This dish is easy to make on your own and is a great way to upgrade your sushi game – think of a sushi salad but with extra sauce and more options!

Ingredients

You won’t need all these ingredients, except the sauce ingredients and the rice you can mix and match veggies and fish according to your needs.

• 2 1/4 cups Japanese rice
• 1/2 pound sashimi/sushi-grade tuna soaked in soy sauce for a few minutes
• mango
• edamame
• grated carrots
• cucumber slices
• eggs (optional)
• pickled ginger
• wakame seaweed
• sesame seeds
• Japanese mayo
• spring onions

For the sauce:

• 1/4 cup of rice vinegar
• 2 spoons of brown sugar (or white)
• salt to season

Instructions

With this recipe, you’ll barely have to cook anything except the rice. How easy is that?

1. First, cook the rice until it’s ready.
2. Place the rice at the bottom of your bowl.
3. Place all the sliced vegetables and fish inside the bowl.
4. Top with freshly cut spring onions and sesame seeds if you wish.
5. Add some pickled ginger.
6. Mix the sauce ingredients together and pour it in!

The post Preparing Your Own Chirashi Bowl appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients

• 12 chilis like serrano, habanero, or anything along those lines
• 4-6 Meyer lemons zested
• Salt to taste

Instructions

1. Start by deseeding your chilis. When you’re deseeding your chilis, make sure you’re also scrapping out as much pith as you can from the inside, because that will make the paste bitter.
2. Weight how much chilis you used so you know the ratio of zest you’ll need, and then leave them to the side.
3. However much chile you have, you want the ratio to be about 6 parts chili to 4 parts zest.
4. Zest either Meyer lemons, a combination of lime, lemon, and grapefruit, or a combination of all of them.
5. Toss the peppers into a food processor until they paste-like and then add in the zest as well as some salt to your taste.
6. Put the mixture into a well-sealed jar or resealable container and leave it in your fridge for a week before you use it. This will help mellow the spiciness.

The post Yuzu Kosho is a Japanese Paste that Brings the Heat appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

When something in your fridge or pantry goes moldy, you know you have to throw it away or compost it. However, there’s a Japanese ingredient called koji, scientifically known as aspergillus oryzae, and it’s a type of fungus that can make any food turn into something delicious. Although it’s mold, it won’t make you sick because it’s evolved to be completely edible. If you’ve ever had miso, sake, or even soy sauce, you’ve already tasted koji, so you know you’ll be ok to use it in your own kitchen.

You can make your own koji at home, but it’s generally better to buy it pre-made. You can find it online or in Asian stores, and it looks kind of like grains since it is rice that’s been inoculated with the mold. The easiest way to use koji in your kitchen is to grind it up in a blender or spice grinder into a powder to sprinkle over your food.

Koji is alive, so it can help basically ferment foods in a short period of time. Sprinkle it on beef to get a dry-aged taste and texture by just sitting in it for a couple of days in the fridge. Whatever you put it on, the flavor will be so elevated you’ll start to put it on everything!

The post This Moldy Ingredient is Edible and Makes Everything Delicious appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

This dish is easy to make on your own and is a great way to upgrade your sushi game – think of a sushi salad but with extra sauce and more options!

Ingredients

You won’t need all these ingredients, except the sauce ingredients and the rice you can mix and match veggies and fish according to your needs.

• 2 1/4 cups Japanese rice
• 1/2 pound sashimi/sushi-grade tuna soaked in soy sauce for a few minutes
• mango
• edamame
• grated carrots
• cucumber slices
• eggs (optional)
• pickled ginger
• wakame seaweed
• sesame seeds
• Japanese mayo
• spring onions

For the sauce:

• 1/4 cup of rice vinegar
• 2 spoons of brown sugar (or white)
• salt to season

Instructions

With this recipe, you’ll barely have to cook anything except the rice. How easy is that?

1. First, cook the rice until it’s ready.
2. Place the rice at the bottom of your bowl.
3. Place all the sliced vegetables and fish inside the bowl.
4. Top with freshly cut spring onions and sesame seeds if you wish.
5. Add some pickled ginger.
6. Mix the sauce ingredients together and pour it in!

The post Preparing Your Own Chirashi Bowl appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients

• 12 chilis like serrano, habanero, or anything along those lines
• 4-6 Meyer lemons zested
• Salt to taste

Instructions

1. Start by deseeding your chilis. When you’re deseeding your chilis, make sure you’re also scrapping out as much pith as you can from the inside, because that will make the paste bitter.
2. Weight how much chilis you used so you know the ratio of zest you’ll need, and then leave them to the side.
3. However much chile you have, you want the ratio to be about 6 parts chili to 4 parts zest.
4. Zest either Meyer lemons, a combination of lime, lemon, and grapefruit, or a combination of all of them.
5. Toss the peppers into a food processor until they paste-like and then add in the zest as well as some salt to your taste.
6. Put the mixture into a well-sealed jar or resealable container and leave it in your fridge for a week before you use it. This will help mellow the spiciness.

The post Yuzu Kosho is a Japanese Paste that Brings the Heat appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

When something in your fridge or pantry goes moldy, you know you have to throw it away or compost it. However, there’s a Japanese ingredient called koji, scientifically known as aspergillus oryzae, and it’s a type of fungus that can make any food turn into something delicious. Although it’s mold, it won’t make you sick because it’s evolved to be completely edible. If you’ve ever had miso, sake, or even soy sauce, you’ve already tasted koji, so you know you’ll be ok to use it in your own kitchen.

You can make your own koji at home, but it’s generally better to buy it pre-made. You can find it online or in Asian stores, and it looks kind of like grains since it is rice that’s been inoculated with the mold. The easiest way to use koji in your kitchen is to grind it up in a blender or spice grinder into a powder to sprinkle over your food.

Koji is alive, so it can help basically ferment foods in a short period of time. Sprinkle it on beef to get a dry-aged taste and texture by just sitting in it for a couple of days in the fridge. Whatever you put it on, the flavor will be so elevated you’ll start to put it on everything!

The post This Moldy Ingredient is Edible and Makes Everything Delicious appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.