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Home » How-Tos » Page 2

How-Tos

How to Thicken Sauce and Soup (Cornstarch Slurry)

6

5 minutes
Your Guide to Japanese Knives
10 Cookware & Tableware You Should Get from Japan
How I Use Instant Pot for Japanese Cooking
Which Instant Pot Should I Buy? Instant Pot Duo vs Instant Pot Ultra
5 Reasons Why I Love My Instant Pot
Meal Prep Bento Recipes Ideas: 3 Dollar Bento Challenge
Gluten Free Japanese Noodles
The Ultimate Guide to Japanese Tableware
How to Build a Kitchen for Cooking Japanese Food – A Beginner’s Guide
Tokyo Kappabashi Kitchenware Town
How to Make the Perfect Chiffon Cake
Start Here
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

5
Ingredient Substitutions for Japanese Cooking
Japanese & Asian Ingredient Stores Online
Japanese Grocery Stores around the World
Onigirazu Mold おにぎらず型
How to Devein Shrimp and Prawns (Video)

10

5 minutes
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
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 Make a Flower Pattern on Shiitake Mushroom Caps

1

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