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Featured Recipes

stewed_pepper_leaves

Tsukudani of Hot

When I was a child, my grandma used to buy bunches of hot pepper plants with roots still … More

Sauteed-Arugula

Sauteed Arugula with

Early summer when arugula is abundant, quick sauteed arugula with soy sauce can make easy … More

apricot_umeboshi

How to Make Umeboshi

Umeboshi is salted and dried fruit of Prunus mume, which is a family of apricots, even … More

Featured Japanese Kitchen Gadgets

fish_grill

Fish Grill

Grilling is one of the essential way of cooking simple Japanese food. It doesn't require … More

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Kappogi (Japanese

A kappogi is a Japanese style apron, which is particularly made to be worn over kimono. … More

rice_cooker

Rice Cooker

I strongly recommend you to invest in a good rice cooker, if you eat cooked rice … More

Featured Japanese Groceries

brown_rice

Rice

Most glutenous short grain Japanese rice sold in the United States are made in California, … More

hondashi

Dashinomoto

It's best to get dashi (soup broth) from katsuobushi, niboshi or kombu, but sometimes we … More

umeboshi

Umeboshi

Umeboshi is a sour and salty Japanese preserved food. Besides soy sauce, they are one of … More

Featured Blog Entries

Konnyaku_Roots

Konnyaku Harvest

I planted konnyaku "seed potatoes" last spring. They were about 10 of 2" potatotes. … More

kinzanji_miso

Kinzanji Miso 2nd

Kinzanji miso is side dish miso. It's not for miso soup, even though it can be used for … More

Miso_dev-4

Miso Development

We can buy miso easily at Japanese grocery stores or health food stores. But I heard that … More