Article |
Homemade Umeboshi (Japanese salt-preserved plums) |
maki |
Article |
Mugicha (barley tea) is the flavor of summer in Japan |
maki |
Article |
Making Soy Milk (Milking the Soy Bean, Part 1) |
maki |
Article |
Chicken Karaage: Japanese Fried Chicken |
maki |
Article |
Goma dofu: Sesame tofu that's not tofu |
maki |
Recipe |
Chilled grilled eggplant soup for a hot summer's day |
maki |
Article |
Troubleshooting homemade tofu |
maki |
Article |
An idea for a new theme/event |
maki |
Article |
Reader question: Canadian mailorder sources for Japanese food? |
maki |
Book page |
Looking at tofu |
maki |
Article |
Buta no kakuni: Japanese Braised Pork Belly |
maki |
Article |
Takenoko Miso Potage: Creamy Bamboo Shoot Soup With Miso |
maki |
Article |
A week of miso soup, day 2: Potato and wakame seaweed |
maki |
Article |
Pepper-Lemon Chicken Karaage: gluten and soy-free |
maki |
Book page |
Japanese Cooking 101: The Fundamentals of Washoku |
maki |
Article |
The Great Natto Diet Rush: The sticky road to weight loss (maybe) (OJFTMHYLW extra) |
maki |
Book page |
Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice |
maki |
Article |
Quick take: Yogurt (yoghurt) cheese with garlic and olive oil |
maki |
Article |
All-day Boston baked beans |
maki |
Book page |
Miso Basics: A Japanese miso primer, looking at different types of miso |
maki |
Book page |
Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking |
maki |
Article |
Onigiri in the movies: Kamome Diner (Seagull Diner) and Supermarket Woman |
maki |
Article |
Fishy interlude: An amazingly detailed model of a Tsukiji market maguro (tuna) by Hobbystock |
maki |
Article |
Monday photos: Winter in Provence |
maki |
Book page |
Japanese grocery stores in other places |
maki |