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Nagaimo pancakes are so easy and delicious. Pan fried outside texture is crunchy, but … More
Pork kakuni is one of my favorite morsel. It feels like that tenderly stewed pork belly … More
Roast beef can be perfect sushi topping, which goes well with soy sauce. I used home made … More
When I was back in Japan this spring, one of my friends gave me the pretty tenugui cloth … 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
Shiitake mushrooms can be harvested in spring, fall, and winter. Particularly spring … More
Wakame is an edible seaweed that contains high levels of iodine, calcium, thiamine, and … More
Spring is bamboo shoot season. Even though many fruit and vegetables are grown in green … More
People tend to think it takes time to cook Japanese food. The answer is yes and no. Just … More
Umeboshi is preserved food, and it reaches to the peak flavor 2~3 years after being made. … More
Japanese households display a decorated offering called kagami mochi from the end of year … More
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