Recent posts

Type Titlesort ascending Author Replies Last Post
Book page Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish! maki 10 21 April, 2013 - 04:54
Book page Japanese Cooking 101: Ingredients and equipment list for Lesson 2 maki 4 12 September, 2013 - 16:57
Book page Japanese Cooking 101: Fresh ingredient shopping list for Week 1 maki 15 9 March, 2013 - 00:54
Book page Japanese Cooking 101: Final thoughts, or what was the point? maki 82 31 October, 2013 - 15:15
Book page Japanese Cooking 101, Lesson 6: Putting It All Together maki 17 26 August, 2013 - 21:26
Book page Japanese Cooking 101, Lesson 5 extra: Fish bone crackers (hone-senbei) with shoestring potatoes maki 9 29 November, 2014 - 01:02
Book page Japanese Cooking 101, Lesson 5 extra: Iwashi no Tsumire-jiru (イワシのつみれ汁) - Sardine balls in clear soup maki 7 21 September, 2014 - 23:01
Book page Japanese Cooking 101, Lesson 5 - Fish, Part 3: How to break down small fish maki 5 2 May, 2013 - 06:06
Book page Japanese Cooking 101, Lesson 5 - Fish, Part 2: Fish buying tips, plus how to "open" a fish maki 13 1 May, 2013 - 23:48
Book page Japanese Cooking 101, Lesson 5 - Fish, Part 1: Salmon Teriyaki maki 20 11 June, 2013 - 13:18
Book page Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono maki 13 30 December, 2013 - 23:56
Book page Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono maki 14 1 May, 2013 - 14:06
Book page Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics maki 21 30 April, 2014 - 16:55
Book page Japanese Cooking 101, Lesson 3 extra: Nimono without dashi maki 4 3 April, 2013 - 03:04
Book page Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice maki 82 7 August, 2015 - 23:36
Book page Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi maki 14 27 November, 2014 - 11:19
Book page Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking maki 58 27 July, 2015 - 13:50
Book page Japanese Cooking 101, Lesson 1-Addendum: Making Miso Soup and Clear Soup with Dashi maki 56 1 June, 2015 - 01:51
Article Japanese cookbooks in English by a great teacher maki 9 8 December, 2012 - 03:07
Article Japanese beef curry (Curry Rice) maki 102 21 September, 2015 - 13:30
Article Japanese basics: thin omelette (usuyaki tamago) maki 16 7 October, 2011 - 04:08
Article Japanese basics: the essence of Japanese flavor, in a bottle maki 18 11 February, 2013 - 18:46
Article Japanese basics: the anatomy of a Japanese meal maki 31 8 December, 2013 - 22:27
Article Japanese basics: teriyaki maki 12 29 November, 2012 - 22:40
Article Japanese Basics: SaShiSuSeSo maki 9 7 April, 2012 - 16:10

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