Thank you for the over 900 facebook likes!

Join our facebook community and get more Japanese cooking information.

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

OLYMPUS DIGITAL CAMERA

Kappogi (Japanese

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

coffee

Syphoned Coffee

Coffee in Japan tastes really good. It’s not my national prejudice, because I heard the … More

shamoji

Shamoji (Rice

A shamoji is a Japanese rice paddle, rice scoop, or rice spatula. It's a standard tool to … More

Featured Japanese Groceries

fish

How to Choose Fresh

I was born and brought up in a small town, called Zushi, surrounded by small fishing … More

iced_green_tea

How to Make Iced

Tea is a deep fascinating subject. According to The Tea Association of The USA, tea is the … More

lotus_root

Lotus Roots

Lotus roots season is from fall to spring. It's a common vegetable in Asian countries. … More

Featured Blog Entries

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

kinzanji_miso_rice

Kinzanji Miso

Regular miso we usually use for miso soup are made from soy and/or grains. The condiment … More