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wasabi.plus.japan

𓎩a Japanese home-cooking freak
𓎩a Japanese tradition freak
𓎩a homemade-with-a-twist freak
𓎩a fermented food freak
𓎩and a kōji freak
You a freak too?😆

Cooking in the kitchen every single day can be…

Cooking in the kitchen every single day can be… a lot. That’s why I often cook ahead for the week.

This time, I prepared 10 dishes in one go! The best part? It frees up your time, reduces daily dinner stress (although I still make main dishes daily), helps use up ingredients before they spoil, and minimizes cleanup—just one day of controlled chaos, followed by days of peace.

Since we don’t eat everything at once, most of the dishes are marinades. We always start with the ones that aren’t great for marinating.

This week’s hero ingredient: a grilled whole chicken from Costco. I bought it to make stock for my Chinese chicken soup koji. Instead of boiling a fresh chicken, I used the grilled one—much easier! I carved off the meat for a salad, a stir-fried dish, and chicken rice. The bones went into a deeply flavorful chicken soup.

Hope this inspires your dinner planning next week！

毎日キッチンに立つのは、やっぱり大変。だから私は、週に一度まとめて作り置き料理をしています。

今回は10品を一気に調理！そのメリットは、週の後半に時間と心の余裕ができること。冷蔵庫の野菜を無駄にすることも少なくなり、洗い物も最小限で済む！一日だけの台所のカオスが、その後の平穏につながるのです♪

もちろん全てを一気に食べるわけではないので、多くはマリネ系。日持ちしないものから順番にいただきます。

今週の主役食材はコストコのグリルチキン。鶏ガラスープ麹用の出汁を取りたくて買ったものですが、新鮮な鶏を茹でるよりも楽かなと思って！お肉は骨から外して、サラダ・炒め物・チキンライスに。骨はスープに活用しました。

そんな感じで、来週のご飯作りのヒントになればうれしいです♪

𓆸 HAVE YOU MET KŌJI YET? Because once you do,

𓆸 HAVE YOU MET KŌJI YET?
Because once you do, there’s no going back.

You were fine before smartphones… until they took over your life, right?
That’s exactly what happens when you meet KŌJI—Japan’s magical fungus that transforms how you cook, eat, and feel.

KŌJI is the fungus behind Japan’s most iconic foods—like miso, soy sauce, and sake.
But here’s the real secret: you can use it every day in your own kitchen, as what is called “SHIO (salt) KŌJI”, a simple KŌJI seasoning.

In this class, you’ll be introduced to SHIO (salt) KŌJI, a natural fermented seasoning made from rice kōji, salt, and water. It enhances umami, tenderizes meat, supports digestion, and works as a flavorful salt substitute—all too good to be true and perfect for healthy, quickest, and deeply satisfying meals.

And it doesn’t stop there. You’ll also be introduced to a range of custom KŌJI seasonings like garlic KŌJI, onion KŌJI, chicken stock KŌJI, and veggie broth KŌJI, and many other original KŌJI seasonings. These all-purpose flavor boosters are homemade, additive-free, and endlessly versatile. My KŌJI blends are completely original—you won’t find them anywhere else.

<Workshop Highlights>
𓌉◯𓇋 A tasting of 8 to 10 original, one-of-a-kind KŌJI creations with fun, unpredictable variations—only available in my workshop!
𓌉◯𓇋 Creating your own SHIO (salt) KŌJI + 1 more tasty KŌJI seasonings to ferment at home
𓌉◯𓇋 An inspiring lunch featuring multiple KŌJI dishes that will open your mind to what’s possible with fermented flavors.

This workshop is for anyone who wants to cook quicker, smarter, tastier, and more naturally—with the everyday magic of KŌJI.

There’s no way you can leave Japan without learning about this!
So sign up now! Link in bio.

𓆸 もうKŌJI（麹）に出会いましたか？
一度出会ったら、もう手放せない！（スマホと同じｗ）

味噌や醤油、酒など、日本を代表する発酵食品を支える魔法の菌——それがKŌJI。
でも本当の魅力は、毎日の料理に活かしてこそ。

忙しい日のご飯も、シンプルなお料理も、KŌJIの力で驚くほど簡単においしく変わります。

このワークショップでは、発酵調味料「塩KŌJI」の作り方、そしてその使い方を学びます。
さらに、我が家に常備している鶏ガラKŌJI、コンソメKŌJI、出汁KŌJI、その他さまざまなオリジナル塩麹もご紹介！

すべて手作り・無添加、ここでしか出会えないレシピです。

レッスンは
𓌉◯𓇋 8〜10種類のオリジナルKŌJIの試食体験
𓌉◯𓇋 塩KŌJI＋もう1種類の変わり塩麹作り
𓌉◯𓇋 KŌJIをまみれのランチ
を含みます。

日本が誇る発酵の力を、あなたのキッチンに♪
毎日の生活に取り入れてみませんか？

日本語レッスンも承ります！

❀ A MUST-VISIT TRAVEL STATION IN KAWAGUCHIKO- KA

Realizing how all that precious time spent at NIS

Realizing how all that precious time spent at NIS has shaped me into who I am today…

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