Japanese Recipes
Buying guide
- What is hibachi? Japanese hibachi vs teppanyaki
- 9 Best Japanese Noodles For Hibachi And Teppanyaki Grilling
- 9 Best Teppanyaki Grills For Your Home: Electric Indoor & Built-In
- Want an outdoor teppanyaki grill? The top 5 you should buy!
- Blaze Premium: Best Built-In Hibachi Grill & DIY Home Build
- 5 best Teppanyaki plates for your stovetop reviewed
- Best Tsuyu: 6 Top Choices For Amazing Flavor Reviewed
- Top Ramen vs Maruchan: Which one is better? The final verdict!
- Best yakitori grill accessories | What to use when you make yakitori
- Which rice to use for onigiri? The secret to authentic rice balls
- How much does onigiri cost in Japan? It won’t break the bank
- Best Japanese Cookbooks | 23 must-reads from Sushi to Bento
- 7 best Binchotan Grills & Binchotan Charcoal For Every Budget
- Japanese knife handles | What makes ‘Wa’ handles different from Western ones
- 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
- 9 best sushi sauces you must try! List of names + recipes!
- Best sake for cooking and drinking reviewed with buying guide
- 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
- 8 Best Cast-Iron Takoyaki Pans & Electric Makers Reviewed
- Best Japanese mayo brands (Kewpie vs Kenko vs Ajinomoto)
- Best hibachi & teppanyaki spatula: 7 best reviewed
- How to flip takoyaki: make the perfect round ball with these tips
- 8 best grill with griddle combos: Gas, charcoal & reversible
- Best takoyaki toppings | Try these yummy ideas for the best flavor
- Best Toban Yaki Ceramic Grill Plates Reviewed
- Is eating dry, uncooked ramen bad for you? Here’s the good news
- 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?
- 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
- Best deba knife for preparing (Japanese) fish dishes reviewed
- 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!]
- 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
- 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
- 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!
- 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
- 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
- Best takohiki chef’s knife | top 4 reviewed for any budget or pro
- Best ramen machine | Make your own ramen with this top 5
- 8 best yakitori grills: from electric indoor to charcoal for home & outdoor
- Best omelette pan | Top 6 reviewed from cast iron to induction
- 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?
- 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
- 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]
- Kotatsu Japanese table heater review | The best traditional & comfy options
- Teppanyaki vs Gourmet or Raclette Cooking [comparison & review]
- 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
Cooking Tips
- Sushi fish eggs name | What’s the roe on top called and is it healthy?
- Can I eat ramen noodles after wisdom teeth removal?
- Best Tsuyu: 6 Top Choices For Amazing Flavor Reviewed
- How long does it take to digest ramen noodles?
- How much miso paste per cup of water? (Perfect miso paste water ratio)
- 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
- Why do I get diarrhea from miso soup? Koji might be the cause!
- Can miso soup be reheated? Yes! Check out these tips
- Sushi Calories: Oh my! You should avoid some of these rolls
- How Hot Does A Hibachi Grill Get? Binchotan & ideal temperature
- Is Dashi Salty? It has sodium from Katsuobushi but no, not really
- Dashi to miso paste ratio
- 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)?
- Are babies allowed to eat dashi? It’s good for them, here’s why
- Dashi for ramen: which to get or substitute & how much to use
- 22 best sauces for rice [you need to try hot sauce no. 16!]
- How long does okonomiyaki & the batter last in the fridge?
- 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]
- Best Okonomiyaki Toppings and Fillings
- Can you reheat takoyaki? Yes! Use these quick & easy methods
- Is Takoyaki Healthy? Not really no, but this is what you can do
- Can I use takoyaki flour for okonomiyaki? Tips for the right flavor
- Can you use a cake pop maker for takoyaki? THIS is how!
- How to flip takoyaki: make the perfect round ball with these tips
- How do I clean my takoyaki maker and pan? 3 easy tips
- Do you eat takoyaki hot or cold? The best ways to serve and eat takoyaki
- Aonori: How to use dried seaweed powder & flakes & where to buy
- Is takoyaki supposed to be gooey inside? The takoyaki sweet spot
- Best takoyaki toppings | Try these yummy ideas for the best flavor
- Why is my takoyaki moving? Hint: it’s the bonito & heat. Here’s why!
- 14 common sushi fish types + the best 1 to blow the rest out of the water
- Are ramen noodles made of plastic and can they give you cancer?
- How to reduce sodium in ramen | 4 ways for a healthier meal
- Can you use charcoal indoors? You need to be careful, here’s why
- How to make yakitori at home | Recipe + cooking tips
- What is tamari Japanese shoyu? Here’s how to use this soy sauce
- 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
- 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 Do You Make Takoyaki Without A Takoyaki Pan?
- 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?
- 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
- 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
- Best Katsuobushi or “Bonito Flakes” Brands: Authentic Umami Flavor
- What is taiyaki? It’s fun, delicious & fish-shaped: recipe & more
Differences Explained
- Miso vs natto | Differences in nutrition & popular dishes for both
- What is hibachi? Japanese hibachi vs teppanyaki
- Surimi VS Jaiba: What’s The Difference?
- Finally Explained: Kani VS Kanikama VS Surimi VS Snow Crab
- Zongzi vs. onigiri | Here’s how to tell them apart
- Onigiri vs onigirazu | How they differ and why you want to try them both
- Kimbap vs onigiri | Two popular Asian rice dishes compared
- Aogami vs shirogami | The difference between white and blue steel explained
- What is the difference between tonkotsu ramen and miso ramen?
- 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
- Sushi vs Zushi | Same Same or Different? We’ll Explain
- Onigiri vs sushi maki | What’s the difference? It’s about shape and flavor
- Sushi roll vs hand roll | New trend meets old tradition
- Do the Japanese use fish sauce? This is how they get their own flavor
- 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
- 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
- Dashi vs Hondashi vs Dashi No Moto: Uses for Soup and Beyond
- Furikake VS Shichimi Togarashi: The Same? How About the Taste?
- The difference between teriyaki vs hibachi explained
- Okonomiyaki VS Unagi (Nitsume) Eel Sauce: Differences & Uses
- Can I use okonomiyaki sauce for yakisoba and stir-fries?
- Japanese Okonomiyaki VS Korean Pajeon Pancake
- Okonomiyaki vs takoyaki: How do they differ?
- Okonomiyaki vs egg foo young: How to tell them apart
- Aji mirin vs. hon mirin | They’re not the same, and it matters!
- 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
- 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
- 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
- Sushi bowl vs. poke bowl | It’s the SAME delicious dish!
- Ramen vs pasta noodles: Differences in uses, nutrition, & more
- Sushi vs. kimbap | Differences in flavor, preparation, varieties
- Basmati vs jasmine rice | A comparison of taste, nutrition & more
- Does Kewpie mayo taste like Miracle Whip?
- What is kushiyaki? Aren’t those Japanese skewers called yakitori?
- Is mirin rice vinegar? No, here’s how to use each one properly
- What’s the difference between chirashi and donburi?
- Are ramen noodles rice noodles? How ramen are made
- What is Tangzhong vs Yudane dough? Japanese bread-making methods
- Onigiri vs musubi | Different names for Japanese rice balls
- 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?
- Are Kombu, Wakame, and Kelp the Same? Seaweed benefits
- Konro vs. Hibachi Grills | Subtle Differences in Japanese Grilling
- Worcestershire vs. Soy Sauce | When to Use Which [Differences Explained]
- Miso vs. Marmite | How to Use Both + Differences Explained
- Sushi Vinegar vs Rice Vinegar | What’s the Difference? Let’s Have a Look
