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Soboro is a dish with crumbled and seasoned food such as meat or fish. It's often used as toppings for a donburi or bento.

Blanched spinach seasoned dashi/broth, simple and a very common side dish in Japan. I hope you'll give it a try!

Rice is a staple food in Japan. We've been enjoying eating room-temperature rice for a long time. Let me tell you the Japanese way of preser

I'm going to show you what type of sugars we commonly use for Japanese cuisine. If they're not available in your area, I hope you figure ou

A very popular dish which ketchup flavored rice is wrapped inside of a thinly made omelet. It always reminds me of a weekend lunch at home.

Kori-dofu is “freeze-dried soybean curd”. It can be preserved for a long time and the nutrients are condensed. It's a nutritionally rich foo

You can enjoy the umami created by the glutamic and inosinic acids, also the mild saltiness of soy sauce, and the subtle sweetness of tomato

Umami flavored salt quickly melts in your mouth.

Kombu and katsuo Ichiban Dashi - Meshiagare

Super simple and the easiest way to add protein, vitamin B and C to your rice. All the ingredients can be preserved for a while.

I like making julienne vegetables and want you to enjoy the texture of this salad!

Oden is the Japanese soul food that warms both your body and heart. It reminds me of the good old days. I hope you'll enjoy oden with your f

If you would like to make a beautiful simmered daikon dish, I recommend you boil the daikon in rice-water (milky water resulting from washin

Even if you have a Japanese rice cooker, you will probably find something new in this article.

I’m going to introduce you to a nice sushi restaurant that you should definitely add to your list of places to visit when you're in Tokyo.

Daikon radish is well known around the world. Do you know that the taste and texture are different depending on the parts?

I love both the sweet and sour taste of namasu, and especially the texture! The way of making “kouhaku namasu” is quite easy and you can mak

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