ingredients– tag –

When spring comes and the water warms up, shellfish start to taste really wonderful. One of the favorites is the "asari," or Japanese littleneck clam. Clam digging, known locally as “shiohigari,” has been a fun springtime tradition in Ja...

Have you ever thought, "I want to make decent Japanese food, easily and deliciously"? If so, I have one recommendation for you. That is, to start by making "dashi." Some of you might think, "Dashi seems like something complicated, doesn'...

【かんたまご 寒卵】 In Japan, the season of “Setsubun” is coming up, and this means we will be welcoming spring soon! The time between the New Year’s and “Setsubun” is known in the traditional 24 solar terms as "Shōkan" (小寒) and "Daika...

"Shirauo" literally means "white fish" in Japanese or known as icefish, is a fish that’s a symbol of Tokyo, especially back in the Edo time. From winter to spring, many shirauo swim upstream in rivers to spawn. In Tokyo, Fishing boats on...