Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals.
This cold noodle dish combines noodles with the mellow citrus flavors of yuzu miso and soy milk. You can add pork and eggplant for a more robust meal or add yuzukosho (yuzu pepper paste) for a little extra heat.
Due to the strong flavours in this hakusai salad Hiroko serves it on the side alongside other communal dishes, including rice, vegetables, fish or meat. The salad can be eaten warm or cold, but I prefer to eat it straight from the fridge or at room temperature.
This is a simple ramen recipe filled with flavour to make at home. You can easily add your own twist and don’t be afraid to slurp while eating it! The Japanese believe it makes the food taste nicer and shows the chef that you are enjoying the food.
The perfect combination of flavours in the salmon and the sweet teriyaki sauce make this an all-time favourite in households across the world and on menus in both Asian and non-Asian restaurants.
Many people classify green tea as a superfood because of its wide range of positive effects on the body, mind, and overall well-being. Matcha is a special type of green tea which uses the best parts of the green tea leaf. It is also more versatile for use in recipes since it can easily mix with other ingredients. Here are 4 easy ways to add matcha into your recipes.