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I live in an area of the U.S. with a big Greek community. They sell whole octopus, which is a staple ingredient in Mediterranean cooking, so I wanted to give it a go...I have even more nitpicky details on my blog (in Japanese) so check it out. http://wp.me/p2Z74z-eW Recipe by yu666

This is how my favorite pasta store boils their pasta.The pressure cooker you have is most likely different from mine, so be careful to adjust the cooking times accordingly. You may fail or mess up the first time, but this recipe is totally worth it! We make rice in our house with a pressure cooker as well! We don't have a rice cooker...(it takes about 5 minutes to make at low pressure.) This will still make the pasta have a springy, chewy texture. Recipe by Noraa

On a talk show on a local TV station here in Hokkaido, they said that you can wash shucked oysters in 50°C hot water. I tried it out right away and the oysters really became clean. I wanted to share this with everyone, so I uploaded this tip.I was listening to the program while working, so I filled the gaps based on my own experience.Regarding the temperature of the water, if you have a thermometer you may want to measure it so that it's 50°C, but if you don't don't worry. Your body temperature is around 36°C, so the water should be hot to the touch. Bath water is around 42°C so use that as a guideline to how hot the water should feel. Recipe by mielle

I tried cooking a carrot with water because it turned out dry when I didn't use water. I just came up with this idea.- Peel the carrots. Depending on the microwave the cooking time will change. Adjust the time while keeping an eye on it.- Adjust the cooking time according to the type of dish you'll be using the carrot for. Cook it longer when you want the carrot thoroughly cooked, and shorter if you just want it softened. Recipe by Yuuyuu0221

I revised a recipe I learned while I was abroad. Through trial and effort, I came up with a tasty way to make this gnocchi. The chewy and soft texture of these homemade gnocchi fresh from the pot is truly amazing. Share your favorite sauce recipes!If the potatoes are mashed coarsely, they will have more of a tendency to break apart, so be sure to mash them well while hot, and thoroughly mix with the flour. If possible, wrap in plastic and let sit in the refrigerator for over an hour to improve the texture and increase the moistness of the flour. The gnocchi may fall apart in water that is boiling too strongly, or if boiled for too long, so heat on medium, and remove as soon as they float to the top. Recipe by mini.

My repertoire of konnyaku recipes has increased since I'm on a diet. I tried this one day on a whim with a fork that was near me, and that's how it got started.I don't have any hints, but it's best to use a fork with sharp tines. If you force it, you may damage the konnyaku so be gentle. Recipe by Yusuyusu

It's such a waste to use grated daikon (traditional Japanese way to clean oysters)!Simply mix them gently. Try not to massage them. They will lose their freshness quickly so prepare the oysters just before cooking! I also run a blog by the way! Please check it out! http://ameblo.jp/cooking-s-papa/entry-11729270487.html. Recipe by Cooking S Papa

If you don’t have an oven at home? !You can try to using fry pan : )Let's try to make this delicious pizza🍕Watch the video too:https://youtu.be/t9jATLMJy4Q▷ Daruma CookingHappy Cooking : )

Tired of all the effort to have your candy fail? These tips will improve your success (and the overall taste) as you embark on your quest to turn out better candy.

Featured in a recipe book, mentioned by 100 people, and published in Cookpad News—thank you! I hope this helps those who don't know how to wrap gyoza.The origin of this recipeThis is the way I've been wrapping gyoza for decades.Thank you to Yuta Adachi for trying this method and introducing it as a perfect way to wrap gyoza in Cookpad News.[Video]https://cookpad-video.jp/videos/1641

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I was wondering if there was a way to easily make white sauce, so I tested various recipes.Step 1: Stir with a whisk after the butter has melted. This is the trick in preventing lumps! Step 3: The cooking time will vary depending on the microwave, so when you take it out to stir, check on the condition as well. Once it reaches the thickness that you want, it's done. Recipe by yanap