How-Tos

Gluten Free Japanese Noodles

The Ultimate Guide to Japanese Tableware

How to Build a Kitchen for Cooking Japanese Food – A Beginner’s Guide

How to Make the Perfect Chiffon Cake

5 Must-Have Japanese Kitchen Tools

Japanese Pantry Essentials: Sake vs Mirin

How to Make Kamaboko Checkered Pattern (Ichimatsu 市松)

How to Make Kamaboko Reins (Tazuna 手綱)

How to Make Kamaboko Rose (Kohaku Bara 紅白薔薇)

How to Make Kamaboko Peacock (Kujaku 孔雀)

How to Make Kamaboko Knot (Musubi 結び)

How to Make Kamaboko Pine Needle (Matsuba 松葉)

How to Make Kamaboko Pine Tree (Matsu 松)

Discover Seaweed: The Essential Ingredient of the Japanese Diet

How to Season a Wok 中華鍋の空焼きの方法

How to Store Cooked Rice

Ingredient Substitutions for Japanese Cooking

Japanese & Asian Ingredient Stores Online

Japanese Grocery Stores around the World

How to Devein Shrimp and Prawns (Video)

Your Guide to Bento Box Lunch お弁当の作り方

Frequently Asked Questions about Bento Making

How To Cut Hosogiri

How To Cut Wagiri

How To Cut Sainomegiri

How To Cut Nanamegiri

How To Cut Sengiri

How To Mince (Mijingiri)

How To Cut Tanzakugiri

How To Cut Sasagaki

Rangiri: Random Cut Cutting Technique

How To Cut Mentori

How To Cut Kushigatagiri

How To Cut Koguchigiri

How To Cut Kannon-Biraki

How To Cut Ichogiri

How To Cut Hyoshigigiri

How To Cut Hangetsugiri

How to Cut Carrots into Flower Shapes (Nejiri Ume)

How To Cut Shiitake Hanagiri (しいたけ花切り)

How to Chiffonade

How To Make Hana Renkon 花れんこん

How To Make Tazuna Konnyaku 手綱こんにゃく

How To Freeze Food For Bento

How to Wrap Wontons

How To Prepare Shrimp For Shrimp Tempura & Ebi Fry

How To Clean Clams — The Best Way to Purge Sand

How To Skim Off the Scum and Fat from Soups and Stocks (灰汁取り)