Right: Akagawa kuri kabocha ( Cucurbita maxima Duchesne "Red Kuri") Left: Kurokawa kuri kabocha ( Cucurbita maxima Duchesne ) ...
Home » Ingredients
Showing posts with label Ingredients. Show all posts
Showing posts with label Ingredients. Show all posts
Monday, May 16, 2016
1 very easy
10 min
egg yolk
Ingredient preparation
Ingredients
no cook
Recipes - Japanese
Tamago no moto / egg yolk emulsion
This simple mixture of egg yolk and oil is often used to give fluffy texture and impart subtle richness. It also works as a moderate binder....
Friday, March 25, 2016
1 very easy
120+ min (2+ hrs)
Ingredient preparation
Ingredients
Recipes - Japanese
soy milk
tonyu
yuba
Kumiage-yuba / fresh tofu skin
Kumiage-yuba is a type of fresh yuba tofu skin (beancurd sheets). It has a very silky, creamy texture that melts in your mouth. Making it r...
Thursday, March 17, 2016
Ingredients
Seri water dropwort
Oenanthe javanica Seri is native to the Northern Hemisphere and Australia. In addition to growing near clean streams, seri is often found ne...
Monday, February 29, 2016
120 min (2 hrs)
2 easy
azuki
freezable
Ingredient preparation
Ingredients
make ahead
Recipes - Japanese
sweets
Koshian / silky azuki bean paste
An or anko sweetened azuki bean paste comes either as tsubuan with visible beans, or this silky version called koshian . Koshian highlights ...
Wednesday, May 27, 2015
2 easy
60 min
freezable
Ingredient preparation
Ingredients
make ahead
Recipes - Japanese
Aoyose / chlorophyll extracted from green leaves
Aoyose [lit. blue/green put together] is a vegetable-based colorant commonly used at restaurants in Japan. From the following simple proces...
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