What do Japanese kids like to eat? The answer may surprise you.
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japanese japan washoku japanese culture yoshoku
About the difference between kanten and agar, plus cool, slippery glassy noodles.
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dessert japanese japan washoku japantimes
Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient?
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japanese ingredients washoku writing elsewhere japan times
A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable.
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japanese spring ingredients writing elsewhere japan times
Catching up on various things, plus a not-really-a-recipe for yuzu tea or yuzu-cha.
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japanese winter washoku writing elsewhere japan times citrus
About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.
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japanese ingredients rice japan writing elsewhere japan times
This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.
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japanese ingredients writing elsewhere japan times
The moral of the story is probably - don't go shopping on Amazon at 2 in the morning.
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bread essays japanese obsessions
While it is possible to substitute other types of rice for Japanese rice (see: Looking at rice) sometimes a Japanese dish just isn't right unless you use Japanese-type or japonica rice.
Whenever I write about Japanese rice, I always get asked about the best brands to get, whether rice grown in Japan is worth the extra cost, and so on. Here's what I recommend, depending on where you live.
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japanese ingredients rice
Welcome to Just Hungry, where we serve authentic Japanese recipes and more! I'm 
