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Site title: Authentic, Traditional & Contemporary Japanese Recipes | Chopstick Chronicles
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Chestnut rice (Kuri Okowa) is a comforting Japanese autumn dish of sticky glutinous rice with sweet, soft chestnuts. It’s traditionally made in a steamer but this version uses a pressure cooker to make the process quicker and more convenient while keeping the same cozy flavors and satisfying texture. Often enjoyed at autumn festivals, family gatherings, ...
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Japanese corn potage is a classic homemade comfort soup! It’s the perfect example of yōshoku cuisine combining the creamy richness of Western-style soup with the natural sweetness of corn. It’s a familiar favorite in school lunches, family meals, and even as a warm drink from vending machines and convenience stores (konbini). You can make it easily at hom...
Amazake is a traditional Japanese fermented rice drink that’s naturally sweet, rich in enzymes, and full of nutrients. It’s often served warm in winter, especially around New Year’s, but is perfect in summer too when it’s been chilled. Learn how to make it with this easy recipe and just 1 or 2 ingredients! reference : Koyomi ...
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Shibazuke are Japanese semi-salty and tangy purple pickles. This traditional tsukemono (pickled dish) originated in Kyoto and is a staple of the city’s cuisine. It’s typically made with cucumbers, eggplant, and red shiso leaves then left to ferment giving it a vibrant color and a refreshing vinegary taste. It’s a great side dish to rice, grilled ...
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With hot summer days in full force, it’s time for refreshing chilled soda made from ume plum syrup! Summer in Japan comes with the seasonal tradition of ume shigoto, or “plum work.” This annual ritual involves preserving fresh plums (green ume) in different ways to make things like umeshu (plum wine), umeboshi (pickled plum), and this ...
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