
Recipes & Cooking Tips
Authentic, expert recipes and cooking techniques from Japanese Cuisine Authority, Hiroko Shimbo
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38 products
Type: Recipes
Chinese Cabbage Pickles
Type: Recipes
Authentic Teriyaki Chicken
Type: Recipes
Fried Eggplant Udon
Type: Recipes
How to Make Udon Noodle Broth
Type: Recipes
How to Cook Dry Udon Noodles
Type: Recipes
Cucumber, Turnip and Apricot Sunomono
Type: Recipes
Somen in Hiyashi-Chuka Style
Type: Recipes
Ground Pork and Chinese Cabbage
Type: Recipes
Umeboshi (Salt-Pickled Ume Plums)
Type: Recipes
Umeshu (Japanese Ume Plum Liquor)
Type: Recipes
Sweet Simmered Shiitake
Type: Recipes
Fiddlehead Chirashi-Zushi
Type: Recipes
Festive Pomegranate and Matcha Mochi Balls
Type: Recipes
Kaki (Persimmon) and Daikon Salad
Type: Recipes
Quick Pickled Colorful Asazuke Daikon
Type: Recipes
Chicken Nabe (Hot Pot)
Type: Recipes
Chicken Balls and Winter Vegetable Miso Soup
Type: Cooking Tips
Benriner Japanese Mandolin Slicer
Type: Cooking Tips
Using the Cassette Konro Portable Stove
Type: Cooking Tips
Scaling Fish with a Daikon Radish
Type: Cooking Tips
Shiomomi Technique
Type: Cooking Tips
Types of Sea Salt
Type: Cooking Tips