Simmered Kiriobshi Daikon (Simmered dried daikon strips) is a traditional Japanese side dish perfect for Japanese breakfast and Bento. Kiriboshi Daikon provides more nutrients than fresh daikon radish because the sun-drying process concentrates umami and nutrients and increases the content of calcium, iron, and B vitamins. It is also high in insoluble dietary fiber, making it a recommended food for people suffering from constipation, for example. This is also a Plant-based, Vegan & Gluten-free Japanese recipe.
Menu:
– Japanese rice topped with Natto
– Miso soup with Fu, onion and wakame
– Simmered pumpkin
– Tomato pasta
– Miso stir-fry with pork and cabbage
– Potato salad
In this video, I present a ranking of the BEST 5 most popular Onigiri (rice balls) among Japanese children. What are the selected five onigiri among all the onigiri?
Kakitama-jiru is a Japanese-style soup made with a dashi (soup stock) base and finished by adding beaten eggs. The name “kakitama” (literally “scrambled egg”) refers to the cooking method, where the eggs are stirred in while being poured, creating soft, fluffy ribbons throughout the soup. In addition to tofu, we will also add onion and broccoli to add nutritions. This is also a perfect soup for babies around 9 to 12 months old so I’ll show you how to eat it in a way that both children and adults can enjoy by simply changing the seasonings.
Menu:
– Japanese rice with Natto
– Miso soup with Fu, Tofu and wakame [Recipe]
– Hijiki seaweed salad [Recipe]
– Potato salad [Recipe]
– Namul with bean sprouts, carrots and spinach
– Simmered sweet potato with lemon and honey
