Hoshikago–the making process

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Two years ago, one of our staff was able to go and visit the skilled craftsman behind Hitachiya’s original Hoshikago. Here’s what she had to tell about her experience: 2012.11.27. The other day, I had the opportunity to visit the craftsman behind Hitachiya’s original Hoshikago.   First step, sweing the outer part of the net.   The fasteners on the corner seemed difficult to sew on a curve, but the craftsman kept on sewing smoothly with her skilled technique.   ...

Zucchini Recipe

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Now that May is coming close to an end, summer is right around the corner! With that said, here’s a new dried vegetable recipe that we want you to try out with the summer vegetable: zucchini. During this time of year, I always think about how my uncle, who dislikes zucchinis, will probably be able to eat if it is dried. Steps 1. Dry your zucchini out under the sun until its ready to be cooked. Why? Click here to ...

Dried Bok-Choy

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How to Dry 1. Wipe off the moisture after washing the bok-choy. 2. Cut the bok-choy into two pieces and leave it out to dry under the sun. 3. Leave it out to dry under the sun for few hours~ 1 day depending on the weather and the size of your bok-choy. The bok-choy is done drying when you see the stems starting to wrinkle and the leaves looking tired. *Dried bok-choys can be preserved in the frig and the ...

Pumpkin Pound Cake

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Dried pumpkins are extremely sweet without any use of sugar.  Thus, you can easily use dried pumpkins to make sweets and snacks that are tasty and healthy! PUMPKIN POUND CAKE RECIPE Ingredients Dried Kabocha Pumpkin …………………………….. 250g. (1/4 kabocha pumpkin; to see how to make dried pumpkins click here) Eggs …………………………………………… 2 Flour …………………………………………. 2 Tbsp. (about 30g.) Soymilk (or milk) …………………………. 200ml How to Make 1. Pre-heat the oven to 338 F. (170 C) 2. Steam the dried pumpkin ...

Cooking Pumpkins without sugar or mirin or sake

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I always loved to eat cooked pumpkins. I always cooked enough to eat of it for lunch 2-3 times a week. However, I stopped cooking this favorite dish once I started cooking dried vegetables. Why? Because once dried, I didn’t have to use sugar or mirin to flavor the pumpkin! All I needed was salt, white sesame seeds and dried bonito flakes to eat the dried pumpkins! *If you would like to read our past blog post on dried vegetables click here. So ...

Carrots, Balsamic Vinegar, & Miso

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Now you may be wondering what carrots have to do with balsamic vinegar and miso. Well, get ready to find out! But first, a mini introduction about PARTIALLY DRIED carrots. Yup, dried. How to Make Dried Carrots It’s SUPER easy. Just cut your carrots, about 1cm (0.4″) width, and leave them out under the sun for a day! They’re ready once you see some wrinkles on the outer layer/skin and the carrot is soft and flimsy. *You don’t have to peel ...

Why Dried Vegetables?

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1. Drying your vegetables removes the excess water through evaporation and helps bring out the vegetables’ true taste and deliciousness! According to research, 5 hours under the sun is all you need to double the sugar concentration in the vegetable!! You can also minimize your cooking time because all the excess water is removed from the vegetables. Less oil and gas. SAVE TIME AND MONEY! 2. You can enjoy the crunchy and chewy flavor of the vegetables! Not only do ...