The previous tutorial demonstrated how to prepare fresh geoduck for sashimi. Geoduck has three different edible parts, and is commonly used in various...
Mizuna (), also known as Japanese mustard greens, is a leafy vegetable characterized by its fringed and feather-like leaves. It has a mildly peppery f...
Shiraae, also known as mashed tofu salad, is a traditional Japanese dish that combines tofu with seasonal vegetables. Today, I used Yamato Mana, a lo...
Kudzu, arrowroot starch in English, is a specialty of Nara, where I live. It is the highest-quality starch used to make translucent mochi, which has ...
Fresh Bamboo shoots are in season. They have a distinct flavor and aroma that reminds me of sweet corn. That comforting smell fill my kitchen. I've...
My website: https://princessbamboo.com/ Facebook: https://www.facebook.com/kitchenprincessbamboo/ Happy Eating Group https://www.facebook.com/group...
Do you know Nakatanido? The famous mochi shop in Nara I got a chance to watch their amazing, fast-pounding mochi very closely! And I found out this ...
