Guess what these strings are… They are the antennas from Japanese Tiger Prawns. The second image is Tempura of a bunch of prawn antennas! Chef Hitoshi Arai of Tempura Tenko says there is nothing whatsoever to be wasted of tiger...
March 2023
Plant-Based Umami from Japan: Chef Hitoshi Arai of Tempura Tenko in Tokyo tells us about his plant-based Tempura dipping sauce. Tenko serves “Edomae” tempura. That means using as many ingredients caught in Tokyo bay as possible. So the traditional dipping...
March 2023
Plant-Based Umami from Japan: Umami and Tempura We asked Chef Hitoshi Arai, the owner of Tempura Tenko in Tokyo, the secret of making delectable plant-based vegan Tempura. He inherited the Tempura restaurant from his father and keeps to the traditional...
March 2023
Plant-Based Umami from Japan: Recipe - Cold tomato with Matcha sauce This is a plant-based recipe from Chef Daisuke Nomura, the owner of Shojin-Ryori Restaurant Sougo in Tokyo. Umami from Dashi, bright red tomatoes and green Matcha are all layered,...
February 2023
Kombu and Katsuo-bushi (shaved dried bonito fish) are the fundamental ingredients of Japanese Dashi stock. For Shojin-Ryori, the plant-based Japanese cuisine, Kombu, Kanpyo (dried gourd), soy-beans and dried Shiitake mushrooms are used instead. Chef Daisuke Nomura, the owner of Shojin-Ryori...
February 2023
Shojin Ryori is the name of Japanese Buddhist Vegan and Vegetarian Cuisine. The cooking is based on the "rule of five”, where there are three sets of “five elements”. The five tastes: sweet, sour, salty, bitter and pungent or spicy-hot, the five colours: green, white, black, yellow and red, and the five cooking methods: raw, stewed, boiled, roasted or grilled, and steamed.
February 2023