JAPANESE COOKING CHANNEL – Page 56 – Japanese culture, food, and language

September 16, 2020

What Is Amazake and What Is It Good for?

What Is Amazake 甘酒 (Fermented Japanese Rice Drink)? Amazake is a type of traditional Japanese sweet drink, and also called as amagayu (sweet porridge) in Japan.The main material for amazake is either the mixture of koji rice and steamed rice…

JAPANESE INGREDIENTS

September 15, 2020

4 Best Spicy Cod Roe Recipes

Spicy cod roe is made by marinating ovary (roe) of Alaska pollock in the spicy liquid made with red peppers, salt, and other seasonings. Interested in learning more about Cod Roe?What Is Cod Roe and How Is It Used? I…

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September 14, 2020

What Is Cod Roe and How Is It Used?

What Is Cod Roe (たらこ Tarako / 明太子 Mentaiko)? Cod roe refers to the ovary (roe) of cod. Generally it’s not the roe of Pacific cod, but Alaska pollock, and made by salting the ovaries.The main production areas in Japan…

JAPANESE INGREDIENTS

September 13, 2020

4 Common Nukazuke Troubles and How To Fix Them

Nukazuke is Japanese pickles made in brine and fermented rice bran, and contains abundant nutrients. Click here for related sites: What Is Nukazuke and How To Make It? 6 Tips To Maintain Good Nukazuke Although you made your own nukadoko…

JAPANESE INGREDIENTS

September 11, 2020

6 Tips To Maintain Good Nukazuke

Nukazuke is Japanese pickles made in brine and fermented rice bran, and contains abundant nutrients.You can actually make it your original nukazuke at home, and please check here to see recipe for it. What Is Nukazuke and How To Make…

JAPANESE INGREDIENTS

September 10, 2020

What Is Nukazuke and How To Make It?

What is Nukazuke (糠漬け)? Nukazuke is Japanese pickles made in brine and fermented rice bran. (Nuka is Japanese term for rice bran, and zuke is Japanese term for pickled.) Nukazuke is made by pickling vegetables in rice bran bed made…

JAPANESE INGREDIENTS

September 9, 2020

What Is Okara and How Is It Used?

What Is Okara (Soy Milk Pulp)? Okara is the residue that remains when squeezing soy milk in the process of producing tofu from soybeans. It’s also called “Unohana” in Japanese. Let’s take a look at how soy milk, tofu, and…

JAPANESE INGREDIENTS

September 9, 2020

What’s the Difference Between Red Bean Paste and White Bean Paste?

Sweet bean paste is generally known as bean paste made from red beans (adsuki beans). But there is another sweet bean paste called shiroan which is made from white beans actually. Here, I will introduce some differences between those 2…

JAPANESE INGREDIENTS

September 7, 2020

What Is Yuzu and How Is It Used?

What Is Yuzu (柚子)? Yuzu is a type of the citrus, and also called “Hon-yuzu”. Although it is cultivated in parts of Korea and China, Japan has the largest amount of consumption and production.Speaking of yuzu, it’s generally about ripe…

JAPANESE INGREDIENTS

September 5, 2020

What Is Gobo and How Is It Used?

What Is Gobo (Burdock Root)? Gobo (gobo root) is a term for Japanese burdock root. It’s plant in the Aster family, and its edible part is root. It is said that the origin places of gobo are Asia and Europe….

JAPANESE INGREDIENTS