Recent posts

Typesort descending Title Author Replies Last Post
Book page Japanese food shopping in Lyon, plus different Asian stores as sources for Japanese food maki 16 20 March, 2013 - 11:23
Book page Negimiso or Misonegi - Japanese onion-miso sauce or paste maki 24 9 November, 2011 - 23:21
Book page Japanese basics: Nanban sauce or vinegar (Nanbansu) maki 17 4 April, 2013 - 19:38
Book page Basics: Japanese soy sauce - all you need to know (and then some) maki 67 2 March, 2016 - 22:18
Book page Dining Out in Japan maki 1 9 October, 2012 - 10:29
Book page Printable cards for communicating dietary restrictions in Japan maki 54 4 February, 2016 - 03:02
Book page Cooking courses on JustHungry.com maki 20 February, 2013 - 19:15
Book page Japanese Cooking 101: List of required ingredients and equipment maki 51 27 March, 2013 - 06:09
Book page Japanese Cooking 101: The Fundamentals of Washoku maki 8 16 August, 2015 - 05:23
Book page Courses for 2013 maki 1 March, 2013 - 17:55
Book page Japanese Cooking 101: Fresh ingredient shopping list for Week 1 maki 15 9 March, 2013 - 00:54
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
Book page Japanese Cooking 101: Ingredients and equipment list for Lesson 2 maki 4 12 September, 2013 - 16:57
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: List of fresh ingredients for Lessons 3 and 4 maki 7 22 March, 2013 - 19:38
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: List of fresh ingredients for Lessons 4 (addendum) and 5 maki 3 9 January, 2014 - 11:58
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 4, Part 2: Prepping Vegetables For Sunomono maki 13 30 December, 2013 - 23:56
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, Lesson 5 - Fish, Part 1: Salmon Teriyaki maki 20 11 June, 2013 - 13:18
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

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