Blog
Sylvan Mishima Brackett is the mastermind behind Peko Peko, a Japanese catering service in the...
Love Japanese mayo? Want to put it on everything? Get the recipe on making your own Kewpie mayonnaise at home.
I am from a town so rural, you wouldn't believe it. Although Japan is portrayed...
While my husband is away in Tokyo this week, I dig myself deeper everyday into...
"HELP! I ate three bites of raw chicken, am I going to get sick?!" "I...
When I crave comfort food, this is my go-to dish. It's quick, easy and cheap....
Matsutake are to Japan as truffles are to France. They are hard-to-find, fragrant, expensive and...
You've smelled them in or around your neighborhood. They turn bright yellow in November and...
One thing California and Japan have in common is the abundance of bright orange Fuyu...
Hi everyone, Kayoko here, filling in for Yoko's column today. Yoko has set the bar...
Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture...
By Yoko Kumano Originally posted on September 9, 2010 My mom used to pack rice...
