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Tucked deep in the mountains of Yamanashi Prefecture, there is a fermented food that most people outside Japan have never heard of. It does not get the global fame of miso or soy s...
Ganmodoki is a Japanese tofu fritter rooted in Buddhist temple cuisine. Made from mashed tofu mixed with vegetables, ganmodoki has a slightly crispy exterior and a soft, tender int...
Photo: Andrew Bui • Food Styling: Jessie YuChenLong cultivated in Asia, this ancient fermenting ingredient is finding new devotees. The post Koji Is Breaking the Mold Once Again ap...
It took modern manufacturing methods for Japan to fall in love with soy milk, once thought too bitter and grassy for regular meals.
Many people visit Shodoshima for olive trees and sea views. Yet I always think about a different treasure. It is Shodoshima soy sauce, also called Shodoshima shoyu. This island-mad...
This versatile, homemade Chinese sauce adds intense umami to dishes such as fried rice, noodles, and stir-fried vegetables.
Click here for more articles by Kormedi.com. Soybean sprouts are one of the most representative foods made from soybeans. They are especially beneficial for maintaining bone densit...
Japan's two biggest natto makers are hiking prices on the nation's beloved fermented soybeans.
Photo: Andrew Bui • Food Styling: Jessie YuChenFermented carrot peels and aromatics form a glossy, umami-rich seasoning in this simple side. The post Sautéed Mushrooms With Koji Sa...
Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. B...
Stir-fried pressed tofu with peppers and black beans is an extremely simple and delicious Chinese dish. It happens to be vegan, but also protein-packed and flavorful! A Restaurant...
Savory, tangy tofu adobo is blanketed in rice and wrapped in nori for a unique and vegan twist on the classic spam musubi.
After surviving the Great East Japan Earthquake while pregnant, Asami Kurihara obtained a certification for being a fermented food sommelier.
Belle MorizioHomemade dashi meets tofu, seaweed, and scallions in this foundational Japanese dish. The post Miso Soup appeared first on Saveur.
Donko nabe is a rich winter hot pot from Japan’s Sanriku coast, made with donko fish and its creamy liver dissolved into miso broth.Popular in Miyagi and Iwate, this rustic seafood...
Salty, spicy, savory—these little dumplings are packed with a delicate mingling of flavors.
Namagenshu is Japanese sake that is both unpasteurized and undiluted. “Nama” means the sake skips pasteurization, while “genshu” means no water is added after brewing. Because of t...
Sasuke Pork is a premium pork brand from Ninohe in Iwate Prefecture, Japan. It is known for tender meat, sweet melting fat, and careful farm-based production at Kuji Farm. This Iwa...
Teriyaki Tofu Ingredient Notes How to Make Teriyaki Tofu Press the tofu. If you don’t have a tofu press, remove the tofu… READ:Teriyaki Tofu
Taruzake is Japanese sake briefly stored in a cedar barrel. During that short contact, the sake absorbs a fresh woody aroma. The result is crisp, fragrant, and deeply tied to Japan...
This is rad and came by way of the folks at Hong Kong Foodies – they’ve got a lot of Demae Iccho varieties I’ve never [...] The post #5524: Nissin Demae Iccho 100% Hokkaido Wheat F...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
Simple and spicy, this dish is adaptable enough to become a firm favourite with all the family – and it will fill lunchboxes the next day, tooThis is one of those rare dishes that...
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