Yes, I keep calm and carry on baking 🙂 Today, however, I am posing an Inarizushi recipe – one of my favourite rice dishes. Inarizushi is seasoned rice wrapped in abura-age (thin deep-fried tofu) pouch simmered in sweet soy sauce. ‘The rice filling can be as it is, or mixed with other ingredients such … Continue reading Kurumi Inari – Walnut Inarizushi / Inari Sushi| The Door into Promised Lands
Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.| The Japanese Food Lab
Explore the art of preparing niboshi for dashi stock. Learn how chefs enhance flavor with steps like head removal, dry frying, and choosing high-quality niboshi.| The Japanese Food Lab
Discover how to store niboshi for optimal shelf life. Learn to choose high-quality niboshi, prevent oxidation, and preserve flavor with our expert tips and techniques.| The Japanese Food Lab
Explore the depth of dashi with our guide to thick shaved katsuobushi, perfect for robust flavors and overlooked in English recipes.| The Japanese Food Lab
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.| The Japanese Food Lab
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.| The Japanese Food Lab
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.| The Japanese Food Lab
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.| The Japanese Food Lab
Using Meati Classic Cutlets transforms this vegan "chicken" ramen recipe into a protein-packed bowl of goodness. If you've found yourself with a package of Meati and you need recipes, this is one bowl you don't want to miss.| Exploring Vegan
The dashi stock I usually prepare for daily meals. I think we don't necessarily follow the basic rules when it comes to home cooking.| COOK & MESHIAGARE - Comfort Food from a Japanese Kitchen