With these meal kits, you can now easily make three popular Japanese dishes in no time. They are all vegetarian-friendly! Pick up your favorite produce items to make a Japanese meal at home.
Category - Japanese Cooking 101
You can make much more than miso soup with miso paste. Try our five easy recipes that use miso paste to expand your cooking repertoire. Once you're used to using miso, you can surely apply it to many more recipes.
Japanese Kanten powder is similar to agar and gelatin and is made from seaweed. It's the ideal ingredient for vegans to make gelatin-type desserts and confectionaries.
Culture, Japanese Cooking 101, Techniques, Umami Talks
Female Ramen Artisan’s Quest to Breaking the Glass Ceiling
As a self-taught ramen chef, Victoria has spent many years perfecting her skills to create artisanal Japanese ramen. Her uniquely flavored broths have earned her a great deal of praise, and her upcoming cookbook offers many tips and ramen recipes.
Tonkatsu, fried pork cutlet, is a popular Japanese dish. But there are many other types of katsu featuring chicken, fish, or other ingredients. You can also enjoy katsu in a variety of delicious ways, from a simple sandwich to heartwarming curries.
The Japanese bento box is like a lunchbox, but is specially made to enable you to carry an assortment of different foods for a complete and satisfying meal. Learn more about the bento box with this guide.
In Japan, there is an extensive range of Wa-Bocho—Japanese-style knives. Exquisite craftsmanship and extreme sharpness make these knives prized possessions of professional chefs.
Japanese sake is enjoyed hot or cold with sushi and other Japanese meals, but you can also use it for cooking several types of dishes to enhance the flavors of other ingredients.
The classic combination of dashi broth, mirin, and soy sauce, in the right proportions, make up the golden ratio of Japanese cooking. This is the guideline for creating many flavorful sauces and seasonings in Japanese cuisine. Learn the golden ratio...
Compared to Western-style kitchen knives, Japanese blades are thinner and sharper. This is due in part to Japanese cuisine, which includes lots of fish and vegetables and requires more delicacy when slicing.
