Koji rice mold sounds unappetising but this traditional ingredient is the key to Japanese cuisine! Koji is a type of steamed rice inoculated with Aspergillus oryzae (a friendly mold) that produces various enzymes during its fermentation process which then work to create sweetness and umami. It’s used to make classic ingredients like soy sauce, miso, sake, and ...

Egg drop soup, called kakitamajiru in Japanese, is a classic homecooking soup in Japan. The deep umami flavor of the dashi and the soft, fluffy texture of the eggs creates a warm, light and comforting soup. Only 10 minutes and a few simple ingredients are needed to make this easy little side dish to pair with ...

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Fermented sweet red bean paste, known as hakko anko, is a gentle twist on a classic Japanese staple. Instead of sugar, this version uses rice koji to bring out the natural sweetness of azuki beans through fermentation. After completing fermented food school in Kyoto, I wanted to start sharing more fermented recipes that are practical ...

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New year in Japan is a time for many different traditions and celebratory foods like this Ozoni! Families in Japan gather on the morning of new year’s day to eat a steaming bowl of this special soup as a symbol of good fortune and a fresh start. It’s not only meaningful but healthy and delicious ...

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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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