Konnyaku is an odd Japanese ingredient that doesn’t look especially appealing, but it’s very healthy ingredient indeed. It can be used in many culinary dishes as an alternative to carb-heavy ingredients.
Japanese vegetables offer a whole new world of flavors and many opportunities for cooking delicious new dishes. Try maitake mushrooms, taro root, Japanese pumpkin and more!
Tofu doesn't have to be bland or rubbery—when prepared or cooked properly, a crispy tofu dish can deliver a great deal of umami. Learn how to easily cook crispy tofu with these handy tips.
Mushrooms are a large component of Japanese cuisine. Called “kinoko” in Japanese, the many different types of mushrooms that might be used in particular dishes lend great umami to a dish and also offer a large range of health benefits.
Katsuobushi refers to bonito that has been dried, smoked and then shaved into flakes. It is a main ingredient of dashi broth, but the seasoning can be used to add umami to almost anything.
Finding Japanese vegetarian recipes can be difficult because many dishes use dashi for flavor. Here a few healthy Japanese vegetarian recipes you can easily make for yourself!
There is much more to mochi than a simple ice cream treat—in Japan, mochi refers to the coating that surrounds the ice cream, not the ice cream treat itself, and it has several culinary and celebratory uses.
The Japanese have been using a healthy flour for centuries, and you may wish to start using it too once you realize how versatile and healthy it is. It is called Kinako, and it is a flour made from soybeans.
Mirin is a Japanese cooking wine typically used in stir-fries, sauces and marinades. But there are plenty of other creative ways mirin can be used in the kitchen to enhance and flavor a variety of foods and dishes.
The ume plum is an important part of Japanese cuisine. The most popular use for the ume fruit is to make umeboshi — dried, pickled ume that intensely sour-salty-sweet and very healthy.