EAT-JAPAN Recipes
Chefs and Restaurants
Atsuko Ikeda
There are many types of okowa in Japan, such as red beans (sekihan) and chestnut okowa, mountain vegetables (sansai) okowa, but you can also make okowa with a variety of ingredients. This recipe is a seasonal okowa with a variety of wild mushrooms and gingko nuts.
This traditional clear soup is packed with healthy ingredients, such as root vegetables and tofu. This variation is made with vegan dashi stock as is only appropriate for Buddhist temple food.

A delicious and quick way to serve boiled greens

Dress up roasted or boiled vegetables with this simple yet delicious flavour combination.

Find out the secret to making paper thin tamago-yaki!

A simple and delicious way to bring a little wasabi heat to any classic dish.

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