In Japan, the vegetable and fruit selection changes with the seasons. Seasonal vegetables are often budget-friendly and a great way to add variation to your cooking.
Modoki ryori refers to food which uses plant-based ingredients to mimic the appearance, taste and texture of meat dishes. This type of dishes are common in shojin ryori and they have also achieved a certain mainstream popularity due to the health factor of eating vegetable-rich meals.
Chuka ryori (中華料理) refers to Japanese-Chinese dishes which originate from China, but have been adjusted to fit the style and taste of the Japanese palette. Dishes that belong to this group are for example ramen, gyoza and harumaki.
BentoYa has partnered with Veecoco, one of the leading platforms for online vegan cooking courses, to offer an exciting (and delicious) course on authentic vegan sushi and ramen.
Introducing BentoYa Cooking Instructor Tomomi Please tell us a bit about yourself: Hello, I’m Tomomi. I live in Hiroshima. I’m a mother of one. I’m
Fermented miso paste contains probiotics, along with an abundance of vitamins and minerals, such as protein, vitamin K and Zinc.
In his newest cookbook, Chef Tim Anderson, winner of the MasterChef competition in 2011, offers up vegan takes on Japanese soul food like kaarage (fried chicken) and croquettes along with some international interpretations like pesto udon, French onion ramen, and soy sauce butterscotch brownies.
Koji is full of enzymes and used primarily as a fermenting agent in soy sauce, miso, sake, and other Japanese foods and beverages. After fermenting
Ramen noodles from PASTA,パスタから作るラーメン Simply boil thin noodles such as spaghetti or angel hair in a 1L of water with 1 tablespoon of baking soda.
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