Latest Recipes

FREE Download: 25 Everyday Japanese Recipes

25 Everyday Japanese Recipes

Ingredients and Tools

What is Maguro? How to Cut and Prep Sashimi Grade Tuna Like A Professional

Beef Shigureni (Simmered Wagyu with Ginger and Gobo)

Chicken Yaki Gyoza with Umeboshi and Shiso

Homemade Ingredients

Homemade Japanese Curry Roux

Homemade Japanese Beef Curry (Kare Raisu)

Unaju (Japanese Grilled Eel on Rice)

Ingredients and Tools

What are Dried Shiitake Mushrooms? How to Use and Rehydrate Them Like A Pro

Curry Flavor Age Gyoza (Deep-Fried)

Recipe Collections

15+ Japanese Recipe Ideas Using Onion

Ingredients and Tools

Tamanegi: What Kind of Onion is Best For Japanese Cooking?

Ingredients and Tools

What is Shoyu? How to Choose Soy Sauce for Japanese Cooking

Red Miso Soup with Tofu and Seaweed (Akadashi)

Recipe Collections

20 Japanese Leek “Negi” Recipe Ideas

Ingredients and Tools

What is Negi? Differences Between the Various Types and Their Uses

Inari Sushi (Inarizushi)

Recipe Collections

Japanese Beef Recipes: 25 Easy Authentic Dishes

Pan-fried Prawn Gyoza Dumplings (Shrimp Potstickers)

Monjayaki 101: How to Make Monjayaki at Home

Mentaiko Udon (Cod Roe Ankake Udon)

Ingredients and Tools

What is Kombu Seaweed? How to Make The Dashi Broth Like A Pro

Japanese Beef Skewers (Beef Kushiyaki)

Beef Tataki (Japanese Seared Beef Fillet)

Chikuzenni (Nishime/Gameni) Simmered Chicken and Vegetables

Beef Negimaki (Beef & Leek Rolls)

Japanese Mushroom Miso Soup

Uni Cream Pasta (Creamy Sea Urchin Pasta)

Easy Okayu with Egg (Japanese Rice Porridge)

Ingredients and Tools

What Are Bonito Flakes? Katsuobushi Explained by A Professional Japanese Chef

Tekka Don (Japanese Tuna Sashimi Rice Bowl)

Miso Glazed Salmon (Pan-fried)

Japanese Strawberry Milk (Ichigo Milk)

Ingredients and Tools

What are Japanese Knives? Explained by a Japanese Chef

Ingredients and Tools

What is Miso Soup? What is in it? How is it made? History and Origin Explained

Chicken Udon Noodle Soup (Tori Nanban Udon)

Ingredients and Tools

What is Sashimi Grade Salmon? How to cut and prep like a professional

Ingredients and Tools

Nigiri vs Sashimi vs Sushi: Differences Explained by a Professional

Nikuman (Japanese Steamed Pork Buns)

Spicy Vegetarian Miso Ramen

Hot Pots and Stews

Shabu Shabu 101: Broth, Meat, Sauce, Recipe, How to Eat and More

Hot Pots and Stews

Hakata Motsunabe (Japanese Offal Hot Pot)

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