Japanese Food & Tips
Here are all of our posts on Japanese food:
Buying guide
- Best yakitori grill accessories | What to use when you make yakitori
- Best Takobiki Japanese slicer knife | The perfect tool for filleting fish
- Best Honyaki knives reviewed [The ultimate high-end Japanese knife]
- Best Instant Dashi: Powdered, stock or even vegan dashi reviewed
- Best kiritsuke chef knife | Top 3 reviewed: traditional, modern or budget?
- Best tsuyu | Your 6 top choices for amazing flavor reviewed
- Nakiri vs Japanese Santoku chef’s knife | Comparison & which one to buy
- Best spatula for pancakes | Top 5 for turning & flipping like a pro
- Bunka vs santoku knives | How they compare [& which to buy]
- 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
- 6 best Japanese sharpening stones / whetstones for razor sharp knives
- What is oriental flavor ramen & is it vegan? You’d be surprised!
- Best Japanese petty, paring, or peeling knife | Essential buying guide
- Plancha vs griddle vs teppanyaki: differences & 7 griddles reviewed
- Best deba knife for preparing (Japanese) fish dishes reviewed
- Best rice cooker for sticky rice | Top 4 for evenly cooked glutinous rice
- Looking for a takoyaki pan? Here are the top 8!
- 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!]
- Best Hibachi Chef Knife | These 6 are the knives you want to buy
- Is teriyaki sauce gluten free? Safe brands & how to make your own
- Best funayuki knives | Japanese fish cutting favorite [top 5 reviewed]
- Top 11 best yanagiba knives | The ultimate knife for sushi and sashimi reviewed
- Japanese knife handles | What makes ‘Wa’ handles different from Western ones
- 15 authentic donburi bowl reviews + how to use donburi bowls
- How to store Japanese knives: Top 7 knife stands & storage solutions
- Best VG-10 steel knives for excellent edge retention & sharpness [top 8]
- The best gyuto chef’s knife for your Japanese knife collection reviewed
- 7 best Binchotan grills & Binchotan charcoal for every $ range
- 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
- Review best saya (Japanese wood knife sheath) & why you need one
- Where can miso paste be found at Whole Foods? Check these aisles!
- Miso with dashi in it | Where flavor meets flavor!
- Where to buy dashi and miso paste: find out my top choices!
- Best sushi knife | 15 best for sashimi, meat & fish cleavers
- Where to Find Miso Paste at Walmart: check these aisles
- 16 best sushi sauces you must try! List of names + easy recipes
- Best rice cookers reviewed for white rice, brown, sushi or even quinoa
- Best takoyaki batter mix | Top 4 to buy + how to make your own
- How to flip takoyaki: make the perfect round ball with these tips
- Best takohiki chef’s knife | top 4 reviewed for any budget or pro
- Is furikake gluten-free? Not all types are! This is what to look for
- Best ramen machine | Make your own ramen with this top 5
- Takoyaki vs aebleskiver pan: how to pick the best one for your needs
- 8 best yakitori grills: from electric indoor to charcoal for home & outdoor
- Best omelette pan | Top 6 reviewed from cast iron to induction
- 9 best Teppanyaki grills for your home: electric, tabletop & more
- Want an outdoor teppanyaki grill? The top 5 you should buy!
- Best Sushi Making Kit: Top 6 reviewed + Sushi party tips
- 5 best Teppanyaki plates for your stovetop reviewed
- Is mirin vegan? The answer is yes!
- Which rice to use for onigiri? The secret to authentic rice balls
- Japanese cuisine beginner’s guide | 28 most used cooking ingredients
- Why is mirin so expensive? Consider supply, quality & import tax
- How much does onigiri cost in Japan? It won’t break the bank
- What is Hibachi? Japanese Hibachi vs Teppanyaki Grills
- Best furikake seasoning | Top brands + all you need to know about it
- 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
- Top Ramen vs Maruchan | Which one is better? Final verdict
- How much does a bowl of ramen cost in Japan?
- 7 Best Grill with Griddle Combo’s: Gas, charcoal & reversible
- Where to buy onigiri (and can I buy it online)?
- Is eating dry, uncooked ramen bad for you? Here’s the good news
- Most Used Hibachi Chef Tools
- Best nakiri Japanese vegetable knives | These make chopping veggies a breeze
- Best Japanese cleavers chukabocho | Must-have kitchen knife for the serious cook
- Best left-handed Japanese knives | Top 8 chef’s choice options for lefties
- Best Japanese knife rolls | Carry your knife collection safely like a pro
- Best Yattoko Handleless Japanese pots: Cooking Pan & Pincers reviewed
- Best Gas Teppanyaki Grill: 4 best flat top gas heated griddles
- Best Hibachi & Teppanyaki Spatula: 5 best reviewed
- 5 best Konro & Yakiniku grills + the secrets to using them
- How to Make a Built-in Teppanyaki Hibachi Grill in Your House
- The tools you need for teppanyaki: THE 17 essential accessories
- Best Honesuki Japanese boning knife | Find your absolute favorite
- Best santoku knife | Most versatile Japanese kitchen knives [top 6 reviewed]
- Japanese cooking oil brush: Top choices for the “aburabiki”
- Best Japanese tabletop grill | Yakitori, Hibachi, Teppanyaki [Top 8 Reviewed]
- Best Griddles & Teppanyaki Grill Plates for Induction Hob reviewed
- Kotatsu Japanese table heater review | The best traditional & comfy options
- Best takoyaki toppings | Try these yummy ideas for the best flavor
- Teppanyaki vs Gourmet or Raclette Cooking [comparison & review]
- Drinkable vs cooking sake vs mirin: how to know which to use
- Best oyakodon katsudon pan | Your top options for traditional cooking
- Where to buy AMAZING Yakiniku sauce OR make your own
- Can vegetarians and vegans eat ramen noodles? These brands yes
- Best carbon steel wok | The most versatile Asian cooking pan [top 7 reviewed]
- Shichirin grill | review of the top 6 best grills [+Shichirin explained]
- 7 best tatami mats for sleeping & flooring reviewed +top futon
- Japanese kitchen scissors and shears | Top 7 options reviewed +how to use them
- My nr.1 best premade bottled Stir Fry Sauce to buy (+more reviewed)
- Best Teppanyaki Hot Plate | Top 6 tabletop grills reviewed
- Why You Should Buy The Hida Konro Hibachi Grill
Japanese Recipes
- How to make yakitori at home | Recipe + cooking tips
- How to cook teppanyaki at home: These are the key ingredients
- Menchi katsu recipe | Make your own Japanese crispy cutlets
- Oyakodon without dashi recipe
- Katsudon without dashi (with rice)
- Kitsune udon: How to make this classic & popular Japanese noodle soup
- Traditional Kombu & Katsuobushi Dashi Recipe
- Don’t have dashi stock? Use these 6 secret substitutes instead!
- Tan tan ramen recipe | Delicious noodles with a spicy kick
- 4 of the best teppanyaki steak recipes you can make yourself
- Andagi recipe | All the tricks to make your own Okinawan doughnuts
- 6 quick & easy homemade Japanese gari pickled ginger recipes
- Ultimate guide to the Japanese onigirazu sushi sandwich: Recipe & more
- How to make triangle onigiri + info for this Japanese snack
- What is omusubi? It’s a delicious and traditional Japanese dish!
- Sprouts kelp noodles recipe | Very healthy and easy to make
- Comfort food that’ll leave you fulfilled: Zosui Japanese rice soup
- Different types of Japanese ramen explained (like shoyu & shio)
- Japanese uni recipes: What is uni? + how to prepare it
- Recipe: Japanese hamburger steak with egg | How to cook Hambāgu ハンバーグ
- How to roast Japanese style blistered Shishito peppers [recipe & cooking tips]
- Sunomono cucumber salad recipe | Simple, healthy & refreshing dish!
- Oshi sushi recipe | The famous box sushi explained + how to make it yourself
- Sushi without cucumber | Order these or make your own to avoid
- 3 Japanese rice balls recipes | How to make onigiri and ohagi
- Yaki udon recipe | How to make one of Japan’s favorite noodle dishes
- Imagawayaki (obanyaki) recipe: A delicious Japanese dessert
- Tokoroten recipe, video & what is tokoroten exactly?
- Learn to make this TenDon “tempura donburi” recipe
- How to make brown rice sushi: Try this great & healthy recipe!
- 8 different types of Japanese noodles (with recipes!)
- Japanese hibachi vegetable recipes | Delicious & healthy
- 3 teppanyaki mustard sauce recipes | Japanese style mustard
- Tare sauce and all the wonderful things you can do with it!
- Nitsume eel sauce: salty sweet sushi sauce recipe & substitutes
- Japanese sushi eel “unagi” | What it tastes like + unadon recipes
- What are monjayaki & okonomiyaki? This is how you make them!
- Shibuya honey brick toast recipe | What it is & how do you make it?
- 3 amazing recipes for Japanese steamed buns (Nikuman) | Try now!
- Sushi burrito | Best places to buy + recipe to make one yourself!
- Sushi vinegar | Homemade recipe + 3 best store-bought vinegars
- Japanese pancakes: From sweet to savory, and even a pancake drink!
- 16 best sushi sauces you must try! List of names + easy recipes
- Can you use a rice cooker for baby food? Yes! Here’s how
- Best takoyaki batter mix | Top 4 to buy + how to make your own
- Your complete guide to miso soup types and recipes [+ how to make it vegan]
- Japanese fried yakimeshi rice: reduce waste & use leftover rice!
- 6 delicious takoyaki recipes | What it is? Diced tempura octopus
- 7 most popular Japanese mushroom types & their delicious recipes
- 3 Okonomiyaki sauce recipes you should try and taste [+video]
- Japanese Mayonnaise [or Kewpie] vs American: Taste & Nutrition
- Wafu pasta recipe with spaghetti and prawns: PERFECT umami mix
- The secret on how to cook octopus [+ best Asian octopus dishes to try]
- How to make your own furikake at home [shrimp & bonito flavor recipe!]
- Top 4 recipes for teppanyaki hibachi noodles you’ll LOVE!
- What is Ponzu sauce? + how to make or buy it
- Tonkatsu pork: make them super crispy with this secret technique
- What is Tenkasu? About Agedama Tempura Flakes & its recipe
- Sukiyaki recipe: fun family favorite! + how to make warishita sukiyaki sauce
- In a hurry? Try this 12 min instant ramen with an EGG
- Japanese cheesecake recipe | Make this must-try deliciousness at home
- How to make sushi without seaweed | Recipe, tips & ideas
- Yasai Itame Japanese stir-fry vegetables recipe: Delicious and healthy
- Yaki onigiri recipe: Perfect Japanese grilled rice ball snack for drinks
- Oyakodon recipe (Chicken & egg bowl) with the secret to perfect rice
- 5 Sushi without Rice Recipes for paleo and keto low carb diet
- Guide to Sukiyaki steak: recipe, cutting technique and flavors
- Sushi without fish or seafood: Delicious tofu recipe & more fillings
- Pork Surf & Turf with a Japanese Teppanyaki Pork Chops Recipe
- Recipe for The Best Teppanyaki Sirloin Steak with Garlic
- Make This Amazing and Easy Keto Stir Fry Hot Sauce
- Japanese Eggplant (Nasu Dengaku) + 6 delicious recipes to make
- 13 popular Teppanyaki dipping sauce ingredients and 6 recipes to try
- How to cook perfect Omurice: The FOOTBALL of Japanese rice omelettes
- 3 easy recipes using Dashi Stock | steps to make at it home
- Takoyaki’s unique taste, flavor variations & filling ideas
- Yoshinoya teriyaki chicken bowl | How to make it yourself at home
- Easy 30 min Yakisoba recipe you can make for your family
- Ochazuke green tea soup: the solution is in these EXACT measurements
- A traditional shogayaki ginger pork recipe you can make in 20 mins
- Homemade Mochi demystified: use of a stand mixer with a twist
- Seafood Teppanyaki Recipe from the chef | delicious meal in 6 steps
- Make this great Teppanyaki Fried Rice Recipe | 11 simple steps
- What is Hashimaki? Discover these chopstick rolls & recipe
- A Healthy Vegan Stir Fry Sauce with No Sugar | this is the recipe
- Make this mild Japanese beef curry if you can’t handle spicy Indian curry
- A delicious & easy miso glazed salmon recipe everyone will love
- Why you should make this comforting Okayu recipe to settle your stomach
- Gyudon recipe: Try this yummy & satisfying Japanese beef Donburi bowl
- Mābōdōfu (麻婆豆腐) or Japanese Mapo Tofu with Sichuan peppercorn: spicy & flavorful
- Soba noodle soup recipe | Tasty and versatile comfort food you won’t get enough of
- Honey soy sauce chicken recipe | The perfect family oven dish
- Takikomi Gohan Dashi Rice: the 1 thing you shouldn’t get wrong
- Zaru soba recipe | Simple but exciting dish for a refreshing experience
- Japanese style mushroom pasta recipe: deliciously creamy butter soy sauce pasta
- Miso nikomi udon recipe | The perfect hearty and savory Japanese noodle soup
- Niku miso recipe | A must-try Japanese food for the whole family
- Soba noodle salad recipe | quick (20 min), simple, and full of tasty flavors
- Japanese curry Doria recipe | The ideal easy & family-friendly dinner
- Tofu pizza recipe | Healthy and protein packed Japanese version of pizza
Cooking Tips
- How to make yakitori at home | Recipe + cooking tips
- Dashi powder to water ratio: How much hondashi per cup of water?
- You can clean a flat-top grill with vinegar | This is how
- This is how you light binchotan (Japanese charcoal) | 3 steps + tips
- Best tsuyu | Your 6 top choices for amazing flavor reviewed
- Can I eat ramen when pregnant? Do I have to give up my favorite food??
- Can you reheat ramen noodles? Yes! Just keep this in mind
- How to cook sushi rice without a rice cooker
- Do bean sprouts need to be cooked or can they be eaten raw?
- Will ramen in cold water soften and be edible? Let’s find out
- Ramen for an upset stomach: Will eating it help me feel better?
- My ramen smells like ammonia: why is that & is it safe to eat?
- Can you reheat takoyaki? Yes! Use these quick & easy methods
- How much miso paste per cup of water? (Perfect miso paste water ratio)
- Why does miso soup give my diarrhea? Koji might be the cause
- Andagi recipe | All the tricks to make your own Okinawan doughnuts
- How to take better photos of your food for social media | 9 best tips
- 7 easy ways to make dashi without kombu [perfect umami!]
- Cool down with a bowl of naengmyeon: It’s healthy and delicious too!
- Best abura-age | What is it, where to buy it, and how to use it
- 6 best Japanese sharpening stones / whetstones for razor sharp knives
- Is teriyaki healthy? It depends on how you make it!
- Bonito: did you know you can eat it dried & fresh?
- Best vegetables for tempura: Recipe, uses & serving suggestions
- Can miso expire? Storage tips & how to tell when it goes bad
- How to thicken and sweeten teriyaki sauce | Best ingredient options
- 22 best sauces for rice [you need to try hot sauce no. 16!]
- What is taiyaki? It’s fun, delicious & fish-shaped: recipe & more
- What are the thick Japanese noodles called? Is there more than 1 type?
- Can ramen noodles go bad and expire? Don’t throw them out just yet!
- How to clean & remove rust from Japanese knives [simple tricks]
- How to store Japanese knives: Top 7 knife stands & storage solutions
- How to use dried aonori seaweed powder & flakes and where to buy
- What is koji rice? Complete guide to special fermented Japanese rice
- 9 of the best ramen toppings to order or use when making ramen at home
- The smoke point of soy bean oil | Everything you need to know
- Can miso paste be frozen? And can miso soup be frozen?
- How do you make instant ramen without the packet? Can you still EAT it?
- Are ramen noodles made of plastic and can they give you cancer?
- Best Vanilla Extract America’s Test Kitchen & Cooks Illustrated
- Why is my takoyaki moving? Hint: it’s the bonito & heat. Here’s why!
- Tofu skin “yuba” benefits, nutritional content, and how to make it
- How to sharpen a Japanese knife | Use a whetstone, step-by-step
- What are umami flavors? The magical fifth taste explained
- Guide on sushi-grade tuna fish | Maguro (マグロ, 鮪, tuna in Japanese)
- Can you use a rice cooker for baby food? Yes! Here’s how
- Can I use takoyaki flour for okonomiyaki? Tips for the right flavor
- How do you dissolve miso so it melts into your soup or sauce mix?
- Can you eat miso raw without cooking it?
- What kind of miso do you use for soup?
- What seasoning is used in hibachi? 3 things you’ll need
- How to flip takoyaki: make the perfect round ball with these tips
- Can you use a cake pop maker for takoyaki? THIS is how!
- Does furikake go bad and expire? How to store it for additional shelf life
- How do I clean my takoyaki maker and pan? 3 easy tips
- Is dashi kosher? Not all types, read why
- Is takoyaki supposed to be gooey inside? The takoyaki sweet spot
- Rice to water ratio in a rice cooker | White, jasmine, basmati
- What kind of pasta do you use for ramen?
- Best instant ramen hacks | The ultimate guide to upgraded noodles
- Best deep-fried Asian food: The secret to the best dishes
- 14 best sushi fish types: a complete list of common fish names
- The secret on how to cook octopus [+ best Asian octopus dishes to try]
- How to make your own furikake at home [shrimp & bonito flavor recipe!]
- Sushi Calories: Oh my! You should avoid some of these rolls
- What are narutomaki & kamaboko? + top 10 fish cake ramen
- Best Sushi Making Kit: Top 6 reviewed + Sushi party tips
- Tonkatsu pork: make them super crispy with this secret technique
- Is ramen broth keto-friendly? Here’s how to make it
- How to make ramen in the microwave + ways to make it extra yummy
- How to reduce sodium in ramen | 4 ways for a healthier meal
- Is mirin halal? Genuine mirin is not, so use a substitute
- Can I keep onigiri overnight? Here’s what to keep in mind
- Can I eat ramen noodles after wisdom teeth removal?
- Sushi fish eggs name | What’s the roe on top called and is it healthy?
- The Ultimate Miso Paste and Five Easy Miso Substitutes
- How many onigiri do you need for lunch? Make it a complete meal like this
- How much rice per onigiri? It depends on how you like to make it
- Is mirin flammable? Here’s why the alcohol is not an issue
- Is onigiri gluten free? Yes, but watch out for the fillings and sauce
- Why is my onigiri falling apart? These are the possible reasons
- Burnt ramen noodles: how to avoid in microwave & clean out the smell
- How long does it take to digest ramen noodles?
- Are ramen noodles egg noodles? Delicious with eggs, but no
- Best Japanese knives guide | These are the different must-have knives in Japanese cooking
- Sushi without avocado? These sushi types you can safely eat
- What is Tamari Japanese Shoyu? Here’s how to use this soy sauce
- Best Honesuki Japanese boning knife | Find your absolute favorite
- Can you use Charcoal Indoors? You need to be careful, here’s why
- Can you use konro grills indoors? Here’s why you shouldn’t
- Best takoyaki toppings | Try these yummy ideas for the best flavor
- How Long Can Takoyaki Last before it goes bad & can you freeze it?
- How Do You Make Takoyaki Without Takoyaki Pan?
- Is Takoyaki Healthy? Not really no, but this is what you can do
- How long does homemade teriyaki sauce last?
- What type of cabbage do you use in Okonomiyaki? [top 4]
- What Kind Of Charcoal Do You Use For Yakitori?
- Are quinoa noodles & pasta good for you? Health & best brands
- Katsuobushi as a block, as bonito flakes or use a shaver: what is Katsuobushi?
- Taro cake recipe | The best ways to make this delicious Chinese snack
Culture & Tradition
- How to pronounce “ramen noodles” in different & languages
- What is toban yaki? History, recipe & the ceramic plates used
- What is a hibachi grill buffet? + what to expect (prices, dishes)
- Best Asian ball shaped food | Why the round shape?
- What’s so special about Japanese Damascus steel?
- 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
- What does yaki mean and what is yaki style cooking in Japanese food?
- How often can I eat miso soup? This is what the experts say
- Who is Hanaya Yohei? Read all about this awesome sushi rebel
- What is koji rice? Complete guide to special fermented Japanese rice
- Miso soup vs clear Japanese soup broth: What’s the difference?
- Japanese knife skills & techniques | Learn the moves like a pro
- What is an omakase dinner? An unforgettable experience!
- Aogami vs shirogami | The difference between white and blue steel explained
- Are bonito flakes alive? Read this before ordering them!
- Is Sushi Chinese, Japanese, or Korean? The answer’s not so obvious!
- 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
- Is sushi raw fish? Not always! Here are the different types out there
- Best deep-fried Asian food: The secret to the best dishes
- What does “sumimasen” mean? When to use this versatile word
- What are narutomaki & kamaboko? + top 10 fish cake ramen
- Artisan Japanese knife making | Why are they so special and expensive
- Japanese restaurants that cook in front of you: have an AWESOME time!
- 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
- What are the swirly things in ramen? Explaining Uzumaki food
- Most popular Japanese konamono or “flour things” | Have you tried them all?
- The 21 types of sushi to know for your Japanese restaurant trip
- The 7 most delicious Japanese street foods you simply must try
- How many pieces of sushi are in a roll & how much can you eat?
- 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
- All about jakoten and how to eat this delicious dish
- 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)
- Is onigiri traditional? Origins of these delicious Japanese rice balls
- Japanese Soups | Soup culture and the different kinds of soups
- Kikkoman brand origin, products and style
- 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
- 10 Best Teppanyaki Restaurants in America worth a visit
- Sushi Conveyor Belt restaurants “kaiten-zushi”: what you need to know
- Is Benihana Authentic Japanese Food? | Everything you need to know
- What is the Muromachi Period and what foods where created?
- Where did dashi originate? The story in ancient Japan
- How to properly eat miso soup: spoon and chopsticks
- Where is dashi in the grocery store? This is where you need to look
- 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
- Why Does Miso Soup Separate & seem like it’s “moving”?
- 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
- Is It Safe for Pregnant Women to Eat Sushi? Tips & 7 alternatives
- Geiko, Geisha or Maiko? The differences and the culture
Differences Explained
- 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
- Nakiri vs Japanese Santoku chef’s knife | Comparison & which one to buy
- Japanese knife finishes | From kurouchi to kasumi to migaki explained
- Bunka vs santoku knives | How they compare [& which to buy]
- Chinese hoisin sauce vs teriyaki sauce: Are they alike?
- Kakigori vs. bingsu: Here’s how these shaved ice desserts differ!
- Saikyo miso vs white miso: Is there a difference? Yes, but it’s subtle
- Miso vs Korean soybean paste (doenjang): 3 odd ways to tell the difference
- Best Japanese petty, paring, or peeling knife | Essential buying guide
- Plancha vs griddle vs teppanyaki: differences & 7 griddles reviewed
- Best Asian ball shaped food | Why the round shape?
- Shumai vs. gyoza | Both dumplings, but more different than similar
- Gyoza vs. dumpling: Gyoza is a dumpling, but not all dumplings are gyoza!
- Is yakitori sauce the same as teriyaki? Uses & recipes
- Miso vs soy sauce: Taste, uses, and nutrition differences explained
- Barley koji vs rice koji | How they compare and when to use what
- Is ramen soup? Or is it something else? Here’s what the experts say
- What does yaki mean and what is yaki style cooking in Japanese food?
- Japanese knife handles | What makes ‘Wa’ handles different from Western ones
- Sushi roll vs hand roll | New trend meets old tradition
- Sushi bowl vs. poke bowl | It’s the SAME delicious dish!
- Ramen vs. udon noodles | Comparing flavor, use, taste & more
- Miso vs natto | Differences in nutrition & popular dishes for both
- Ramen vs pasta noodles: Differences in uses, nutrition, & more
- Sushi vs. kimbap | Differences in flavor, preparation, varieties
- Can I use red or brown instead of white miso paste? How to substitute
- Aogami vs shirogami | The difference between white and blue steel explained
- Miso powder vs. miso paste | When and how to use each
- Sushi vs. maki: What are the differences? What does sushi mean anyway?
- Basmati vs jasmine rice | A comparison of taste, nutrition & more
- The difference between teriyaki vs hibachi explained
- Does Kewpie mayo taste like Miracle Whip?
- Japanese Mayonnaise [or Kewpie] vs American: Taste & Nutrition
- Takoyaki vs aebleskiver pan: how to pick the best one for your needs
- Japanese ramen vs Korean ramen/ramyeon/ramyun: Is ramen Japanese or Korean?
- What is kushiyaki? Aren’t those Japanese skewers called yakitori?
- Is mirin rice vinegar? No, here’s how to use each one properly
- Dashi vs Hondashi vs Dashi No Moto: Uses for Soup and Beyond
- Ramen vs. Pho | Both Noodles with Broth, But a World of Difference
- Onigiri vs onigirazu | How they differ and why you want to try them both
- What’s the difference between chirashi and donburi?
- Kimbap vs onigiri | Two populair Asian rice dishes compared
- Are ramen noodles rice noodles? How ramen are made
- What is the difference between tonkotsu ramen and miso ramen?
- What is Hibachi? Japanese Hibachi vs Teppanyaki Grills
- What is Tangzhong vs Yudane dough? Japanese bread-making methods
- Onigiri vs musubi | Different names for Japanese rice balls
- Zongzi vs. onigiri | Here’s how to tell them apart
- Is tonkatsu sauce different from okonomiyaki sauce?
- Onigiri vs sushi maki | What’s the difference? It’s about shape and flavor
- 7 Best Grill with Griddle Combo’s: Gas, charcoal & reversible
- Aji mirin vs. hon mirin | They are not the same and it matters!
- Rice cooking wine vs. mirin | Can I substitute one for the other?
- Rice or Noodles: which is healthier? Carbs, calories & more
- Shabu-shabu vs. sukiyaki | Both hot pot dishes but with a different twist
- Teriyaki vs. sukiyaki | Let’s compare these two popular Japanese classics
- Teppanyaki vs Teriyaki | Comparing Origin, Cooking Method & Nutrition
- Anchovy Sauce vs fish sauce: are they the same?
- Do Japanese use fish sauce? This is how they get their own flavor
- 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
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