Soybean Powder – Kinako (きなこ)

Soybean Powder – Kinako (きなこ)

Asian Recipe - How To Make Japanese Kinako Soybean Powder

Soy products are everywhere in Japanese cuisine, and what better way to enjoy soybeans than with soybean powder? Kinako is roasted soybean powder and is seen a lot in desserts, but can also be used in baking and more savory dishes as well. It’s often used in mochi as a dusting or a filling, and has a flavor that reminds me a bit of peanut butter. Just as popular as red bean paste but not quite as strange to the Western palate, you might find yourself a new favorite flavor once you give it a try!

Read the rest of this entry

Ganmodoki With Simmered Vegetables

Ganmodoki With Simmered Vegetables

Asian Recipe - How To Make Japanese Ganmodoki Tofu Fritters

Deep fried tofu? Yes please! These little tofu nuggets are a versatile dish with a surprising amount of flavor! Made completely out of vegetables in the tradition of shojin ryoyi, or buddhist temple cuisine, these traditional tofu fritters are so flavorful, you might just forget they’re meat free!

Read the rest of this entry

Traditional New Year’s Chicken Loaf – Matsukaze Yaki

Traditional New Year’s Chicken Loaf – Matsukaze Yaki

Japanese Recipe - How To Make Chicken Toriniku Matsukaze yaki

Happy Near Year everyone!

The new year is a very important time of year for the Japanese. The holiday is filled with customs and traditions, and a lot of those traditions involve new year’s food, or Osechi Ryōri. There is a whole variety of food prepared for the occassion, and each dish is selected for some symbolic reason.

Read the rest of this entry