Japanese home cooking for all – recipes, kitchen gadgets, groceries, and more!
Join our facebook community and get more Japanese cooking information.
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
Suribachi and surikogi are Japanese version of mortar and pestle with ridges. They are one … More
Saibashi is a pair of cooking chopsticks. They are made of bamboos, and much longer than … More
A kappogi is a Japanese style apron, which is particularly made to be worn over kimono. … More
Nagaimo belongs to the family of yam. But unlike others, this can be eaten raw. You don’t … More
White turnips are still not common in the United States, but I increasingly see them at … More
When a Japanese recipe calls for mustard, regular prepared mustard shouldn't be used. … 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
Your shopping cart is empty
Visit the shop