Kumiage-yuba is a type of fresh yuba tofu skin (beancurd sheets). It has a very silky, creamｙ texture that melts in your mouth. Making it
This simple mixture of egg yolk and oil is often used to give fluffy texture and impart subtle richness. It also works as a moderate
Right: Akagawa kuri kabocha (Cucurbita maxima Duchesne “Red Kuri”) Left: Kurokawa kuri kabocha (Cucurbita maxima Duchesne) Most kabocha grown and distributed today in Japan are
どくだみHouttuynia cordata In the US, a tricolor variegated form called chameleon plant is commonly available for ornamental use (often marketed as a ground cover). When
A handy, toasty and crunchy topping or deep-tasting ingredient for lots of Southeast Asian dishes and more. While widely available at Asian grocery stores, it
Okara-konnyaku is a hybrid of okara soybean pulp (rich in soluble fiber) and konnyaku yam cake (rich in non-soluble fiber), and has been around for
むかごAerial tubers of jinenjo Japanese yam (Dioscorea japonica) While mukago technically means vegetative reproduction organs (including lily or allium bulbs), when referring to food it
Right: 赤皮栗かぼちゃ Akagawa kuri kabocha (Cucurbita maxima Duchesne “Red Kuri”) Left: 黒皮栗かぼちゃ Kurokawa kuri kabocha (Cucurbita maxima Duchesne) Most kabocha grown and distributed today in
This simple mixture of egg yolk and oil is often used to give fluffy texture and impart subtle richness. It also works as a moderate
