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Recipe Using Barley Koji Series: How to make Barley Koji Amazake
Amazake that made of Barley Koji Barley koji is one type of koji, made by coo... -
Recipe Using Barley Koji Series: Moromi Natto
Moromi Natto can be made using Barley Koji Have you ever heard about Moromi N... -
10 Minutes Nameko Mushroom Miso Soup
The slime on the nameko mushroom will act as a thickener for miso soup It’s a... -
Easy Homemade All-Purpose Miso Sauce Recipe
Miso Sauce can be used in various dishes Miso is an authentic Japanese season... -
Simple Tamagoyaki with Grilled Nori
Did you know that nori can be used to cook with rolled eggs? Today, we are lo... -
What is Bancha? Learn the Origin of Japanese Tea
Bancha has a refreshing taste and unique astringency. It is one of tho... -
Iced Genmaicha: How to Brew The Most Refreshing Brown Rice Green Tea
Icy cold Genmaicha for a hot day Genmaicha, or brown rice green tea, is a Jap... -
Ponzu Sauce, the Versatile Japanese Citrus-Based Condiment
This time’s article will give the complete guide about ponzu sau... -
Versatile Red Yuzu Kosho Mayonnaise Sauce
Yuzu kosho is one of the most famous Japanese condiments that consists of fer... -
Japanese Style Umeboshi Pasta
When you think about pasta, you wouldn't automatically think about Umeboshi. ... -
Brown Rice vs White Rice: Which one is Healthier?
My family eats rice daily, and we often argue about which type of rice... -
Natto Miso Recipe to Keep Your Body Warm
Since it's the middle of autumn in Japan, every family would certainly serve ...
