Kombu Power

Kombu Power

Four varieties of kombu (left to right): Rishiri, ma, Rausu, Hidaka. Find out about the differences among kombu varieties and how best to make stock from them. 昆布の力 Kombu Power All varieties of kombu are rich in umami seibun, or glutamates; the essence of flavor...
NISHIMÉ

NISHIMÉ

In the nishimé assortment pictured here, lotus root, carrots and country potatoes have been simmered Kansai-style while dried shiitaké mushrooms and konnyaku braids have been prepared Kanto-style. NISHIMÉ・煮染め Hundreds of variations on this classic soy-simmered dish...
Ohitashi

Ohitashi

Spinach ohitashi garnished with katsuo-bushi flakes. Spinach Steeped in Broth Hōrensō no Ohitashi ほうれん草のお浸し The verb hitasu means “to steep” and is the root of the word ohitashi, a classic dish frequently seen on Japanese restaurant menus, served at family dinner...
Persimmon Power

Persimmon Power

Fresh kaki persimmons “Kaki ga akaku naru to isha ga aoku naru” (as persimmons turn to orange, doctors turn green) is a Japanese saying similar to the American “an apple a day keeps the doctor away.” This adage attests to the powerhouse of nutrients found in ripe...
Harako Meshi

Harako Meshi

HARAKO MESHI, rice cooked with salmon and topped with roe ハラコ飯Harako Meshi Salmon Rice with Roe Archaeological evidence dating back at least 5,000 years shows that the early inhabitants of the Tohoku – the Jomon peoples—fished for salmon. The ancient coastline is...
Dobin Mushi

Dobin Mushi

There are 4 parts to a dobin: the pot in which morsels of food are placed (these typically have a handle hooked into place), a saucer, a lid for the pot, and a small choko cup that sits perched on top. The flavorful broth produced during steam-poaching is drunk from...