Mari's Homemade Cooking Recipes

How to Make Miso-marinated Pork

Red miso (hatcho miso) has a very strong flavor. It’s sometimes compared to Vegemite or Marmite, and so some people don’t like to use it for miso soup. However, the strong flavor goes really great with pork given that pork also has a strong flavor.

Note: if you can’t find red miso, you can use 200 grams of brown miso instead.

• Ingredients:
• 4 cuts tonkatsu pork
• Pinch of salt
• 100 grams red miso (hatcho miso)
• 100 grams brown miso
• 4 tablespoons sake
• 4 tablespoons mirin
• 4 tablespoons sugar
• 3 tablespoons honey

Mari's Homemade Cooking Recipes

How to make Mashoom Dashi

• Ingredients:
• 30 grams of dried shiitake mushrooms (Chinese black mushroom)
• 1 liter of water

Step 1: Soak the dried mushrooms in water and place them in the fridge for 24 hours. For the best avor, don’t use hot water.

The Elegant Social Snack

Pocky has been a household name and a favorite chocolate confectionary for years in Asia, but how is it faring across the Pacific? Tokyo Journal's editorial team visited with President Shunsuke Nakai at Ezaki Glico USA headquarters to find out.

Tiramisu

I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espresso (with Marsala wine) and a whipped mixture of eggs, mascarpone and sugar. My recipe is a non-alcoholic version of the traditional one. I like it better this way because I find it is lighter. If you prefer the heavier version you just need to add some Marsala wine to the espresso used to soak the Savoiardi biscuits.