Summer BBQ season is all about simple pleasures: nice weather, time outdoors, and the rich, smoky aroma of charcoal-grilled meats and vegetables. …
The Story Behind My Go-To Wafu Dressing Having worked in numerous Japanese kitchens across both Japan and New York City, I’ve made—and …
If you love the silky, tender texture of Japanese short-grain white rice but want the nutritional perks of whole grains, learning how …
If you love rich, complex, cultured butter, learning how to make **shiokoji butter** is about to transform your kitchen. By combining quality …
Whenever I find incredible, fresh eggs at the farmers’ market, it immediately inspires me to make homemade mayonnaise. Ever since I started …
There is nothing quite as satisfying as slicing into a perfectly cooked, edge-to-edge medium-rare steak. If you are looking for a foolproof …
There is nothing quite as satisfying as a beautifully golden, crisp pie crust. But if you’ve ever ended up with a soggy …
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 …
If you’ve ever struggled with dry, flavorless chicken breasts, this recipe is going to change your kitchen routine forever. Chicken breast is …
