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The Five Ways of Cooking Japanese Cuisine
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August 26, 2021
Goho: The Five Ways of Cooking Japanese Cuisine

Without knowledge of the five basic methods of...

Sa Shi Su Se So
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August 25, 2021
Sa Shi Su Se So: The Building Blocks of Japanese Cuisine

Essential to the foundation of Japanese cooking are...

Okonomiyaki
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July 29, 2021
Kansai: A Cuisine as Diverse as its Culture (関西)

Kansai is considered to be the cultural and...

Japanese Herbs and Spices
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June 30, 2021
Japanese Herbs and Spices: Aromas and Tastes from Nature

With a culinary history as deep and established...

Shiitake Dashi (干し椎茸の戻し汁 / 椎茸のだし)
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June 03, 2021
Shiitake Dashi (干し椎茸の戻し汁 / 椎茸のだし)

Succulent and juicy shiitake mushrooms are the base...

Dashi: The Ultimate Guide
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June 03, 2021
Dashi: The Ultimate Guide

In its basic form, dashi (だし, 出汁) is a...

Awase Dashi (合わせだし)
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June 03, 2021
Awase Dashi (合わせだし)

Awase dashi is the most commonly used dashi...

Katsuo Dashi (かつおだし)
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June 03, 2021
Katsuo Dashi (かつおだし)

This aromatic and flavorful seafood based dashi is...

Shōjin Ryōri
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June 02, 2021
Shōjin Ryōri: Incorporating Gratitude And Self-Reflection Into Your Meal

For those who don’t consume fish or meat,...

How To Make The BEST Tasting Japanese Rice... On A Stove-Top! - Kokoro Care Packages
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May 07, 2021
How To Make The BEST Tasting Japanese Rice... On A Stove-Top!

We often get asked the best way to...

Okinawan Food Culture
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May 05, 2021
Okinawan Food Culture: From Hospitality to Well-Being

Okinawa, a tropical island far away from mainland...

Common Food Allergens in Japan and How to Spot Them
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May 04, 2021
Common Food Allergens in Japan and How to Spot Them

For anyone with allergies shopping for food (especially...