Learn how to make Kenchin Jiru, a traditional Japanese vegetable soup made with root vegetables, mushrooms, konjac, fried ...

PREPARATION: Wrap the tofu in a clean kitchen towel or paper towel and place in a glass pie plate. Let drain about 1 hour. In medium saucepan, combine dashi, mirin and soy sauce; bring to a boil over ...

Learn how to make vegan Ginger Miso Soup with kombu, dried shiitake, tofu, green onion, shimeji mushrooms, and warming ginger ...

If miso soup and sushi are all that come to mind when you think of Japanese cuisine, it’s time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife).

Wrap a double thickness of clean, dry cotton tea towel (dish towel) or several layers of kitchen paper around the tofu block and place it on a small baking tray. Place another similar-sized tray on ...

Winter begs for warm soups that break the chill and ward off pesky illnesses. Since chicken noodle soup is off the vegan table, it’s high time you swap in this veg-friendly tofu and shiitake hotpot ...

Pat the tofu block dry with paper towels to remove excess water. Cut into 1/2-inch thick slices. Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

1 tsp garlic, finely chopped; 1 tsp fresh ginger, finely grated; 400 ml dashi stock; 1 tbsp vegetable oil; wakame (soaked seaweed); 100 gms tofu, cubed; 1 tbsp white miso; 1 tbsp sesame seeds, toasted ...