A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how
I'm trying to identify what kind of sushi is featured at the bottom right of this picture of a display of what seems to be mainly nigiri sushi. The yellow, spon
A few years ago in Chicago I had a dish called egg yolk shrimp at a Japanese steak house. Has anyone else had this dish? Where would I be able to find this di
I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cu
I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I
I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it tur
Here in Okinawa where I'm currently travelling, there is a dish called "yushi tofu" (Japanese: ゆし豆腐). So far I've only noticed it o
I'm about to make a big batch of gyoza and I don't want to eat them all now. I was thinking about freezing them and I want to know which is best from a food-saf
We would be visiting a Japanese restaurant this weekend. However we are completely clueless what should we order this being our first time. Co
I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a l
While in Japan, my husband got some dango from a street vendor. It was dipped in some kind of sesame-based sauce, and served with a little powder to dip it in o
I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate abo
In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific
I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty
The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the
I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comf
I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a
I have a tempura recipe I want to try, however it calls for "Very cold seltzer". Since I'm not a fan of seltzer normally, I don't have any on hand. However, I d
I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity
Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go w