Konyac
Konyac is made from the tuberous root of a plant called the Konyac potato which belongs to the taro family. It is made from a polysaccharide that is called Konyac glucomannan in Konyac potato, that ...readmore
pantry
Konyac is made from the tuberous root of a plant called the Konyac potato which belongs to the taro family. It is made from a polysaccharide that is called Konyac glucomannan in Konyac potato, that ...readmore
Miso is a Japanese seasoning from ancient times made by fermentation of steamed soy beans with koji (sake lees) and salt. Miso has 4 varieties according to the ingredients. Koji is made by multiplying ...readmore
Tofu is made by adding a coagulant called nigari (bittem) to soy milk made from soybeans to solidify. Mainly, there are 2 types of tofu called “firm tofu” and “silken tofu”, but there are other types ...readmore
Nagashi-can is a cooking utensil that is used for recipes including solidifying ingredients with gelatin, egg tofu and goma-dofu. Nagashi-can has a double bottom, and the contents can be lifted up by ...readmore
Add salted water to flour and knead well. When it becomes elastic, place the dough in a cloth bag. Knead the dough in the bag well in a bowl of water to remove starch. (Dried wheat starch that is call ...readmore
Mochi is made by repeatedly pounding steamed glutinous rice in a large mortar. It is a custom to pound mochi for the New Year, festivals and other divine services, and mochi has been used as an offer ...readmore
Yuba is said to have had been introduced from China by Zen monks together with other soy been products such as tofu about 1200 years ago. It is traditionally said that the origin of the name “yuba” c ...readmore
Umeboshi is a type of pickles. Plums are salted and dried under the sun. Umeboshi is normally red and this colour comes from red perilla. In recent years, commercially available umeboshi are seaso ...readmore
Adzuki is an important ingredient for Japanese and Chinese confectionery. It is used for various dishes including manju (steamed buns), monaka (adzuki paste filled wafers), dorayaki (adzuki paste betw ...readmore
Dried shiitake mushroom is an essential ingredient for temple cuisine, also soaking liquid is also used as stock. The component of its umami is called guanylic acid. Its taste and flavour is chemicall ...readmore
Japanese can be most particular about the quality of rice in the world. Even when we have many delicious dishes, if the rice we have is not tasty, the value of the whole meal may feel as if it is redu ...readmore
There are records showing that nori has been consumed since ancient days in Japan, and it has been one of the most common marine products. Nori is a general term for seaweeds that can be eaten, and it ...readmore
Wasabi Although at home and most restaurants widely use wasabi in tubes, packets, in the form of powdered wasabi and wasabi paste, they are completely different from the real wasabi. Wasabi paste is ...readmore
Suribachi & surikogi (mortar and pestle) Suribachi is a bowl to grind and mix food. It is an item of cooking equipment to grind food into granules or paste. Inside a suribachi, there are fine com ...readmore
Kombu (kelp) Kombu is the most essential ingredient used to make stock in temple cuisine.There are various type of kombu, and each has a different property and different use such as for stock or ingr ...readmore