Who says you have to say good bye to creamy ramen broth if you’re going plant-based? Here’s a vegetarian version of spicy tantanmen for you to enjoy!
Uni or Sea Urchin: the truffle of the sea—this is one of my favorite delicacies. It has a mild, delicate taste and the creamy texture goes well with pasta or noodles in general. In fact, the flavor is quite mild that it’s easy for another ingredient to overpower it. It’s also interesting to note that…
This is one of the dishes that I’ve created from experimenting with noodles over and over. The rich umami goodness, coupled with the chewy, springy bite from the udon made it one of my favorites.
If you want to make your own Japanese curry from scratch, you don’t need to google and order special hard to find ingredients to do so. all you need is butter, flour, curry powder, and a couple of other simple ingredients to make this dish.
A popular household dish in Japan which is usually eaten in the New Year, this simple dish is warming, hearty and delicious.
Not a traditional dish but quite flavorful and delicious. Perfect for days where you need to fly solo.
We’re making Shio, Shoyu, Miso and Tantan Ramen as the monsoon rains have started pouring in. We’ll also talk about upgrading your instant ramen to make it more delicious and exciting to eat.
This is another recipe hack inspired by the curry of Coco Ichibanya. Mildly spicy and slightly sweet, this Japanese dish is favorite among households in Japan.
Mentaiko Spaghetti is another non traditional Japanese dish that originated from a restaurant in Tokyo named Kabe-No-Ana (“hole in the wall”) which opened in 1963 serving italian pasta with Japanese-style sauces.* This is another example of a Japanese fusion success as it is widely popular in Japan and loved by Japanese foodies. But what is…