Blog » Japanese

Step-by-step recipe and instructions on how to make your own dashi at home.

Every time I would go to someone's house in Tokyo, they would likely offer me sencha before I even settled onto my zabuton or chair. Sencha is made by steaming...

When I first moved to Studio City earlier this year, my friend Trevor greeted me with "Welcome to the city of sushi joints and bong shops." And I thought to myself, "Heaven?"  I kid, kind of.  According to Yelp.com there's about 63 places...

I know, I know, I have to revisit the Flødeboller Battle, but it takes too much effort so I diverted to macarons this week. You may be sick of how I keep praising myself for making perfect macarons, but if you know the precision...

A step-by-step recipe guide to ferment your own soybeans and make natto at home.

Kanpyo is a curious food - shaved calabash gourd. You can buy kanpyo dehydrated in white strips. You must prepare the dehydrated strips and marinate them to get them ready for the most common kanpyo dishes like futomaki rolls...

I finally had the guts to buy a goya because there was a half-cut goya on sale for 50 yen at my local supermarket last week. I had always envied my Okinawan friend who could nonchalantly cook up...

I don't like cheese cake. Especially NY-style cheese cake, which is like eating cream cheese as is. You are done after one bite, it's enough. In Japan,...

My new thing is to mix two kinds of rice, hakumai (short-grain white rice) and genmai (brown rice). I used to alternate between brown and white depending on the day, but found brown rice alone to be...

After Yoko's post this weekend about taco ricing in Okinawa, I was super intrigued. Have you ever heard of such a thing??? As Yoko mentioned, taco rice origins lie in Okinawa, and is a product of the US occupation of the island. More about taco rice on Wiki-...