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Gokan: The Five Senses of Japanese Cuisine
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August 29, 2021
Gokan: The Five Senses of Japanese Cuisine

We are all generally familiar with the five...

Gomi: The Five Tastes of Japanese Cuisine
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August 28, 2021
Gomi: The Five Tastes of Japanese Cuisine

Eating is an experience of all five of...

Goshiki: Taste the Rainbow of Japanese Cuisine
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August 27, 2021
Goshiki: Taste the Rainbow of Japanese Cuisine

When thinking of food, it’s quite possible to...

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...

Konbu Dashi (昆布だし)
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June 03, 2021
Konbu Dashi (昆布だし)

Tough and difficult to digest on its own,...