Hiroyuki's Blog on Japanese Cooking

Kikyo Shingen Mochi is a very famous wagashi from Yamanashi prefecture. Kikyo (kikyou) = Ballon flower (Platycodon grandiflorus) Shingen ...

Yesterday, I got some udo from a sister-in-law. 昨日は義理の姉からウドをもらいました。 I wanted to make tempura with the leaves, but I didn't have ...

One thing I didn't know about aburaage is that there is a bigger aburaage than Tochio aburage . Tochio aburage is approx. 20 cm in ...

As part of supper last night, I made tonkatsu (breaded port cutlets), using more than 500 g pork thigh, hoping that I could have katsudon ...

Urui refers to young leaves of oobagiboushi (Hosta montana). Ooba = Large leaf Giboushi = A type of ornament Yesterday, I boiled all th...

Last Monday, I took these photos on my way to my rented farm land.  The good news for me is that the road to the farm land is now paved wit...

I just wanted to talk a little bit about the origins of the two words, maitake and kogomi (or kogome).  Kogomi (or kogome) refers to young ...