Category: JAPANESE INGREDIENTS

October 7, 2020

10 Best Dashi Stock Substitutes

What Is Dashi Stock in Japan? Indispensable item for Japanese food, “Dashi” is used for many Japanese foods such as miso soup, soup for noodles, and various types of simmered dishes. Strictly speaking, dashi can be made from all kinds…

JAPANESE INGREDIENTS

October 6, 2020

The Easiest 1 Minute Okonomiyaki Sauce (Recipe)

Okonomiyaki is a Japanese-style pancake made from shredded cabbage, egg, flour and water with lots of toppings. Although there is a typical recipe for okonomiyaki, you can actually make your original one by using your favorite toppings such as your…

JAPANESE INGREDIENTS

October 5, 2020

7 Best Okonomiyaki Sauce Substitutes

What Is Okonomiyaki and Okonomi Sauce? Okonomiyaki is a Japanese-style pancake made from shredded cabbage, egg, flour and water with lots of toppings. You can add various kinds of ingredients whatever you like, for example, seafoods, meat, cheese, rice cake,…

JAPANESE INGREDIENTS

October 4, 2020

What Is Mozuku and How Is It Used?

What Is Mozuku (Japanese Seaweed)? Mozuku is a seaweed of the family Spermatochnaceae, and filamentous algae with branches. It’s brown when growing naturally in the sea, and turns green when passed through boiling water. Unlike other types of seaweed below,…

JAPANESE INGREDIENTS

October 2, 2020

7 Best Aonori Flakes Substitutes

What Is Aonori Flakes? Okonomiyaki and takoyaki are Japanese foods that are well known all over the world.The green powder placed on top of those foods is called aonori flakes. This flakes are made by drying and powdering aonori (or…

JAPANESE INGREDIENTS

October 1, 2020

What Is Aonori Flakes and How Is It Used?

What Is Aonori Flakes? Aonori flakes are called “dried green seaweed” or “dried green laver” in English. It’s made by drying and powdering aonori which is a type of seaweed.Aonori can be eaten raw if it is fresh, but normally…

JAPANESE INGREDIENTS

September 30, 2020

10 Best Panko Bread Crumbs Substitutes

What Is Panko? Panko is Japanese bread crumbs that are made by crushing bread into powder. Generally it’s used for the coating of various types of deep-fried dishes in Japan. When you make Japanese deep-fried dishes, for example, tonkatsu, fried…

JAPANESE INGREDIENTS

September 29, 2020

The 6 Best Kombu (Kelp) Substitutes

What Is Kombu (Kelp)? Kombu is a type of seaweed. The word “seaweed” covers a lot of types of Japanese foods as followings: ・Aonori (Green Laver)・Hijiki・Kombu (Kelp)・Mozuku・Nori (Laver)・Wakame Kombu is used for making dashi (stock for Japanese dishes) and ingredients…

JAPANESE INGREDIENTS

September 28, 2020

What Is Rice Bran In and What Is It Good for?

What Is Rice Bran? The term “bran” refers to pericarp, seed coat, germ that are remains when grain is polished. So, “rice bran” is the remains when rice is polished. How Is Rice Bran Used? Some people might wonder that…

JAPANESE INGREDIENTS

September 27, 2020

What Is Kombu and How Is It Used?

What Is Kombu (Dried Kelp)? Kombu is a common name for several seaweeds belonging to Laminariaceae.It can’t be defined exactly, but the edible type of seaweeds with long and thin leaves are tend to be called “kombu”. And kombu grows…

JAPANESE INGREDIENTS