Recipes

“Kombu dashi has a lovely mild, mineral, and briny taste that’s at the core of many traditional Japanese dishes. It’s most often used in soups and salad dressings to infuse a little taste from the sea.” - Pickled Plum

This is our favorite way to eat mochi. This sweet soy sauce is perfect for this traditional Japanese dish. 

This Rayu Chili Oil is amazing on everything. If you like tofu, I suggest trying it this way first. If tofu isn't your thing, replace the tofu with some fried chicken.

Shinichi's mother loves potatoes and she loves them in miso soup. She made this at least once a week when we were kids and I still love them till this day.

Easy, healthy, and vegan! Nibitashi vegetables are a great way to enjoy seasonal greens. Nibitashi is a cooking technique that requires braising vegetables in a sweet and savoury Japanese seasoning mixture. This umami-rich mixture consists of dashi broth, soy sauce, and mirin to give your dish extra savoury, sweet, and roasty flavour! This sauce will enhance the natural flavours of your vegetables to make them even more juicy and exciting!

For this recipe, simply combine the sauce ingredients. Then, chop your vegetables, deep fry them, and dip them in the seasoning sauce before serving! This cooking technique is both easy and makes your vegetables saucy and crispy!

Different ways to enjoy nibitashi vegetables:

You can use this nibitashi technique to enjoy your vegetables in many ways! This a popular method of preparing eggplants in Japan, but you can easily substitute in your favourite seasonal vegetables. Some examples are enoki mushrooms, pumpkin, and zucchini.

If you’d like, you can prepare the dish beforehand and let the vegetables rest in the sauce for a few hours and up to 3 days. This is great if you’re busy or want deeper flavour! Enjoy the vegetables on their own, as garnish, a side dish, or you can serve them on top of a bowl of rice to make a vegetable donburi! This method is also used to make agedashi tofu (deep fried tofu), by first covering the tofu in cornstarch before deep-frying it. Check out our recipe here.

What is dashi?

Dashi is a Japanese broth made from natural ingredients that are full of umami flavour! You can use dashi to give soups and sauces savouriness and earthy, smoky depth. Dashi is typically made from katsuobushi or bonito flakes (dried skipjack tuna), shiitake mushrooms, and konbu (kelp). These umami-rich ingredients create the compounded sweet, savoury, roasty, and earthy flavours that are so important for Japanese cuisine!

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