Articles

Recipes

A Date with Datemaki

The different specialties that are served in osechi, or New Year set of food, signify the change in season. This issue, Sheila Chan tells us more about the datemaki, one of a traditional New Year dish...

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  • Enjoy The Eggy Goodness Of Tamago...

    ABC Cooking Studio, which opened its first studio in Singapore in 2015, specializes in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare tamago don. “Ta...

  • Get Veggie Power From Goma-ae And...

    ABC Cooking Studio, which opened its first studio in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare goma-ae and shira-ae. ...

  • Flavour Your Meats With Teriyaki S...

    ABC Cooking Studio, which opened in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare teriyaki sauce. “Commonly used in Ja...

  • The Versatility of Shiratama Dango

    ABC Cooking Studio, which opened its first studio in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare shiratama dango. Sh...

  • Let’s make dashi at home!

    ABC Cooking Studio, which opened its first studio in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. Here, one of its instructors, Reiko Dyke, gets us acquainted wit...

  • Grains of Joy

    Cookbook author and food consultant Catherina Hosoi shares two recipes that showcase her love of Japanese cuisine. <Traditional> Seafood Takikomi Gohan Regular intake of barley – a rich source...

  • From Mr & Mrs Igarashi’s Mode...

    Traditionally, the Japanese make Namasu for New Year celebrations on 1 January. This is a dish of vegetables seasoned in rice vinegar, made using carrots and radish. The orange of the carrot is likene...

  • From Mr & Mrs Igarashi’s Mode...

    Shoyu-koji, or soy sauce malt, is soy sauce that has been fermented again with koji (rice malt that has been treated with the fermentation culture, Aspergillus oryzae). We use this ingredient all year...

  • From Mr & Mrs Igarashi’s Mode...

    Miso cheese started gaining popularity about four or five years ago when magazines and TV shows started featuring this ingredient. This is a very versatile ingredient that can be consumed in a variety...

  • From Mr & Mrs Igarashi’s Mode...

    Koji refers to rice malt that has been treated with a type of fermentation culture, Aspergillus oryzae. Shio-koji is koji that has been fermented in salt. Yukari’s family, who hails from Chiba prefect...

  • From Mr & Mrs Igarashi’s Mode...

    I initially had a dream of running my own cafe so I started by working at various F&B establishments. However, while watching TV one day, I stumbled upon the job of a food consultant, one who crea...

  • You Say “Sweet Potato”, We Say “Sa...

    With its conspicuous reddish-purple skin, it is impossible to miss satsumaimo (Japanese sweet potato) when you see it. But what truly sets it apart from the American sweet potato is what lies beneath ...