JAPANESE COOKING CHANNEL – Page 30 – Japanese culture, food, and language

May 28, 2021

Japanese Yam vs Sweet Potato: What Are the Differences?

Both Japanese yam and sweet potato are potatoes that are often eaten in Japan, but they are completely different. Here, I would like to explain each one of them. The taste and the way of eating are completely different, so…

JAPANESE INGREDIENTS

May 27, 2021

White Sesame vs Black Sesame vs Gold Sesame: What Are the Differences?

Sesame seeds are one of the essential material for Japanese cuisine. Surprisingly, there are over 3,000 species of sesame according to botanical classification such as the color of the flowers, leaf shape, seedpod shape, etc. Among them, it is usually…

JAPANESE INGREDIENTS

May 21, 2021

No Fail the Most Crispy Tempura Batter Recipe

Have you ever wanted to make more crispy tempura at home? Making proper tempura batter and frying tempura well at home could be difficult. But, as long as you follow this recipe, you can make the most crispy and crunchy…

Side Dish

May 21, 2021

Tempura vs Karaage vs Katsu: What Are the Differences?

Tempura, tonkatsu, karaage…There are numerous delicious deep-fried dish in Japan, right? But, what is the clear difference between these? Let’s dig deep by item! Tempura Ingredients The general ingredients for tempura are vegetables, mushrooms, and seafood. It’s relatively rare but,…

JAPANESE INGREDIENTS

May 17, 2021

Crispy Miso Chicken Sandwich Recipe

Do you like chicken sandwich? Most of people must be going to start drooling when imagining crispy chicken sandwich. Some of you may have already made it at home… But, how about Japanese version of it!? I tried to make…

Main Dish

May 15, 2021

Can You Use Corn Starch for Mochi?

When you are making mochi at home, potato starch is essential material. And, as you may know, corn starch can be substitute for this potato starch. But, why are you using potato starch / corn starch for mochi? I am…

JAPANESE INGREDIENTS

May 14, 2021

6 Ways to Make Mochi (Recipe)

Do you know there are many ways to make Japanese mochi (rice cake)? Although glutinous rice is one of the most common material for rice cake, there are various types of powder that you can substitute. I am introducing the…

JAPANESE INGREDIENTS

May 12, 2021

What Is Joshinko and How Is It Used?

What Is Joshinko? Joshinko is a white rice flour (high quality powder of non-glutinous rice) made from ordinary rice (non-glutinous rice).It’s made by drying polished rice and milling them. Mainly, joshinko is used as a confectionery material. There are different…

JAPANESE INGREDIENTS

May 11, 2021

The 6 Best Shiratamako Substitutes

What Is Shiratamako? Shiratamako is a flour made from glutinous rice, and generally used for shiratama dumplings and daifuku.Besides that, you can make dorayaki, donuts, some kinds of bread, etc. with shiratamako. Click here to see more about shiratamakoWhat Is…

JAPANESE INGREDIENTS

May 10, 2021

What Is Shiratamako and How Is It Used?

What Is Shiratamako? Shiratamako is glutinous rice flour, and sometimes called sweet rice flour in English.(This is the same translation as mochiko) So, both shiratamako and mochiko are made from glutinous rice. But, its manufacturing method is different. Mochiko is…

JAPANESE INGREDIENTS