culinary educational guides
Every autumn in Japan, elementary school children head out to local fields for Imo Hori (いもほり)—harvesting the classic Japanese sweet potato. Even …
WHAT IS KOJI? Koji is a cultured grain that serves as the heart and soul of Japanese fermentation. It is created by …
Growing up in Shizuoka, early spring picking for fresh Japanese strawberries (ichigo-gari) with my family was a cherished tradition. My local go-to …
Ama Koji (甘麹) is a concentrated form of amazake made by fermenting rice koji with water (and optionally cooked rice). Without a …
What is Shoyu Koji? Soy Sauce + Koji = Ultimate Umami It goes without saying that Shoyu Koji is a powerhouse fermented …
This multi-purpose umami bomb brings a mellow, golden sweetness and depth to your cooking. Think of it as a living seasoning that …
Homemade nut butter is a revelation. While it is incredibly easy to make, the depth of flavor you get from roasting your …
Fresh kabocha squash is quite hard and not easy to handle compared to other vegetables. Because kabocha is hard to cut, my …
Kabocha squash is easier to find in the U.S. than ever before — and honestly, I’m not surprised. As a pastry chef, …
I would like to answer today the most frequently asked question, “Which matcha should I buy?” By the way, I used to …
