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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
The Japanese eat food predominantly with chopsticks. Japanese restaurants in the U.S. … More
A donabe is a thick Japanese clay pot, used to cook a hot pot in. It can be placed on the … More
Suribachi and surikogi are Japanese version of mortar and pestle with ridges. They are one … More
Burdocks are called gobo in Japanese. It is a root vegetable widely eaten in Eastern Asian … More
Niboshi are dried baby sardines, from which dashi broth can be extracted. In the area I … More
Aonori is a type of seaweed. I thought when sheet type nori is crushed, it becomes … 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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