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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
When I was back in Japan this spring, one of my friends gave me the pretty tenugui cloth … More
An otoshibuta is used only for Japanese cooking according to wiki. It is a flat lid … More
I use a small ceramic grater in the picture for any cooking when a recipe calls for … More
Taro or Eddoe is called satoimo in Japan. When the first time I saw them at my … More
Ramune is Japanese soda drink in an old-fashioned Codd-neck bottle, which seems to be … More
Koji is a culture which is made up of multiple complex organisms, including mold, bacteria … 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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