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When I was a child, my grandma used to buy bunches of hot pepper plants with roots still … More
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
A portable gas stove comes in handy when eating nabemono, such as hot pot or sukiyaki. … More
An otoshibuta is used only for Japanese cooking according to wiki. It is a flat lid … More
Suribachi and surikogi are Japanese version of mortar and pestle with ridges. They are one … More
Many Japanese have one or two secret ingredients to add while making curry rice. You can … More
Kombu is a dried edible kelp, and has a wide range of usage. It can be used to extract … More
Nori is a thin sheet of edible dried seaweed. The color is blackish green or blackish … 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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