I love Pickled Vegetables and I often snack them. However, store-bought Pickled Vegetables are often too sour and too salty for snacking. That’s why I make these Overnight Pickled Vegetable Sticks. I pack a small jar with Vegetable sticks, pour the pickle brine, and leave it in the fridge overnight. They are ready to enjoy …
‘Chirashi-zushi’ is a type of Sushi and it is a kind of decorated rice salad. A variety of ingredients are used to mix with Sushi Rice OR cover it in a decorative way. It is a very popular Sushi in Japan as it is relatively easy to prepare. A Vegan version can be easy. You …
Daikon & Carrot ‘Namasu’ is a very simple Japanese salad, that is often prepared for New Year celebration because of the joyful red & white colours. I often crave it when I am physically tired. Normally I use Rice Vinegar to make this salad, but I used White Wine Vinegar today, and added Dried Cranberries. …
‘Hōtō’ Noodle Miso Soup is one of my favourite Noodle dishes. It requires quite an effort for me to cook it as I always make ‘Hōtō’ Noodles from scratch. This dish is very similar to ‘Hōtō’ but much easier to prepare. This recipe is for 1 serving, but it is easy to increase. Just cook …
‘Hōtō’ Noodle Miso Soup is my family’s favourite Noodle Miso Soup. It can be a perfect dinner on a cold winter day. I usually make the Noodles from scratch, but you can use ready-made Udon Noodles OR Pappardelle. If you have some leftover Dumpling Wrappers, that would be a perfect substitute. Makes 4 Servings Ingredients …
‘Oden’ is a Japanese hot pot dish of several ingredients simmered in the seasoned dashi stock. The essential ingredients are Fishcakes such as Chikuwa and Fish Balls. I always add Daikon, Potato, Boiled Eggs, Konnyaku (Konjac) and Beef Tendon skewers. Beef Tendon is hard to find where I live, I often use Ossobuco (Veal Shanks) …
On this website, I have shared my recipe ‘Monk’s Vegan Soup’, that is called ‘Kenchin-jiru’ in Japan. ‘Kenchin-jiru’ is 100% plant-based soup that originated several centuries ago from a temple where Buddhist monks prepared the soup. ‘Kenchin-jiru’ is still very popular and Soba Noodles are often added to it. I am not Vegan but I …
Daikon (White Radish) is a major vegetable to me. I cook it often, I use it for salad often, and I pickle it often. But, in the green grocery store where I shop, I have never seen anyone purchasing Daikon. Do you cook it? Here is a suggestion for you to try. As Japanese Curry …
‘Takuan’ is Japanese pickled Daikon. As ‘Takuan’ is commonly seasoned with Salt, Sugar and Vinegar, it can be a great ingredient for salads. Today I mixed it with Cabbage. I often use boiling kettle water to slightly cook Cabbage, so that I can reduce the volume. You may wish to blanch it in salted water. …
On the other day when I shared my ‘Takuan’ (Pickled Daikon) recipe, I received a request for ideas to use ‘Takuan’. ‘Takuan’ is pickled Daikon. You can use it just like other pickled Vegetables. ‘Takuan’ is seasoned with Salt, Sugar and Vinegar. It is a perfect ingredient for Salad. Because it is quite salty and …
My mother used to pickle a lot of Daikon in a very large container every year. She shared her ‘Takuan’ (Pickled Daikon) with our neighbours. The ‘Takuan’ gradually turned sour due to the fermentation, and they eventually became too sour to enjoy. She used to stir-fry those super-sour ‘Takuan’ with Sesame Oil. Once our neighbours …
Japanese pickled Daikon is called ‘Takuan’. My mother used to pickle Daikon in a huge bucket-like container every year. She would hang Daikon in the sun for a few weeks until dehydrated and wilted, then pickle them with a mixture of Salt, Rice Bran, Kombu (Kelp), and some Citrus Peels. She probably added ‘Kuchinashi’ (Cape …