By cooking kombu with your dish, you can add extra flavour to rice and beans. The Japanese use kombu in the same way most Europeans use a bay leaf. Ko...More
By cooking kombu with your dish, you can add extra flavour to rice and...
Mochi is a very popular food in Japan that is traditionally eaten on New Year's Day, among other occasions. In addition, there are various application...More
Mochi is a very popular food in Japan that is traditionally eaten on N...
Lotus is an annual tuberous plant. Like other root vegetables such as carrot, burdock root, onion and white radish, it is widely used in macrobiotic c...More
Lotus is an annual tuberous plant. Like other root vegetables such as ...
Takuan is a typical Japanese pickled vegetable. Although a multitude of fermented vegetables are produced in Japan, takuan is considered the tradition...More
Takuan is a typical Japanese pickled vegetable. Although a multitude o...
Kohren is a fine powder made from ground dried lotus root. It is used to make items such as lotus sweets, which can also serve as chocolates. For maki...More
Kohren is a fine powder made from ground dried lotus root. It is used ...
Genmai miso is a delicious seasoning made from soya beans and unpolished brown rice. Genmai miso fits well in Japanese, but also in European cuisine. ...More
Genmai miso is a delicious seasoning made from soya beans and unpolish...
Hato mugi (Semen coicis) pearl barley does not look like a grain. It is called pearl barley here, but does not look like barley. These are seeds of a ...More
Hato mugi (Semen coicis) pearl barley does not look like a grain. It i...
