Blog
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...
A butsudan is a shrine memorializing dead relatives in homes of Japanese Buddhists. Although I...
By Yoko Kumano Originally posted on September 9, 2010 My mom used to pack rice...
My in-laws visited from Tokyo last week. I think my mother-in-law thinks that there are...
One of my favorite spots since moving back to the San Francisco Bay Area is...
Cutting a block of raw fish was intimidating for the longest time for me. I...
My mom used to pack rice balls for me as an elementary school kid for...
A step-by-step guide and video to how to wash rice properly in the Japanese style.
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...