Matcha Warabi Mochi (抹茶わらび餅) is a delicate, jelly-like treat made from Warabi starch and infused with the ever-popular flavor of Matcha green tea. The mochi itself is only lightly sweetened, allowing the natural bitterness and aroma of the matcha to shine through. To finish, it’s dusted with a mixture of sweet Kinako roasted soybean powder and more Matcha—perfect for those who can’t get enough of that distinctive green tea flavor. Just like classic Warabi mochi, this desser...| www.japanesecooking101.com
Matcha Warabi Mochi (抹茶わらび餅) is a delicate, jelly-like treat made from Warabi starch and infused with the ever-popular flavor of Matcha green tea. The mochi itself is only lightly sweetened, allowing the natural bitterness and aroma of the matcha to shine through. To finish, it’s dusted with a mixture of sweet Kinako roasted soybean powder and [...]| Japanese Cooking 101
Hiyashi Kitsune Udon is a refreshing dish of chilled udon noodle soup topped with sweet, soy-simmered fried tofu. It’s the perfect meal for hot days when your appetite tends to fade. The noodles are smooth and easy to eat, while the chilled broth cools you down with every bite. What’s Hiyashi Kitsune Udon? Kitsune Udon [...]| Japanese Cooking 101
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Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth. The paste is then formed into cakes or blocks. Although Mochi rice is called “sweet” rice, it is not sweet at all, but it is super sticky. Mochi is often eaten in New Year’s Ozoni soup or baked with soy sauce. Mochi made from cooked sweet rice doesn’t stay fresh a...| Japanese Cooking 101
Welcome to Happy Hour with Noriko! This is my little corner to unwind and share a favorite cocktail or sometimes another fun drink—paired with a simple bite, often from Japanese cuisine or beyond, that goes perfectly with it. Think of it as a mini treat to kick off your evening. Today’s menu features Plum Wine [...]| Japanese Cooking 101
Broccoli and Egg Salad is a simple everyday side dish that pairs beautifully with any meal—Japanese or not. Lightly blanched broccoli and coarsely chopped boiled eggs are tossed with creamy Japanese mayonnaise, then seasoned with just a touch of salt and pepper. This small dish makes a wonderful accompaniment to meat or fish entrées at dinner, [...]| Japanese Cooking 101
Today’s easy bento box features Trader Joe’s Vegetable Bird’s Nests — fully cooked and frozen “nests” of julienned vegetables coated in tempura batter and deep-fried. They resemble Japanese kakiage, a type of tempura made with a variety of vegetables. These nests can be reheated to light, crispy perfection in the oven or air fryer — [...]| Japanese Cooking 101
Cheese Gyudon (チーズ牛丼) is a beef bowl topped with melted cheese—often cheddar, mozzarella, or a blend—and served at Gyudon chain restaurants in Japan. It has been a hit since the mid-2010s and continues to evolve, remaining a popular menu favorite. What’s Cheese Gyudon? Cheese Gyudon is a tasty twist on the classic beef bowl—thinly sliced beef and [...]| Japanese Cooking 101
It’s mid-August, and another school year is about to start for my kids. Back-to-school this year is bittersweet for me, as my son is now a high school senior (my daughter is already in college). I’ve been making bento box lunches for my kids almost every day since they were in preschool, even though school [...]| Japanese Cooking 101
Sashimi Salad is a light and refreshing appetizer made with raw salmon and crisp mizuna greens. The dressing is just as simple — a bright mix of oil, lemon juice, and seasonings. On hot summer days, starting your meal with a chilled salad like this, paired with a cold drink, is the perfect way to [...]| Japanese Cooking 101
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