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- 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!
- 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 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
- 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
- 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
- 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
- 5 Best Hibachi Forks reviewed | These will make you life a lot easier
- Best Small Cooking Grill: 7 reviews | Electric, gas, charcoal & infrared
- Best Robata Grill | Affordable options and top of the line grills
- Japanese Tawashi brush: 7 different types of brushes & their uses
- Who Sells Miso Paste? Top stores to buy this Japanese ingredient from
Cooking Accessories
Cooking Gear Tips
Cooking Tips
- 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?
- 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
- Best Japanese Knives Buying Guide: 8 Kitchen Must-Haves
- 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
- Is takoyaki supposed to be gooey inside? The takoyaki sweet spot
- 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
- 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!
- 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
- 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!
- 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
- Best Vanilla Extract America’s Test Kitchen & Cooks Illustrated
- Tofu skin “yuba” benefits, nutritional content, and how to make it
- What are umami flavors? The magical fifth taste explained
- Can you use a rice cooker for baby food? Yes! Here’s how
- How do you dissolve miso so it melts into your soup or sauce mix?
- What seasoning is used in hibachi? 3 things you’ll need
- Rice to water ratio in a rice cooker | White, jasmine, basmati
- What kind of pasta do you use for ramen?
- Best deep-fried Asian food: The secret to the best dishes
- The secret on how to cook octopus [+ best Asian octopus dishes to try]
- Tonkatsu pork: make them super crispy with this secret technique
- Is ramen broth keto-friendly? Here’s how to make it
- Is mirin halal? Genuine mirin is not, so use a substitute
- Is mirin flammable? Here’s why the alcohol is not an issue
- Burnt ramen noodles: how to avoid in microwave & clean out the smell
- Are ramen noodles egg noodles? Delicious with eggs, but no
- Sushi without avocado? These sushi types you can safely eat
- Can you use konro grills indoors? Here’s why you shouldn’t
- How long does homemade teriyaki sauce last?
- What Kind Of Charcoal Do You Use For Yakitori?
- Are quinoa noodles & pasta good for you? Health & best brands
- Taro cake recipe | The best ways to make this delicious Chinese snack
- Can Frozen Fish Be Eaten Raw for Sushi?
- What sushi is vegan? 7 different roll ideas you can make at home
- How do you eat monjayaki? Tips on the right tool & where to start
- 16 different types of Yakitori: cooking styles & chicken parts
- Can I Eat Teppanyaki When I’m Pregnant? Yes, just watch out for these
- 2 Important Reasons to Use Soy Bean Vegetable Oil for Teppanyaki
- Can fish be refrozen? It really depends on these things
- Dashi For Udon: which to use and how to get it
- Are Ramen Noodles Fried? The instant ramen are, here’s why
- Which Ramen Broth is best for Beginners?
- How much Ramen Per Person? This is how much you’ll need
- How much ramen broth per person when serving ramen?
- Is Yakitori Gluten-Free? Not all, watch out for the sauces!
- How do Japanese get a delicious broth?
- Can you eat miso when pregnant? The Japanese say yes!
- Can your dog eat miso paste? They can, but here’s why they shouldn’t
- Can A Baby Eat Miso Paste? What Parents Should Know
- What’s the best miso paste to use for making ramen broth?
- Miso vs Tofu: how they’re made, differ, and how to use them
- Can Miso Cause Bloating? Not likely & this special process is why
- How to Make Takoyaki in an Air Fryer [+Recipe!]
Culture & Tradition
- 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
- 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 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
- 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?
- What is flour in Japanese? All the different names (komugiko, chûrikiko, hakurikiko) explained
- Top Fermented Foods List + Benefits of Eating Fermented foods
- 43 of the best, most delicious & unusual Asian food recipes to Try
- 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
Differences Explained
- 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
- Is Sweet Rice the Same as Glutinous Rice? (and What About Sticky Rice?)
- Usuba Knife vs Nakiri: Both for Chopping Veggies but Not the Same
- 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
- 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
- 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
- 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
- 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
- Plancha vs griddle vs teppanyaki: differences & 7 griddles reviewed
- 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
Filipino Cooking Tips
Filipino Food
Filipino recipes
- Crispy Tadyang ng Baka Beef ribs Recipe
- Delicious Nilagang Baka recipe with beef shanks & fish sauce
- Perfectly crispy lechon baboy: Cebu recipe with unique ingredients
- Filipino lechon liempo pork belly recipe: Leave this marinating all night!
- Lechon kawali recipe (Crispy fried pork belly)
- Pork higadillo recipe with a vinegar and soy simmer
- Learn the secret tips to the perfect flavor of Filipino beef pares
- Pork asado recipe (Asadong baboy) with star anise & five spice
- How to cook TRADITIONAL binatog white corn kernels: Recipe+ingredients
- The secret technique to Crispy Pata Pork knuckle (deep-fry it thrice)
- Nilagang baboy recipe (Pork nilaga): Filipino boiled pork soup
- Homemade kutsinta: A Filipino steamed rice cake dessert recipe
- Pinoy omelet recipe (Ham and cheese Filipino omelet)
- Chicken Inasal Recipe [Just As Finger-Licking Good As The Original!]
- Filipino sweet ginataang monggo dessert recipe that’s easy to make
- 11 Best Filipino Recipes With Black Peppercorns (pamintang buo)
- 11 Best Recipes With Luya: Filipino Ginger
- 3 Best Recipes With Chayote: A Delicious Vegetable
- 2 Best Recipes With Gabi: Filipino Taro Root And Leaves
- 7 Best Recipes With Annatto For A Deep Color And Flavor
- 11 Best Ginataan Recipes: Filipino Cuisine Simmered In Coconut
- 10 Best Recipes With Siling Labuyo: Spicy Filipino Dishes
- 3 Best Recipes With Sampalok Filipino Tamarind
- 11 Best Recipes With Calamansi
- 7 Best Recipes With Siling Haba: A Little Pepper To Your Dish
- 7 Best Pancit Recipes For Delicious Filipino Noodles
- 6 Best Recipes With Talong Filipino Eggplant
- 4 Best Recipes With Kangkong: Perfect Filipino Dishes
- 11 Best Recipes With Bok Choy: Japanese & Filipino Dishes
- 8 Best Recipes With Pechay: Delicious Filipino Dishes
- Best Recipes With Bamboo Shoots: Filipino & Japanese Dishes
- 5 Best Paksiw Recipes: Sour Broth At Its Best!
- 4 Best Ginisang Recipes: From Munggo To Repolyo
- 4 Best Filipino Recipes With Bitter Melon Ampalaya
- 9 Best Filipino Recipes With String Beans Sitaw
- 3 Best Recipes With Cassava To Satisfy Your Tastebuds
- Ginataang tilapia recipe (Filipino fish in coconut sauce dish)
- Oh My! THIS Is How To Make Balut, Fertilized Duck Egg
- Pork & sauteed upo gourd: A simple but tasty ginisang upo recipe
- Paksiw na bangus recipe: Heartwarming vinegar fish stew
- Pesang isda recipe (Pinoy original): Fish with ginger & sayote
- Filipino sweet and sour sauce recipe for your dishes
- Kwek-kwek recipe & how to make tokneneng suka vinegar sauce
- Ginataang Filipino style Salmon in coconut milk recipe
- Pako salad recipe (paco): Delicious & healthy fiddlehead fern
- Pata Hamonado Recipe: Ham with pineapple
- Pork Liempo Estofado Recipe
- Bagoong Alamang Recipe with Pork
- Sinigang na Hipon sa Sampalok Recipe
- Ginataang Alimasag Crab in coconut milk
- Adobong Pusit Recipe (Squid Adobo): delicious squid in its own ink
- Filipino Beef Salpicao Recipe
- La Paz Batchoy Recipe: Filipino Pork liver & heart soup
- Bangus Sisig Recipe: milkfish with onions & calamansi juice
- Bistek Tagalog Recipe Filipino Beef Steak
- Champorado Recipe with Tuyo
- Filipino banana bread recipe: Use up those ripe bananas!
- Nilasing na Hipon Recipe (Drunken Shrimp)
- Camaron Rebosado Recipe (Citrus Battered Shrimp)
- Filipino Chicken Pochero Recipe with bananas & pechay (bok choy)
- Homemade burong mangga: Refreshing Filipino pickled mangoes
- Pandesal Recipe (Filipino Bread Rolls)
- How to cook ginisang repolyo: The ultimate giniling ground pork recipe
- Filipino kikiam street food recipe: A great snack to make!
- Laswa recipe: A native Ilonggo dish full of veggies!
- A special ensaymada recipe (Filipino sweet buns) you’ll love
- Nilupak Recipe (Mashed Cassava) with coconut: great for merienda
- Lumpiang Ubod Recipe Filipino Lumpia with palm heart
- Leche Flan Recipe (Creamy Filipino Style)
- Delicious vegan Eggplant Adobo Recipe (Adobong Talong)
- How to cook shrimp with Sprite: Filipino garlic buttered shrimp recipe
- Almondigas Recipe (Filipino Misua Noodles Meatball Soup)
- Saba Con Yelo Recipe: Plantain banana in syrup with ice
- Pancit Molo Recipe (Molo Soup): Chinese influenced Filipino dish
- Pichi-Pichi Recipe: Cassava with coconut & cheese fiesta food
- Filipino Pork Barbecue Recipe with a ginger ale banana catsup marinade
- Hot and spicy Filipino Bicol Express recipe
- Filipino chicken soup: A creamy and delicious chicken sopas recipe
- Laing recipe: Filipino dish with taro leaves in coconut milk
- Paksiw na Galunggong Recipe: Delicious Fish vinegar dish
- Filipino chicken curry recipe with patis (Fish sauce)
- Pancit luglug recipe: Tasty shrimp and crackling pork
- Biscocho (Biskotso): A Filipino snack recipe borrowed from Spain
- How to make deep-fried Filipino crablets: the best crispy crab recipe
- Maruya recipe (Banana fritter w/ sugar): Don’t forget THIS ingredient!
- Homemade pork tocino recipe with 48 hours of marination!
- Soy Sauce Marinated and Grilled Pork Liempo Recipe
- Pork kaldereta recipe (Kalderetang baboy): Filipino tomato pork stew
- Ginataang langka with tinapa flakes recipe
- Adobong Manok sa Gata Recipe
- Pinakbet with bagoong shrimp paste: an easy 40 minute recipe
- How to cook the perfect odong sardines recipe (Udong sardinas)
- Sinigang na baboy recipe: Delicious pork sinigang dish!
- Kinilaw na isda recipe (fish ceviche): Serve up this fresh appetizer!
- Easy, creamy & cheesy delicious cassava cake recipe
- The most delicious sinuglaw recipe (sinugba and kinilaw)
- Puto recipe (puto cheese): This one’s for the cheese lovers!
- Yummy Filipino comfort food: Pancit lomi recipe (Lomi batangas)
- Filipino spaghetti recipe: Sweet pinoy-style Italian spaghetti
- Tinapa recipe: make your own Filipino smoked fish
- Filipino barquillos: how to make this recipe to go with your polvoron
- How to cook an easy Ensaladang Talong: Perfect Eggplant Salad Recipe
- Filipino pineapple chicken recipe (Creamy pininyahang manok)
- Spicy dilis: The only mouth-watering Filipino dried anchovies snack
- Filipino soup-based veggie dish: Bulanglang recipe
- Kare-kare recipe: this is how to get Filipino beef curry RIGHT!
- Get your sugar rush with this Filipino sans rival layered cake recipe
- Beef Mechado Recipe
- Soup number 5 (lanciao): Notorious Filipino bull balls soup
- How to Cook the Perfect Inun Unan Paksiw: Visayas-Style Recipe
- 5 different types of longganisa: my favorite chorizo de Cebu
- Delicious Filipino Pork Igado Recipe with Liver and Patis Fish Sauce
- Filipino eggplant omelette Tartang Talong
- Chicharon bulaklak: pork intestine (“mesentery”) IS good for something
- Bagnet Ilocos recipe you’ll love with the perfect bagoong dip
- Pork Menudo recipe with chorizo and liver
- Ginataang mais recipe: sweet corn and rice pudding with coconut milk
- Mmmm! Pork embutido recipe with cheddar cheese & Vienna sausage
- Traditional Filipino Pork Bopis recipe with heart, lung, and pork fat
- Ginataang yellowfin tuna (or tambakol): A tasty recipe with creamy coconut!
- Delicious, flaky Filipino otap recipe & cooking procedure
- Sinampalukang manok recipe: Brothy goodness on a rainy day
- How to cook papaitan kambing recipe: Ilocano goat tripe
- Delicious Pinoy-style lugaw recipe: A step-by-step guide
- Lumpiang Sariwa recipe (with peanut and sauce): Filipino lumpia
- Filipino shrimp misua soup with patola: delicious misua recipe
- Filipino fruit salad recipe: What is it and is it good?
- Easy way to cook adobong kangkong: Recipe with water spinach
- Pork jowl & chicken liver? That’s this Filipino sisig recipe!
- Atsarang Labanos Recipe (Pickled Radish)
- Chicken pastel recipe (Filipino chicken pot pie): You’ll love the color!
- Double-steaming like a master to the perfect Suman Malagkit
- Filipino Style Pinipig Polvoron Candy Recipe
- Paksiw na Mahi-Mahi Recipe
- Sinugno Recipe (Grilled Tilapia in Coconut Milk)
- Delicious easy, cheesy & buttery Filipino Mamon Recipe
- Filipino Bulalo Batangas Recipe with beef shank and cabbage
- Pan De Coco Recipe (Coconut Bread)
- Homemade Filipino Salted Eggs
- 1 ingredient that will make you cringe to make this Pork Dinuguan recipe
- Easy & delicious Filipino Pancit Canton Recipe: pork & shrimp
- Filipino Beef Empanada Recipe
- Pancit Malabon Recipe with eggs, squid and shrimp
- Sugary Yema balls recipe: classic pasalubong pang negosyo
- 3 Filipino Dishes among TOP 100 World’s Best
- Pesang Manok Recipe with Ginger & Cabbage
- Sinampalukang Kambing Recipe (goat meat stew)
- How to Cook Ginataang Papaya: Chicken, coconut & Papaya recipe
- Latik ng Niyog Recipe: Fried coconut milk curd for desserts
- Filipino Chicken Barbecue Recipe with the best authentic marinade
- Pork Adobo Recipe (Adobong Baboy)
- Adobong Dilaw Recipe: the perfect pair with hot steamed rice
- Chicken Afritada Recipe: in the mood for tomato sauce anyone?
- Tortang Giniling Recipe Filipino beef omelette
- Learn to make Ginisang Munggo Filipino Mung Bean Stew Recipe
- Homemade Filipino Maja Blanca Dessert Recipe
- Hardinera Recipe (Lucban Jardinera)
- The secret to fermented Daing na Bangus: a delicious recipe
- Sinigang na Bangus sa Bayabas Recipe with overripe Guava
- 7 expert tips to perfect Siopao Pork Asado & dough from scratch
- Delicious 10 minute Bok Choy in Oyster Sauce Stir Fry Recipe
- Filipino style Arroz Valenciana seafood recipe [shrimp, pork, chorizo]
- Filipino marinated grilled pork chops with kalamansi juice
- Filipino chicken macaroni salad recipe with condensed milk
- Ginataang Galunggong recipe: fish with coconut cream
- Colorful Filipino Sapin-Sapin sticky-rice cake
- Ginataang Manok: Filipino Spicy Chicken in Coconut Milk
- Beef Caldereta Recipe (Kaldereta): the secret spread to make it great
- Learn how to perfect this delicious Turon Recipe (Banana Lumpia)
- Chicken Mami Recipe (chicken noodle soup)
- Chicken Binakol Recipe with Buka juice & patis
- How to make Homemade Filipino Halo-Halo with ice cream
- Filipino lumpia: Lumpiang Shanghai Recipe (Spring Roll)
- Pork Binagoongan Recipe (Pork Cooked in Shrimp Paste)
- Pancit Habhab Recipe (Pancit Lucban)
- Pancit Bihon Guisado Recipe
- Tapsilog Recipe (Beef Tapa Original)
- Pork Sinigang sa Kamias Recipe: a budget-friendly pork dish
- Sinigang na Lapu-Lapu sa Miso (miso fish soup)
- Ginataang Puso ng Saging Recipe: dried shrimp & coconut
- Ampalaya with Alamang
- Ginataang Sitaw at Kalabasa Recipe
- Crispy Adobo Flakes Recipe: best thing to do with leftover Adobo
- Ginataang Langka with Daing Recipe
- Adobo Meatballs Recipe: great Filipino meatballs with sauce
- Buko Pandan Salad Recipe
- Chicken Sotanghon Soup Recipe
- Ginataang Pusit Recipe: Filipino squid in creamy coconut sauce
- Takoyaki Recipe Pinoy Style From the Philippines & difference with Japanese
- Spicy Pork Kilawin Recipe (Tagalog)
- Filipino Pineapple Chicken Adobo recipe
- Ginataang Hipon, Sitaw at Kalabasa (shrimp, string beans, squash)
- Filipino Gising-Gising Recipe with pork and shrimp paste
- Kinamunggayang Manok Recipe: Chicken with Banana blossom
- Pinaputok na Tilapia Recipe with lemon juice & ginger
- Sinanglay na Tilapia Recipe with ginger & coconut milk
- Rellenong Alimango Recipe (Stuffed Crab)
- Apan-Apan Recipe (Adobong Kangkong water spinach with Pork)
- Lengua Estofado Recipe (Ox Tongue in Tomato Sauce)
- Beef Pochero Recipe with beef short ribs & banana
- Abitsuelas Guisado Recipe (Ginisang Baguio Beans)
- Arroz Caldo Recipe Filipino Style
- Tinolang Manok Recipe
- Beef Morcon Recipe with soy sauce, sweet pickles & hot dogs
- Pork Giniling Recipe
- Ginataang Kuhol Recipe (Snails in Coconut Milk)
- Chicken Giniling Recipe with Green Peas
- Filipino Arroz A la Cubana Recipe
- Filipino Paella De Marisco Recipe (Seafood Paella)
- Top 15 Filipino holiday recipes like Christmas
- Filipino Callos Recipe with chorizo and chick peas
- Chicken Galantina with ham, pork & grated cheese
- Filipino Lo Mein Beef Broccoli Recipe
- Halabos na Hipon Recipe: Filipino garlic shrimp
- Filipino Pork Chop Teriyaki Recipe
- Mais Con Yelo Recipe (Mais Con Hielo)
- Chicken Kaldereta Recipe (Kalderetang Manok)
- Ukoy Filipino spicy shrimp with butternut squash
- Papis Recipe Filipino Pork ‘n Beans
- Filipino Chicken Ala King Recipe
- Filipino Chicken Carbonara Recipe with basil & chili powder
- Filipino Pork Empanada Recipe
- Coconut Macaroons Recipe (Homemade Filipino style delicacy)
- Deliciously Filipino deep-fried breaded Pork Chop recipe
- (Filipino) Spanish Mantecados Cookies Recipe
- Chicken Gravy Recipe (KFC Style Gravy)
- Filipino Sweet and Sour Pork Recipe with pineapple & ginger
- Filipino Chop Suey Recipe with chicken, chicken liver & cauliflower
- Pinoy style Pork Afritada Recipe (Filipino Original)
- Sinangag Recipe (Garlic Fried Rice) Filipino leftover rice breakfast
- Homemade Palitaw Filipino rice cakes
- Pork Humba Recipe: delicious Filipino sweet, salty & sour pork belly
- Tokwa’t Baboy Recipe: Pork & Bean Fried Curd
- Filipino Calamares Recipe ( Fried Squid Rings)
- Betute recipe (stuffed deep-fried frog)
- Adobo Steak Recipe: Beef tenderloin with soy sauce, vinegar & honey
- Carne Asada Recipe: marinated steak with cumin & cilantro
- Buffalo Chicken Wings in oven Recipe: spicy or mild
- Paksiw na Pata Recipe: soy marinated pork leg
- Bibingka Recipe (Homemade): delicious Filipino rice dough pie
- Egg Pie Recipe (Filipino Version) that’ll leave you fulfilled
- Escabeche: A Sweet & Sour Filipino Fish Recipe (Lapu-Lapu)
Gear
Japanese Food & Tips
Japanese Recipes
- 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
- 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
- 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
- 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?
- Furikake Kewpie Mayo: How To Make Your Own
- Is Furikake Keto-Friendly? No, But Here’s How To Make It Without Sugar
- Is Furikake Vegetarian Or Vegan? Recipe & Brands
- Is Okonomiyaki Sauce Halal? No, But Here’s The Perfect Recipe
- Unadon “Unagi Don” Recipe: Eel In A Bowl Couldn’t Be More Delicious
- 3 Okonomiyaki sauce recipes you should try and taste [+video]
- Ponzu sauce recipe: make it at home [+ cooking tips]
- Sesame Ginger Soy Sauce Recipe
- Best Sushi Sauce Recipes To Go With Any Filling
- Powerful Wasabi Sushi Sauce Recipe That’ll Wake Your Tastebuds
- Easy Sushi Tonkatsu Sauce Recipe To Flavor Your Rolls
- Best okonomiyaki recipes: try these different types today!
- How to make tasty warishita sukiyaki sauce + premade alternatives
- Delicious Monjayaki With Cabbage & Shrimp Recipe
- Hiroshima-style okonomiyaki with noodles (Layered okonomiyaki) Recipe
- Monjayaki vs Okonomiyaki? This Is How They Differ
- How to cook perfect Omurice: The FOOTBALL of Japanese rice omelets
- Matcha Adzuki Takoyaki Cake Balls Recipe
- Chocolate Takoyaki Dessert Balls Recipe: Banana Castella
- Mini Omurice Takoyaki Balls Recipe “Omurice-Yaki”
- Mentaiko takoyaki: the delicious salted fish recipe
- Tenkasu Takoyaki Recipe With A Little Bit Of Crunch
- Beni Shoga Takoyaki Recipe With Takoyaki Sauce
- Yaki udon recipe | How to make one of Japan’s favorite noodle dishes
- Homemade Japanese mayonnaise recipe from scratch
- What is Tenkasu? About Agedama Tempura Flakes & its recipe
- How to make takoyaki with fish: A delicious cod ball recipe
- Chicken Takoyaki: How to Make It At Home
- Vegan takoyaki recipe: what to use instead of octopus
- Japanese eggplant (Nasu dengaku) + 6 delicious recipes to make
- Best Toban Yaki Recipes
- Seafood Toban Yaki Recipe
- Vegetarian Vegetable Mushroom Toban Yaki Recipe
- Kobe beef toban yaki recipe
- Amazing teppanyaki steak seasoning that’ll make you forget about sauce
- Teppanyaki steak and shrimp recipe
- Classic teppanyaki beef steak with sake / soy sauce recipe
- Shibuya honey brick toast recipe | What it is & how do you make it?
- How to make sushi without seaweed | Recipe, tips & ideas
- 13 popular teppanyaki dipping sauce ingredients and 6 recipes to try
- How to cook teppanyaki at home: These are the key ingredients
- Menchi katsu recipe | Make your own Japanese crispy cutlets
- Katsudon without dashi (with rice) | Easy & delish one-bowl dish
- Kitsune udon: How to make this classic & popular Japanese noodle soup
- 6 Best Dashi Substitutes…Wait I Have #4 In My Pantry RIGHT NOW?
- Tan tan ramen recipe | Delicious noodles with a spicy kick
- 4 Ultimate Teppanyaki Steak Recipes You Wish You Knew Sooner
- 6 quick & easy homemade Japanese gari pickled ginger recipes
- Ultimate Sushi Sandwich Recipe Using Smoked Salmon
- How To Make Your Onigiri Into Perfect Triangles (FULL Recipe)
- What is omusubi? It’s a delicious and traditional Japanese dish!
- Comfort food that’ll leave you fulfilled: Zosui Japanese rice soup
- Ramen Vending Machines: What Are They & How To Use Them
- 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
- Sunomono cucumber salad recipe | Simple, healthy & refreshing dish!
- Sushi without cucumber | Order these or make your own to avoid
- Imagawayaki (obanyaki) recipe: A delicious Japanese dessert
- Tokoroten recipe, video & what is tokoroten exactly?
- Learn to make this TenDon “tempura donburi” recipe
- 8 different types of Japanese noodles (with recipes!)
- Japanese hibachi vegetable recipes | Delicious & healthy
- Japanese sushi eel “unagi” | What it tastes like + unadon recipes
- 3 amazing recipes for Japanese steamed buns (Nikuman) | Try now!
- Sushi vinegar | Homemade recipe + 3 best store-bought vinegars
- Japanese pancakes: From sweet to savory, and even a pancake drink!
- Japanese fried yakimeshi rice: reduce waste & use leftover rice!
- 7 most popular Japanese mushroom types & their delicious recipes
- Wafu pasta recipe with spaghetti and prawns: PERFECT umami mix
- What is ponzu sauce? Your guide on this citrusy Japanese deliciousness
- Japanese cheesecake recipe | Make this must-try deliciousness at home
- Yasai Itame Japanese stir-fry vegetables recipe: Delicious and healthy
- Oyakodon recipe (Chicken & egg bowl) with the secret to perfect rice
- Guide to sukiyaki steak: recipe, cutting technique, and flavors
- Pork Surf & Turf with a Japanese Teppanyaki Pork Chops Recipe
- Make This Amazing and Easy Keto Stir Fry Hot Sauce
- Yoshinoya teriyaki chicken bowl | How to make it yourself at home
- Easy 30 min beef yakisoba recipe: make your own stir-fried noodle dish
- 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 Daifuku Demystified: Use A Stand Mixer
- Seafood Teppanyaki Recipe from the chef | delicious meal in 6 steps
- Teppanyaki Hibachi Restaurant-Style Fried Rice 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
- Zaru soba recipe | Simple but exciting dish for a refreshing experience
- Japanese style mushroom pasta recipe: deliciously creamy butter soy sauce pasta
- 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
- Teriyaki tofu recipe: The perfect flavorful & vegan-friendly dish
- Japanese curry udon: fast, versatile and delicious
- Teriyaki salmon recipe (delicious & healthy!) + variations and pairing tips
- Delicious vegan ramen noodle soup [don’t miss out on flavor!]
- Nikiri sauce: a great recipe & the traditional brushing technique
- Miso Ginger Dressing for Salad: Simple Recipe, Tasty Greens
- Delicious grilled Zucchini | 3 Japanese Zucchini recipes to try
- Easy Vegan Mung Bean Egg Recipe with Just Egg | +a few facts
- How to Make a Stir Fry Sauce without Broth with this recipe
- Easy Japanese ginger salad dressing recipe (+ #1 store bought tip)
- 10 Scrumptious Ways to Cook Japanese Style Bean Sprouts
- Teppanyaki Tofu Recipe | 3 delicious vegetarian and vegan recipes
- A dumpling in Japanese is called Gyoza (餃子, gyōza) | Learn more
- 2 Recipes for Teppanyaki Sauce | Choose a Twist of Soy or Ponzu
- 2 Vegan Japanese Vegetable Teppanyaki Recipes | cook in 16 minutes
- Teppanyaki Popcorn – choose one of these 7 delicious recipe flavors
- 5 Best Teppanyaki Salmon Recipes to try out this week
- Japanese Stir Fry Cabbage Recipe | Make it with these 9 ingredients
- Easy Keto Stir Fry Beef Recipe | delicious and only 25 mins to prepare
Popular Substitutes
- Best Nitsume eel sauce substitutes for that nice glaze
- Can You Make Dashi with Wakame? It’s not the best substitute
- Best Shrimp Paste Substitutes: How to Replace the Strong Flavor Kick
- Best Substitute for Fresh Yuzu Fruit & Yuzu Juice
- Out of Mung Beans? Check Out The Top 12 Mung Bean Substitutes
- Don’t Have Glutinous Rice? Here are the Best Sticky Rice Substitutes
- 12 Best Soy Sauce Substitutes You Might Already Have
- Need A Vegan Chicken Broth Or Just Don’t Have Any? 10 Best Substitutes
- Best Japanese mayo substitutes | What to use instead of Kewpie
- Best mustard powder substitute | 10 alternatives that taste just as good
- Don’t have panko breadcrumbs? 14 panko substitute alternatives to use
- Don’t have beef broth or want to go vegetarian? Here are 8 substitutes
- 3 Best Kamaboko Substitutes for Fish Cake Fans
- How To Make Okonomiyaki Sauce Without Worcestershire: The Recipe
- Easy Okonomiyaki Without “Okonomiyaki Flour” Recipe: Best Substitutes
- Okonomiyaki flour: what is it & how to use it
- Can You Substitute Fish Sauce for Dashi? These 3 are better
- Best yuzu kosho substitute | Get the spicy, citrusy saltiness just right!
- Best substitutes for canola oil | 10 great alternatives for cooking
- Best substitute for rice noodles | Alternative noodles & pasta you can use
- 16 best ponzu sauce substitutes & recipe to recreate the perfect taste
- Best substitute for anchovies | Top options for sauce, dressing, broth & vegan
- Best substitute for (sweet) rice flour | What to use instead of mochiko
- Can I substitute olive oil for vegetable oil? In these cases yes!
- Best substitute for almond flour | How to replace in baking and cooking
- Top 10 best substitutes for adzuki beans in sweet and savory dishes
- Best substitute for rice syrup | Top 9 replacement sweeteners
- Best substitute for all-purpose flour in baking, cooking and binding
- Top 9 best substitutes for coconut oil for baking, frying, cooking
- Best substitute for black beans | 12 alternatives for chili, salad, stew
- Best substitute for basmati rice | Selection of rice and non-rice alternatives
- Best substitute for coconut milk | Top 10 alternatives for every dish
- Best substitute for egg roll wrappers | What you can use instead
- Best koji rice substitutes | Other things to ferment with koji
- Best substitute for cilantro | Replacing fresh coriander & coriander seeds
- Is Worcestershire sauce halal? Not always, so check the label
- 12 best ramen substitute choices | Vegan and gluten-free options
- Best substitute for Asian pear | What to use if you can’t find Nashi
- Best substitute for coconut flour | Top 14 options to replace
- Best substitute for coconut sugar | Top 16 sweet replacements
- Best substitute for fish sauce | How to replicate the salty umami flavor
- Best substitute for edamame | Top 10 alternatives for this bean
- Best substitute for daikon radish | How to get similar flavor and texture
- Best substitute for egg noodles | Top 11 alternatives [healthy, gluten-free, flavorful]
- Best substitute for sesame oil | 12 alternatives for toasted and light
- Best annatto powder substitutes | 10 best spice powders to use
- Best substitute for lemongrass | What you can use
- Fish stock substitute: Use this if you’re out or want to go vegetarian
- Best substitute for udon noodles | Top 8 alternatives for your recipes
- Top 10 best sake substitutes | Use these instead
- Best Worcestershire sauce substitute: These 14 will work!
- What can you use instead of mirin? 12 best substitutes
- Is mirin gluten-free? If you buy the real one, yes
- The BEST substitute for vegetable oil: try these 9 alternatives!
- Best rice vinegar substitutes | It’s easy, use these common pantry items
- Best Substitute for Rice | Go For These Rice Alternatives
- Tenkasu substitute | These things you can use instead
- Alternative to okonomiyaki sauce: 3 best substitutes
Pots and pans
Substitutes
Pages:
Vocabulary
- Food from the Regions of Japan: A Historical and Cultural Journey
- Food from Kansai Region: A Complete Guide to the Best Local Cuisine
- Osaka Food Guide: Explore the Best of Japan’s Culinary Capital
- Asian Cuisine: A Guide to the Flavors and Ingredients of Asia
- What is Takoyaki? Octopus Balls Street Food
- Original Flavor Takoyaki Sauce Recipe
- Rockwell Hardness Scale and Kitchen Knives: Debunking the Myths
- What is a Kiridashi Knife? A Simple Yet Essential Tool for Woodworking
- What is Tungsten Steel? Properties, Applications & More
- What is Molybdenum Steel? A Beginner’s Guide
- What is Japanese Steel “Hagane” (鋼)? Your Guide to Understanding Types and Quality
- What is Warikomi Steel? A Complete Guide to Its Properties & Composition
- What is the Chikiri Part in a Japanese Knife and How to Use It?
- Higonokami Pocket Knives: Discover the Fascinating History
- Sasagaki Cutting: Unlocking the Full Flavor of Burdock Root
- Hibachi Knife Skills: How to Wield the Knife Like a Chef
- Rangiri: A Japanese Cutting Technique for Carrots & Cucumbers
- Sengiri Cutting Technique: The Japanese Way to Julienne
- Japanese Ken (Noodle) Cut: Used to Cut Thin Daikon Radish Strips
- Tataki 101: Learn the Method & Variations of This Mouthwatering Dish
- Sashimi Cuts: Top 3 + Other Less Know Forms
- Suihanki: The Ultimate Kitchen Companion for Endless Culinary Adventures
- Fruit in Asian Cuisine: When is the Best Time to Eat Them?
- Katsuramuki: The Japanese Peeling Technique Perfect For Daikon Radish
- What is Stir-Frying? A Complete Guide to History, Techniques & Tips
- What is Bird’s Eye Chili? Origins, Taste, and Health Benefits
- Lo Mein: The Classic Chinese Noodle Dish
- What is the Tang of a Knife? Learn About Full, Partial, Push & More
- Medium-Grain Rice: Learn About Types & How to Cook it
- Short-Grain Rice: A Comprehensive Guide to Cooking, Taste, and More
- Is Basmati Rice Healthy? Uncover the Benefits of This Delicious Grain
- Rice: Everything You Need to Know from Cultivation, Processing, to Cooking
- What is Long-Grain Rice? Types, Cooking Tips & Asian Dishes
- Poke Bowl: Healthy & Satisfying Deliciousness from Hawaii
- Kyomen: Japanese “Mirror” Polished Knife Finish Explained
- Tsuchime: Japanese Hand-Hammered Knife Finish for Fast Prep
- Hibachi Steak: Soy-Sauce Marinated & Grilled to Perfection
- Knife Tang: What Does it Mean? [Full, Partial & Rat-Tail Tang]
- Oroshigane Grater: The Best Japanese Kitchen Tool for Radish & Ginger
- Sharkskin Wasabi Grater: The Professional Chefs’ Tool for Fresh Wasabi Paste
- Japanese Saya: the Ultimate Protection for Kitchen Knives
- Double Bevel Knife: What is it and What are its Uses?
- Knife Bevel Explained: Single vs Double & Sharpening Tips
- Hibachi Noodles: A Guide to this Japanese Cuisine Favorite
- Single Bevel Knife Edge: Uses, Sharpness & Durability
- Damascus Knife Finish: For Durability and a Unique Look
- Wasabi: Discover The Secrets of the Spicy Green Paste
- Hibachi White Sauce: A Western Invention
- Unagisaki Knife: The Eel Slicer Used By Japanese Chefs
- Kasumi: The Hazy Mist Japanese Knife Finish Explained
- Migaki Knife Finish: Finely Polished for Smooth Sophistication
- Nashiji Japanese Knife Finish: The Aesthetic ‘Pear’ Pattern Explained
- Kurouchi Knife Finish: Unpolished After Forging for a Rustic Look
- Hibachi Rice: Easy to Make Super Delicious Stir-Fry Dish
- Fuguhiki Knife: Chefs Use it to Slice Blowfish
- Menkiri Knife: The Japanese Noodle Knife For Fresh Noodles
- Tamahagane: The High-Carbon Steel That Makes Knives Razor-Sharp
- Pankiri Knife: The Best Japanese Knife for Slicing Bread and Pastries
- Kazarigiri: Japanese Food Cutting at its Finest
- Mukimono: The Japanese Art of Decorative Garnishing
- Hankotsu Knife: Every Butcher Needs This Knife for Meat Processing
- Honesuki Knife: The Only Poultry Boning Knife You’ll Ever Need
- Hibachi Bowl: You Want to Try This Flavor Bomb
- Sujihiki Knife: Discover What It Is and Why You Need It
- Kiritsuke: The All-Round Knife Executive Chefs Prefer
- Kitchen Cleavers: Full Guide to Different Types and Uses
- Nakiri Knife: All About This Must-Have Japanese Vegetable Knife
- Usuba Knife: A Vegetable Cleaver For Precise Cuts
- Deba Bocho: The Japanese Fish Bone Cutter Knife
- Gyudon: Delicious Japanese Donburi Bowl with Beef and Rice
- Moritsuke: the Japanese art of arranging plates and food
- Edamame: What Is This Bean? History, Benefits, Cooking Tips
- What is Yuzu? Amazing Citrus Fruit That You Need to Try
- Soybeans: A Comprehensive Guide to “The King of Beans”
- Five Spice: Popular Blend of Spices in Chinese Cuisine
- Sriracha Sauce: What is This Popular Hot Sauce Exactly?
- Koji: The Amazing Mold from Japan & It’s Uses
- Tare: why this unique Japanese sauce is so amazing
- Bunka Knife: Double-Beveled Wide Blade Japanese Bōchō for General Use
- Gari: Japanese Young Pickled Ginger for Sushi
- The Art of Japanese Knife Sharpening: A Full Guide
- Tsukemono: The Art of Japanese Pickling
- Beni Shoga: Japanese Red Ginger With a Twist
- Inasal: What Does It Mean & Where Did It Come From?
- Tofu Skin or Yuba: What is It and Where Did It Come From?
- Donburi: Traditional Japanese Rice Bowl Dishes
- Shichimi Togarashi: Magical Japanese Seven Spice Blend
- Garum: Unlocking the Mystery of the Ancient Sauce
- BBQ sauce: A Comprehensive Guide to the Tangy Taste
- Pumpkin: Uncovering the Mystery in A Comprehensive Guide
- Winter squash: Guide to What it is and How to Discover its Deliciousness
- Kalabasa: Find Out About The Local Filipino Squash
- Hiramori: What Is This Japanese Plating Style?
- Washoku: What Does It Mean In Japanese Cuisine?
- Worcestershire sauce: what is it & how to use it
- Houtou (Hōtō): What Is It And Where Did It Come From?
- What is Japanese Ten don and its history?
- What is Japanese Kaisendon and its history?
- Exploring Yōshoku: A Japanese Take on Western-Style Cuisine
- Motsunabe: Uncover the History and Benefits of A Japanese Hot Pot
- What Is Hambagu? A Guide to the Japanese Hamburger Steak
- Kare raisu: A Guide to Japanese Curry
- Shabu-Shabu: Discover the Simple, Social and Sumptuous Feast
- Tempura: What Is It And Where Did It Originate?
- Soba: What Does It Mean?
- Discover the Principles of Shojin Ryori: A Guide
- Experience Kaiseki: Menu, Manners, and Locations to Enjoy!
- Discover Teishoku: Origins, Types, Common Dishes & Where to Dine
- Champon: Discover the rich history and delicious flavor
- Kushiage: The History, Types, and Eating Manner of the Japanese Dish
- Shochu: How to Drink it and How it Differs From Other Drinks
- Nutritional Yeast: Discover the Benefits
- Chickpeas: Nutrition, Storage & Cooking Tips
- Pigeon Peas: History, Nutrition, and Uses
- Flageolet Beans: Discover the Health Benefits and Nutritional Power
- Borlotti Beans: What They Are & How to Cook With Them
- Snow Peas: A Comprehensive Guide to Names, Cultivation & Storage
- Lentils: Learn About Different Types and Health Benefits
- Sunflower Seeds: Usage, Benefits, and More
- Discover the Varieties of Vinaigrette & How to Make It
- Japanese Knives: The Types And Uses Explained
- What is a Konro? Learn About Its Uses and Materials
- Discover the Unique Taste: Filipino Sinamak
- Chuka: What Does Chuka Ryori Mean in Japanese Cuisine?
- Chicken Wings in Asian Cuisine
- Izakayas: History, Dining Style, Menu Items & More
- Uncover the Origin of Asian BBQ: A Global Comparison
- Short Ribs 101: What Are They and How Do You Cook Them?
- What is Tahini? Origin, Taste, and Uses Explained
- Sauces: how to use them best to flavor your dishes
- Shirogami: A Guide to Japanese White Paper Steel
- Aogami Steel: Discover The Benefits
- Rust on Knives: What Causes It and How to Avoid It
- Funayuki: The Traditional Japanese Multi-Purpose Fisherman’s Knife
- AUS-10: Extremely Sharp Steel For Japanese Knives
- Chukabocho: The Chinese Meat Cleaver In Japan
- Honbazuke Method: There’s No Way To Make Your Knife Sharper
- Petti Naifu: The Japanese Petty Knife
- Sashimi bōchō: Learn About Yanagiba, Tako Hiki, and Fugu Hiki Knives
- VG-10: The Durable Steel Chromium Blends For Knives
- Santoku: The Japanese All-Purpose Kitchen Knife
- Yakiniku (焼き肉): Get to Know the History and Types
- A Comprehensive Guide to Yosenabe: What It Is, How to Prepare It, and More
- Everything You Need to Know About Donabe: History, Care, and Recipes
- Whetstone: What Is It And What Are They Used For In Japan?
- Takobiki: What Is This Sashimi Knife?
- Honyaki: Single-Material Forged Knives
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- Uncovering the Culinary Treasures of Clams in Asia
- Iriko Dashi Explained: Types, Recipes, and How to Make It
- What is Amylopectin? Benefits, Structure, Function & Uses Explained
- What is Amylose? Benefits, Structure, Function & Uses
- Amazake: Taste, Type, Benefits & More of this Japanese Drink
- Beans: Discover the Delicious Ways They’re Used in Asian Cooking
- Edamame (green soy beans) biliary stones
- Black Peppercorns: The Secret To Spice In Your Dish
- Chayote: A Vegetable With Almost Fruity Taste
- Annatto: The Food Coloring And Spice
- Ginger: The Sharp Spice That You Can Put In Anything
- Taro Root: The Starchy Asian Staple Food
- Saging na saba: The Filipino Banana
- Calamansi: The Small Sweet Filipino Citrus Fruit
- Jackfruit: The meaty Asian Fruit
- Siling Labuyo: The VERY Hot Filipino Chili Pepper
- Tamarind: The Sweet And Tangy Legume
- Siling Haba: The Mild Filipino Chili Pepper
- Upo: The Filipino Bottle Gourd or Calabash
- Kikiam: What Is It And Where Did It Come From?
- Pancit: History And Origin Of Filipino Noodle Dishes
- lomi: What Is This Filipino Batangas Dish?
- Lechon Sauce: What is it and How to Serve it
- Pork Higadillo: Origin, Serving, and Storage Tips
- Chinese Cuisine: Discover the Rich History and Regional Dishes
- Szechuan Pepper: Discover the Unique Taste
- Spice Up Your Asian Dishes: How to Use Spices
- Cinnamon: The Ultimate Guide to Cooking with it
- Fennel: Discover the Benefits and Flavor
- Beef Pares: What is it and Where Did it Come From?
- Visayan: A Comprehensive Guide to its History, Cuisine, Language and Culture
- Inun Unan Explained: Origins, Variations, and Health Benefits
- Water Morning Glory Or “Kangkong”: What Is It?
- Bok Choy: The Chinese Cabbage Or Filipino “Pechay”
- Paksiw: Cook And Simmer In Vinegar
- Ginisang: What is This Filipino Cooking Method?
- Sinigang: The Delicious Origins and Tasty Variations
- Mochi: Where Did This Pounded Rice Dough Come From?
- Tilapia: History, Benefits, and How to Cook It
- Filipino Escabeche: Uncover the Origin and Health Benefits
- Unlock the Secrets of Cooking with Vinegar in Asian Cuisine
- Why Choose Stainless Steel Knives: Benefits and Advantages
- Carbon Steel Knives: What to Look for and Why You Should Use Them
- Cassava: The Root Vegetable in South American & Asian Cooking
- Cooking Sake: How to Use it in your Recipes
- Glass noodles: Versatile & Gluten-Free for Many Asian Dishes
- What is moromi? The essential fermentation starter for sake and soy sauce
- Mukimono knives: Discover the History and Uses
- Gyuto: The Japanese version of The Chef’s Knife
- Asian Cooking with Pork Liver: Tastes, Recipes, and Health Benefits
- Discover the Health Benefits of Green Peas
- All About Bell Peppers: Colors, Nutrition, and More
- Bomba Rice: Discover the Characteristics, Uses and Basic Preparation
- What Is Sushi Rice? Learn About the Best Rice for Sushi, Ingredients & Ways to Use It
- Arborio Rice: Uses, Storage, Nutrition & Alternatives
- What is Jasmine Rice? Taste, Origin, Types, Cooking Tips & More
- Yeast Extract: Production, Use in Food, and Gluten-Free Status Explained
- Kelp: How it’s Used in Asian Cuisine
- Nitsume: The Delicious “Unagi” Eel Sauce Explained
- Dashi: the broth at the base of almost every Japanese dish
- Lobsters: From Ecology to Cooking to Health Benefits
- Soy sauce: why this classic umami sauce became so famous
- Surimi lobster tails: affordable but delicious seafood delicacy
- What is Liver? Uncover the Benefits of Eating Liver in Asian Cuisine
- Pig: How it’s Used and Raised in Asia
- What is Shubo? A Complete Guide to Sake Making
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- Glutinous Rice: All About Delicious Sticky Rice & Its Uses
- What is Shoyu? Learn How It’s Made, Used, and What Sets It Apart from Soy Sauce
- Marinades: How to Use them for Delicious Asian Dishes
- Marinating: What Does it do to Your Meat?
- Ingredients: What Are They in Cooking?
- Types of Thickeners in Cooking: What You Need to Know
- Krill: Uncover the Taxonomy, Ecology, and Uses
- Rice noodles: versatile and healthy Asian noodles
- Hoisin Sauce: Flavorful Chinese Dipping & Stir Fry Sauce
- Coconut Aminos: The Benefits and How to Use it
- Katsudon: Ingredients, Variants & More
- Fish sauce: an important staple ingredient in Asian cuisine
- Balut: The Fertilized Duck Egg You Eat On The Street
- Cebu: Heavy Meals, Desserts, Pasalubong & Lechon de Cebu
- Lechon: Always A Fiesta With This Whole Pork Roast
- Ensaymada: The Filipino Sweet Buns
- Cassava Cake: The Filipino Delicacy
- Discover the Deliciousness of Oyakodon: What is it?
- What Does Pinoy Mean? A Look at Its Origins, Uses, and Reasons
- Arrowroot: how to use this nutritious & versatile ingredient
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- Unlock the Power of Turmeric Powder for Health and Wellness
- Mustard Powder Explained: What is It and How to Use It?
- Arugula: Varieties, Flavor, Uses & How to Store It
- Konacha: An In-Depth Look at the Japanese Tea Variety
- What is Tamago? A Guide to Japanese Egg Dishes
- Noto Dia tabletop charcoal grill
- Update International cast iron hibachi set
- Marsh Allen cast iron hibachi grill
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- Presto Slimline
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- Malagkit: Discover the History and Health Benefits
- Seafood: How it’s Used in Asian Cuisine
- Fried Rice: Where Did It Come From & How Is It Made?
- Popcorn 101: A Comprehensive Guide to What Popcorn Is
- Salmon as Food: Products, Dishes, and Nutrition
- Built-In Appliances: Ultimate Guide to Choosing Between Freestanding and Built-In
- Blaze Grills in Baton Rouge: More Than Just a Company, It’s a Passion
- Why Wattage Matters for Stovetops and Microwaves: A Comprehensive Guide
- Cooking with Aluminum: The Do’s and Don’ts for Safe and Healthy Meals
- Propane: Why Use It For Cooking
- Nonstick Cookware: Is Teflon Safe to Use? What Not to Cook & Alternatives
- Mustard 101: Etymology, Storage, and Shelf Life of this Classic Condiment
- Mung beans: your little green vegan nutrition friends
- The Fascinating History of Dough: How It Became a Staple in Our Diets
- Asian Staple Foods: The Secret to Fresh Ingredients and Delicious Meals
- Types of Restaurants in Asia: A Culinary Journey Through 5 Countries
- Aquafaba: The Vegan Egg Substitute You Need to Try Today!
- Why Asian Vegetables Are Taking Over Your Plate and How to Cook Them
- Asian Stock: Types, Preparation, and How to Use Them in Your Dishes
- Ramen Noodles Or “Chukamen” As They’re Actually Called
- Caviar: What It Is, How to Store It, and Its Nutritional Value
- Bottarga: The Secret Ingredient You Need to Try in Your Next Dish
- Masago: What It Is, How It Tastes & More
- Tarako: Names, Dishes, and Storage Tips
- Tobiko 101: Taste, Nutrition, and Popular Recipes Revealed
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- Sujiko 101: How to Use and Enjoy This Japanese Delicacy
- Noodles: Different Types & Their Uses
- What are the Different Types of Cooktops? Gas, Electric, Induction, or Rangetops?
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- Frying: A History of Stir-Frying and Deep-Frying in Asian Cuisine
- Teppan: The Flat Surface Iron Grill In Japanese Cooking
- How Does Temperature Affect Food? The Surprising Impact on Taste
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- Gyoza (餃子): The Japanese Answer To Dumplings
- Dumplings: Types Of Cooked Dough Around Delicious Fillings
- Bouillon: What is it and How to Use it?
- Shrimp paste: your secret umami seafood ingredient
- Liquid Aminos: The Gluten-Free, Hunger-Reducing Secret to a Healthier Diet
- Oxtail: From Taste to Recipes and Where to Buy It
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- Tripe: What Is It And How To Cook With It
- Plantain flour: all about this new baking trend
- Top Ramen: From Humble Beginnings to 50 Years of Success
- Maruchan: Everything You Need to Know About This Iconic Brand
- Pako Salad: How to Eat, Serve & Enjoy This Healthy Dish
- What is umeboshi? A complete guide on the Japanese flavor powerhouse
- What is matcha? Why this green powder is so popular
- Bean Sprouts: Everything You Need to Know About This Tasty and Nutritious Food
- Almond Butter & How to Use It: A Comprehensive Guide
- Otoshimi: The Fish Paste With The Strong Taste
- Jaiba: The Delicious Crab You’ve Never Heard Of (Until Now)
- What is sushi? Explaining the most popular Japanese food
- Mushrooms in Asian Cuisine: Your Ultimate Guide to Cooking
- Crabs: From Stir-Frying to Steaming Asian Crabs Like a Pro
- Salads in Asian Cuisine: 5 Popular Ingredients You Need to Try
- Wontons: A Complete Guide to History, Preparation, and More!
- How to Use Dipping Sauces in Asian Cuisine: Tips and Tricks
- Lapu-Lapu: The Fish Used In Many Filipino Dishes
- What is Pesang Isda? Your Ultimate Guide to the Filipino Fish Stew
- What Does “Ground” Mean in Cooking? How to Grind Spices Like a Pro
- Pollock in Cooking: Taste, Texture, and Best Recipes to Try
- Surimi: The Ground Meat Paste That Doesn’t Have To Be Fish Only!
- Kanikama: The Original Imitation Crab Sticks
- Narutomaki: The Swirly Naruto Fish Cake Rolls In Your Ramen
- Kamaboko: The Japanese Fish Cake
- Discover the Art of Japanese Tea Ceremony: History, Types, and Symbolism
- Sweet Treats from Across Asia: Discover the Best Traditional Sweets
- Okashi: The “Gashi” in Wagashi And Other Sweets
- Wagashi: The Traditional Japanese Sweets
- Botamochi: The Sweet Spring Sticky Rice Snack
- Mochigashi: Japanese Sweets Made From Mochi
- Mochigome: The Sticky Sweet Rice Japan Uses For Desserts
- Zongzi: The Ultimate Guide to This Delicious Chinese Treat
- Asian Lunch Traditions: What’s on the Menu in China, Japan, Korea & the Philippines?
- Onigirazu: The Cooking Dad Manga Invention
- Ohagi: The Japanese Sweet Onigiri Rice Balls
- Okaka: The Savory & Salty Rice Seasoning
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- Star Anise: Discover Its Origins, Taste, and Cooking Uses
- Pork Asado: How to Serve, Store, and Cook the Perfect Meal
- Filipino sweet and sour sauce
- Dan Dan Noodles or “Dandanmian”: Origin, Ingredients, and Noodle Types
- Kwek-Kwek: Find Out the Nutritional Benefits of This Filipino Snack
- Food vending machines in Asia? Yes, they’re everywhere!
- Japanese People: Island Nation And Their Migration
- Tokyo’s Popular Food Districts: Where to Find the Best Eats in the City
- Deep Frying 101: The Right Oil Temperature, Tools & Hazards Explained
- Vegetarianism in Asia: A Comprehensive Guide to China, Korea, Malaysia & Japan
- Japanese Yen: From Etymology to Historical Exchange Rates
- Digestion 101: Why Some Foods Are Easier to Digest Than Others
- Asian Student Food: What Do Students in China and Japan Eat?
- Poaching vs Other Cooking Methods: Why Poaching is the Healthiest Option
- Cats
- wisdom teeth
- pasta
- Tantanmen: The Japanese Version Of A Famous Chinese Dish
- Asian Side Dishes: Discover the Best Chinese, Japanese, Filipino & Korean Recipes
- Pho: A Complete Guide to the Vietnamese Noodle Soup
- Microwave Cooking: Safe, Efficient, and Nutritious?
- Shiro in Food: How to Use This Japanese Word to Order Like a Pro
- Shirodashi: when and how to use white dashi stock
- Shishito peppers: What Are They & Are They Hot?
- Sashimi: A Delicacy From The Sea [Not Only From The Sea!]
- What is Raw Food? A Beginner’s Guide to Eating Raw
- Burrito: The Ultimate Guide From History, Varieties, and More!
- Muromachi Period: How it Shaped Japanese Food Culture
- Chinese Culture: A Regional and Social Structure Perspective
- Brown Rice? Discover the Benefits, Cooking Time & More
- Kimbap: Korean Style Sushi
- Makimono: Sushi Rolled In A Bamboo Mat
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