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recipe
Quick Eggplant & Shiso Kimchi | No-Cook, Bold Flavor in Just 1 Hour
When It’s Too Hot to Cook… Make This! If you're looking for a light but flavorful side dish that comes together with almost no effort, this Quick Eggplant & Shiso Kimchi is your new go-to. It’s spicy, savory, garlicky—and refreshingly cool. Made with sliced eggplant, fresh shiso leaves, and a...
How to Make Hiyajiru Ramen – A Cold Japanese Noodle Dish with Miso and Grilled Mackerel
This is a cold ramen version of Miyazaki Prefecture's local dish "hiya-jiru." A cold soup made with fragrant dried sardine stock and the rich flavor of miso and peanut butter. We'd like to introduce you to a refreshing yet satisfying "hiyashiru ramen" topped with grilled salted mackerel and plenty of...
Authentic Neapolitan Pizza Recipe – How to Make Chewy Dough and Margherita with Caputo “Saccorosso” Flour
Would you like to recreate the taste of Naples at home? This time, we will introduce how to make authentic pizza dough using Caputo's special flour "Saccorosso" and a recipe for the classic Margherita pizza.
Sizzling Teppen Napolitan: A Retro Japanese Pasta You Can Make at Home
Napolitan is a type of “Western-style” Japanese cuisine that was created after World War II. Serving it on a sizzling iron plate is a classic style, especially popular in Nagoya’s café culture. The dramatic presentation—pouring a hot egg onto the iron plate and then piling the Napolitan on top—delights the...
[Spicy & Easy] How to Make Taiwan Yaki Soba – A Nagoya Soul Food You Can Cook at Home
Speaking of local gourmet food derived from Nagoya's specialty "Taiwan Ramen," Taiwan Mazesoba is famous, but in fact "Taiwan Yakisoba" also boasts a strong popularity. It is a dish that whets the appetite with its spicy seasoning and the aroma of chives, and there are famous restaurants that have long...
What is Escargot Butter? Easy French Garlic Butter Recipe
"Does escargot butter have escargot in it?" We get this question a lot, but it doesn't actually contain escargot (snails) . This is the "herb garlic butter" that is served with escargot dishes . It is butter mixed with plenty of parsley, garlic, and shallots (onions), and is a classic...
Japanese Tonteki Recipe – Sweet & Savory Garlic Pork from Yokkaichi
Do you know "Tonteki", a local gourmet dish from Yokkaichi City, Mie Prefecture? This dish, which consists of thick pork meat, plenty of garlic, and a rich sweet and spicy sauce, goes perfectly with rice. Locally, it is common to use pork loin meat for tonkatsu, but this time we...
Easy and authentic! Spiced rice flour steamed chicken thighs [Recipe using a bamboo steamer]
Have you ever bought a bamboo steamer but wondered, "What should I steam besides dim sum?" This time, we'd like to introduce you to an authentic Chinese steamed dish that can be made using chicken thighs and a few spices that you have at home. By simply coating seasoned chicken...
How to Prepare Fresh Bamboo Shoots + Kinome Miso Dressing Recipe
Boiled bamboo shoots from supermarkets are convenient, but if you prepare and eat seasonal bamboo shoots yourself, the flavor and texture is completely different. A bit of a hassle? Indeed. But, once you try it, you'll understand. You'll be amazed at how different it is, and look forward to next...
Strawberry Daifuku from Scratch – How to Make This Japanese Sweet at Home
The roots of "Daifuku" lie in a rice cake confectionery that was formerly called "Harabutomochi." During the Edo period, it changed from "Daifukumochi" to "Daifukumochi," and has come to be known as a lucky charm because it "wraps up good fortune." Strawberry Daifuku was created in the 1980s. It is...
How to Make Gari – Sushi Ginger at Home
"Gari" is almost always served with sushi. Its refreshing aroma, crunchy texture, and taste that refreshes the mouth make it a great supporting actor that enhances the deliciousness of sushi. Today, we will introduce a recipe for how to easily make gari at home.
Fluffy & Savory Oyakodon – Japanese Chicken and Egg Rice Bowl
Oyakodon is a comforting Japanese rice bowl dish made with chicken, egg, and onions simmered in a sweet and savory broth, then served over a bowl of warm rice. The name “Oyakodon” literally means “parent-and-child rice bowl” — a poetic reference to the use of both chicken and egg in...
