Dear Japanese Food Lovers,
Hello from Aiko at isfor WA, Oxford!
Did you know that dried foods, or “kanbutsu” (乾物), have been a cornerstone of Japanese cooking for centuries? These nutrient-rich ingredients bring deep flavours, long shelf life, and incredible versatility to your kitchen.
Among many kanbutsu, my favourite is hijiki — a dark, wiry seaweed packed with minerals and fibre. Once soaked and cooked, hijiki becomes tender and absorbs flavours beautifully.
Why cook with dried foods?
They’re easy to store, budget-friendly, and full of umami — perfect for everyday meals or impressing guests.
In our cookery class, you’ll learn how to properly prepare and make them tasty!
Happy Cooking!
Aiko
isfor WA
