Articles

Recipes

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...

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  • 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 ...

  • Somen so Good

    Summertime is the best time to try an array of refreshing cold dishes. And no, we don’t mean ice cream… Summer months in Japan can get swelteringly hot and humid, and many Japanese will turn to col...

  • A Bountiful Harvest

    Springtime spells the end of winter and the abundance of fresh produce. Tokyo Sushi Academy shows you creative ways to enjoy Japan’s Spring vegetables. Japanese cuisine places a strong emphasis on ...

  • WAGYU Recipe

    Yahata-maki Original Yahata-maki is burdock, formerly a local specialty in Yahata area of Kyoto, which was rolled inside eel or loach meat. However, beef is popular for use in home cooking. Tender be...