Ingredient

Agar — This algae-based jelly makes for great healthy desserts!

A Japanese innovation Agar might not be that well known around the world, but in Japan we have been using it in our cooking and...

Soy — an integral part of the traditional Japanese diet Aburaage is a kind of deep fried tofu. It freezes well, and is a handy addition...

An early summer vegetable It’s asparagus season now in my native Hokkaido — time to enjoy these succulent shoots at their best! Asparagus...

The noodle of choice in Zen cooking Harusame noodles are an Asian type of gluten free noodle made from potatoes, sweet potatoes, or mung...

The enzymes in maitake make meat tender, and are good for you too! Maitake mushrooms, a member of the Polyporaceae family of fungi, have...

This blue fish is a nutritional treasure-trove! Mackerel is a blue fish that is loved worldwide, and it also happens to be a veritable...

The versatile Japanese cousin of pasta Udon noodles, made from wheat flour, are unique to Japan. Many udon restaurants make their own...

An unassuming but essential supporting sta I know it might not look that appetizing at first glance, but burdock root is in fact an...

Tofu and soy milk factory scraps are actually a nutritional champion! Okara is the pulp that is left over when soy beans are filtered to...

Soybeans form the heart of the Japanese diet We Japanese have been eating soy products for generations. Soy sauce, miso and tofu are all...