Japanese Cooking 101: The Fundamentals of Washoku


Announcing a new, free, online course that will teach you the fundamentals of Japanese cooking, conducted right here on JustHungry. Your teacher? Me!

Type:  feature Filed under:  japanese washoku cooking courses japanesecooking101

A single perfect chocolate truffle

This is my second year of being a type 2 diabetic - my surgeries and other cancer treatments having somehow pushed me over the edge from the prediabetic range. Although diabetes is a very widespread disease (more than 100 million Americans are diagnosed with type 2 or pre-diabetes, a staggering number), many people have no idea what it's like to live with it, and how diabetics keep it under control. Yes, us diabetics do have to be careful about our sugar intake, or anything that makes our blood glucose levels spike. But for most of us, unless we are at a very serious level, manage to live with it pretty well.

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About Buyee, a new auction-bidding and buying service in Japan, plus an update on my ordering-stuff-from-Japan habits.

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Iron Chef Japan has been cancelled already, according to reports in Japan. :(

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It's been a while, but here's another Sketch Diary entry.

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Two documentary films that show the importance of sushi, and pastry, in their respective cultures.


This year's New Year's feast back home in Japan was taken over by the next generation of women in our family.


About kamaboko, the humble, rubbery fish cake that is ubiquitous at this time of year, but is also eaten year-round.

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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.


On Friday October 26, 2012 after 13 years, Ryouri no Tetsujin returned to the airwaves on Fuji TV. Does it live up to the legendary original?