June 2014

Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version

About the difference between kanten and agar, plus cool, slippery glassy noodles.

Filed under: dessert japanese japan washoku japantimes

Filed under: essays france japan personal

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	Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice
	Back to Japanese Basics: The essential staples of a Japanese pantry
	Your guide to better chopstick etiquette (mostly Japanese)
	Postcards from Kyoto: Kagizen Yoshifusa and Inoda Coffee