Category Soup & Stew

Sous Vide Miso – Butter Japanese Turnips


The Japanese turnip looks like an ordinary turnip, but tastes way better. It also goes by the name hakurei turnip, and is mild and sweet. It is best enjoyed raw. You just have to scrub it clean and you can then bite on it to enjoy the crunchy taste. If cooked, it has a buttery flavor. If roasted, it becomes sweeter. When you use these Japanese turnips with miso, you need both the greens and the roots (the white bulbs). It is rich in vitamin C and fiber, and can help prevent cancer.

Miso Japanese Turnip SoupMeanwhile, miso is a Japanese seasoning from soybeans and salt. The Japanese turnip is best cooked sous vide with the miso and butter to thoroughly infuse the flavor. For an effective sous vide, you need a vacuum sealer. You put the miso, butter and Japanese turnip inside the bag and vacuum seal it, then this bag is given the water bath or the sous vide. You can have any model or brand of vacuum sealer to do the job. The most common is the countertop model which can easily fit your kitchen counterspace. The fully automatic will detect your bag and slide it in, and with just one button, it starts operation and stops when it is done. See for details.

When you vacuum seal your bag, not only do the flavors of the spices thoroughly infuse into your turnips, but it also ensures that no water will seep through inside during the water bath. Otherwise, water in the bag will adversely affect the flavors of your turnips. Another benefit when you vacuum seal it is it lasts longer so you can store the vacuum sealed bag in your refrigerator for a long time and when you need it, you just go ahead do the sous vide. While in the bag, the infusion of the flavors already happens. And your turnips will remain to be crispy and flavorful.

Read More

Chankonabe – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet

If you think you are in a career rot and want some challenge, sumo-wrestling can be a good career choice. One of the things that define sumo wrestlers in Japan is the discipline. This discipline is in their way of life including their purification process, exercise routine and even in their diet. All these are regulated by strict Japanese tradition.

If you don’t think a sumo career is for you, you can still enjoy the Chankonabe stew that we are going to learn. It is the stew eaten by sumo wrestlers for the purpose of gaining weight. We are talking about big muscles and thick bodies, not a puny weight gain of fats.

The Sumo Way of Life

The sumo wrestlers begin the day in empty stomach. They go without breakfast when they start their training as early as 5am...

Read More

Butajiru – Soup made with pork and vegetables, flavored with miso

Butajiru also goes by the name of Tonjiru. Both words have a literal meaning of pig or pork soup. Understandably, this famous Japanese soup is made of pork and vegetables, flavored by another Japanese favorite, miso.

What makes this soup a favorite is its hearty filling as it is more substantial than ordinary miso soup. There are bigger and more chunks of pork and vegetables.

Tips in preparing Butajiru

  • There are no specific vegetables you have to add, whatever available is good;
  • For full flavor, add miso twice. Once before it boils as a basic flavoring, and another before removing from pot to make adjustments on the taste before serving;
  • Don’t boil miso soup; just simmer, but not bring to a full boil;
  • Since miso is a paste and can be thick when refrigerated, dissolve it in dashi, a cook...
Read More