Kabocha pumpkin
Right: Akagawa kuri kabocha ( Cucurbita maxima Duchesne "Red Kuri") Left: Kurokawa kuri kabocha ( Cucurbita maxima …
Showing posts with label Ingredients. Show all posts
Showing posts with label Ingredients. Show all posts
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 moder…
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. …
Seri water dropwort
Oenanthe javanica Seri is native to the Northern Hemisphere and Australia. In addition to growing near clean streams, seri is oft…
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 …
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 si…
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