Blog
Lake Tahoe is a bit of a nightmare during the height of the summer. The...
Learn the difference between Japanese seaweed – nori, iwanori, wakame, and kombu.
For those who are curious to eat more responsibly in the seafood arena, mackerel is...
I love sardines - canned or fresh. My addiction started as a child when my...
This was originally supposed to read "Octopus, Shrimp Avocado Salad with Kewpie-Wasabi Dressing," but the...
Learn how, why, and when to use tamari soy sauce instead of shoyu. Includes a recipe!
When the heat rolls in, laziness comes in the form of "I don't want to...
Quite possibly the only herb in the mint family that the Japanese will not associate...
Piggybacking on Yamahomo's drunk cooking post, this week's Japanify introduces techniques for making instant ramen...
Find out more about okara, or tofu lees, aka soy pulp. What it is, how to use it, and okara recipes.
This monochromatic sunomono salad may look humble, but it packs a sweet and sour punch....
A budget-friendly recipe to make tsuyu, Japanese soba dipping sauce, from scratch. It's easy and uses only three ingredients!
