Agar — This algae-based jelly makes for great healthy desserts!
A Japanese innovation Agar might not be that well known around the world, but in Japan we have been using it in our cooking and...
Aburaage — Deep Fried Tofu
Soy — an integral part of the traditional Japanese diet Aburaage is a kind of deep fried tofu. It freezes well, and is a handy addition...
Asparagus - Edible Medicine
An early summer vegetable It’s asparagus season now in my native Hokkaido — time to enjoy these succulent shoots at their best! Asparagus...
Harusame (lit. “Spring Rain”) - Asia’s Gluten Free Noodle!
The noodle of choice in Zen cooking Harusame noodles are an Asian type of gluten free noodle made from potatoes, sweet potatoes, or mung...
Maitake - Intensely Nutritious Mushrooms
The enzymes in maitake make meat tender, and are good for you too! Maitake mushrooms, a member of the Polyporaceae family of fungi, have...
Mackerel - Improves Blood Circulation
This blue fish is a nutritional treasure-trove! Mackerel is a blue fish that is loved worldwide, and it also happens to be a veritable...
Udon - Versatile Wheat Noodles
The versatile Japanese cousin of pasta Udon noodles, made from wheat flour, are unique to Japan. Many udon restaurants make their own...