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Today's Recipe
IMG_7397Mozuku Yamakake – Seaweed with Chinese yam

Mozuku is in season! Mozuku is a type of seaweed, which is really popular in Okinawa. It can be found naturally in Okinawan ocean during this season. You can make tempura with it as well but this is my favorite way to enjoy seasonal mozuku. The taste is so fresh and I love the kick of vinegar. Naoko Ogura-Gayler   Ingredients To serve 4 • 50g mozuku seaweed • Thumb length Chinese yam, grounded • Thumb length of cucumber • Ginger for garnish • 2 tbs rice vinegar • 2 tbs soy sauce • 2 tsp mir...Read More

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Tebichi

Tebichi

TebichiTebichi is a traditional Okinawan dish of a boiled pork leg so tender that you can cut it by chopsticks. Usually, Okinawan people eat tebichi as nitsuke or oden style (cooked in Japanese style stewed in soy or bonito broth).

Okinawa soba topped with tebichi is called Tebichi Soba, an when served in a soup with kelp and radish it’s called simply Tebichi Soup.

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