A proper bowl of Japanese kabocha miso soup is all about building layers of clean, authentic umami that highlight the natural sweetness …
Ever since I first got into baking (okashi作り) as a child, this Japanese sweet potato recipe (スイートポテト – Suito Poteto) was my …
As a pastry chef, I have been asked to make chiffon cake a lot, especially by Japanese customers. The kabocha flavor is …
I have made many flavors of Basque cheesecake for years, but this Sweet Potato Basque Cheesecake is a leveled-up version. I layered …
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 …
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 …
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. …
