Book page |
Japanese food shopping in Lyon, plus different Asian stores as sources for Japanese food |
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Book page |
Negimiso or Misonegi - Japanese onion-miso sauce or paste |
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Book page |
Japanese basics: Nanban sauce or vinegar (Nanbansu) |
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Book page |
Basics: Japanese soy sauce - all you need to know (and then some) |
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Book page |
Dining Out in Japan |
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Book page |
Printable cards for communicating dietary restrictions in Japan |
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Book page |
Cooking courses on JustHungry.com |
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Book page |
Japanese Cooking 101: List of required ingredients and equipment |
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Book page |
Japanese Cooking 101: The Fundamentals of Washoku |
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Book page |
Courses for 2013 |
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Book page |
Japanese Cooking 101: Fresh ingredient shopping list for Week 1 |
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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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Book page |
Japanese Cooking 101, Lesson 1-Addendum: Making Miso Soup and Clear Soup with Dashi |
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Book page |
Japanese Cooking 101: Ingredients and equipment list for Lesson 2 |
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Book page |
Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice |
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Book page |
Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi |
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Book page |
Japanese Cooking 101: List of fresh ingredients for Lessons 3 and 4 |
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Book page |
Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics |
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Book page |
Japanese Cooking 101, Lesson 3 extra: Nimono without dashi |
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Book page |
Japanese Cooking 101: List of fresh ingredients for Lessons 4 (addendum) and 5 |
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Book page |
Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono |
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Book page |
Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono |
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Book page |
Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish! |
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Book page |
Japanese Cooking 101, Lesson 5 - Fish, Part 1: Salmon Teriyaki |
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Book page |
Japanese Cooking 101, Lesson 5 - Fish, Part 2: Fish buying tips, plus how to "open" a fish |
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