Wagyu and Tofu Simmered in Japanese Broth- Japanese Home Cooking and Sweets Class in Tokyo
Wagyu and Tofu simmered is a Japanese home-style dish made by simmering beef or pork and tofu in a sweet-and-savory sauce with soy sauce, mirin, sake, and sugar. It is a simmered dish with tofu as the main ingredient, seasoned similarly to sukiyaki.
8-Min Melty Onion- Japanese Home Cooking and Sweets Class in Tokyo
No stove, minimal prep! Just pop an onion in the microwave for a surprisingly sweet, melt-in-your-mouth side dish.
Japanese-Style Sweet Potato Gratin- Japanese Home Cooking and Sweets Class in Tokyo
Using white miso and soy milk turns sweet potato gratin into a mellow, Japanese-style cream gratin with a gentle sweetness. Dissolving the white miso in soy milk first helps prevent lumps and adds natural richness and umami to the soy milk sauce.
Grilled Chicken Gizzards with Shio Koji- Japanese Home Cooking and Sweets Class in Tokyo
A classic izakaya dish: chicken gizzards. How about trying an easy gizzard recipe as a snack to enjoy with your evening drink at home?
FLUFFY CRAB TOFU- Japanese Home Cooking and Sweets Class in Tokyo
TOFU COOKING! Simply mix the ingredients and cook! This quick and easy dish is perfect as a main course, in a lunch box, or as a snack with drinks.
3-minutes Shiso Furikake- Japanese Home Cooking and Sweets Class in Tokyo
Shiso Furikake in 3 Minutes
Today, the word “furikake” is becoming recognized around the world. Here’s a simple recipe for fragrant shiso furikake that you can easily make at home.
HOMEMADE TOFU- Japanese Home Cooking and Sweets Class in Tokyo
Just two ingredients, then steam for 20 minutes! This homemade tofu is a cut above the tofu served at ryotei restaurants and traditional inns.
Japanese orange jelly parfait- Japanese Home Cooking and Sweets Class in Tokyo
A wide variety of fruit jellies is available in Japanese supermarkets.
If you make them at home, you can keep the sweetness light and adjust the flavor to your liking.
Served beautifully in small glasses, they make an elegant dessert that adds a festive touch to any home party.
Japanese summer drink- Japanese Home Cooking and Sweets Class in Tokyo
Shiso juice is a refreshing drink that is perfect for summer. It is made by simmering red shiso leaves to create a beautiful deep red-purple syrup.
Refreshing Summer Tomato and Seafood Marinade- Japanese Home Cooking and Sweets Class in Tokyo
A classic summer marinade made even more delicious with a secret touch- a splash of Japanese soy sauce. Discover this umami-boosting special dressing.
Tomato and Shiso Salad- Japanese Home Cooking and Sweets Class in Tokyo
Here is a light Japanese-style sesame oil dressing that goes well with tomatoes and shiso.
Fried small horse mackerel in sweet-and-sour marinade- Japanese Home Cooking and Sweets Class in Tokyo
Aji no nanbanzuke is a traditional Japanese dish of fried horse mackerel marinated with vegetables in a sweet and tangy vinegar-based sauce.
Easy Matcha Tofu Mousse- Japanese Home Cooking and Sweets Class in Tokyo
A smooth, guilt-free matcha mousse made with silken tofu and soy milk. Simply blend everything in a blender (or food processor) – anyone can make it easily!
Japanese style carrot Lape- Japanese Home Cooking and sweets Class in Tokyo
A refreshing Japanese-style carrot rapée you can eat endlessly. A quick and delicious side dish ready in no time.
Infinite Tomato Marinade- Japanese Home Cooking and Sweets Class in Tokyo
Tokyo already feels as though it has moved past early summer. It’s that time of year when cooking can start to feel a bit like a chore. On days like this, how about some refreshing marinated tomatoes?
Bamboo shoot rice- Japanese Home Cooking and Sweet Class in Tokyo
Takenoko Gohan is a classic takikomi gohan (seasoned rice) featuring bamboo shoots, a quintessential spring ingredient in Japan. Depending on the country, boiled bamboo shoots may now be easily available overseas as well.
Sakura Mochi- Japanese Home Cooking and Sweet Class in Tokyo
Sakuramochi is a traditional Japanese spring wagashi, a rice cake sweet wrapped in salted cherry leaves.
Nama-shirasu- Japanese Home Cooking and Sweet Class in Tokyo
Fresh shirasu in season during spring is called “haru shirasu” and is typically landed from April to May. During this period, the fresh shirasu is rich in sweetness, with firm flesh and a plump, springy texture.
Deep-fried oysters (Japanese style)- Japanese home cooking and sweets class in Tokyo
Oyster season is almost over in Japan. Kaki-fry is a Japanese Western-style fried dish where oysters are coated in flour, egg, and breadcrumbs, then deep-fried.
Stir-fried Nanohana (Rapeseed Blossoms)- Japanese Home Cooking and Sweets Class in Tokyo
A light and fragrant side dish that captures the taste of early spring. Nanohana, or rapeseed blossoms, have a subtle bitterness that pairs beautifully with simple Japanese seasonings.