August 10, 2020
Remove the husk on each corn and rinse under water. Pat dry. Warm the olive oil on the stove-top cast iron in medium heat.
Fit as many corn as you can on your cast iron. Rotate the corn once every few minutes to grill the corn evenly until all sides are toasted. This may take about 10 minutes.
Once the corn is grilled evenly, remove from heat and spread a thin layer of butter over the corn. Now spread a layer of miso soup across one side of the corn. Finally dress the corn with OKAZU to taste, and sprinkle a Furikake or salt. Serve!
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
November 10, 2020
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
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