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Curry udon is a warm and slightly spiced soup that is thick, not only in the sauce, but also the noodles. If you’ve never had it before, I’m going to show you how easy it is to make, and it’s especially delicious when you pair with bancha tea for a comforting finish. Curry Udon (カレーうどん)…
This Hiroshima style okonomiyaki is special to me because it reminds me of one of my trips to Japan. For this variation, we’re using yakisoba noodles and adding in a sunny side up egg. It’s best served hot off the stove and topped with Kewpie Mayonnaise, Okonomiyaki sauce and of course – aonori, katsuobushi, and…
Table of Contents Last updated: April 2026 Toggle What is Dashi stock（出汁)? Premade Dashi Stock What is Ichiban Dashi (一番だし)? What is Niban Dashi (二番だし)? Frequently Asked Questions There’s nothing like making homemade dashi stock from katsuobushi and konbu. It takes roughly 10 minutes of active prep and 20 minutes of active ‘cooking’. Compare that…
Daikon and Konnyaku Miso Dengaku (sweet miso glaze) is a Japanese appetizer that reminds me of my trips to Kyoto (where tofu is a specialty). Some of my tastiest memories are eating the dengaku glazes in the many restaurants that serve it. I took that nostalgia and desire to eat more miso and applied it to…
Cream stew is one of my favorite winter time dishes. This easy and simple recipe uses saikyo miso which makes this an extremely rich yet delicate stew, that is full of umami. If you’ve never tried Japanese cream stew before, this is absolutely one I’d recommend starting with. With few ingredients and minimal preparation, the…
Mackerel is one of my favorite fish to eat. And miso is the perfect flavoring agent for it. Why is miso is the perfect flavoring agent for mackerel? As you may know, mackerel can have a strong flavor, but when paired with the ginger and umeboshi combination, it becomes more balanced and nuanced. Simmered mackerel…