Why you should try this Miso Salad Dressing? It tastes delicious, is healthy and can make fall in love with a simple green salad! Living in Japan, Miso has become one of the staple food in our diet. I love to experiment
We love Miso. We drink it in the soup, we use it as a tasty cream with cucumber in summer, or we mix it with ground sesame and spices as a sauce to eat with cabbage. Made from fermented soybeans mashed into
Harumaki - Vegetarian Spring Rolls These crispy rolls are one of the most popular dishes in South East Asian cuisine. You can literally find them in all the countries of this side of the world with different names and fillings, but
Japanese Kabocha is my favorite squash! In Italy, I used to cook similar ones called “Zucca Mantovana”, with green skin and bright orange pulp, but still, I feel that the Japanese ones have an incredible level of sweetness that I have
Seen as a healthy snack, or a plus to our lunch, the onigiri is undoubtedly one of the elements that animate Japanese gastronomy. Less famous than sushi, it represents that category of "Comfort Food" with the smell and taste of home. Mothers
Since I started making Bento, I have also begun to follow blogs and Instagram pages of Japanese wives and moms who give useful advice on how to prepare them. In addition to the "Kawaii" aspect (meaning "pretty" - something that in
Tasty and versatile, Teriyaki sauce is one of the most famous and appreciated Japanese condiments both in the country and overseas. Here is his simple recipe! A tasty idea even for your packed lunch (Obento)! In Japanese cuisine, there are some
Recipe: Swordfish Fillets with Ginger This simple Japanese-Style recipe features swordfish fillets, marinated in soy sauce, sake and a few drops of ginger juice. It is one of our favorite recipes (yes, we have many) and its easy preparation makes it ideal
If you think that Japanese cuisine is based on light flavors and low fat, well, let me say that is not so true. Fried food, called 揚 げ 物 (Aghemono) is an integral part of the Japanese diet as well
I like to define Renkon れ ん こ ん as a piece of art made by nature. I've always been fascinated by its shape and intrigued by his characteristic flavor, but in Italy, I never found the opportunity to taste it. Here