Article |
Some unresolved thoughts about white bean paste |
maki |
Article |
Hi, still alive |
maki |
Article |
New potatoes with butter and soy sauce (Shinjaga shouyu bataa) |
maki |
Article |
Galettes Bretonnes, golden butter cookies from Brittany |
maki |
Book page |
Workshop Issé: Purveyor of the finest Japanese food and sake in the heart of Paris |
maki |
Article |
Cool stuff from Japan: Plastic food models used for nutrition education |
maki |
Book page |
Japanese basics: Nanban sauce or vinegar (Nanbansu) |
maki |
Article |
A recipe for katsudon, plus tonkatsu and pork in The Japan Times |
maki |
Article |
My sister Meg's amazing pastry skills |
maki |
Article |
Pondering two food documentaries: Jiro Dreams of Sushi and Kings of Pastry |
maki |
Book page |
Japanese Cooking 101, Lesson 6: Putting It All Together |
maki |
Article |
What it was like to run a popular sushi restaurant in New York City, with memories |
maki |
Article |
What Japanese kids like to eat, now and then |
maki |
Article |
Japanese basics: thin omelette (usuyaki tamago) |
maki |
Article |
Yohshoku or yoshoku (or youshoku): Japanese-style Western cuisine |
maki |
Article |
Cream puffs |
maki |
Article |
Chocolate May (June) bug |
maki |
Article |
I was just very busy. |
maki |
Article |
Perfect roux and bechamel |
maki |
Article |
Japanese snack: Kakipea, or Kaki no Tane |
maki |
Article |
Onigiri in the movies: Kamome Diner (Seagull Diner) and Supermarket Woman |
maki |
Book page |
Japanese grocery stores in Germany |
maki |
Article |
Update on the book situation and ruminating on cookbooks |
maki |
Book page |
Japanese food shopping in Lyon, plus different Asian stores as sources for Japanese food |
maki |
Article |
iSnack 2.0 (Vegemite 2.0) and other bad product names |
maki |