Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir
My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of t
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authe
I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody kn
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar) What is the difference to white rice vinegar when making sushi? Should I still add sugar and
I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work
I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?
When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
Some of the Konbu that I recently bought has a whitish discoloration as opposed to a black/green color. I am wondering if it can still be eaten/used in cooking
I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy bean
I started collecting kashigata - special carved wooden moulds for making wagashi (sweets). But strangely enough I'm having a hard time finding information on ho
Wikipedia lists "grated yam" as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan? == More Info == As Mein s
I have a recipe that calls for barley miso. I don't find barley miso in the store but they do have about five other types. Can I substitute another one? which o
Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where the
For years I have been frequenting Chinese restaurants that feature "Mongolian Grill" (or Mongolian BBQ depending on the location). Recently I tried a new place
I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes. I want to make an onigiri rice triangle with a filling. The th
What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it? I'm referring to the (I think) mix of spic
I am trying to find the best pick-me-up Japanese green tea and was wondering which type was the best to get from the assortment of Sencha, Gyokuro, Kabusecha, B
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t