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