Vegan OKAZU Muffin

Vegan OKAZU Muffin

July 26, 2017

You can make savory muffins with OKAZU! They're easy and delicious, and you can make 6 of them with this recipe! 

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    Dairy free / no sugar added amazake dressing

    Dairy free / no sugar added amazake dressing

    July 07, 2017

    This recipe is really simple and great for summer salads. The dressing gets its rich flavour from amazake which also adds a bit of natural sweetness. Bonus: it's low in fat and probiotic too!

     

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    Onigiri Recipe: Vegan "Tuna mayo" Onigiri

    Onigiri Recipe: Vegan "Tuna mayo" Onigiri

    September 10, 2016

    This is the recipe we introduced in Toronto's Vegetarian Food Festival demo.

    ONIGIRI - makes about 15 onigiri

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    OKAZU Tofu Kara-age

    OKAZU Tofu Kara-age

    September 10, 2016

     Deep fried, crispy, and delicious. Top with a little more Okazu.

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    Chikuzen-ni: Japanese Stewed Root Vegetable

    Chikuzen-ni: Japanese Stewed Root Vegetable

    September 10, 2016

    This dish originates in the northern-most part of Kyushu, one of Japan's four main islands. Chikuzen-ni falls under the category of nimono, or boiled things. This is Japanese comfort food and this dish can be made on large quantities to keep in the fridge for bento-making, or as a side dish at dinner time.

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    Asazuke: Japanese Quick Pickle Salad

    September 10, 2016

    Here is our recipe for a simple and refreshing quick pickle salad featuring nappa cabbage and smashed cucumbers. It's a terrific dish to prepare once every week or two and keep in the fridge to pull out as a ready to go side for all kinds of meals.

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    Tip | Bento Making Safety Check List

    Tip | Bento Making Safety Check List

    September 09, 2016

    Bento making is a great way to eat local, healthy food, and can be an outlet for your creativity. In order to keep it safe though, proper preparation is a must in order to avoid food poisoning, especially in a hot summer like the one we’ve had this year.

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    Recipe | Kale Asazuke Salad by Ichiko Okazaki

    Recipe | Kale Asazuke Salad by Ichiko Okazaki

    September 08, 2016

    Our newest team member, holistic nutritionist and mom, Ichiko has shared her recipe for a modern western take on a Japanese quick-pickle recipe. 

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    Vegan OKAZU Pizza

    Vegan OKAZU Pizza

    August 31, 2016

    Prep Time: 
    Cook Time: 
    Total time: 
     
    Makes 3 12" Pizzas
    Serves: 6-8 servings

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    OKAZU Soba Noodles with Miso Avocado Sauce

    OKAZU Soba Noodles with Miso Avocado Sauce

    July 01, 2016

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    How to cook rice quiz; Fluffing

    How to cook rice quiz; Fluffing

    February 15, 2016

    Onigiri Society Quiz: let's learn about rice! Vol .58

    This quiz is about cooking rice.

    All that is needed to cook rice is water and heat. Cooking rice may seem easy, but if you want to cook really delicious rice, it is a difficult task that requires skills and knowledge. Each step of the rice cooking process has an important function that effects the flavour and texture of the final product. Without a solid understanding of the rice cooking process, even the the most highly ranked, and expensive rice will yield disappointing results, and you will have waisted your money on such a premium product.

    The process of cooking rice can be broken down into the following functions: preservation, washing, draining, soaking, adding water, heating, steaming, and fluffing. Each step in the process has a meaning and a purpose.

    Now, here is a one question quiz about fluffing rice. To fluff the rice, use a rice paddle to cut a cross in the cooked rice and then using the paddle scoop rice from the bottom of the pot and turn it over, gently mixing up all the rice so that grains from the bottom are now near the top of the pot, and vice versa. When, out of the following options, is the best time in the cooking process to fluff the rice?

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    How to cook Maitake mushroom rice

    How to cook Maitake mushroom rice

    September 20, 2015

    Ingredients:
    Haigamai rice (or white rice) /300g
    Maitake mushroom /150g
    Dried shiitake mushroom /4 medium sized
    Dried kelp /10g
    Cooking sake /2 tsp
    Soy sauce (or Tamari) /2 tsp
    Salt /1tsp
    Cold water /300ml

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