KASSHU-HOJU (Cooking follows Cutting)

In Japanese cuisine, more time and effort are spent for food preparation to enhance character of ingredient, especially cutting method tend to be put greater emphasis.

The head chef of Japanese food is often called 『ITA-MAE』 (Front of the Board) or 『HANA-ITA』(Board Flower), and this “ITA”(Board) is pointing the “cutting board”.

As this custom indicate, “cutting the ingredients” is recognized as an independent cooking process separated from other process such as boiling, simmering, and grilling, and paid significant emphasis.
『KASSHU-HOJU』describes a philosophy of Japanese cooking and means Cooking (Boiling, Simmering, Grilling) follow the Cutting.

We can see the Japanese belief to value natural taste of the ingredient in this food culture that cooking method has been used creatively pursuant to the freshness of the ingredients.

For example of fish:Raw (Sashimi) → Grill → Simmering/Stewing → Deep-frying (Tempura)

It seems common acknowledgement that the simpler method is more difficult just like cutting excess point of ingredient to enhance its advantage in Japanese cooking.

See you later.

Katsuo and Hatsu-gatsuo

Katsuo (bonito) is one of the most important fish on the Japanese menu. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi stock, the foundation of Japanese cooking.




But katsuo (bonito) is also eaten in many other ways: as tsukudani, preserved by cooking in a sweet-salty sauce; as shiokara, cured in salt; coated in flour and deep-fried; and, of course, raw or almost raw.

Katsuo (bonito) has two seasons – spring (haru) and fall (aki). The spring bonito is more lean and has a clear flavor.

It is a great addition to salad. Katsuo (bonito) is traditionally served with ponzu instead of soy sauce and wasabi.



May is a great time for Hatsu-gatsuo (first bonito of season), especially in the Tokyo region, and preferably as tataki, sashimi or sushi.

Grated raw garlic goes a lot better with uncooked katsuo than the usual grated wasabi, as do chopped green onions, grated ginger and shredded shiso leaves and myōga ginger.

It is a great pleasure to taste the season’s foods as soon as it cherishes the seasonal taste while feeling the seasons.


Thank you.

Soup and Sashimi (sliced fish)

At traditional Japanese restaurant, Soup and Sashimi (sliced fish) is the most difficult part of the cooking, and these are main dishes as well even these look simple.

Therefore, Sashimi and Soup are always cooked by the chief chef in the restaurants.

Soup and Sashimi use the seasonal ingredients and complete the world in a dish. It is possible to say Sashimi and Soup are the most emphasized dishes of the unison “Wa”.

And customers feel the philosophy of the season by ingredients, taste, flavors, and sights.

This is the reason that the Soup and Sashimi are the most difficult to cook.

On the other hand, Soup is the easiest and most popular Japanese daily dish at home.

Japanese usually have soup every day, and soup is easy to cook in a short time.

Even children learn how to cook the Miso (soy bean paste) Soup at primary school, and they study the basic knowledge of the cooking through it.

Japanese soup matches for most of all the ingredients, and it is low calorie and healthy diet in addition.


The following is all purpose liquid type seasoning DonDon Series Shiro Tsuyu which is concentrated soup stock “Dashi”

Product Name : DonDon Series Shiro Tsuyu 1L

Ingredients :
White soy sauce(wheat, soybean, salt), Dried bonito, Dried mackerel, Dried sardine, Dried bonito extract, Dried sardine extract, Sugar, Salt, Mirin(rice, malted rice), Hakkochomiryo(rice, malted rice, salt), Sake, Hydrolyzed fish protein, Amino acid(sodium glutamate), Shusei(ethyl alcohol)

Expiration : 1year from manufacturing date

Produced by FUTABA Co., Ltd.


See you later.

Bamboo shoots recipe



Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.

In certain parts of Japan, shoots from the giant timber bamboo Bambusa oldhamii is harvested in spring or early summer.

They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Young shoots from this species are highly sought after due to its crisp texture and sweet taste.

Older shoots, however, have an acrid flavor and should be sliced thin and boiled in a large volume of water several times.

The sliced bamboo is edible after boiling.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.


Cooked rice mixed with bamboo shoots

You can often find fresh bamboo shoots in Asian food stores, but they’re not easy to prepare as they’re protected by many layers of overlapping, brown husk covered in fine, sharp hairs


Shoots canned in water are an excellent substitute for fresh shoots and have the advantage of being ready prepared and perfectly safe to eat.

Look for whole canned shoots, if possible, in preference to pre-sliced.


Ingredients__2 servings

DonDon series Katsuo Tsuyu・・・30ml


Water・・・until “2cup” mark of rice cooker

Fried tofu・・・50g

Chicken Thigh・・・50g

Canned bamboo shoots・・・50g







Click here for details!





How to Cook

①    Cut chicken thigh in a bite size and soak in DonDon Katsuo Tsuyu for 5-10 minutes.

②    Divide foodstuff into small clusters.

③    Wash rice and set in a rice cooker with water.

④    Add ① with all the sauce, ② into rice cooker, stir roughly and start cooking.

⑤    When rice is cooked, stir rice gently to mix ingredients evenly.



Thank you.