Article |
Natto |
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Article |
Vegetarian / Vegan dashi (Japanese stock) |
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Article |
Slimy slimy goodness all together in a bowl |
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Article |
Japan Earthquake: How to help, personal update |
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Article |
Basics: Cooking Japanese style brown rice on the stovetop in a pot |
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Article |
An idea for a new theme/event |
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Article |
How to cook perfect rice - in a frying pan |
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Book page |
Japanese grocery stores in the UK and Ireland |
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Article |
Greetings from Japan |
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Book page |
Japanese Cooking 101: List of required ingredients and equipment |
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Article |
Monday photos: This little pig is not a guinea pig |
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Book page |
Printable cards for communicating dietary restrictions in Japan |
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Article |
Layered Cabbage Casserole - Kyabetsu no Kasaneni (an everyday favorite) |
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Article |
On food, life, and such things |
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Article |
Tonkatsu, Japanese deep fried pork cutlet |
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Book page |
Japanese grocery stores in Europe |
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Book page |
Japanese grocery stores in Australia, New Zealand, Pacific |
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Article |
Sweet potatoes (satsumaimo) in the Japan Times, plus an update |
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Book page |
Japanese Cooking 101, Lesson 1-Addendum: Making Miso Soup and Clear Soup with Dashi |
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Article |
Apple crumble cake (an everyday favorite) |
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Article |
How to cook taro root or satoimo |
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Article |
Perfect fried rice in a frying pan - even on an electric range or hotplate |
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Article |
Easter brunch bunny bao (steamed buns) |
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Article |
How to cook bamboo shoots (takenoko) |
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Book page |
Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking |
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