cooking techniques– tag –

Edamame are young, green soybeans, with another name "azemame" (meaning “ridge beans”) in Japan, where farmers used to plant them along the ridges of rice paddies to protect the embankments. When you are boiling edamame, the main tip is ...

On July 7th, we'll welcome the Tanabata Festival, also known as ”Shichiseki no Sekku.” It is one of Japan's five seasonal festivals. In the central Kanto region, it is celebrated on July 7th according to the modern calendar, but in Senda...

When grilling a whole fish, “Keshojio” (Decorative salt) is a must-have. Grilling tends to burn the fins and make them look less appealing. To prevent this, you would want to apply some salt on them before grilling. The salt protects the...

Hirazukuri is one of the basic slicing techniques used for preparing sashimi. It is commonly used for sashimi made from fish like bonito (”katsuo”), tuna (”maguro”), and sea bream (”tai”). When preparing dishes on large platters, ne...

Kiage is a cooking technique where you cool boiled vegetables and other ingredients in a strainer without placing them in water. For green vegetables, it's better to cool them in water right after boiling. This step helps keep their natu...

“Shimofuri” is a preparation technique in which ingredients such as meat, fish, and vegetables are briefly blanched in boiling water to remove scum and excess moisture, enhancing their ability to absorb flavors. Historically, this method...

"Teriyaki" is a tasty grilled dish known for its glossy glaze, made from soy sauce, sugar, and mirin. It’s often paired with ingredients like chicken, yellowtail (buri), and mackerel pike (sawara). Tips for making teriyaki dish perfectly...