Blog
I learned my lesson. Mix the batter well till it falls off the spatula, and...
I don't know why I do this. The harder the recipe is, the more excited...
I know, I know, I have to revisit the Flødeboller Battle, but it takes too...
A step-by-step recipe guide to ferment your own soybeans and make natto at home.
Photos by Mike Brandeberry and Kayoko Akabori. 'Tis true: there lives a kickass distillery named...
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...
I don't like cheese cake. Especially NY-style cheese cake, which is like eating cream cheese...
My new thing is to mix two kinds of rice, hakumai (short-grain white rice) and...
Over Golden Week I went to Kyushu for some R & R. And when you...