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12 Easy & Healthy Japanese Recipes • Just One Cookbook

WEB1. Ginger Rice 生姜の炊き込みご飯. Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice recipe is so fragrant that you would …

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Healthy Japanese Foods and Drinks to Add to Your Diet

WEBKonnyaku (Konjac) This greyish, gelatinous food is known as konnyaku (こんにゃく) or konjac. It primarily consists of water (97%), pulverized konnyaku powder, …

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The Health Benefits of Miso • Just One Cookbook

WEBimproved digestive health, reducing gas, diarrhea, constipation, and bloating. decreased cholesterol levels. lowered risk of some cancers. reduced risk of …

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Mozuku もずく • Pantry • Just One Cookbook

WEBMozuku is a unique Okinawan seaweed loaded with many health benefits. It’s an Okinawan treasure eaten raw, dressed with sweet vinegar, deep-fried, or in soups. …

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Discover Seaweed: The Essential Ingredient of the Japanese Diet

WEBExplore the varieties of edible seaweed used in Japanese cooking, the health benefits, and how to cook with these sea vegetables. Hailed as the superfood of …

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Nagaimo • Just One Cookbook

WEBNagaimo is a mountain yam that can be eaten raw or cooked. When grated raw, it has a unique sliminess that’s easy to digest and is great with rice and soba …

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What Is Shiso And How Is It Used

WEBShiso is an aromatic herb commonly used in Japanese dishes such as sushi, salads, tempura, noodles, etc. It has a unique fragrance and flavor loved by the …

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Myoga Ginger ミョウガ Japanese Pantry • Just One Cookbook

WEBIt is shredded thinly and used in Japanese summer cooking. Myoga (ミョウガ, みょうが, 茗荷) are young shoots and emerging flower buds of the ginger family. …

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Gobo (Burdock Root) • Just One Cookbook

WEBGobo is a long and slender root vegetable that resembles a tree root. It’s a perennial plant in the Asteraceae family (daisy family). It can grow to 20-28 inches (50 …

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Ikura (Salmon Roe) • Pantry • Just One Cookbook

WEBIkura refers to the roe of salmon and trout. It has a characteristic bright reddish-orange color. The size is around 5mm/.2 in in diameter. The term is a loan word …

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Kombu (Seaweed, Kelp) • Pantry • Just One Cookbook

WEBKombu—also called kelp, haidai and dashima —is a thick flat seaweed belonging to the brown algae family. The Japanese use kombu by steeping it in water to …

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Shungiku (Chrysanthemum Greens) • Just One Cookbook

WEBA grassy and mildly bitter green vegetable, shungiku, or chrysanthemum greens are eaten raw or cooked in salads, soups, stews, and hot pot dishes. It has a …

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Kanten (Jelly) • Just One Cookbook

WEBA low-calorie and high-fiber vegan gelling agent, kanten is a flavorless seaweed used in traditional Japanese desserts and added to seaweed salads. Kanten ( …

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Green Tea 101: A Century Old Japanese Drink • Just One Cookbook

WEB3. Green tea helps promote brain health. The flavonoids found in green tea can have protective effects on neurons, which can help lower the risk of Alzheimer’s …

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Japanese Sweet Potato (Satsumaimo) • Just One Cookbook

WEBJapanese sweet potatoes are called Satsumaimo (さつまいも, サツマイモ). With distinct purple-ish or reddish color skin, inside the sweet potatoes are creamy white …

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Takuan (Pickled Daikon Radish) • Just One Cookbook

WEBThe name refers to Takuan Soho, a Japanese Zen Buddhist monk in the 16th century credited with its invention. The Japanese eat it with rice, make sushi rolls, …

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Buckwheat Tea (Sobacha) そば茶 • Just One Cookbook

WEBBuckwheat tea, known as Sobacha (そば茶) in Japan, is a tea made from roasted buckwheat ( soba 蕎麦,そば) grains, leaves, or flowers of the plant. The tea is …

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Mugicha (Japanese Barley Tea) 麦茶 • Just One Cookbook

WEBGet a package of mugicha tea bags. In a measuring cup, place 1 tea bag Japanese barley tea (mugicha) and add ¼ cup boiling water. Let it steep for 2 minutes. …

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