Blog
Nothing compares to short grain rice in Japan. Find out more about Haku-mai, Gen-mai, and Haiga-mai including taste, use, and nutritional value.
The idea of a salad at many Japanese restaurants in America is some iceberg lettuce,...
Last month, I took a relaxing trip to Pt. Reyes with one of the best...
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...
Step-by-step instructions on how to use a water stone to sharpen knives, especially carbon-steel and stainless steel hÅchÅ (Japanese cutlery).
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...
I finally had the guts to buy a goya because there was a half-cut goya...
After making my umeshu and bottling it up for indulgence in October, I became restless....
Japanese mothers and grandmothers are hardcore. Every year they make their own liqueur and June...
My new thing is to mix two kinds of rice, hakumai (short-grain white rice) and...
