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Tsukemono - Amazuzuke 甘酢漬け
Pickled in sweet vinegar, this Daikon Amazuzuke is perfect for cleansing the palate and enhancing the flavors of your meal. Meal prep ahead of time and serve it as a side dish...
3 monthes ago - Just One Cookbook
Thanksgiving Togarashi Spice
We believe that once you have made this Thanksgiving Togarashi mix once, you will make it again and again. When we made our turkey yakitori, we used some of the classic...
3 monthes ago - ChefSteps - 4 articles
School Pizza
Got this recipe from my brother who found it online. Saving it here for posterity's sake and so I have access to it when the mood strikes. :-) Water temps have been adjusted to...
5 monthes ago - Food.com: Newest recipes
Salmon Nanbanzuke 鮭の南蛮酢け
Marinated in soy dashi vinaigrette and served chilled, Salmon Nanbanzuke is a delightful seafood fare to enjoy in the summer. The unique preparation allows the salmon to store...
5 monthes ago - Just One Cookbook
Baby Sardine Tsukudani じゃこの佃煮
Baby Sardine Tsukudani is a classic Japanese preserved food that makes the best companion to rice. It is prepared by slowly s immering baby sardines in a sweet-savory sauce...
6 monthes ago - Just One Cookbook
Tangerine Ginger Sake Sangria
A Sangria that's great all year round. Time does not include making the simple syrup - double it to use in other cocktails or to serve in ice tea or lemonade. - posted by momaphet
7 monthes ago - Food.com: Newest recipes
Sake Soy Guacamole
A fusion appetizer recipe from Sunset - posted by Chef PotPie
7 monthes ago - Food.com: Newest recipes
Salmon Kasuzuke 鮭の粕漬け
Marinated in the sake lees, a byproduct of sake production, this Salmon Kasuzuke is a classic Japanese dish that requires simple ingredients. The grilled salmon has a deep sake...
8 monthes ago - Just One Cookbook
Sautéed green beans with basil
This quick and easy green beans recipe is packed with flavor. Finished with sake, mirin, a drizzle of soy sauce, and fragrant basil.
8 monthes ago - Food Gawker
Tsukemono - Kasuzuke 粕漬け
Kasuzuke, or sake lees pickle, is a type of tsukemono made with sake lees, the leftover from the refining process of sake production. With a deep aroma and slightly alcoholic...
8 monthes ago - Just One Cookbook
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