Hiroyuki's Blog on Japanese Cooking

I made some stir-fried mushrooms today. 今日は、きのこ炒めを作りました。 My way of making it is as follows: 1. Put mushrooms in a frying pan, add some s...

As part of supper last night, I made the fourth attempt, using hiyamugi (thicker than somen and thinner than udon). The resulting noodles we...

This is the third attempt. For the second attempt, I used 100 g udon, and had it for lunch. It wasn't bad, so today, I told my family t...

I tried this tip with some somen first. 最初にこの技を素麺（そうめん）で試しました。 200 g somen 2000 ml water 2 tbsp baking soda 素麺　200 g 水　2000 ml 重曹　大さじ...

The other day, I learned from a TV show that you can turn spaghetti into ramen noodles simply by boiling it with baking soda. 100 g spaghe...

In oroshi ponzu, oroshi means daikon oroshi (grated daikon). Grilled sanma (Japanese saury) are often eaten with this combination. おろしポン酢の...

Last night, we separated the head from each ama ebi before eating, so we could have ama ebi head miso soup this morning. 昨晩は、甘エビを食べる前に頭を取り、...