The Basics of Japanese Noodle Soups – Mentsuyu and Kaeshi

The Basics of Japanese Noodle Soups – Mentsuyu and Kaeshi

Asian Recipe - How To Make Japanese Mentsuyu And Kaeshi Noodle Soup

If you’re a lover of Japanese noodles, mentsuyu is a very important sauce to have on hand. It’s a basic noodle soup broth, so it’s essential in both hot and cold udon, soba, somen, and ramen dishes. On its own it’s used as a dipping sauce for cold noodles, then diluted down a little it’s used for noodle soup. Very easy to make, homemade mentsuyu tastes way better than from a bottle, so it’s a great way to bring added flavor to your favorite noodles!

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Pickled Plum Pasta – Wafuu Umeboshi Spaghetti

Pickled Plum Pasta – Wafuu Umeboshi Spaghetti

Asian Recipe - How To Make Japanese Umeboshi Wafuu Spaghetti

As much as I love a good bowl of rice, there is something about pasta that just can’t be beat. Growing up on spaghetti and meatballs, pasta is a huge comfort food for me. While at first Japanese style pasta might seem like a far cry from the spaghetti of my past, it’s a close second when I need that pasta fix!

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Tea Infused Nama Chocolate (なま チョコレート)

Tea Infused Nama Chocolate (なま チョコレート)

Asian Recipe - How To Make Japanese Nama Chocolate Fudge

Nama translates as “raw” or “fresh” in Japanese, and there isn’t a better word to describe the simple yet sophisticated taste of nama chocolate. Not quite a truffle, not quite a fudge, the soft chocolate square literally melts in your mouth as you bite into it, a perfect moment of indulgence for your day.

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Easy Pickled Daikon – Takuan (たくあん)

Easy Pickled Daikon – Takuan (たくあん)

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

Takuan is a popular Japanese pickle traditionally made once a year and left alone for months fermenting to allow the flavor to fully develop. The fermenting process results in the a beautiful yellow colored pickle full of flavor. However, if you can’t find pickled daikon in a store near you, you might not want to commit to months of pickling for just one dish, delicious though it may be. So, this recipe is a easy variation for a quick pickle without the long fermentation. Still crisp and flavorful, in a fraction of the time!

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Simmered Beef with Ginger – Beef Shigureni (ぎゅうにくのしぐれに)

Simmered Beef with Ginger – Beef Shigureni (ぎゅうにくのしぐれに)

Asian Recipe - How To Make Japanese Beef Shigure Ni

Shigure means “autumn shower”  and ni refers to a style of cooking by simmering. Put them together and you have a great tasting dish of simmered beef. Why shigure? The dish actually got its name because it is said that it’s flavor is ‘as intense and fleeting as an autumn rain’.  With such a beautiful name, you can’t help but enjoy this intensely flavorful dish!

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