Japanese Kanten powder is similar to agar and gelatin and is made from seaweed. It's the ideal ingredient for vegans to make gelatin-type desserts and confectionaries.
Category - Ingredients
You are likely used to seeing wasabi on your plate at sushi restaurants, but did you know it isn’t likely real wasabi? Learn about hon wasabi, the real deal wasabi you get in Japan.
Shirataki noodles are also called miracle noodles because they are a healthier, low-carb, and low-calorie alternative to other noodles and pasta. Shirataki noodles are also vegan and gluten-free, making them ideal for many diets as well.
Shio koji is a versatile Japanese ingredient used to add depth and flavor to many dishes. You can easily make shio koji yourself using rice koji, which is easier to find.
Ponzu sauce is a popular, versatile condiment utilized in Japanese cuisine. The combination of ingredients used to make ponzu sauce, including the refreshing citrus flavor of the yuzu fruit, result in an umami-rich sauce well suited for many dishes.
Food Travel, Ingredients, Local Flavor, Vegetables
Beni Imo: Okinawa’s Famous Purple Sweet Potato Superfood
Hailing from Okinawa, the purple sweet potato, also known as beni imo, is a delightful potato used in many desserts. It is also quite healthy and is classified as a superfood.
In Japan, kinako is a soybean flour used as a healthier, low-carb alternative to all-purpose flour. Adding kinako to bread, smoothies, and other dishes also affords you many of the health benefits of soybeans.
Tokoroten, also known as Japanese jelly noodles, are a cold noodle dish made from kanten, a gelatinous substance made from seaweed. This vegetarian and healthier alternative to pasta can be enjoyed as either a savory or sweet dish.
Sesame, one of the most important flavors and components of Japanese cuisine, can be used in many ways. Sesame seeds, sesame oil, and sesame paste can garnish, season, and create many delicious Japanese dishes.
There are many types of fish roe used in a variety of dishes in Japanese cuisine. From the common tobiko to the distinctive Mentaiko, how much do you know about Japanese fish roe?
