Knowing about different kinds of Japanese dashi enable you to cook Japanese food better and the rewarding umami flavor is well worth it! Learn more and you’ll be able to explore new avenues of wonderful flavor in Japanese cuisine.
Category - Seasoning
Red bean paste (anko) is a sweet ingredient often used in Japan as a filling for various pastries, to flavor confectioneries, and even for use in ice cream. You can make your own red bean paste and use it in several recipes.
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.
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.
Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia, serving as an ingredient, a seasoning and as a fermentation agent for foods like miso and alcoholic beverages like the Japanese sake.
Mirin is an indispensable staple ingredient in any Japanese kitchen, and it should be in yours, too. Here you'll find everything you need to know to incorporate mirin into your everyday cooking.
Here are some of our top picks for easy Japanese recipes that utilize the five basic Japanese condiments: mirin, soy sauce, sake, miso and sesame oil. They’re fun, easy and oh so tasty!
In Japan, there is an ingredient simply referred to as “sauce.” This sauce is used in many dishes in Japanese cuisine and is sometimes referred to as tonkatsu sauce — a thick brown sauce that accompanies breaded fish, pork or chicken cutlets.
You are probably familiar with soy sauce, but did you know that there are many different types of soy sauce you can buy? In Japan, two main versions of soy sauce, "koikuchi (dark)" and "usukuchi (light)", are used most often for various reasons.
