Home Author archive for: [email protected] Page 72 Showa Tempura Showa Tempura flour is used for making the famous and deliciously light and crispy tempura. It is made from wheat and this is a must-have item your kitchen cupboard if you are a japan-food lover, so...
Home Author archive for: [email protected] Page 72 Karaage Ko Karaage Ko is a seasoned flour that normally used for japanese fried chicken (karaage chicken). However, it could be any dish that is coated in this type of flour and deep-fried without seasoning, after...
Home Author archive for: [email protected] Page 71 Hitomebore Hitomebore means ‘love at first sight’ in Japanese, it is because of its equilibrium in taste and the feeling of harmony which makes everyone fall in love at 1st bite. Long story short, this...
Home Author archive for: [email protected] Page 71 Sumo Calrose Sumo Calrose Rice is a kind of Japanese medium-grain rice. This type of rice is well-known for its soft and sticky, the grains tend to stick together and can absorb flavors so well. Sumo rice is not only...
Home Author archive for: [email protected] Page 71 Ikura Ikura is caviar that made from fish roe of salmon, they have an intense reddish-orange hue due to specific pigment compounds in the egg. They are also one of the popular ingredients of certain type of sushi....
