Recipes by Cooking Method

During my first pastry chef position at a hotel in Japan, we regularly prepared this rich, velvety kabocha pumpkin flan for the …

WHAT IS KOJI? Koji is a cultured grain that serves as the heart and soul of Japanese fermentation. It is created by …

I have been making homemade daifuku for as long as I can remember. Naturally, Ichigo Daifuku (strawberry mochi) has always held a …

There is something undeniably satisfying about biting into a golden, shattering-crispy Japanese spring roll (harumaki). But when you bite through that crunchy …

A gentle, probiotic-rich spread made from plain yogurt and Japanese fermentation—perfect for morning bagels or an airy whipped fruit dessert. If you …

Early in my pastry career, among all the complex techniques and elaborate components I learned, this simple recipe immediately became a staple. …

I won’t buy store-bought sprinkles ever again after realizing how easy, fun, and customizable it is to make them at home! Plus, …

Goma ae is one of the very traditional side dishes in Japan, and it’s so easy to make, so I have made …

Seeking a sweet treat that feels genuinely nourishing without sacrificing taste? This Ama Koji Panna Cotta is one of my personal favorites. …

In a professional pastry kitchen, an easy homemade strawberry sauce is one of the most versatile preps you can keep on hand. …