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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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Discover Seaweed: The Essential Ingredient of the …

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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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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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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Daikon (Japanese Radish) • Just One Cookbook

WEBDaikon is a long white root vegetable with a crunchy texture and a lightly peppery taste. It’s widely used in Japanese cooking, from pickles, salads, garnishes, …

Category: Health Go Health

Myoga Ginger ミョウガ Japanese Pantry • Just One …

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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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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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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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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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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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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Kaiware Daikon (Daikon Radish Sprouts) • Just One Cookbook

WEBKaiware Daikon is daikon radish sprouts. It has a strong, peppery flavor and is used in salads, sushi, and garnishes. Kaiware Daikon (カイワレ大根 “open shell …

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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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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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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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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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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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