Tag: seaweed

October 12, 2020

What Is Nori (Seaweed Laver) and How Is It Used?

What Is Nori (Seaweed Laver)? Nori is a general term for edible algae.It has been eaten as an ingredient for sushi and side dish for the white rice in Japan since the Edo period. Although there is some nori product…

JAPANESE INGREDIENTS

October 10, 2020

10 Best Nori (Seaweed Laver) Substitutes

What Is Nori (Seaweed Laver)? Nori is a general term for algae that grow on rocks in water, and it could be expressed as “seaweed” too.It’s widely known as a essential ingredient for making sushi, right?The unique flavor of nori…

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 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 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

April 12, 2019

UDO miso soup recipe

Have you known that there are so many kinds of edible wild plants in Japan? Even though they don’t look like edible for many foreigners, some of Japanese people eager to eat seasonal edible wild plants. Those plants are differ…

Miso Soup

April 9, 2019

What Is Echigo Miso? – Echigo Miso Soup Recipe

This is the final post for tasting project of five different type of miso! The last miso is called “Echigo Miso”. Echigo is old name for Niigata prefecture in Japan.Niigata is famous for the production of rice, and I know…

JAPANESE INGREDIENTS/Miso Soup

April 5, 2019

What Is Sendai Miso? – Sendai Miso Soup Recipe

This is the fourth post for tasting project of five different type of miso. Let’s go up (north part) on the map of Japan for today.Today’s miso is made in Sendai prefecture! (Sendai is in Tohoku region: the North-Eastern Parts…

JAPANESE INGREDIENTS/Miso Soup

April 4, 2019

What Is Shinshu Koji Miso? – Shinshu Koji Miso Soup Recipe

What is SHINSHU? “Shinshu” is the traditional word implying “Nagano prefecture”. This miso paste is made in Nagano. What is KOJI here?Although any type of miso contains koji, Shinshu koji miso contains high proportion of rice koji. That is why…

JAPANESE INGREDIENTS/Miso Soup

April 3, 2019

What Is Hatcho Miso and How Is It Used?

What Is Hatcho Miso? Hatcho miso (八丁味噌) is representative “soybean miso”. “Soybean miso” means using soybean koji instead of rice koji or barley koji in the cooking process.Basically soy bean miso is made from only soybean, salt, and water.(Please check…

JAPANESE INGREDIENTS/Miso Soup