An unopened can of miso will not likely expire because the fermentation…
Sukiyaki Sauce Recipe + 6 easy tips to make your “Warishita”
Sukiyaki sauce, also known as Warishita, is a Japanese sauce that defines…
14 Sushi Fish Types & tips on handling sushi grade fish – bitemybun
The vast ocean life under the sea is almost all safe for…
What is a fish cake in Japanese? 10 types of “Kamaboko”
A fishcake is an Asian dish made up of fish and other…
substitutes for your Dashi stock | Powder, Kombu & Bonito alternatives
Dashi is what gives the amazing “Umami” flavor to Japanese dishes and…
Shibuya Honey Brick Toast Recipe | What it is & how you make it
Guess what? You don’t have to go to Japan to eat this…
Are Kombu, Wakame, and Kelp the Same? Seaweed benefits
Japanese culinary tradition has many variations of seaweed-based ingredients that people can…
Teppanyaki and its meaning | The story of how it came to Japan
The world of culinary arts is surely a diverse one. There are…
Learn to make this Ten Don “Tempura Donburi” recipe
The Ten Don which literally translates to “tempura donburi dish”, or tempura…
Can you use konro grills indoors? Here’s why you shouldn’t
You should not use Konro Grills indoors as it is a fire…
