u/satoka_s_kitchen

My kids love it, so I often make this Japanese veggie side dish to fill the small gaps in their bento boxes.

Thank you for the wonderful response to my last photo! Here is a glimpse of the photo taken just one step before it became the strawberry roll cake.

Have you ever tried Ohitashi? It is a Japanese cooking method that makes seasonal vegetables taste even more delicious.

Making some homemade berry jam... 🍓

Right now, apricots are perfectly in season here in Japan. When making apricot compote, I prefer to use as little sugar as possible.

Keeping the sweetness gentle truly brings out the fruit's natural flavor and refreshing tartness.

This lightly sweetened compote pairs beautifully with vanilla ice cream or a rich cheesecake. It’s a simple yet special treat for the season.

Hello everyone. I am planning to share a Shio Koji recipe here soon. Before doing so, I would like to ask if dried koji (rice koji) is available where you live?

Once you have the dried koji, the rest of the recipe is very simple, as it only requires water and salt.
Thank you in advance for your help!

I was so surprised to see a comment on yesterday’s post from someone saying they’ve made Shoyu-Koji (soy sauce koji) before!

Here’s a quick idea: just toss some fresh tuna sashimi with Shoyu-Koji, and it makes a truly amazing "Otsumami" (the perfect Japanese snack to go with drinks)!

Thank you so much for all the love on my Shio-Koji soup post yesterday!

Here’s a quick tip: if you marinate your chopped veggies in Shio-Koji overnight before adding them to the soup, the koji works its magic to boost the umami and make it taste amazing!

There are so many other ways to use Shio-Koji—let me know if you’d love to see them!

If you love making soup, you have to try this! Adding "Schau Essen" (a really delicious Japanese sausage) gives the soup a great savory broth. Plus, seasoning your vegetables with Shio-Koji beforehand makes the whole soup taste incredible!
　
Is anyone here interested in Japanese Shio-Koji?