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Early summer when arugula is abundant, quick sauteed arugula with soy sauce can make easy … More
Umeboshi is salted and dried fruit of Prunus mume, which is a family of apricots, even … More
This is a variation of Warm Japanese Salad with Katsuobushi and Soy Sauce. Salad can be … More
Mandoline slicers became one of the standard cooking gadgets in American kitchens. I saw … More
Saibashi is a pair of cooking chopsticks. They are made of bamboos, and much longer than … More
Coffee in Japan tastes really good. It’s not my national prejudice, because I heard the … More
Aonori is a type of seaweed. I thought when sheet type nori is crushed, it becomes … More
I usually write about food when I found, ate, or cooked. But I actually have never seen … More
A negi is a type of long onion, which is widely used in Japan and other Eastern Asian … More
Kinzanji miso is side dish miso. It's not for miso soup, even though it can be used for … More
We can buy miso easily at Japanese grocery stores or health food stores. But I heard that … More
Regular miso we usually use for miso soup are made from soy and/or grains. The condiment … More
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