Authentic traditional & contemporary Japanese recipes
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With its smooth and creamy texture and rich caramel sauce, Purin is one of Japan’s most popular desserts. It’s also one of the easiest desserts to recreate at home. You don’t need any special tools and just 5 simple ingredients! I’ve updated the recipe and simplified the caramel method so you can make a smooth, ... The post Purin (Japanese Custard Pudding) appeared first on Chopstick Chronicles .
It’s easy to make Japanese-style fried calamari at home in under 30 minutes! Marinate the squid in shio koji to keep it super tender and soft and use a shortcut batter for a light, crispy coating. The result is a quick and delicious seafood lunch, dinner, or appetizer! Why Try This Fried Calamari Recipe? Ingredients ... The post Fried Calamari with Wasabi Mayo appeared first on Chopstick…
Koji rice mold sounds unappetising but this traditional ingredient is the key to Japanese cuisine! Koji is a type of steamed rice inoculated with Aspergillus oryzae (a friendly mold) that produces various enzymes during its fermentation process which then work to create sweetness and umami. It’s used to make classic ingredients like soy sauce, miso, sake, and ... The post Koji Chomiryo (Fermented…
Egg drop soup, called kakitamajiru in Japanese, is a classic homecooking soup in Japan. The deep umami flavor of the dashi and the soft, fluffy texture of the eggs creates a warm, light and comforting soup. Only 10 minutes and a few simple ingredients are needed to make this easy little side dish to pair with ... The post Kakitamajiru (Egg Drop Soup) appeared first on Chopstick Chronicles .
Fermented sweet red bean paste, known as hakko anko, is a gentle twist on a classic Japanese staple. Instead of sugar, this version uses rice koji to bring out the natural sweetness of azuki beans through fermentation. After completing fermented food school in Kyoto, I wanted to start sharing more fermented recipes that are practical ... The post Hakko Anko (Fermented Sweet Red Beans) appeared…
New year in Japan is a time for many different traditions and celebratory foods like this Ozoni! Families in Japan gather on the morning of new year’s day to eat a steaming bowl of this special soup as a symbol of good fortune and a fresh start. It’s not only meaningful but healthy and delicious ... The post Ozoni (Miso Soup with Mochi Rice Cake) appeared first on Chopstick Chronicles .
Chestnut rice (Kuri Okowa) is a comforting Japanese autumn dish of sticky glutinous rice with sweet, soft chestnuts. It’s traditionally made in a steamer but this version uses a pressure cooker to make the process quicker and more convenient while keeping the same cozy flavors and satisfying texture. Often enjoyed at autumn festivals, family gatherings, ... The post Kuri Okowa (Chestnut Sticky…
Japanese corn potage is a classic homemade comfort soup! It’s the perfect example of yōshoku cuisine combining the creamy richness of Western-style soup with the natural sweetness of corn. It’s a familiar favorite in school lunches, family meals, and even as a warm drink from vending machines and convenience stores (konbini). You can make it easily at home using ... The post Japanese Corn Potage…
Amazake is a traditional Japanese fermented rice drink that’s naturally sweet, rich in enzymes, and full of nutrients. It’s often served warm in winter, especially around New Year’s, but is perfect in summer too when it’s been chilled. Learn how to make it with this easy recipe and just 1 or 2 ingredients! reference : Koyomi ... The post Amazake appeared first on Chopstick Chronicles .
Shibazuke are Japanese semi-salty and tangy purple pickles. This traditional tsukemono (pickled dish) originated in Kyoto and is a staple of the city’s cuisine. It’s typically made with cucumbers, eggplant, and red shiso leaves then left to ferment giving it a vibrant color and a refreshing vinegary taste. It’s a great side dish to rice, grilled ... The post Authentic Shibazuke Pickles appeared…
