Base of many Japanese dishes and sauces.
So Simple and so Satisfying
Eel sauce with many other uses when you want a salt/sweet accent. Stores in refrigerator for at least 1 month
delicious complementary flavor that really ratchets up Japanese steamed rice
This recipe had me at "oil sardine rice" and did not disappoint
One pot cabbage and pork meal with Japanese Umami flavors
Savory custard with flavors of the sea
A delicious appetizer with crispy rice, Kabayaki or Unagi sauce, spicy tuna, avocado and Jalapeno. Based on popular Nobu recipe
Not fermented as is Korean KImchi, nor as salty and spicy. Quickly ready to eat then and totally addictive. Japanese have pickles with their steamed rice
Potstickers need no introduction. And home-made are always much more flavorful
