Kona-dashi

I have already explained how important and essential dashi is to Japanese cooking in a previous blog post.  The Quality of the one’s dashi will determine the quality

Natto and How To Eat It

Natto is a fermented soybean, and it is traditional and staple of Japanese food.  Compared to tempeh which is another fermented soybean originated in Indonesia, Natto is wet

Hijiki

Hijiki is a wild sea vegetable that is an important ingredient for Japanese cuisine.  It is a good source of fiber, calcium, and iron. The main cultivation season

Zakkoku Mai 2

I have introduced zakkoku mai a while ago in this blog so please check the post if you don’t know what it is.  Basically zakkoku means all the

Zakkoku Mai

Zakkoku means whole grains, and mai means rice in Japanese. In Japan, people really love to eat white rice, and it is a very important part of our