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What is Umeboshi Vinegar and How to Use It
Umeboshi vinegar or Ume plum vinegar is no stranger in Japanese cookin... -
Where to Buy Black Garlic And How to Choose The Best One to Buy
Black garlic is raw garlic that has been aged in a warm and humid envi... -
A Guide to All You Need To Know about Kombu
You might have heard of Kombu, a type of Japanese seaweed otherwise known as ... -
Where to buy Koji and Finding the Right Starter
You may have heard of miso, soy sauce, amazake, shio koji and mo... -
Blending Green Tea With Roasted Brown Rice – Get To Know Genmaicha, Brown Rice Tea With A Lot of Health Benefits
Genmaicha is personally one of my favorite tea blends among othe... -
What is Dashi? Everything You Need to Know About Japanese Soup Stock
Dashi is the basic ingredient of traditional Japanese cuisine. M... -
What is Shio Koji and How to Make Shio Koji?
Shio Koji is not uncommon in Japanese cooking. In fact, its rustic nature goe... -
Amazake: All You Need to Know About This Japanese Fermented Rice Drink
First developed in the Kofun period (around 250 to 538 AD), amazake be... -
How To Make Homemade Natto
Natto is a traditional Japanese food with strong flavor and smell. Natto is very good because it has lots of health benefits. Learn what is natto, how to make natto with high-quality ingredients,natto food recipe, and how to enjoy natto! -
Crispy Tofu Chips
Crispy Tofu Chips(Images are for illustration purposes only) Have you ever th... -
How To Make Barley Koji
Barley koji is one type of koji, made by cooked barley that has been i... -
The Types of Miso: Red Miso vs White Miso… There are More than You Thought!
Maybe some of you know about red and white miso. But did you know that the ty...
