Shinjo or fluffy fishcakes sandwiched by perilla leaves are fried for a crispy outer crust and creamy inside texture. Both shiso perilla and egoma perilla
Okara-iritamago no okaka mazegohan / steamed rice with scrambled soybean pulp, egg and bonito flakes
An easy makeover of plain steamed rice into a tasty comfort meal. Scrambled eggs fluffed up with fiber-rich okara increase the overall volume of rice,
Gomadashi udon is simply wheat noodles, fish sesame paste, a garnish and plenty of hot water. It is amazingly simple to prepare, as it was
Found both on the street and at specialty takeout & eat-in eateries, egg crepes with various fillings are one of the many breakfast choices in
Tasty, filling yet light cutlets made with gluten cakes. Compared to more commonly known tonkatsu pork cutlets, this dish is much lower in calories and
An easy fix when feeling like eating lots of vegetables, especially strong-tasting greens. For the batter below, koyadofu freeze-dried tofu along with ground okara soybean
With the literal meaning of “thunder tofu,” this dish is well named; the water from these small cubes of firm tofu makes a rumbling sound
A meaty meat-less topping for noodles, rice and more. This is the latest popular creation using okara soybeans at our house. It also features gobo
Also called tsuyabukusa or fukusa, this little cake tastes similar to everyday dorayaki or taiyaki. The sea sponge look is not just unique; the air
Gomadashi udon is simply wheat noodles, fish sesame paste, a garnish and plenty of hot water. It is amazingly simple to prepare, as it was
