Latest Recipes
Seven Colored Inari Sushi with Black Rice
This is an adaptation of inari sushi that were packed in a bento I got from a ryoutei (high-end Japanese restaurant). These are seven-color inari sushi featuring purple, sticky and beautiful black rice. The seven colors are: Black rice (black and purple); shirasuboshi (white, boiled salted tiny sardines); carrots (orange); corn kernels (yellow); sesame seeds (gold); and edamame (green). (Note: the number 7 is a lucky number in Japan) Simmer the aburaage while the rice cooks. The total cooking time is about 60 minutes. It depends on how you pack the inari skins, but with 2 rice cooker cups worth of sushi rice there will be a bit left over. Leftover rice can be frozen. Use commercial sushi vinegar if you prefer. You can add gingko nuts, finely scrambled egg, or kinshi tamago (finely shredded thin omelette) instead of the corn kernels. For 10 inari sushi using 2 rice cooker cups of rice. Recipe by soyumina
Western-Style Chirashi Sushi: A Popular School Lunch Item
A long, long time ago...this used to be on the school lunch menu. I think it was like this...but I may have completely made it all up! It's still delicious, anyhow. When cooking the sushi rice, I add konbu seaweed and some cooking sake (which contains salt). The rice will be subtly flavored with umami and salt. After mixing the sushi rice, let it rest and steam for about 5 minutes before cooling it down. This way the vinegar permeates the rice, which becomes delicious. There are quite a lot of additions, so you could increase the rice to 3 rice cooker cups. For 3 to 4 servings. Recipe by rie-tin
Cheese and Cream Stewed Salmon and Vegetables
Fall is the time for delicious fall salmon. I usually pan fry raw salmon or use it in hot pots, but I made a western style stewed dish this time. I sliced the vegetables thinly so that they cook through quickly. Recipe by annnnn