Ingredients and Tools
Whether you want to learn more about ingredients used in Japanese cooking or the cooking tools we use, here I will share in-depth info including articles written by professional Japanese chefs.
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All Ingredients and Tools Recipes
Chinese-Style Chicken Bouillon Powder: Why We Use This in Japan
Miso 101: Everything You Need to Know About Fermented Soybean Paste
Introducing the Sudachi Recipe Mobile App: Your Pocket Guide to Japanese Cooking (iOS/Android)
Mentsuyu (Straight to Use Japanese Noodle Dipping Sauce)
Mirin 101: What It Is, What It Does, Substitutions and More
What is a Dashi Packet? Everything You Need About Convenient Dashi
Dashi Granules: A Quick Substitute to Dashi Stock Soup
Sake 101: Everything You Need to Know About Sake in Japanese Cooking
What is Yellowtail Sashimi? A Complete Guide to Hamachi and Buri
What is Maguro? How to Cut and Prep Sashimi Grade Tuna Like A Professional
What are Dried Shiitake Mushrooms? How to Use and Rehydrate Them Like A Pro
Tamanegi: What Kind of Onion is Best For Japanese Cooking?
What is Shoyu? How to Choose Soy Sauce for Japanese Cooking
What is Negi? Differences Between the Various Types and Their Uses
What is Kombu Seaweed? How to Make The Dashi Broth Like A Pro
What Are Bonito Flakes? Katsuobushi Explained by A Professional Japanese Chef
What are Japanese Knives? Explained by a Japanese Chef
What is Miso Soup? What is in it? How is it made? History and Origin Explained
What is Sashimi Grade Salmon? How to cut and prep like a professional
Nigiri vs Sashimi vs Sushi: Differences Explained by a Professional
20 Most Useful Condiments and Seasonings for Japanese Cooking
How to make Otoshibuta (Japanese Drop Lid)
3 Ways to Shape a Perfect Onigiri (Japanese Rice Ball)
How to Cook Perfect Japanese Rice on the Stove
Yuto Omura
Thanks for visiting Sudachi Recipes. My name is Yuto and I’m a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.
