This is Wakame only soup. I recommend to add fresh Ginger, but it is not essential. An absolutely simple soup, often served at Chinese restaurants in Japan, very popular over there, and I often crave for it. Makes 2 to 3 Servings Ingredients 2 to 3 tablespoons Dry Cut Wakame4-5…
One of my family’s TOP 3 summer dishes is ‘Harusame Salad’. Cucumber is an essential ingredient to make it, but I didn’t have it when I craved it on the other day. So I used totally different ingredients with same flavour dressing. The result was brilliant! Makes 2 Servings Ingredients…
I am very fond of this kind or Sprinkles to eat with or mix with Rice. Many Asian grocery stores sell some products but I have never seen ‘Shiso (Perilla) Wakame Sprinkles’ in Australia. Since I started growing Shiso in my garden, I have some harvest every year, and I…
If you are interested in eating more sea vegetables, Dried Wakame is probably the easiest to find. Most Asian grocery stores sell them. I usually buy Dried Wakame that are already cut into small pieces, but not too small. They can be used for many dishes. Makes 4 Servings Ingredients…
I like chunky slices of Beef in this soup, but you can use Beef Mince. Cooked Rice can be cooked in the soup, but the texture of the rice could become soft and creamy, however you might like that texture. I like this soup thin, and the rice firm and…
Dried already cut ‘Wakame’ (a sea vegetable) is available from Asian grocery stores. Most people use it for miso soup or salad. Try this everyone’s favourite rice dish. It is easy to prepare. You do not need to buy Wakame Rice seasoning mix. Makes 4 Servings Ingredients 2 cups (*180ml…
‘Wakame & Cucumber Salad’ is one of the most popular and authentic Japanese salads and I make it very often. But sometimes, it is good to change its flavour by adding extra ingredients. This one is slightly sweeter and sesame oil flavoured. Makes 4 Servings Ingredients 1 Continental Cucumber OR…
One of the most popular recipes on my website is ‘Goma-ae’, the dishes of vegetables mixed with the ‘Goma-ae’ sauce. On the other day I tried to make ‘Goma-ae’ Cabbage, but it was not really good. I thought spiciness was needed for the cabbage, then I added Toban Djan (Chili…
‘Shirataki’ are translucent and gelatinous noodles made from Konnyaku Potatoes (Konjac Yam or Devil’s Tongue Yam). Largely composed of water and dietary fibre, they are very low in calories. Slightly coloured type is called ‘Ito-Konnyaku’. They are getting popular as a healthy gluten & wheat free pasta alternative. I love…
My super-easy ‘Salmon Takikomigohan’ is becoming popular. One of my friends has been cooking it repeatedly. However, ‘Salmon Mazegohan’ is a lot tastier and I like it more even though I have to cook Salmon separately.‘Grilled Salmon & Watercress Mazegohan’, which I introduced on the other day, sounds time-consuming because…
One of Japanese iconic dishes of Spinach is ‘Ohitashi’, marinated in dashi-base sauce. I particularly like Wasabi flavoured ‘Ohitashi’. If you don’t like Wasabi, forget this dish. My daughter enjoys most of the food on this planet, but Wasabi is one of the few things that she doesn’t enjoy. I…
