beans, and I want to use it to make Japanese Red Bean Paste Buns. Looking online, I found that these buns require Azuki Beans for the
While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concer
We made this Yakisoba recipe last week, but the noodles came out tasting more bitter than we'd like. I added soy sauce to mine, but that mostly just drowned ou
I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally br
Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fi
I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack
I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was l
I've fallen in love with the seaweed salad from a local Japanese seafood buffet. What would be the most cost-effective way to obtain this kind of food in large
Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
I'm trying to make onigiri (Japanese rice balls) that are typically stuffed with fish and eaten warm. I'd like to "cheat" and use smoked salmon or canned tuna i
What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes.
i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should
Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks.
One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi