answering questions

Answering Questions: Sake/mirin redux, bulk buying Japanese rice, and storing Japanese ingredients

Sake and other beverages

Answering Questions is a very sporadic series where I attempt to answer some of the backlog of questions I receive via email, via Facebook, or in comments to unrelated posts, the answers for which may be of interest to a broader audience. I’ve taken out any personal details and so on in the questions. Today I am answering some questions about Japanese ingredients, especially as they relate to the upcoming Japanese Cooking 101 course. continue reading...

Answering Questions: Aged white miso, plus Japanese for beginners

I get asked a lot of questions by email, Twitter and on Facebook (as well as on Quora, although I am taking an extended break from that at the moment). Sometimes the answers may be of interest to a broader audience, like two I received recently. I’ve taken out any personal details and so on in the questions. This week’s questions are about miso and learning Japanese. continue reading...

Answering some Japanese food questions

I have sadly neglected this site, and also the email and comments received. All I can say is bad on me. Anyway, I have received several emails about Japanese food, and I'd like to answer them here in the hopes that it can help more then one person at a time.

Q. How do I make tonkatsu sauce? continue reading...

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maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

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