Japanese Food & Tips
Here are all of our posts on Japanese food:
Buying guide
- Save Money on Asian Ingredients: 10 Tips for Meal Planning and Shopping
- 7 Best Cast-Iron Takoyaki Pans & Electric Makers Reviewed
- Where & How To Buy Takoyaki: Your Options
- Best Japanese Pocket Knives “Higonokami”: 5 Factors to Consider
- Where to buy AMAZING Yakiniku sauce OR make your own
- Best Honyaki knives reviewed [The ultimate high-end Japanese knife]
- All about Japanese knives in Japan: are they cheaper?
- Best Mukimono Knives Reviewed: Top 4 For Delicate Carving & Food Prep
- Which rice to use for onigiri? The secret to authentic rice balls
- 9 Best Teppanyaki Grills For Your Home: Electric Indoor & Built-In
- 5 best Teppanyaki plates for your stovetop reviewed
- How much does onigiri cost in Japan? It won’t break the bank
- Best Tsuyu: 6 Top Choices For Amazing Flavor Reviewed
- Best Worcestershire Sauce Brands | Buying Guide for Quality & Flavor
- Best Sharpening Jigs Reviewed | Keep Your Japanese Knives Sharpened
- Best Sticky / Sweet Rice | Buying Guide for Glutinous Rice Brands
- What’s in Worcestershire sauce? Can I eat it?
- Best Tamari Sauce | Top 6 Gluten Free Shoyu Soy Sauce Reviewed
- Best Mirin Reviewed | Key Ingredient For Asian Cooking
- Best Soy Sauce Reviewed: 11 Varieties for All Your Recipes
- Top 3 Best Mung Beans for Sprouting and Cooking Reviewed
- Japanese Hibachi VS Teppanyaki Explained
- 5 Best Honesuki Japanese boning knife | Find your absolute favorite
- 6 best Japanese sharpening stones / whetstones for razor sharp knives
- 4 Best Japanese Cleavers Chukabocho: Cut Meat Like Butter
- Best left-handed Japanese knives | Top 8 chef’s choice options for lefties
- Best takohiki chef’s knife | top 4 reviewed for any budget or pro
- Top 4 need-to-have knives when cooking Teppanyaki | our review
- Best funayuki knives | Japanese fish cutting favorite [top 5 reviewed]
- Best Hibachi Chef Knife | These 6 are the knives you want to buy
- Best nakiri Japanese vegetable knives | These make chopping veggies a breeze
- How to store Japanese knives: Top 7 knife stands & storage solutions
- Best sushi knife | 15 best for sashimi, meat & fish cleavers
- Best VG-10 steel knives for excellent edge retention & sharpness [top 8]
- 6 Best Usuba Square Japanese Vegetable Knives Reviewed
- 11 Best Yanagiba Japanese Sushi Knives Reviewed
- Japanese knife handles | What makes ‘Wa’ handles different from Western ones
- Best Sujihiki Knife: Top 5 Selection for Pro’s & Home Cooks
- Review best saya (Japanese wood knife sheath) & why you need one
- 6 Best Santoku Knives: Most Versatile Japanese Kitchen Knives
- Best Kiritsuke chef knife | Top 3 reviewed: traditional, modern or budget?
- Bunka vs santoku knives | How they compare [& which to buy]
- 6 Best Japanese Deba Knives For Cutting Fish And Bones
- 6 best gyuto chef’s knives for your Japanese knife collection reviewed
- 4 Best Japanese Knife Rolls: Carry Your Knives Safely
- 6 Best Japanese Petty, Paring, Peeling Knives [Buying Guide]
- 4 Best Takobiki Japanese Knives For Thin Sashimi Cuts
- Nakiri vs Japanese Santoku chef’s knife | Comparison & which one to buy
- Best Sake for Cooking and Drinking Reviewed with Buying Guide
- 9 Best Japanese Noodles For Hibachi And Teppanyaki Grilling
- Want an outdoor teppanyaki grill? The top 5 you should buy!
- Blaze Premium: Best Built-In Hibachi Grill & DIY Home Build
- Top Ramen vs Maruchan: Which one is better? The final verdict!
- Best yakitori grill accessories | What to use when you make yakitori
- Best Japanese Cookbooks | 23 must-reads from Sushi to Bento
- 7 best Binchotan Grills & Binchotan Charcoal For Every Budget
- Best Miso Paste Brands Reviewed & When To Use Which Flavor
- Miso with dashi in it | Where flavor meets flavor!
- Is furikake gluten-free? Not all types are! This is what to look for
- Best Furikake Seasoning: Most Popular Brands & Flavors
- 16 Best Sushi Sauces: I Was Astounded When I Tasted #5!
- Enjoy your sake with the best sake warmers [top 6 reviewed]
- Best griddles & teppanyaki grill plates for induction hob reviewed
- Where can I buy onigiri? And can I buy it online?
- Up your grilling game: The 5 best konro & yakiniku grills
- Best Japanese mayo brands (Kewpie vs Kenko vs Ajinomoto)
- Best hibachi & teppanyaki spatula: 7 best reviewed
- 8 best grill with griddle combos: Gas, charcoal & reversible
- Best Toban Yaki Ceramic Grill Plates Reviewed
- Is eating dry, uncooked ramen bad for you? Here’s the good news
- Best Instant Dashi: Powdered, stock or even vegan dashi reviewed
- Best spatula for pancakes | Top 5 for turning & flipping like a pro
- Best AUS 10 Japanese steel knives | Extra tough with high-carbon stainless steel
- Best abura-age | What is it, where to buy it, and how to use it
- What is oriental flavor ramen & is it vegan? You’d be surprised!
- Best rice cooker for sticky rice | Top 4 for evenly cooked glutinous rice
- Best rice cooker for basmati rice | Top 5 to cook long-grain to perfection
- 4 Best fish bone pliers & tweezers: Make your seafood preparation easier
- Best charcoal for hibachi grill: Heat control & retention top 4
- Best spatula for fish | Great food turners reviewed [not just for fish!]
- Is teriyaki sauce gluten free? Safe brands & how to make your own
- 15 authentic donburi bowl reviews + how to use donburi bowls
- The best tweezers (small tongs) for Japanese and Korean BBQ reviewed [Top 4]
- Best saucepan for perfectly cooked rice: Top 5 helpful non-stick tools
- Where can miso paste be found at Whole Foods? Check these aisles!
- Where to buy dashi and miso paste: find out my top choices!
- Where to Find Miso Paste at Walmart: check these aisles
- Best rice cookers reviewed for white rice, brown, sushi or even quinoa
- Best ramen machine | Make your own ramen with this top 5
- 8 best yakitori grills: from electric indoor to charcoal for home & outdoor
- Best Sushi Making Kit: Top 6 reviewed + Sushi party tips
- Is mirin vegan? The answer is yes!
- Japanese cuisine beginner’s guide | 28 most used cooking ingredients
- Why is mirin so expensive? Consider supply, quality & import tax
- Is teriyaki sauce vegan? Check the ingredients!
- Are the shrimp in cup noodles real? The surprising truth
- Where can you find mirin in grocery stores?
- The 7 most delicious Japanese street foods you simply must try
- How much does a bowl of ramen cost in Japan?
- 7 Best Hibachi Chef Tools Reviewed
Japanese Recipes
- 10 Recipes with Myoga: The Japanese Ginger
- 20 Recipes With Shiso: Get The Most Out Of The Herb
- Types of Takoyaki: Flavors, Variations & Filling ideas
- Simple Authentic Takoyaki Street Food Recipe
- Authentic okonomiyaki with aonori and pickled ginger recipe
- Hibachi White Sauce Recipe That Tastes Just Like The Real One
- Hibachi Butter Recipe: Savory Creamy Sauce for Flavor
- Hibachi Restaurant Salad Dressing | Light & Flavorful
- Make Hibachi Restaurant Yellow Sauce at Home | Easier Than You Think
- Hibachi Restaurant Soup Recipe: Your Perfect Appetizer for Any Meal
- How to roast Japanese style blistered Shishito peppers [recipe & cooking tips]
- Miso nikomi udon recipe | The perfect hearty and savory Japanese noodle soup
- Teppanyaki Hibachi Beef Steak Noodles: Griddle-Made To Perfection
- Chuka Dashi: A Japanese Recipe From Chinese Influence
- What is Chuka Dashi? Special Chinese Seasoning Broth
- Can I Use Worcestershire Sauce as a Marinade? + Tenderizing Worcestershire Sauce Marinade Recipe
- Miso Chicken Recipe | A Delicious & Easy Japanese Dish
- 12 Best Miso Recipes: How to Use Miso in your Cooking
- Homemade Worcestershire Sauce Recipe | Easy to Make Yourself
- 5 Easy Glutinous Rice Recipes: From Sweet to Savory
- Best Recipes with Worcestershire Sauce: Top 9 Dishes to Try
- 5 Tasty & Nutritious Recipes with Mung Beans You Want to Try
- Miso Marinade Recipe | A Delicious All-Rounder for Your Culinary Delights
- Miso Ice Cream Recipe | Delicious Salty & Sweet Combo
- Top 10 Best Recipes To Make With Soy Sauce
- Tangy Tamari Soy Sauce Dressing | Easy 5-Min Recipe
- Here’s How To Cook with Mirin: Top 11 Best Recipes
- 10 Best Sauces with Mirin For Salads, Sushi, BBQ and More
- 11 Best Teppanyaki Hibachi Restaurant-Style Recipes
- 6 Best Teppanyaki Hibachi Restaurant-Style Sauce Recipes
- Recipes You Can Make Using Sake [Key Japanese Cooking Ingredient]
- Dashi Yuzu Vinaigrette Recipe: A Tangy & Umami Dressing
- How do you make hibachi chicken? Easy chicken and vegetables
- Best Recipes With Furikake: Breakfast, Sauce, To Snack
- 4 Best Recipes For Furikake: Add A Little Crunch And Saltiness
- 11 Best Japanese Sauce Recipes: Add Savory Or Sweet Flavors
- Ramen Tare Sauce: The Noodle Bowl’s Secret Weapon
- Chuka Tare Recipe: The Japanese Spicy Glaze
- Japanese Teriyaki Sushi Sauce: For Glazing Fish Or California Rolls
- Sake-Marinated Beef Ribs Recipe You Don’t Want to Miss
- Tamari Tahini Sauce Recipe: Great For Dipping, Noodles or Salads
- 3 Best Tare Sauce Recipes: Japanese Glaze Your Meat & Fish
- Miso Shrimp Yakitori (Grilled Skewer) Recipe
- Yosenabe Recipe: Make The Popular Umami Hot Pot at Home
- 3 Best Recipes With Sriracha: The Right Amount Of Kick!
- How To Make Koji Rice At Home [Full Recipe]
- Teba Shio (Salted Sake Chicken Wings) Recipe Izakaya-Style
- Sake-Steamed Clams: Recipe for Japanese Asari no Sakamushi
- Iriko Dashi (Niboshi Dashi) Recipe: Japanese Baby Sardine Fish Broth
- 15 Best Asian Recipes With Ginger: From Broth To Sauce
- 5 Best Recipes With Udon Noodles For A Japanese Dinner
- Delicious Vegan Okonomiyaki Recipe with Gluten-Free Ingredients
- What is Negima food? Negi onion explained with 4 Japanese dishes
- 11 Best Recipes With Bok Choy: Japanese & Filipino Dishes
- Best Recipes With Bamboo Shoots: Filipino & Japanese Dishes
- Awase Dashi: Traditional Kombu & Katsuobushi Recipe
- Shiitake Dashi From Dried Mushrooms You Can Buy Online!
- Kombu Dashi Recipe: Cold Brew Your Way To Umami!
- 6 Best Recipes For Dashi (Even With Ingredients You Have!)
- Katsuo Dashi Recipe: Perfect Flavor With Bonito Flakes
- What To Cook With Dashi Stock? 12 Best Recipes With Dashi
- Surimi Kanikama Maki Roll: A Thick Futomaki Recipe
- In a hurry? Try this 12-min instant ramen with an EGG
- Nitsume “unagi” eel sauce: salty sweet sushi sauce glaze recipe
- How to cook surimi lobster tails [full recipe with easy instructions]
- Oyakodon without dashi recipe | Perfect easy comfort food
- The Secret Japanese Steakhouse Hibachi Mustard Sauce Recipe!
- Homemade Mentsuyu Sauce Recipe: Perfect For Noodles
- Surimi Onigiri Recipe: The Cheap Fishy Snack
- How to make your own Matcha green tea ice cream [full recipe & buying guide]
- Kelp noodles with sprouts recipe | Very healthy and easy to make
- Make your own Japanese rolled ice cream: Teppanyaki style recipe
- Kamaboko & Spam Wontons: 2 Hawaiian Deep-Fried Delicacies
- Kamaboko Crab Dip: The Hawaiian Favorite
- 9 Best Recipes With Kamaboko: Choose Your Favorite
- How To Cook Japanese Kamaboko: 30 Min Recipe
- How to make Japanese Ramen Fish Cakes: Narutomaki [Full Recipe]
- Okaka Onigiri: The Salty Soy Sauce And Katsuobushi Recipe
- Tuna Mayo Onigiri For A Creamy Rich On-The-Go Recipe
- Seasoned Kombu Onigiri: Salty And Crunchy Bite Recipe
- Japanese Salmon & Ume Onigiri Recipe (Pickled Plum)
- Most Popular Onigiri Fillings & Flavors: 7 Best Recipes
- Yaki onigiri recipe: Perfect Japanese grilled rice ball snack for drinks
- Secret To Making Your Onigiri Sweet: The Ohagi Recipe
- Satsumaimo Japanese sweet potato butter honey recipe
- Recipe for The Best Teppanyaki Sirloin Steak with Garlic
- Satsumaimo: The Japanese Sweet Potato
- Sushi burrito | Best places to buy + recipe to make one yourself!
- 5 Sushi without Rice Recipes for paleo and keto low carb diet
- Sushi without fish or seafood: Delicious tofu recipe & more fillings
- How to make brown rice sushi: Try this great & healthy recipe!
- Easy Vegan Miso Soup From Scratch: Shiitake + Kombu Combo!
- Easy Instant Miso soup breakfast with white rice & furikake
- Pork Belly Udon Soup Recipe: Juice and Delicious
- Chawanmushi Japanese Dashi Egg Custard Recipe
- Agedashi Tofu Recipe: Salty Umami Sauce With Fried Tofu
- Incredibly easy ways to cook beef Misono Tokyo style
- Takikomi Gohan Dashi Rice: the 1 thing you shouldn’t get wrong
- Furikake For Sushi: What Kind Do You Use?
- Your Complete Guide To Miso Soup: Wait? There Are Types?
Cooking Tips
- Japanese Culinary Culture: History, Ingredients, Techniques
- Mitsuba Japanese Parsley: How to Eat it and Cook With it
- 10 Recipes With Shungiku: Get The Most Out Of The Herb
- 10 Recipes With Mitsuba: Get The Most Out Of The Herb
- Shungiku: How to Eat it and Cook With it
- 12 Herbs and Spices For Flavorful Japanese Cooking
- Myoga Japanese Ginger: How to Eat it and Cook With it
- Shiso Perilla: How to Eat it and Cook With it
- Ishiru: The Traditional Japanese Fish Sauce
- Shottsuru （しょっつる）: One of the Big Three Fish Sauces in Japan!
- Ikanago shoyu: Its Place Among Japanese Fish Sauces
- Best Vanilla Extract for Your Kitchen
- Is Takoyaki Healthy? Not really no, but this is what you can do
- How Long Can Takoyaki Last before it goes bad & can you freeze it?
- Why Is My Takoyaki Moving? [Hint: Bonito + Heat]
- Is Amazake Halal? Get the Facts Here
- How to Clean Yakiniku Grills: 5 Tips & What Definitely Not to Use
- Can you eat hibachi the next day? Yes, but there are some conditions!
- What To Buy to Make Hibachi At Home? Gear & Ingredients Explained
- How Long Can Japanese Knives Last? More Than a Lifetime With Proper Care
- Why do I get diarrhea from miso soup? Koji might be the cause!
- Is Hibachi Good For You? Here’s What You Need to Know
- Are babies allowed to eat dashi? It’s good for them, here’s why
- Dashi to miso paste ratio: How much do you use?
- How long does okonomiyaki & the batter last in the fridge?
- Best Tsuyu: 6 Top Choices For Amazing Flavor Reviewed
- How much miso paste per cup of water? (Perfect miso paste water ratio)
- How Much Worcestershire Sauce Do I Need To Use? Exact Quantity Guide
- Does Miso Soup Have Fish? Yes, But Not Always!
- Can I Use Worcestershire Sauce as a Marinade? + Tenderizing Worcestershire Sauce Marinade Recipe
- Unique Worcestershire Sauce Combinations & How to Dilute or Enhance The Flavor
- How long can you keep Worcestershire sauce?
- Is Sushi Low Fodmap? Read This Before Eating Sushi With IBS
- 5 Best Honesuki Japanese boning knife | Find your absolute favorite
- 6 best Japanese sharpening stones / whetstones for razor sharp knives
- How to clean & remove rust from Japanese knives [simple tricks]
- Best Japanese Knives Buying Guide: 8 Kitchen Must-Haves
- How to store Japanese knives: Top 7 knife stands & storage solutions
- How to sharpen a Japanese knife: Use a whetstone, step-by-step
- What is tamari Japanese shoyu? Here’s how to use this soy sauce
- Japanese Udon noodles: how to use these thick noodles
- How To Flavor Instant Ramen Without The Packet? Less Sodium!
- Dashi powder to water ratio: How much hondashi per cup of water?
- Is Dashi Salty? It has sodium from Katsuobushi but no, not really
- How long does it take to digest ramen noodles?
- What Are The Fish Eggs On Top Of Sushi And Is It Healthy?
- Sushi Calories: Oh my! You should avoid some of these rolls
- Can I eat ramen noodles after wisdom teeth removal?
- How To Use Surimi: Can You Cook Or Fry It Or Eat It Raw?
- Can Dogs Or Cats Eat Kanikama Imitation Crab Sticks?
- Can You Eat Surimi “Kanikama” While Pregnant?
- How to use Kamaboko: Does It Need To Be Cooked?
- Are Kamaboko And Narutomaki Gluten-Free, Keto Or Vegan?
- 10 Best Fish Cakes For Ramen: From Soft And Squishy To Fried
- Can You Keep Kamaboko & Narutomaki In The Fridge Or Frozen?
- Kamaboko Vs Naruto: What Are These Japanese Fish Cakes?
- Can Cats & Dogs Eat Kamaboko Japanese & Korean Fish Cakes?
- Can Dashi Go Bad: How Long Does it Last Until it Expires
- Is onigiri gluten free? Yes, but watch out for the fillings and sauce
- Why is my onigiri falling apart? These are the possible reasons
- How many onigiri do you need for lunch? Make it a complete meal like this
- Can I keep onigiri overnight? Here’s what to keep in mind
- The ideal teppanyaki temperature: Things you need to know for grilling
- Best instant ramen hacks | The ultimate guide to upgraded noodles
- Can sushi be frozen? This is what happens to sushi
- Guide on sushi-grade tuna fish | Maguro (マグロ, 鮪, tuna in Japanese)
- Is Sushi Good For Losing Weight? 6 Helpful Tips
- Will sushi fit into my diet? [Keto/ Paleo/ Candida/ Low-Carb Explained]
- How to make ramen in the microwave + ways to make it extra yummy
- Why Curing Food is Important for preservation
- Is rice bran oil good for cooking? Read about its high smoke point
- Can miso soup be reheated? Yes! Check out these tips
- How Hot Does A Hibachi Grill Get? Binchotan & ideal temperature
- Wafu Dashi or “Japanese Dashi” | what it is & how to use it
- Can You Boil Dashi? Here are Things You Should Know About It!
- Is dashi kosher? Not all types, read why
- Can miso paste be frozen? And can miso soup be frozen?
- Can you eat miso raw without cooking it?
- What kind of miso do you use for soup?
- Do You Need To Cook Furikake? When To Use It
- Why Does Furikake Have a Lead Warning? [EXPLAINED]
- 5 Easy To Use Miso Substitutes So You Can Cook Your Dish!
- 7 easy ways to make dashi without kombu [perfect umami!]
- Can Cats & Dogs Eat Furikake? Read This Before You Do!
- Is Furikake Halal? ALMOST Always (But How To Tell)
- How Long Does Okonomiyaki Sauce Last?
- How to make your own furikake at home [shrimp & bonito flavor recipe!]
- Does furikake go bad and expire? How to store it for additional shelf life
- Is There Such Thing as too Much Dashi?
- Can you make dashi with nori (instead of kombu)?
- Dashi for ramen: which to get or substitute & how much to use
- 22 Best Sauces For Rice So You’ll Never Have A Dull Meal Again!
- Can You Eat Okonomiyaki When Pregnant? Watch the toppings!
- Can I freeze okonomiyaki? You sure can, watch the sauce though…
- How much rice per onigiri? It depends on how you like to make it
- What type of cabbage do you use in Okonomiyaki? [top 4]
- 8 Best Okonomiyaki Toppings and Fillings
- Can you use a cake pop maker for takoyaki? THIS is how!
- How do I clean my takoyaki maker and pan? 3 easy tips
- Aonori: How to use dried seaweed powder & flakes & where to buy
Culture & Tradition
- Tohoku Cuisine: Typical Food From the Region
- Kyushu Cuisine: Large Prefectures & Their Dishes
- Shikoku Cuisine: Large Prefectures & Their Dishes
- Chugoku Cuisine: Typical Food From the Region
- Chubu Cuisine: Typical Food From the Region
- 6 Types of Japanese Fish Sauces & How To Use Them
- Okinawan Cuisine: Typical Food From the Region
- Kanto Cuisine: Typical Food From the Region
- Hokkaido Cuisine: Typical Food From the Region
- Kansai Cuisine: Typical Food From the Region
- The 9 Regional Cuisines of Japan: Signature Dishes
- Ayu Fish Sauce: Ingredients, Taste & Origin
- Most popular Japanese konamono or “flour things”: Have you tried them all?
- How to Drink Amazake: Hot or Cold & Can You Eat It Every Day?
- 11 Essentials to Serve With Yakiniku: Sauces, Side Dishes & Drinks
- Is Yakiniku Halal? Find Out About Your Options
- Sushi Conveyor Belt restaurants “kaiten-zushi”: what you need to know
- What does yaki mean and what is yaki style cooking in Japanese food?
- All about jakoten and how to eat this delicious dish
- Do The Japanese Eat Pork? A Comprehensive Look
- Aogami vs shirogami | The difference between white and blue steel explained
- How To Cut With A Japanese Knife: Skills & Techniques
- Artisan Japanese knife making | Why are they so special and expensive
- What is koji rice? Complete guide to special fermented Japanese rice
- Kikkoman brand origin, products and style
- Vegan in Japan: Does Japan Have Vegetarian And Vegan Food?
- How To Eat Sushi Properly: The Right Etiquette Explained
- Sushi: The Complete Guide To 42 Types You Find In Restaurants
- Japanese restaurants that cook in front of you: Have an AWESOME time!
- Kamaboko Vs Naruto: What Are These Japanese Fish Cakes?
- Kamaboko In Ramen: The Swirly Things Called Narutomaki
- How often can I eat miso soup? This is what the experts say
- How to pronounce “ramen noodles” in different countries & languages
- Is It Safe for Pregnant Women to Eat Sushi? Tips & 7 alternatives
- Who is Hanaya Yohei? Read all about this awesome sushi rebel
- Is sushi raw fish? Not always! Here are the different types out there
- How many pieces of sushi are in a roll & how much can you eat?
- Is Sushi Chinese, Japanese, or Korean? The answer’s not so obvious!
- How to properly eat miso soup: spoon and chopsticks
- Geiko, Geisha or Maiko? The differences and the culture
- Why Does Miso Soup Separate & seem like it’s “moving”?
- 10 Best Teppanyaki Restaurants in America worth a visit
- How Much Furikake To Use In Rice: The Perfect Ratio
- Where is dashi in the grocery store? This is where you need to look
- How to eat okonomiyaki: the right way to enjoy this delicious Japanese dish!
- What is an omakase dinner? An unforgettable experience!
- What is toban yaki? History & the ceramic plates used
- What is a hibachi grill buffet? + what to expect (prices, dishes)
- Best Asian ball shaped food | Why the round shape?
- 15 best types of Japanese snacks you need to try now!
- Tsurai (辛い) or karai (辛い) – “Spicy” in the Japanese tongue
- Oshi sushi recipe | The famous box sushi explained + how to make it yourself
- Miso soup vs clear Japanese soup broth: What’s the difference?
- Are bonito flakes alive? Read this before ordering them!
- Be polite! How do you say “thank you for the food” in Japanese?
- Yatai: Your ultimate guide to the Japanese street food stalls
- What is a Japanese hibachi chef called?
- Why is bread in Japan so good? This is why it’s so soft & milky
- Best deep-fried Asian food: The secret to the best dishes
- What does “sumimasen” mean? When to use this versatile word
- Your ultimate guide to different types of Japanese bread
- What does “omae wa mou shindeiru” mean? Is it a shochu?
- Japanese cuisine beginner’s guide | 28 most used cooking ingredients
- The 7 most delicious Japanese street foods you simply must try
- How much does a bowl of ramen cost in Japan?
- What is flour in Japanese? All the different names (komugiko, chûrikiko, hakurikiko) explained
- Kotatsu Japanese table heater review | The best traditional & comfy options
- Top Fermented Foods List + Benefits of Eating Fermented foods
- 43 of the best, most delicious & unusual Asian food recipes to Try
- 7 best tatami mats for sleeping & flooring reviewed +top futon
- Are you supposed to drink ramen broth? You totally can – here’s how (& why)
- Japanese Soups | Soup culture and the different kinds of soups
- Why do the Japanese put Raw Egg on Rice? Is it safe?
- Which area of Tokyo is famous for Monjayaki? Monja Str. Chuo City
- Etiquette and table manners when eating Japanese food
- How is yakitori served? What it’s served with and how to eat it
- Is Benihana Authentic Japanese Food? | Everything you need to know
- What is the Muromachi Period and what foods where created?
- Where Are Ramen Noodles Made? What you might not know
- Are Ramen Noodles Chinese or Japanese?
- How Many Ramen Shops Are There in Tokyo? Over 10,000!
- How often do Japanese eat Ramen? Breakfast & dinner habits
- How Often do Korean Eat Ramen? Let’s find out
- Teriyaki 照り焼き Origins: a surprising turn from tradition
- How Much Fruit do Japanese Eat? Not Much – And Here’s Why
- Sushi for Beginners | a little history & the best get started guides
- Chef Erik Ramirez of Llama Inn: Japanese Peruvian connection
Differences Explained
- Wow! 20 Kinds of Green Tea and they all Taste Different
- Okonomiyaki vs takoyaki: How do they differ?
- Discover the Difference: Jiu Niang vs Amazake
- Amazake vs. Sikhye? Uncover the Differences Here!
- Taste the Difference: Amazake vs Sake
- Makgeolli vs Amazake: What’s the Difference?
- Amazake vs. Horchata: Compare and Contrast Their Unique Flavors
- Yakiniku vs Teppanyaki: A Comprehensive Comparison
- Yakiniku vs. Hibachi: A CulinaryShowdown
- Yakiniku vs. Shabu Shabu: A Taste Test of Two Popular Japanese Dishes
- Yakiniku vs. Sukiyaki: Cuts of Meat, Sauces & More
- 7 Differences Between Yakiniku Sauce and Teriyaki Sauce
- Is Yakiniku Japanese or Korean? History, Types of Meat & Serving Style
- Beef Yakiniku vs. Beef Misono: 5 Main Differences
- AUS-10 vs VG-10 Steel: Know the Difference Before You Buy
- Hibachi vs. Sukiyaki: Comparing Charcoal Grilling to Hot Pot Cooking
- Japanese Stainless Steel vs High Carbon Steel: Both Used to Make Kitchen Knives
- Hibachi vs. Yakitori: What’s the Difference?
- Hibachi Noodles vs Lo Mein: Two Asian Staples Compared
- Hibachi Rice vs Fried Rice | Both Easy Delicious Dishes But Different
- Hibachi Steak vs Filet Mignon: How to Decide
- Honesuki vs Hankotsu: Which Knife is Right for You? Differences Explained!
- Hibachi Bowl vs. Poke Bowl | Comparing Two Tasty Dishes
- Miso powder vs. miso paste | When and how to use each
- Can I use red or brown instead of white miso paste? How to substitute
- Can I use okonomiyaki sauce for yakisoba and stir-fries?
- Sushi vs Zushi | Same Same or Different? We’ll Explain
- Japanese Okonomiyaki VS Korean Pajeon Pancake
- What is the difference between tonkotsu ramen and miso ramen?
- Aji mirin vs. hon mirin | They’re not the same, and it matters!
- Zongzi vs. onigiri | Here’s how to tell them apart
- Miso vs natto | Differences in nutrition & popular dishes for both
- Japanese vs American Knives Compared: Which Knives Cut it?
- Japanese vs Western Knives: The Showdown [Which is Better?]
- Kimbap vs onigiri | Two popular Asian rice dishes compared
- Which Knives Are Better: German or Japanese?
- Balsamic Vinegar vs Worcestershire Sauce | Acidity Meets Savory
- Worcestershire Sauce vs Maggi | Savory Seasonings Compared
- Worcestershire Sauce vs Kecap Inggris | Indonesian Version of English Sauce
- Tan Tan Ramen VS Tonkotsu: A Showdown of 2 Delicious Ramen Styles
- Worcestershire Sauce vs Liquid Aminos | Savory Condiments Compared
- Beni Shoga vs Gari: Two Different Pickled Gingers From Japan
- Is Worcestershire Sauce the Same as Hoisin Sauce? Both Delicious Condiments
- Miso vs Tahini: Similar Texture, Different Flavor & Use
- Worcestershire Sauce vs Liquid Smoke: Differences Explained
- Worcestershire Sauce vs Oyster Sauce | Different Flavor & Consistency
- Is Dashi a Miso Paste? Don’t Confuse One With The Other
- Worcestershire Sauce vs Hot Sauce vs Tabasco | Spicy or Not?
- Worcestershire Sauce vs Steak Sauce & A1 | Differences Explained
- Yorkshire Relish vs Worcestershire Sauce | Two Similar British Condiments
- Worcestershire Sauce vs Garum | English Classic and Ancient Fish Sauce
- Worcestershire Sauce vs Fish Sauce | Best in Different Dishes
- Worcestershire Sauce vs BBQ Sauce | Consistency & Flavor Differences
- Worcestershire Sauce vs Teriyaki Sauce | Big Difference in Flavor
- Is Worcestershire sauce vinegar?
- The 30 Different Types of Japanese Restaurants and Cooking Styles
- Japanese Hibachi VS Teppanyaki Explained
- Is Sweet Rice the Same as Glutinous Rice? (and What About Sticky Rice?)
- Aogami vs shirogami | The difference between white and blue steel explained
- Usuba Knife vs Nakiri: Both for Chopping Veggies but Not the Same
- Bunka vs santoku knives | How they compare [& which to buy]
- 6 Best Japanese Petty, Paring, Peeling Knives [Buying Guide]
- Nakiri vs Japanese Santoku chef’s knife | Comparison & which one to buy
- Japanese knife finishes: From kurouchi to kasumi to migaki explained
- Mochi VS Daifuku VS Dango: Differences Explained
- Traditional Japanese VS American Sushi: Not What You Think
- Dashi VS Tsuyu VS Mirin VS Miso: How They Differ
- Dashi Tare: What Is It And Are Dashi And Tare The Same?
- Surimi VS Jaiba: What’s The Difference?
- Finally Explained: Kani VS Kanikama VS Surimi VS Snow Crab
- Onigiri vs onigirazu | How they differ and why you want to try them both
- Sushi Grade vs. Sashimi Grade Fish | What is the Difference?
- Sushi vs. sashimi | the differences in health, cost, dining & culture
- Sushi vs. maki: What are the differences? What does sushi mean anyway?
- Sushi vs Nigiri: Nigiri is sushi, but sushi is not always nigiri
- Onigiri vs sushi maki | What’s the difference? It’s about shape and flavor
- Sushi roll vs hand roll | New trend meets old tradition
- Ramen vs. Pho | Both Noodles with Broth, But a World of Difference
- Tonkatsu vs okonomiyaki sauce: are they different?
- Dashi vs Bonito flakes: Are They the Same? Differences explained
- Dashi vs Anchovy Broth: Differences in taste, uses, and countries
- Dashi vs Kombu: Differences & how to use both
- Dashi vs Hondashi vs Dashi No Moto: Uses for Soup and Beyond
- Furikake VS Shichimi Togarashi: The Same? How About the Taste?
- Furikake VS Everything Bagel Seasoning
- The difference between teriyaki vs hibachi explained
- Okonomiyaki VS Unagi (Nitsume) Eel Sauce: Differences & Uses
- Okonomiyaki vs egg foo young: How to tell them apart
- Gyoza vs. dumpling: Gyoza is a dumpling, but not all dumplings are gyoza!
- Hiroshima Vs Osaka Style Okonomiyaki: what’s the difference?
- Ramen vs. udon noodles | Comparing flavor, use, taste & more
- Rice cooking wine vs. mirin | Can I substitute one for the other?
- Takoyaki vs aebleskiver pan: how to pick the best one for your needs
- 8 best grill with griddle combos: Gas, charcoal & reversible
- Japanese Mayonnaise [or Kewpie] vs American: Taste & Nutrition
- Japanese ramen vs Korean ramen/ramyeon/ramyun: Is ramen Japanese or Korean?
- Rice or noodles: Which is healthier? Carbs, calories & more
- Japanese vs Korean food | The differences between these cuisines
- The differences between Korean BBQ and Japanese BBQ explained
- Chinese food vs Japanese food | 3 main differences explained