Blog
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!
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).
