Quick Guide to Japanese Cooking Techniques
Your quick guide to Japanese cooking techniques! We break down the main 4 basics...
Kayoko Hirata Paku
19 Articles
Kayoko happily grew up in the urban jungle of Tokyo and in the middle of nowhere East Coast, U.S. After a brief stint as a gelato scooper and a slightly longer employment at an IT company, she decided to drop her cushy job to enroll in culinary school. Kayoko resides in Tokyo with her husband, a penguin pillow, and many half-dead plants.
Types of Japanese Rice
Japanese rice comes in a great variety and can be made into different by-products....
The Cultural Significance of Japanese Rice
In Japan, rice is the symbol of providence and of creation, and of blessing...
The History of Japanese Rice
Rice is the staff of life for the Japanese. Learn about its long historical...
Tofu: The Nutrient Rich Superfood
More than just a meat replacement, tofu and its by-products have been eaten by...
Chuka Ryori: Japanese Adaptation of Chinese Cuisine
Chuka Ryori (中華料理) is the Japanese adaptation of Chinese cuisine, which has evolved over...
Ekiben: Japanese Railway Bento 駅弁
When you're in Japan, don't miss the opportunity of taking long-distance trains. While you're...
Your Guide to Japanese Knives
Japanese knives are world-renowned for their craftsmanship. Learn about the different types, how to...
Varieties of Wagashi (Traditional Japanese Sweets)
Traditional Japanese sweets, known as wagashi, are a delightful tea time treat across Japan....
Onsen Etiquette: Your Guide to Japanese Hot Springs
The Japanese have been seeking the medicinal properties and spiritual relaxation of soaking in...
Kaiseki Ryori: The Art of the Japanese Fine Dining
Learn about the gastronomic experience of Kaiseki, the art of Japanese fine dining. The...
Wagashi Guide: History of Japanese Confectioneries
Learn more about the history and cultural significance of Wagashi, Japanese confectioneries. From local...
