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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

portable_gas_stove

Portable Gas Stove

A portable gas stove comes in handy when eating nabemono, such as hot pot or sukiyaki. … More

Otoshibuta_Wood

Otoshibuta

An otoshibuta is used only for Japanese cooking according to wiki. It is a flat lid … More

suribachi_surikogi

Suribachi and

Suribachi and surikogi are Japanese version of mortar and pestle with ridges. They are one … More

Featured Japanese Groceries

secret_ingredients

Popular Secret

Many Japanese have one or two secret ingredients to add while making curry rice. You can … More

kombu

Kombu (kelp)

Kombu is a dried edible kelp, and has a wide range of usage. It can be used to extract … More

nori

Nori (Seaweed)

Nori is a thin sheet of edible dried seaweed. The color is blackish green or blackish … 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