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Site title: Authentic, Traditional & Contemporary Japanese Recipes | Chopstick Chronicles
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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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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...