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| Title | Categories | Posted |
|---|---|---|
| Fusion, be gone. | 2003-11-29 15:48 | |
| The obsession started early | 2003-11-29 03:45 |
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
- Shio-kōji (salt kōji) article in The Japan Times (18 comments)
- Japanese grocery stores in the United States and territories (158 comments)
- Gyoza dumplings (55 comments)
- Mugicha (barley tea) is the flavor of summer in Japan (60 comments)
Popular Articles
Today's:
All time:
- Japanese Basics: How to make Japanese-style plain rice and sushi rice
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- 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 Basics: How to make Japanese-style plain rice and sushi rice
- Red, White and Blue Dessert
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- Mochi and New Year's article in the Japan Times, plus a very rich buttery mochi dish
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