Thursday, June 22, 2017

Sautéed Daikon Leaves with Dried Baby Anchovy

Did you know the leaves on the daikon radish are eatable? Don't let it go to waste! Here is a recipe you can enjoy by it self or over plain rice!


Sautéed Daikon Leaves

·      250g of daikon radish leaves (1 daikon radish worth of leaves)
·      20g of Shirasu (dried baby anchovy)
·      1 tablespoon of white toasted sesame
·      2 to 3 tablespoons of sesame oil
·      2 to 3 tablespoons of soy sauce
·      2 to 3 tablespoons of Japanese sake
·      1 tablespoon of Mirin (Japanese sweet wine)
·      optional: rice


1.     Wash the daikon radish leaves well and chop finely.


2.     Heat up a pan with sesame oil. Cook the chopped daikon radish leaves over medium heat. Add more sesame oil if necessary.



3.     Once the leaves are cooked and the color of the leaves changes, add Shirasu (dried baby anchovy).



4.     Add soy sauce, Japansese sake, Mirin, and white toasted sesame and simmer until the liquid completely evaporates.




5.     Top it over rice and serve.


★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, June 20, 2017

Mango Slush

Nothing beats slush made with fresh fruits! Try my sweet mango slush perfect for the hot summer.



Mango Slush

·      1 ripe mango
·      2 to 3 tablespoons of honey
·      1 cup (240cc) plain yogurt
·      1 cup (240cc) ice

1.     Cut the mango into small pieces and put them in a blender.


2.     Add honey in the blender and pulse until paste forms.


3.     Add yogurt.


4.     Add ice.


5.     Pulse again.




6.     Add some ice in cups and pour the slush.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Thursday, June 15, 2017

Marinated Enoki Mushrooms, Nametake

Nametake is one of the comfort food in Japan. My whole family loves to eat this simply on rice. This homemade Nametake is so easy to make and preservative free!




Marinated Enoki Mushrooms, Nametake

·      2 packs (400g) of Enoki mushrooms
·      4 tablespoons of soy sauce
·      4 tablespoons of Japanese sake
·      4 tablespoons of Mirin (Japanese sweet wine)

1.     Cut the root ends off the Enoki mushrooms and dispose. Cut the mushrooms in about an inch pieces.
2.     Put all the ingredients in a pot or a saucepan and simmer over medium heat.


3.     Stir occasionally to avoid burn and continue to simmer until the sauce thickens and the liquid amount reduces.




4.     Store inside a clean container and keep it in the fridge. It tastes better and mild when you let it sit for a while. Consume within 10 days.



★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

Tuesday, June 13, 2017

Bamboo Kitchen Collection

In Japan, we love to use bamboo for many things; even kitchen tools and utensils. Bamboo is such a great resource because of its many beneficial qualities. It is fast growing, very strong, flexible, and is natural anti-bacterial. If you like around my kitchen you will find many interesting bamboo items. I will show you some of my favorite bamboo items and hopefully inspire you to start your own bamboo collection too.



Of course the basics start with the long cooking chopsticks (a must have in every kitchen),


baskets, cutting boards, spatulas, and cooking spoons,


but you will be surprised to see some of the more clever uses like matcha tea whisk,


butter knives, daikon radish grinder,


dessert spoons and folks,


maki-su for sushi rolls,


sake cups and decanter,


steam baskets,


Lunch box,


and different sized strainers.



I will be introducing my favorite bamboo products along with recipes and examples of how we use them, so stay tuned…

★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!