Miso: What Are The Different Types of Miso And Which To Use
Many a first experience of Japanese cooking starts...
Tofu: Kinu (Silken) and Momen (Firm) and When To Use Them
There are many types of tofu, but the...
Mirin: Adding Umami, Sweetness and Depth to Japanese Cuisine
Mirin is one of the key ingredients which brings to life...
How to Store Japanese Cooking Essentials
As you start down your Japanese home cooking...
Otsumami: Japanese Foods that Pair with Alcohol
Otsumami are a selection of foods in Japan...
How to Brew the Perfect Cup of Green Tea
The different types of green tea vary based...
Learn to cook Healthy Japanese Meals with YUCa's Online Cooking Class
We've partnered with our friend Yuca from YUCa...
Nature’s blessings: Hokkaido’s food from land to sea
Hokkaido, Japan’s northernmost main island, is blessed with...
Tips for Storing Rice
While many of us might believe that the...
How to Avoid and Spot High Fructose Corn Syrup in Japanese Food
High fructose corn syrup is one of the...
Wagashi: The Artful Elegance of Japanese Sweets
Wagashi, traditional Japanese sweets, combine fresh, seasonal ingredients...
Traditional Japanese Ingredients: Food for a Long Life
One reason the traditional Japanese diet is thought to...
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