Cooking rice is one fo the most basic and essential steps in Japanese cooking. While plain rice is considered to be a rather bland and uninteresting minor part of the meal in many different cultures around the world, Japanese people take rice quite seriously. When […] read more

This traditional Japanese soup is made from the alchemy between the miso and dashi (Japanese broth). When the umami of the broth and miso meet, the flavor of the soup deepens and expands.

There are three types of vegan broths that are essential for Japanese cooking—kombu broth, shiitake broth, and combo-shiitake broth. As I mentioned in the 7 Essentials for Authentic Japanese Cooking, these broths are the key for umami flavor, which is a great part of Japanese […] read more

Cooking vegan Japanese food can actually show us the characteristics of Japanese cuisine more clearly—its elegance, beauty and deeply nourishing deliciousness. With the 7 essentials I present here, you will have a real Japanese cuisine experience at home.

For this dinner, I made a few other small dishes with different vegetables besides the fava beans, together with black beans rice and miso soup. I used different seasonings for each dish—sautéed cabbage with salt, kale salad with soy sauce and mirin, carrot green salad with ume plum vinegar, and there is also miso flavor from the miso soup.