Ingredients (Serves 5)
🧅☘️🥕🍎🧄
1 lb Ground meat (beef & pork)
1 Onion
1/2 Bell Pepper
1 bunch Parsley
1 Carrot
1 Apple
1 Garlic Clove
1 Tbsp Olive oil
600ml Water
1 bag Nijiya Curry Powder 🌟Available Online🛒
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Ingredients (Serves 2)
– 1 pack Nijiya Soba Konnyaku
– 1 🥒Cucumber (3.5 oz)
– 2 inch Daikon
– 1 pack Nijiya Kimchi
– 1 tsp Salt
– 1/4 🍅Tomato
– 1 pack Nijiya Chashu (roasted pork)
– 2 tsp Nijiya Sesame seads
(Soup)
– 50 ml Nijiya Mentsuyu (a little less than 1/4 cup)
– 2 Tbsp Nijiya Yakiniku sauce
– 150 ml Water
– 1 Tbsp vinegar
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Ingredients (2 servings)
– 3.5 oz (100g) Fresh Tuna (for sashimi)
– 1/4 avocado
– 1 oz (30g) Nijiya dried wakame (seaweed) *soak it in water for 5 min and drain.
– 1 Tbsp chopped green onion
– 1.5 Tbsp Nijiya Sesame sauce
– 1 tsp soy sauce
– 1 tsp Sesame oil
Directions:
1. Cut tuna and avocado into biting size.
2. Put all ingredients in a bowl and mix well. You can add salt and pepper as you like.
Ingredients
– Half pack Enoki Mushrooms
– 1 pack. Natto
– 1 tsp. Tsukudani kombu / Shio Kombu
– 1 leaf Shiso
– Pinch of sliced Japanese red hot chili pepper (option)
For the seasoning: 1 Tbsp of Ponzu or Mentsuyu
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Ideal ingredients (Serves 4)
8 shrimps
6 brussels sprouts
Half head of cauliflower
Oil for frying
[batter]
1 cup Flour
1/3 cup potato starch
1 tsp baking powder
4 tbsp Nijiya Curry powder
1 egg
160ml water
Nijiya Curry powder🌟Available Online🛒
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Ingredients
1 Avocado
3 Tbsp chopped green onions (white part)
1 clove garlic, chopped
1 tsp glazed ginger
1 1/2 Tbsp soy sauce
2 Tbsp vinegar
1 Tbsp Sugar
1 Tbsp Water
2 tsp sesame oil
1 tsp sake
A handful of Nijiya Hana Katsuo
(Hana Katsuo is larger flakes of Katsuobushi)
🌟Available Online🛒
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