JAPANESE COOKING CHANNEL – Page 37 – Japanese culture, food, and language

June 10, 2021

Are Japanese Yams the Same As Chinese Yam?

What Is Japanese Yam (Yama-imo)? Japanese yam is the name of edible potato (Dioscorea japonica) that grows naturally in mountains. This potato can be eaten raw, and is characterized by a sticky texture. Please check this page for details.What Is…

JAPANESE INGREDIENTS

June 10, 2021

What Is Japanese Yam and How Is It Used?

What Is Japanese Yam (Yama-imo)? Japanese yam is called yama-imo (mountain potato) in Japanese. This is the name of edible potato (Dioscorea japonica) that grows naturally in mountains. Nowadays, a lots of them are cultivated by farmers in Japan. Although…

JAPANESE INGREDIENTS

June 10, 2021

4 Easy Ways To Enjoy Shiso (Japanese Basil) Recipes

Shiso always makes the dish so delicious with refreshing scent. But, how can you use shiso leaves in your cooking? Here, I would like to introduce the best 4 recipes using shiso which are extremely delicious and super easy!!! Please…

Main Dish/Salad/Side Dish

June 9, 2021

10 Types of Rice Flour – What to Do With Them

Ultimate Guide to Different Types of Rice Flour Glutinous rice flour, sweet rice flour, etc… I think many of you know that there are several types of rice flour. But, what exactly are they, and how are they used? Here,…

JAPANESE INGREDIENTS

June 7, 2021

Soybean Flour vs Kinako vs Okara: What Are the Differences?

Soybean flour, kinako, and okara: they are all made from soybean.But, what are the differences between these? Let’s look at each item here. Raw Material and Cooking Process Soybean flour Soybean flour is a powder of raw or low-temperature roasted…

JAPANESE INGREDIENTS

June 1, 2021

The 6 Best Kinako Substitutes

What Is Kinako? Kinako is a flour made by roasting soybeans, peeling and grinding.Sweetened kinako with amazing fragrant soybean scent matches very well with various Japanese sweets including mochi (rice cake) and dango (sweet dumpling). Please check here to see…

JAPANESE INGREDIENTS

May 29, 2021

Kombu vs Wakame vs Nori: What Are the Differences?

Kombu, wakame seaweed, and nori are all typical seaweeds in Japan, and they are widely loved by Japanese people. Although they are all seaweeds, their tastes and uses are completely different.Let’s see what the differences are! Kombu Overview Kombu is…

JAPANESE INGREDIENTS

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