I make a big pot of tonjiru and eat it over the course of about three days

Me and my friend go to a Japanese restaurant every semester to try out new stuff...

A friend gave me these and some basic instructions (which I forgot straight away) and now I'm lost as to what to do with this. I'm used to cooking Korean but these are pretty alien ingredients to me.

I appreciate any and all suggestions!

hi everyone! I enjoy making mochi (especially with strawberries) but I would like to incorporate ovaltine/milo powder in the making.

however I just can’t get it right. took me 4 tries and I still can’t figure out what’s wrong

I’ve tried making mochi the way I’ve always done it (glutinous rice flour, sugar, water then microwave) as well as adding milk

In my first attempt I tried to just add ovaltine in and when it was done microwaving it was just a mess

second try, I tried less water since the first attempt seemed too “watery” although it was slightly “goopy”. but it just turned into a hard dough after microwaving and wouldnt stretch

during my third attempt, I tried less ovaltine and just 1 cup of water, it worked(slightly) but the flavour was off.

for my fourth attempt, I tried using chocolate milk instead of water and after microwaving added butter, it felt weirdly stiff(?) I’m not sure what I’m doing wrong

if anyone has any tips, please include them! thank you!

A tomato-based soup curry with a tangy edge. Personally, I’d prefer it to be a bit richer and have more spice.

I want to be a US home cook, I'm afraid it's hard to find the right ingredients.

The marriage of Japanese beef and white rice is divine.

Rich, savory beef paired with the simple perfection of freshly steamed white rice. Sometimes, the greatest pleasures in Japanese cuisine are the simplest for me.

Made the noodles from scratch. Instead of chasu I added some smoked bbq ribs. Still working on my presentation.

I’m an amateur home cook at best, but really enjoy making Japanese food. I’m in my 20s now but began to cook primarily Japanese food after an adolescent summertime romance led to a culinary obsession, the fruits of which I wanted to share!

I’m lucky my recent partners have also favored Washoku, and life lined up pretty nicely and work has often taken me to Japan, mainly Tokyo, Niigata and Hakodate.

It’s been a pretty long journey but I’m comfortably making a pretty wide variety of dishes now. I excluded my attempts at Sushi since I already put up a similar post elsewhere.

Some of these dishes don’t look the best, but most tasted great! Or at least I’d like to think so.

Tried an Okinawan izakaya. Food was very interesting and has been one of the best experiences of the trip so far. This was unplanned stop but a needed one. Highballs were had and language barriers were broken.
Pic 1 - Sea Grapes
Pic 2 - Otoshi, I believe it was squid
Pic 3 - Taco Meat Curly Fries
Pic 4 - Agu Pork Loin
Pic 5 - Chicken nanban

I just got back from Japan.

One thing I noticed, is that some foods there had a very distinct taste that isn't present in their homemade or restaurant equivalents here at home. (In the U.S.)

It's sort of a mildly funky, mildly fishy taste. It was present in some restaurant dishes as well as convenience store foods - especially onigiri and egg salad sandwiches.

I got the Don Quijote "TKG packets" to eat at home and the taste is very noticeable in them. The TKG I make from scratch with eggs, soy sauce, and MSG doesn't have it.

Does anyone else know what I'm talkjng about?

Is it from the soy sauce/shoyu, or is it another added ingredient like dashi?

S-Rank....... SOBA

The kids love ‘tobiko'.I hadn't had it in a while, but it was so delicious—with that nice popping texture!

Hi!

I'm a Japanese teacher here in my hometown here in the North of Mexico, and for some activities for the end of the year I want to cook some Japanese dishes with my class, but in my city there's not a alot of variety in the stores (simple soy sauce, breaded, rice, some noodles) and I want to see if there are good online stores where I can buy at least more good variety to prepare dishes.

Thanks in advance for your help!