Hiroyuki's Blog on Japanese Cooking

Here are some notes on koji and amazake: 麹や甘酒に関して少し述べます。 Notes on koji: 1. In Japan, koji is available in two types, fresh and dried. Th...

Two days ago, my son said something incredible. He said he wanted to have amazake . A few months ago, when I went to the Echigo-Tsumari Art...

I searched for a good recipe for jinenjo (wild yam) on the Internet, but in vain. So, I thought I'd just make okonomiyaki with lots of ...

My son wanted to have more barley in his mugi meshi. (He even suggested cooking barley only, with no rice.) So, today, I made mugi meshi at...

To make mugi meshi, you will need oshi mugi (rolled barley). 麦飯を作るには、押し麦が必要です。 Barley is rich in dietary fiber. This particular produc...

In Japan, "recycle shop" means secondhand store/shop, but it should be noted that a recycle shop differs from a charity shop, th...

The other day, I got a phone call from my father, who lives in Chiba, and he said he would sent some jinenjo (wild yam, Dioscorea japonica ...