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If you love shrimp, the Boston Roll is the roll for you. With a signature red/orange color that makes any sushi platter pop, the Boston roll is a delicious option for everyone from sushi beginners to seasoned connoisseurs. Being a roll that contains no raw fish, it is a less intimidating option for those new to sushi. Best of all, it’s simple to make!
One of my favorite things about cooking for the holidays is the leftovers. Our Thanksgiving tradition is to roast a turkey much larger than we need for our Thanksgiving dinner and use our turkey leftovers to make turkey tetrazzini and turkey noodle soup with a homemade turkey broth.
As I don’t roast turkeys too often, I always make sure to make turkey broth from the leftover turkey bones. Homemade turkey broth is far more flavorful than anything you can find in stores and is very simple to make. As an added bonus, it makes your house smell amazing while it’s simmering.
staple of Japanese cuisine, dashi is used as the base in countless soups, sauces, marinades, and seasonings. As you dive into Japanese cooking, you will quickly learn the importance of dashi in all aspects of Japanese cooking.
Luckily, unlike many soup broths that can simmer for hours, dashi is quick to make and requires only a few ingredients. In this article, we will walk you through all the different types of dashi and show you how to make the most popular dashi, awase dashi, step-by-step.
Miso ramen is a warm, savory noodle soup that is most popular in Northern Japan but can be found in most ramen shops around the world. Known for its rich umami flavor, miso ramen is one of the most popular ramen dishes and is a must try for anyone new to ramen.
Known for its deep umami flavor and tangy taste, shoyu tare is the flavor source for several types of ramen, including shoyu and tonkotsu. In this article, we will not only walk you through our authentic shoyu ramen recipe, but we will also explain how ramen chefs can use shoyu tare to make each bowl of ramen unique and their own.
Ajitsuke tamago, more commonly known as ramen eggs to the ramen eating world, are a savory component popular in most ramen dishes. Luckily, they are very simple to make and contain only five ingredients. In this article we will walk you through how to make ramen eggs step-by-step.
Especially popular in Tokyo, shoyu ramen is a global staple of the ramen world. Shoyu ramen is known for its dark broth and umami flavor. Whether you are a seasoned ramen connoisseur or you are new to the world of ramen, shoyu ramen will not disappoint.
As it literally translates to “salt sauce,” one could say that shio tare is the secret sauce that gives shio ramen the rich, salty flavor that it’s known for. In addition to providing shio ramen with its defining flavor, the shio tare is also a powerful tool that ramen chefs can use to tailor their ramen to achieve a specific flavor or balance of flavors.
In this article we will walk you through how to make an authentic shio tare step-by-step.
Chashu pork, or braised pork belly, is most commonly known as the savory addition that adds a depth of flavor to your favorite bowl of ramen. However, this traditional Japanese dish is also used in several other recipes as well including rice bowls and bento boxes. Chashu pork brings a savory depth of flavor to any dish.
While it is a more time consuming dish to prepare, the end result is well worth the effort. In this article we will take you through how to make this traditional recipe step-by-step.
Slurping delicious noodles in a savory broth in one of the thousands of ramen shops across Japan is a quintessential Japanese culinary experience not to be missed. While each region has its own variation, there are four main styles of ramen that you will find at almost any ramen shop in Japan and around the world. Shio ramen is one of the four main types of ramen.
Shio ramen is known for its lighter broth and salty flavor. Whether you’re a seasoned ramen connoisseur or you are new to the world of ramen beyond the instant soups sold in grocery stores, shio ramen will not disappoint.