Quote: Welcome to Your Japanese Kitchen! Japanese cuisine has taken the world by storm although most people may not believe they can prepare these feasts at home. Hesitate no longer! Your Japanese Kitchen provides many easy and fun recipes as well as practical tips for preparing Japanese dishes. Harumi Kurihara, or the "charisma housewife" as she is known in Japan, is our instructor. She shares her way of combining traditional Japanese cooking in today's world. Rice with Black Beans Ingredients (Serves 4) \*100g black beans \*2 cups / 400ml rice \*2 cups / 400ml water \*1 tbsp sake \*1/2 tsp salt 1. Wash the rice well, drain the water in a colander, and stand for 15 minutes. Then put it in a pot. 2. Combine the sake and water to 400ml, and add it to the rice. Put the black beans on top of the rice. 3. Put on the lid, and put the pot on a high flame. When it comes to a boil, turn the heat down to low and cook it about 13 minutes. Turn off the heat, and let it steam for about 10 minutes. 4. Add salt, and mix lightly. Home-Made Atsuage Ingredients (Serves 4) \*1 block silken tofu \*vegetable oil for deep-frying \[condiments\] \*grated daikon radish \*grated ginger \*chopped Japanese leek, \*chopped spring onion 1. Wrap the tofu in a paper towel, put a weight on top, and let it stand for about 20 minutes to drain. 2. Cut the tofu into 6 pieces, wipe moisture well from the surface and deep-fry them in heated oil. 3. When the tofu starts floated and becomes golden brown, it's done. 4. Put some condiments such as grated daikon radish, grated ginger, chopped Japanese leek, and chopped spring onion on the tofu, and pour on the soy sauce.