Cooking, Recipe and Food Blog
People who love Japanese food should know very well the importance of Nori. Nori is a seaweed paper that’s one of the main ingredients in many Japanese dishes and plays a vital in a healthy diet being rich in protein, fiber as well as vitamins and minerals.
Originally produced using the edo-era paper making method, the Nori of today is mostly made in factories. Interestingly, more than 600 square kilometers of Japan’s coastal waters are dedicated to growing seaweed. [Read more…]
The Japanese cuisine is one of the most popular Asian food that has conquered the world. Wherever you go today, there’s bound to be a Japanese restaurant where locals and visitors can enjoy their favorite dishes.
There are many factors that led to the popularity of Japanese cuisine, one being it is very healthy. Japanese food is normally prepared in small servings and makes use of fresh and healthy ingredients such as fish, rice and vegetables.
China and Korea had a major influence on the early food of Japan before the country developed its own dishes. Due to its close proximity to other Asian nations, it was not surprising that this culinary influence will happen.
Korea was the first to introduce the short grain rice to Japan as a result of the migration of some of its tribes. Eventually, the technique of growing the crop was also passed on to Japan. In fact, other than food, rice was also utilized in making wine, fuel and building materials.
As for China, the country contributed tea, soy sauce as well as the use of chopsticks. In the eighth century, the sakubei noodles which was made by adding rice powder to flour was introduced.
By the 16th century, fried foods was introduced to Japan by the Portugese and Dutch. They influenced the so-called breaded food such the popular fried tempura made of shrimp, flour and bread crumbs.
In many restaurants today that serve international cuisine, one would normally see a buffet that allows diners to simply pick their preferred food and condiments. On the Japanese food side, surely you would find the most popular dishes from the sushi and sashimi to the tempura and yakitori.
Sushi is a small piece of raw seafood particularly fish placed on a ball of vinegared rice. It can have either tuna, squid or prawn and served together with cucumber, pickled radish and sweet egg omelet.
Sashimi is sliced raw fish and served with soy sauce. The soy sauce provides the flavor for the fish.
Sukiyaki features a mix of sliced beef, vegetables, tofu and vermicelli. It is normally prepared right on the table before diners.
Tempura uses either fish or prawns that are dipped in egg and then coated with flour. They are then deep fried to make them crisp. Vegetables may be served with tempura.
Noodles are also a staple in Japanese food. Soba and udon are the most popular and served either as a soup or dipped in sauce. Soba is made from buckwheat flour while udon is made from wheat flour.
Basing on how the Japanese cuisine evolved, the influence of China could not be discounted. Japan and China had always been closely associated particularly in terms of culture but unfortunately today, politics has led to certain conflicts that up to now remains unsolved. These include Japan and China’s island disputes concerning the Senkaku/Diaoyu islands and the accusation of China that the Japanese Imperial Army was responsible for the Nanking massacre.
Soba is a type of thin noodles made of buckwheat. The word also means buckwheat in Japanese. This type of noodles can be served chilled with a dipping sauce or in hot soup. You can find it in almost all restaurants in Japan.
Cold soba is a wonderful recipe for noodle lovers. It is a yummy dish for a warm day, plus it is easy to prepare. Here we used deep fried tofu, if you cannot find it in your local Asian food store, you may buy regular silken tofu and deep fry it.
Serves 4
Ingredients:
4 slices deep fried tofu (abura-age)
300g soba noodles
1 1/3 cup basic dashi stock
5 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sugar
1 sheet toasted nori, cut into thin strips
4 teaspoons wasabi
2 spring onions, thinly
Half-fill a large saucepan with water and place it over high heat. Bring it to a boil. Add the noodles. Stir occasionally to separate the noodles. Cook it until the noodles are cooked but firm, around 5 minutes. Drain well and transfer it to colander. Rinse it with cold water. Drain it once again and then cover the colander with a damp kitchen towel. Let it cool completely.
To prepare the sauce, place the dashi stock, soy sauce, mirin and sugar in a small saucepan over medium heat. Cook it for 3 minutes or until the sugar is dissolved. Â Do not let it boil. Remove from heat and set aside.
Pour the sauce into 4 small bowls. Stir well and add wasabi and spring onions.
Divide the noodles into 4 bowls and sprinkle each bowl with nori. Serve the noodles with dipping the sauce.
Photo Courtesy Of: Â avlxyz
Yakitori or grilled skewered chicken is a Japanese dish which is an ultimate bestseller. People of all ages love these sweet and tender chicken bites infused with a Japanese sauce. The leeks and bell peppers add more taste to it too.
Serves 4
Ingredients:
1 tablespoon sugar
1/4 cup mirin
1/2 cup soy sauce
1/2 cup sake
1 lb. chicken meat
7oz. chicken liver
4 fresh shiitake mushrooms, stems removed
2 bell peppers, cut into cubes
1 leek, cut into cubes
Chili powder
16-20 skewers
Lemon wedges for garnish
First prepare the sauce by combining the sugar, mirin and soy sauce in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for another 15 minutes or until the sauce is reduced to 1 cup.
Next cut the chicken and liver into cubes. Thread it on the skewers and alternate it with leeks and bell peppers. If you are using bamboo skewers, soak them in water for an hour before using.
Baste the skewered chicken and vegetables with the prepared sauce and then grill them for 3-5 minutes. Turn and baste them every few minutes until the chicken and the liver are cooked. Do not overcook. We want the chicken to remain juicy.
Remove from heat and transfer them to a serving platter. Sprinkle with chili powder and serve immediately with lemon wedges.
Photo Courtesy Of: Â chibidelux
Salmon teriyaki is a delicious Japanese dish that is pleasing to the the taste buds. You may use the same recipe for other seafood or vegetables. Enjoy this dish with a cup of steamed rice or Japanese fried rice.
Serves 4
Ingredients:
1lb. fresh salmon fillet, quartered
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sake
1 tablespoon oil
90g daikon or raddish, peeled and grated
Combine the soy sauce, mirin and sake in a small bowl. Mix well.
Place the salmon fillets in a shallow baking dish. Pour the sauces over the fillets and allow them to marinate for 10 minutes. Drain and reserve the marinade.
Heat the broiler or the grill pan and lightly grease it with oil. Grill the fish skin side up and brush it with the marinade. Let it cook for 4-5 minutes or until the skin is lightly brown and crisp. Flip the fish fillets and brush it with marinade. Continue to grill it for another 4-5 minutes or until it easily flakes.
Transfer the fish to a serving plate and top it with the remaining marinade. Serve immediately with rice and grated daikon.
Photo Courtesy Of: Â Annie Mole
Fresh cold tofu appetizer is an effortless dish which tastes superb. If you want a fancier presentation, all you have to do is slice the tofu in smaller portions and place them on soup spoons. Follow the same process and top them with shiso, spring onions and bonito flakes, but this time drizzle the soy sauce over the cold tofu.
I personally like this dish very cold, so it is a good idea to prepare it ahead of time. Â Just cover and refrigerate it.
Ingredients:
4 shiso or basil leaves
1lb. silken tofu
2 spring onions, thinly sliced
1/4 cup dried bonito flakes
2 inch piece fresh ginger, grated
Soy sauce for serving
Place the silken tofu on a rack for 30 minutes to drain. Pat it dry with a paper towel to remove the extra moisture.
Shred the shisho leaves thinly or slice it using a knife. Next cut the tofu into 4 equal sized pieces and place them on a serving platter. Sprinkle shisho leaves, spring onions and bonito flakes over the tofu. Refrigerate it for 5 minutes. Place some grated ginger on the side and serve it with the soy sauce. Serve chilled.
Photo Courtesy Of: Â modomatic
Japanese garlic ginger steak is a delectable meat recipe with an Asian twist. The meat is marinated the Japanese way, making it simple but definitely tasty. It is best eaten with marinated vegetables, but it great with rice too.
Just like any other steak recipe. Do not marinate the meat too long as it tends to be salty. 30 minutes to an hour prior to cooking is the best duration especially if you are using soy sauce.
I have also read other recipes that use miso instead of mirin. Well that is for another post that I should try one of these days, but I suppose it is as delish as this one.
Ingredients:
4 steaks, excess fat trimmed
4 cloves garlic, minced
4 tablespoons soy sauce (Umamai **)
2 tablespoons mirin,
1 tablespoon sugar
2 tablespoons rice vinegar
180g daikon, peeled and thinly shredded
1/2 carrot peeled and thinly shredded
1 inch fresh ginger, thinly sliced
1 tablespoon oil
2 spring onions, thinly sliced
To prepare the marinade, combine the garlic, soy sauce and mirin in a small bowl. After, place the steak in a re-sealable bag and pour in the prepared marinade. Refrigerate and let it marinate for 30 minutes to one hour. Turn at least once.
In a small bowl, dissolve the sugar in vinegar. Â After, place the carrots, daikon and ginger in a mixing bowl. Pour the sugar and vinegar mixture onto the vegetables. Allow it to soak for 10-15 minutes. Drain and then squeeze out the excess liquid and moisture using a cheese cloth.
Heat the oil in a large skillet over high heat. Fry 2 pieces of steak for 2-3 minutes per side for medium rare or according to your desired doneness. Repeat this for the remaining meat. Transfer the cooked steaks on a serving platter and sprinkle them with spring onions. Serve immediately with the marinated vegetables.
** It should be noted that despite a lot of negative press to the contrary, Umami is perfectly safe as an ingredient. The monosodium glutamate contained within it is a common amino acid found in nature. The FDA has reviewed MSG many times and affirmed that it is a safe food ingredient.
Photo Courtesy Of: Â Â ChodHound
Steamed egg custard or chawanmushi is a Japanese dish that is often served as an appetizer. It is eaten warm or at room temperature.
I like the smooth tofu like texture of the custard, while the meats and vegetables all go together and give off a variety of tastes that makes each bite extremely delicious.
Serves 2
Ingredients:
250g chicken breast diced
1 tablespoon sake
1 teaspoon soy sauce
8 fresh medium prawns, peeled and deveined
4-6 fresh shitake mushroom caps, sliced
1 small carrot, peeled and thinly sliced
120g spinach, rinsed and stems removed
Finely grated lemon peel for garnish
For the dashi custard:
2 1/2 cup dashi stock
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon salt
4 large eggs
Combine the sake and soy sauce in a medium sized bowl. Marinate the chicken in this mixture for 10 minutes or up to an hour. Drain and set aside.
Next prepare the dashi custard by putting the eggs in a large bowl. Gently stir it using a pair of chopsticks or a fork. Make sure that bubbles do not form due to excessive stirring or beating.
Place the dashi stock, soy sauce and salt in a medium sized saucepan over medium heat. Stir until the salt is dissolved. Let it simmer for 2-3 minutes, but do not let it boil. Remove from heat and slowly pour the dashi mixture into the eggs while stirring gently until well combined. Let the egg and dashi mixture pass through a sieve to remove any lumps or solid parts.
Divide the prawns, chicken, carrots, spinach and mushrooms into 4 heatproof bowls. Pour the egg and dashi mixture into the bowls until it is three fourths full. Cover the bowls with foil.
Steam the bowls in a steamer or you may place a rack in a saucepan half filled with water. Keep it partially covered for 10-15 minutes or until set. Poke it with a knife to test doneness. It must come out clean. Remove the bowls from the steamer and garnish them with the lemon peel. Serve immediately.
Photo Courtesy Of:Â bvalium
Chicken karaage is also known as sesame fried chicken. It is a Japanese dish that is sold by street vendors and izakaya’s overseas.  It is a quick and easy recipe which can eaten  as a snack, appetizer or main course.
According to Wikipedia, karaage is a Japanese cooking technique of deep frying meat especially chicken. It is important to deep fry the chicken chunks twice so that it stays crunchy for a long period of time.
As we all know the longer you marinate the meat the tastier it becomes, but for this recipe you can let it sit for around ten minutes and you are good to go. Seasoning the chicken with salt and pepper also adds more taste to this delicious recipe.
Ingredients:
2 teaspoons fresh ginger juice
1/2 teaspoon ginger, minced
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon sake
500g chicken breast, cut into chunks
2/3 cup cornstarch
Oil for deep frying
Lemon wedges for garnish
Place the garlic, ginger, soy sauce, ginger juice, sake and soy sauce in a medium sized bowl. Mix well. After, marinate the chicken in the ginger and soy sauce mixture for at least 30 minutes. Drain.
Heat the oil in frying pan or deep fryer and then dredge the chicken in cornstarch and shake off the any excess. Fry the chicken in batches for 3-5 minutes or until they float and are light brown. Remove the chicken and transfer it to a plate. Let them cool for 5 minutes and then deep fry them again. Place the twice fried chicken to a plate lined with paper towels or a colander to drain the excess oil. Transfer to a serving platter or bowl and serve with lemon wedges.
Photo Courtesy Of: Â Â KayOne73
Japanese food is a cuisine that almost everybody likes. The first thing that often comes into mind is usually sushi, sashimi and ramen, but there is actually more to it than that. One type of dish that stands out is teppanyaki. Teppan refers to an iron plate while yaki means, fried or grilled. Beef teppanyaki is just as good especially when it is cooked medium rare, but I personally prefer the seafood version. It is tasty and cooked just right with a hint of soy sauce for flavor.
Seafood is and will always be on top of my list when it comes to food. It’s unfortunate though that it can get pricey in the city. So whenever it permits, I try to get my share of it. Last weekend I had lunch with a friend at a mid-range Japanese restaurant. I suggested seafood teppanyaki because I know that it is a safe choice in that particular establishment.  Since I love to cook, I am aware that it is easy to prepare. This is why I’m sharing this basic recipe, so that there is no need to eat out to enjoy this dish. You can easily prepare it at home and adjust the taste as you wish. In my opinion, it is also a good idea to add vegetables like bell peppers or even carrots for more color and variety in food texture.
Ingredients:
4 pieces prawns, peeled and deveined but with tails on
1 gindara fillet
1 salmon fillet
5 pieces scallops
1/4 cup fresh button mushrooms
1 tablespoon oil
2 teaspoons finely chopped garlic
2 tablespoons finely chopped onion
Salt and pepper to taste
2 tablespoons unsalted butter
2 teaspoons soy sauce (Kikkoman)
Heat the oil in a large wok or non-stick skillet over medium heat. Fry the garlic and onions in the skillet for 2 minutes until they are fragrant. Add the mushrooms and cook it for 3 minutes until soft. After, melt the butter and add the soy sauce. Stir-fry the prawns, gindara, salmon and scallops for 3-5 minutes until they change color and they are soft. Season it with salt and pepper. Transfer to a plate and serve immediately with rice.
Photo Courtesy Of: Â jlastras
I have always thought that plain cooked rice is used for sushi; little did I know that it is cooked in a specific way to make it more delicious. Here’s the first step to making our favorite bite-sized Japanese dish.
Ingredients:
Yakitori or chicken teriyaki skewers are always a treat. They are marinated in sweet soy sauce and boiled or grilled to suit your taste.
Ingredients:
4 chicken breasts
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 spring onion, thinly sliced
2 cloves garlic, chopped
1/4 teaspoon grated ginger root
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
Place the soy sauce, sesame oil, rice wine vinegar, sugar, onion, garlic and ginger root in a large bowl. Mix well.
Slice the chicken into 1 inch cubes and marinate it in the marinade for at least 1 hour to overnight.
Soak eight bamboo skewers in water for 30 minutes to prevent them from scorching. After, pre-heat the grill.
Thread the chicken cubes and capsicums on to the skewers. Grill the skewers for 5-7 minutes or until the chickens are cooked. Turn at least once and brush it with marinade. Serve immediately.
Photo Courtesy Of:Â TheCulinaryGeek
I am still not over my soup streak. I think it is because of the extremely hot weather. I’ve been having my share of soups for almost a week now and I’m running out of ideas. That’s why I chose ramen. I honestly am not a big fan, because I prefer Chinese noodle dishes better. This time around, I appreciated it more. It has a distinct flavor from the dashi. You can buy it in powdered form, but you can make your own as well.
Serves 1
Ingredients:
1 package of ramen noodles
1 or 2 chicken breasts, cooked and sliced
1/2 cup of scallions, sliced
1/2 cup of Shiitake mushrooms
1 egg
Dried Kelp
6 cups of water
To prepare the soup or dashi, soak the mushrooms in water for 30 minutes. After, drain it and discard the water. Place the mushrooms in a pot half filled with water.
Set the heat on high and bring it to a boil. Turn off the heat and let it stand for another 30 minutes. Strain the soup and separate the mushrooms. Set aside.
Next, cook the noodles according to package instructions or place 2 cups of water in a pot and bring it to a boil. Add the noodles and cook it for 2-3 minutes or until the noodles are al dente. Drain and set aside.
Put the egg in a pot and put 2 cups of water. Bring it to a boil. Turn of the heat and let it sit for 10 minutes. After, peel it and slice lengthwise.
Combine the noodles, chicken breast, dried kelp, shiitake mushrooms and soup. Ladle it into a bowl and garnish it with egg and scallions. Serve immediately.
Photo Courtesy Of:Â Â telepathicparanoia
Tataki is a Japanese way of cooking where fish or meat is seared over hot flame. The outside is browned but it is medium rare in the inside. The dish is similar to steak, but the marinade is very Asian, giving the meat more flavor.
It can be an appetizer or a main dish if served with rice or noodles. You can also marinate the meat overnight, so that it becomes tastier. Enjoy!
Ingredients:
1 carrot, sliced into matchsticks
1 large red onion, sliced
1/4 cup soy sauce (Kikkoman)
3 tablespoons lemon juice
2 tablespoons scallions, finely chopped
1 1 inch piece of fresh ginger, peeled and grated
1 pound whole boneless sirloin steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons sesame oil
1 tablespoon mirin
Soak the carrots in cold water for 5 minutes. Drain and set aside.
Combine the red onions, soy sauce, lemon juice, half of the ginger and mirin in a small bowl or jug.
Rub the beef with salt and pepper. After, heat the oil in a skillet or frying pan over high heat. Once it is hot, reduce the heat to medium and sear the beef for 5-8 minutes on each side or until browned. Place it on a rack or plate and let it cool.
Once it is no longer hot, place it in a large re-sealable bag. Pour in the soy sauce mixture and let it marinate for 4 hours or up to overnight.
Reheat the beef in a skillet for 2-3 minutes on each side. Slice the meat and place them on a platter with the carrots.
Strain the marinade and discard the onions. Heat it in a saucepan for 5 minutes. Drizzle the marinade over the meat and garnish with the scallions and remaining ginger. Serve immediately.
Photo Courtesy Of: Â avlxyz
Kani refers to imitation Japanese crab sticks. It does not contain any crab; instead it has flavoring.
Kani salad  is a common appetizer you can find in most restaurants that serve Japanese food. It is a personal favorite. It makes a good sandwich filling as well.
Ingredients:
2 cucumbers, peeled, seeded and julienned
1 carrot, peeled and julienned
Lettuce, torn into bite-size pieces
2 fresh ripe mangoes, thinly sliced
150 grams of kani kama (imitation crab sticks), pulled apart into thin shreds
1/3 cup of Japanese mayonnaise
Tobiko (orange-colored flying fish roe), optional as it is quite expensive
In a bowl, combine the julienned cucumbers, carrots, mayonnaise. Mix well. Place a bed of lettuce on a plate. Place the kani salad on top of it and add the sliced mangoes and tobiko. Garnish with shreds of kani/crabsticks if desired. Serve cold.
Photo Courtesy Of: shmuck
is a Japanese omelette with fried rice, chicken and vegetables. It is a popular dish that is cooked at home. You can also find this dish in restaurants and izakayas in Japan. For those who are fond of noodles, you can use this to replace the rice and make omusoba.
Ingredients:
4 cups steamed Japanese rice (cooked)
1/2 lb. chicken breast, cut into small pieces
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
4 tablespoons ketchup
8 eggs
Vegetable oil
Salt and pepper to taste
In a skillet over medium flame, heat 2 tablespoons of vegetable oil. Fry the chicken for 5 minutes or until the edges turn brown. Add the onions, mushrooms and green pepper. Stir-fry for 8 minutes or until the mushrooms and green peppers are soft. Add the rice and ketchup. Mix well. Season it with salt and pepper. Cook for another 3-5 minutes. Set aside.
In a large skillet or non-stick frying pan, heat 1 tablespoon of oil. Beat 2 eggs in a bowl and pour the eggs into the pan. Spread the eggs to make a round omelette. Do not spread it too thin. Place 1/4 of the rice mixture on the egg and fold. Cover the pan with a plate and flip it over to transfer the egg to the plate. Repeat the process for the remaining eggs and rice. Drizzle ketchup on the omurice before serving.
Photo Courtesy Of: jekert gwapo
This is a simple and yet delightful dish. It is a common fare served in Japanese restaurants.
It is usually seasoned with salt, but I prefer garlic salt. You may use regular salt but add some garlic powder to make the pork tastier. The same recipe will work on chicken fillet as well.
You can eat this dish with sticky white rice or Japanese fried rice.
Ingredients:
4 pork steak or pork chops
1/2 tsp garlic salt
1/4 tsp pepper
1/4 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
Vegetable oil for frying
For the tonkatsu sauce:
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup sake (Japanese rice wine)
1 tablespoon ginger, grated
1 tablespoon garlic, grated
5 tablespoons sugar
1/4 cup mirin (Japanese sweet cooking sauce)
To prepare the sauce, combine all the ingredients in a saucepan. Bring it to a boil. Lower the heat and simmer for 20-30 minutes or until it thickens. Skim foam and stir occasionally. You may keep it refrigerated for 1 month.
If you are using pork chops, cut off the bone and cut some of the fat so that it doesn’t curl up when you fry it. Season the chops with garlic salt and pepper. Dust it with flour and dip it in egg. Coat the chops in panko and deep fry until golden brown. Drain the excess oil using paper towels or place the breaded pork chops in a strainer. Slice the pork chops.
Serve warm with sauce, shredded cabbage and rice.
Photo Courtesy Of: cchen
Tempura is a Japanese dish made of seafood or vegetables. It is dipped in batter and deep fried. It was introduced by Portuguese missionaries and traders to the Tokugawa shogunate and it gained popularity since then. If you get a chance to visit Portugal, try a dish called peixinhos da horta or “garden fishies”, the ancestor of Japanese tempura.
Ingredients:
12 to 15 large shrimps or prawns
Salt
1/2 cup flour
1 egg, beaten
1 cup Japanese bread crumbs (panko)
3 to 4 cups vegetable oil for deep-frying
Tempura dipping sauce (tentsuyu):
1/2 cup dashi stock (powdered dashi dissolved in water)
1/8 cup mirin
1/8 cup light soy sauce
1 teaspoon sugar
1 teaspoon grated ginger
2 tablespoons grated radish
To prepare the dipping sauce, heat the mirin in a pan under medium heat. Pour in the dashi and soy sauce. Once it boils, stir in the sugar, ginger and radish. Mix well until the sugar granules dissolve. Set aside.
Wash the shrimps and remove the heads. Next, peel and devein them, but make sure to leave the tail. Pat-dry the shrimps using paper towels. Sprinkle them with salt.
Heat the cooking oil under medium heat. Prepare the coating ingredients. Place the flour, egg and panko in separate shallow bowls.
Hold the shrimp by the tail and coat it with flour. Shake off the excess and then dip it in the beaten egg. Next, roll it into the panko and transfer to a plate. Repeat the same procedure for the remaining shrimps. Do not put them on top of each other, instead line them up.
Test the oil if it is hot enough by dropping a teaspoonful of leftover egg. If it sinks, the oil is not hot enough. If it browns too fast, lower the heat because it is too hot. Fry 6 pieces of shrimp at a time for 30 seconds to a minute or until they are golden brown. Place the cooked shrimp on a plate lined with paper towels to drain the oil or you can use a strainer as well. Check the oil in between batches to make sure it is hot enough. Scoop out the crumbs that have fallen off to prevent them from burning, continue to fry the shrimp in batches until all are cooked.
Serve warm with tentsuyu (tempura dipping sauce) and rice.
Photo Courtesy Of: kashmut