Blog

This is our home-made Shio Koji and garlic Soya sauce Koji. Our lovely customers kindly shared the recipes and I was super excited to grow them. They are not only tasty also so useful for adding extra flavour and nutritions! This time, we marinated Toro Salmon (belly) and horse mackerel […]

MoguShop and we had a great time to share Japanese food’s products and cooking with Mothership SG that is a news & media service for Singapore. Sharing wonderful and quality Japanese products and tasting foods and snacks and even Sake at the sky view that was so exciting! Thank you […]

It’s a bonito season in Japan!!We call bonito, ‘Hatsu gatsuo 初鰹’, in this season in Japan and the flesh is very red and taste is fresh and light. The Sashimi grade bonito arrived from Toyosu to Singapore. To be honest, it is very expensive, but not surprised because the quality […]

This is a rich and buttery nibble, Uni & Shiso. This is light and clean, Sakura Ebi & Salted Sakura Leaf Which would you like to toss into your mouth first? 🙂

It’s been such hot days in Singapore, which is truly a summer vibe 🙂We should need more vitamin for a lot of splash of sun.Then we made this dish using home-grow organic herbs. Buri (Yellowtail) Steak with Fresh Herb Sauce and Butter Ponzu, that is kind of fusion of Japanese […]

Homemade Shime Saba is the best 🙂 The fresh mackerel is so fatty and melt in mouth. And you can adjust the balance of sharpness and sweetness of marinade if you make it.Mine is slightly less sweetness but bit more savoury than shop-selling one. Oh boy, I know you love […]

This is a Japanese ginger flower, Myoga.It is so aromatic herb and I love that sharp and bitter taste, however when I was a little, it was too strong for me to appreciate it. Now my palate is enough tough and much enjoy it.I marinated Myoga with Umeboshi (soured plum) […]

Yomogi, Artemisia princeps, is a Japanese herb that is a very traditional ingredient for Japanese sweets Wagashi, and also it used to be used for medical effect in old times. It’s season is just now, from March to May around. That is an enough reason to make a Yomogi sweet […]