Cooking Tip

Essential Japanese Cooking Tips for Beginners

An essential guide for cooking Japanese food at home. Learn the basics of how to...

The ultimate list of Japanese and Asian grocery stores around the world

Japanese Grocery Stores around the World

Welcome to the ultimate list of Japanese & Asian grocery stores around the world where...

6 Must-Have Condiments to Make Your Favorite Japanese Food

Where to Buy Japanese & Asian Ingredients Online

Want to cook Japanese or Asian dishes but don't have a store nearby? Here...

Shopping for Ingredients

26 Japanese Pantry Ingredients to Add to Your Shopping List

Your shopping guide for Japanese cooking. With these basic staples, you can pretty much...

6 Must-Have Condiments to Make Your Favorite Japanese Food

Love Japanese food but not sure where to start? We have great news for...

Ingredient Substitutions for Japanese Cooking

Here is the list of ingredient substitution for Japanese cooking that frequently appears when you...

Learn About Japanese Ingredients

Sake and Mirin | Easy Japanese Recipes at JustOneCookbook.com

Japanese Pantry Essentials: Sake vs Mirin

Japanese Rice – Everything You Need to Know

What is the Difference Between Soba and Udon Noodles

Gluten Free Japanese Noodles

Various kinds of seaweed presented on the table, including nori, wakame, hijiki, and kombu.

Discover Seaweed: The Essential Ingredient of the Japanese Diet

Japanese tea cups and pots along with different types of teas on the table.

Green Tea: A Century Old Japanese Drink for Better Health

Unique Japanese Cooking Tips

How To Make Dashi 3 Ways | Easy Japanese Recipes at JustOneCookbook.com

3 Ways To Make Dashi

Occasionally skim the scum and foam in the shabu shabu hot pot.

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

Otoshibuta | Easy Japanese Recipes at JustOneCookbook.com

What is Otoshibuta (Drop Lid) and How to Make It 落し蓋

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How To Slice Meat Thinly

Glass airtight containers with steamed rice in them.

How To Store Cooked Rice

Thickened sauce after adding adding cornstarch slurry.

How to Thicken Sauce and Soup (Cornstarch Slurry) in Japanese Cooking

Basic Cooking Tips

Your Guide to Japanese Knives

A whole Kabocha squash is being peeled and cut into cubes on a cutting board.

How to Cut a Kabocha Squash (Japanese Pumpkin)

How to Clean Clams (De-grit) | Easy Japanese Recipes at JustOneCookbook.com

How To De-Grit and Clean Clams

How To Deep Fry Food

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How To Devein Shrimp

How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago 半熟玉子) | Easy Japanese Recipes at JustOneCookbook.com

How To Make Perfect Soft Boiled Eggs (Hanjuku Tamago) 半熟卵

Dumpling School

Feb 08, 2011 by Nami

How To Fold Gyoza

An easy-to-follow tutorial on gyoza folding two ways with step-by-step pictures and tips. Let's...

How To Wrap Wonton | Easy Japanese Recipes at JustOneCookbook.com

Aug 09, 2011 by Nami

How To Wrap Wontons

Detailed instructions on how to wrap wontons with step-by-step tutorial with pictures. Now...

Osechi Ryori (Japanese New Year Foods)

Osechi Ryori | Easy Japanese Recipes at JustOneCookbook.com

Japanese Culture

Osechi Ryori おせち料理 (Japanese New Year’s Food)

The Japanese celebrate the New Year Day with traditional New Year foods called Osechi...

A 5-Day Osechi Cooking Timeline

5-day Osechi cooking timeline and best tips! Your ultimate guide to planning a delicious,...

How to Pack Osechi Ryori (Japanese New Year Food) | Easy Japanese Recipes at JustOneCookbook.com