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Horaiya Honten Co., LTD


Pork Shabu-Shabu with Miso Marmalade Sauce

【Ingredients】(2-3 servings)

  • 250g Pork (For Shabu-Shabu)
  • 50g Potherb Mustard (mizuna)
  • Cherry Tomatoes, as needed
  • Scallions, as needed
  • 1 Tablespoon Miso
  • 2 Teaspoons Marmalade
  • 1/2 Tablespoon Mirin


  • Boil water in a pot and boil the pork.
  • Once boiled, cool the pork in a strainer.
  • Cut the potherb mustard (mizuna) and cherry tomatoes. Place on a plate, then place the pork on top.
  • Mix the miso, marmalade and mirin and pour on top of the pork. Sprinkle cut scallions on top.

Amazake Mango Lassi

【Ingredients】(1-2 Servings)

  • 150ml Amazake
  • 2 Tablespoons Plain Yogurt
  • 1/2 (100g) Mangoes (can be frozen)


  • Blend the amazake, yogurt and mangoes in a blender.

Soy Sauce Koji Dango

【Ingredients】(For 7 servings)

  • 200g Glutinous Rice Flour
    160ml Water
    2 Tablespoons Soy Sauce Koji
    2 Tablespoons Mirin
    4 Tablespoons Water★
    1 Tablespoon Potato Starch
    3 Tablespoons Sugar


  • Mix Water and Glutinous Rice Flour
  • Shape into balls and boil in boiling water. Scoop them out when they float. Put in cold water.
  • Heat on low Soy Sauce Koji, Mirin, Water★, Potato Starch and Sugar in a small pot. Mix with a spatula. When it starts to become clear and thick, stop heating.
  • Put the glutinous rice flour balls (dango) on sticks and pour the sauce on top.

Sagohachi Boiled Egg

【Ingredients】 (1-2 servings)

2 Eggs
500g Sagohachi
180ml or 3/4 cup Water
Shichimi spice, as preferred


  • Mix sagohachi and water in a Ziploc bag or tupperware.
  • Put plenty of water in a pot (not included in the ingredients list) and put an egg in the pot. Boil for 10 minutes and turn off the heat.
  • Put the egg in cold water for 5 minutes.
  • Peel the egg shell while under water in a sink. Cover the egg in sagohachi. Leave in the refrigerator for 12 hours.
  • Take out the egg and wash off the sagohachi. Slice thinly and sprinkle shichimi spice if preferred.

Amazake Yogurt with Dried Fruits

【Ingredients】 (1-2 servings)

  • 100ml Concentrated
  • Amazake
  • 80g Plain Yogurt
  • Preferred Dried Fruits (This recipe used dried figs,
  • mangoes and cherries)
  • Cereal


  • Mix the concentrated amazake and yogurt.
  • Cut the dried fruits into small pieces and mix in. Keep in the refrigerator overnight.
  • Sprinkle cereal on top

Mozzarella Cheese with Miso

【Ingredients】 (1-2 servings)

  • 100g Mozzarella Cheese
  • 50g Miso
  • 1/2 Tablespoon Mirin
    (If preferred, wasabi, soy sauce, black pepper)


  • Mix the miso and mirin. Put it in a Ziploc bag. Wipe the water off of the cheese with a paper towel and put it in the bag.
  • Make sure the miso is spread evenly on the cheese. Leave in the refrigerator for at least 8 hours. If you prefer a more rich taste, leave in the refrigerator for 3-4 days ♪
  • Take out the cheese from the bag. Wash off the miso and wipe the water off with a paper towel. Cut into slices and enjoy! It tastes great without washing off the miso too (*^^*)

Amazake Black Sesame Pudding

【Ingredients】(3 Servings)

  • 2 Tablespoons Black Sesame Powder
  • 5g Gelatin Powder
  • 1 Tablespoon Water
  • 300ml Amazake
  • Brown sugar syrup for topping
  • Whipped cream for topping


  • Combine the gelatin powder and water.
  • Heat the amazake and gelatin and mix well. Take off the heat before boiling.
  • Mix in the black sesame powder and pour into the containers.

Soy Sauce Koji with Scallions on Tofu

【Ingredients】(1 Servings)

  • 150g Soft Tofu
  • Soy Sauce Koji, as needed
  • 1 Clove of Garlic
  • 2 inches Spring Onions
  • Green Onion, for serving
  • Oil, as needed


  • Peel the garlic and slice thinly.
  • Warm the frying pan and add oil. Fry the garlic slices.
  • When the garlic is golden brown, take off of the heat.
  • Cut the spring onions thinly, put it under water and drain the water. Only use the white part of the spring onions. Cut the green onions into small pieces.
  • Put the spring onions, green onions, garlic and soy sauce koji on top of the tofu and enjoy!