All entries on Just Hungry
A list of all entries on Just Hungry.
My bento book
Newest posts
Explore Japan & more with me
- Maki's Kyoto destinations
- Maki's Tokyo shopping map
- Coming soon: Maki's maps of favorite places in Yokohama, and...Provence!?
Recommended
- 100 Japanese Foods To Try
- The essential Japanese ingredients
- Onigiri 2.0 (an easier way for beginners)
- Looking at different types of rice
- How to prepare and cook Japanese rice and sushi rice
- A guide to different types of tofu
- How to make tofu
- How to make fool-proof mayonnaise
- Tamagoyaki or Atsuyaki tamago (Japanese sweet omelette)
- The anatomy of a Japanese meal
- A Food Lover's Way of Exploring Provence
- Kyoto report series
Recently commented posts
- Japanese grocery stores in the UK and Ireland (49 comments)
- What's in your kitchen? What is your kitchen? (114 comments)
- A super-efficient Japanese kitchen (45 comments)
Popular Articles
Today's:
- A tour through a fabulous Japanese department store food hall - Yokohama Takashimaya
- Chicken Karaage: Japanese Fried Chicken
- Instant ramen and cup noodles are very, very bad for you
- Japanese Basics: How to make Japanese-style plain rice and sushi rice
- Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette
All time:
- Japanese Basics: How to make Japanese-style plain rice and sushi rice
- Basics: Cold soba noodles with dipping sauce
- Onigiri (rice balls)
- Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step
- Homemade mayonnaise without tears (Basics)
- Instant ramen and cup noodles are very, very bad for you
- Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette
- Chicken Karaage: Japanese Fried Chicken
- How to make tofu (Milking the Soy Bean, Part 2)
- Japanese beef curry (Curry Rice)
- Okonomiyaki, Osaka style
- Japanese grocery stores in the United States and territories
- Japanese grocery store list
- Japanese basics: dashi stock
- 100 Japanese foods to try
Last viewed:
- Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking
- Postcards from Kyoto - Tofu from bean to plate: Kamo Tofu Kinki and Sosoan Restaurant
- Japanese Cooking 101: Fresh ingredient shopping list for Week 1
- Japanese Cooking 101, Lesson 1-Addendum: Making Miso Soup and Clear Soup with Dashi
- Konnyaku and shirataki FAQ: The almost zero-calorie, weird wobbly food from Japan
- Quick and spicy Chinese cabbage tsukemono or pickle (Hakusai no sokusekizuke)
- Making bunny bao step 1
- Too Many Chefs
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