Japanese Kanten powder is similar to agar and gelatin and is made from seaweed. It's the ideal ingredient for vegans to make gelatin-type desserts and confectionaries. In Japan, a flour-like substance known as kanten powder is the staple ingredient for...
Want to know the secrets of classic Japanese flavors? Look no further. Soy-based pickled and marinated foods are quick, easy and packed with umami. Soy sauce based marinating and pickling work on foods two ways: not only does it add...
Japanese sake is enjoyed hot or cold with sushi and other Japanese meals, but you can also use it for cooking several types of dishes to enhance the flavors of other ingredients. Warm or cold, unfiltered sake is a common...
What completes most any meal? Juicy, savory, preserved vegetables. Japanese pickles, collectively referred to as tsukemono, can incorporate one or a mélange of vegetables to elevate your next Japanese-style meal to another level of umami. From Korean kimchi to Chinese...
The idea of making your own tofu sounds seems daunting, but it’s actually a rather easy and simple process. Once you do it the first time, you may choose to make your own tofu from that point on. Tofu, the...
The classic combination of dashi broth, mirin, and soy sauce, in the right proportions, make up the golden ratio of Japanese cooking. This is the guideline for creating many flavorful sauces and seasonings in Japanese cuisine. Learn the golden ratio...
Made using either a salt or vinegar brine or a more involved fermentation process, Japanese tsukemono pickles can refer to a wide assortment of both vegetables and fruits, as well as seaweed, and exhibit a plethora of both flavors and...
This feature covers the ingredients, tools, and techniques to craft genuine sushi rice like a pro. From buying authentic Japonica rice and necessary equipment to crafting restaurant-quality sushi rice, Umami Insider shows you the way. Just like the itamae who...
