A Guide to Easy Japanese Home-Cooking

Most traditional Japanese dishes, are steamed rice and miso soup, along with ingredients such as tofu, seaweed, potatoes, or vegetables. Here are a few Japanese food ideas.

California Roll is one of the most well-known sushi rolls served in Japanese restaurants around the world. The ingredients are simple to find such as Japanese mayo, dried seaweed, and sushi rice. Sushi rolls (makimono) can be a great finger food as an appetizer or party food.

When s bowl of rice is served in Japan, it must be accompanied with Miso Soup.  In the US, Japanese restaurants serve miso soup right at the beginning of a meal, but in Japan it’s served with the meal right by its side. Miso soup in the States contain green onion and a few pieces tofu and seaweed, in Japan there are varieties of miso soup with different kinds of miso  a variety of miso soup with different kinds of miso.

Miso is made from soy beans and contains barley or rice, which are steamed, then mixed with a fermentation starter koji and left to ferment for six months up to five years. The longer the fermentation, the richer the miso. The aroma, taste, texture, and appearance of miso all vary by region and categorize miso into three groups:  Shiro Miso (white miso), Aka Miso (red miso), and Awase Miso (mixed of red and white miso). There is no ingredient to substitute for miso.


Soy sauce is fermented for several months, it is made from soy beans, wheat and salt. No substitution exists for soy sauce. In Japanese cooking, we would highly recommend to use Japanese soy sauce because we can differentiate Japanese sauce and other kinds of soy sauce.


The Japanese believe that when the dish is prepared with fresh quality ingredients, then there isn’t the need to add many flavors. Rule of thumb is not to kill the natural flavor of the food.


Simplicity lets the food speak for itself.


When preparing each dish and meals, we think about harmony (wa). Ingredients must be in harmony together to make one dish, and that dish must be in harmony with other dishes to make a meal. Color, flavor, texture, are some of the significant elements when considering harmony.


Japanese cuisine is one of the world’s healthiest cuisines due to its small portion nutritionally well-balanced, healthy, and light, which is one of the reasons for the longevity of the Japanese population.


When interested in cooking Japanese cuisine to live healthy and happily a guide to easy Japanese home-cooking maybe just for you!

love, #krishna


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Ultimate Travel Guide: 10 Favorite Street Food Dishes

Travel and Food, one of life’s fantastic experience intersections. Although we enjoy our share of authentic cuisine and elaborate meals at restaurants, it’s often our street food adventures that convey authenticity that the journey yield some of life’s most revealing moments and enlighten in unexpected ways.

Food serves as a natural gateway to a more profound understanding of culture, history, people and place. Street food draws us naturally to explore, to press further, allowing to make greater personal discoveries not only about the flavor of local cuisine, but also the essence of the cultures they represent.

Argentina: Although empanadas (stuffed pastries) can be found throughout Argentina, the best ones are from the Salta region in the northwestern part of the country.


Bangladesh: Singara are spiced potato and vegetable mixture pockets wrapped in a thin dough and fried. What distinguishes a good singara is how flaky the texture is. Some are so flaky, as if they’re made with savory pie crust. Bangladeshi Singara are ubiquitous and inexpensive (24 for $1).


Bali (Indonesia): Nasi campur is a Balinese mixed plate served with rice. Most restaurants will make the choice for you, but at the more local food shops on Bali, the nasi campur selection is up to you. The choices vary from spicy tempeh, chopped vegetables, spice-rubbed tofu and sate lilit.


Cambodia: (Num Banh Choc), breakfast at the Angkor temples. Fantastic morning soup that consisted of a subtle yellow curry broth with rice noodles, chopped banana blossom, cucumber, and cabbage, all topped off with dark sweet sauce.


China: Selecting just one street food dish from China would be dumplings. Dumplings are a crowd favorite, they are fresh, delicious and perfectly steamed. Chinese dumpling joints near the No. 6 in Qingdao stick out.


Vietnam: Another incredible destination for street food lovers. During our winter visit we tried Cha Ca, which is a medicinal hot pot meal of  veggies, turmeric, dill, coriander and other greens served with noodles, peanuts, vinegar, and chilies. As with many meals in Vietnam, piles of greens, noodles, spices, and other tasty herbs will be served to tune your cuisine to the precise flavor you seek.


Xinjiang (China): Xinjiang street food is in its own category as the region that is distinct for its ethnic blend of Mongolian and Turkic. Although, Xinjiang cuisine shows hints of what someone might call “traditional” Chinese influence, its dishes are often quite different from mainstream Chinese cuisine. One of our favorites was noodles, which we enjoyed not only for the taste, but also for the entertainment of its preparation. Noodles are tossed, beaten and pulled to ensure the correct consistency before being dipped in soups, a blend of noodles, and vegetables.


India: In India, there is so much street food goodness, aloo tikki (spiced potato snacks) stand out in Varanasi as one of our favorites. Please take note: when you do venture to eat street food in India, stick to the cooked products and be wary of fresh herb and vegetable toppings that may have been washed in unclean water.


Laos: Or Lam is a spicy stew with mushrooms, eggplant, veggies, lemongrass, and chilies.


Nepal: It’s challenging to resist dumpling anywhere, and Nepal’s momos were a WOW. Served steamed or fried, momos are famous in and around the areas of the Tibetan plateau, all over Nepal.


love, #krishna




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