【4/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)New!!
This post rounds up my notes on every hard and semi-hard Japanese natural cheese I've tried so far. These are honest, personal tasting notes rather than professional reviews, but I hope they're useful if you're exploring Japanese cheese yourself. 16. Toma Shiranuka（トーマ・シラヌカ） Maker: Shiranuka Rakukeisha | Purchased: February 15, 2024 | Price: ¥576 | Website […]
【3/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
This post rounds up my notes on every hard and semi-hard Japanese natural cheese I've tried so far. These are honest, personal tasting notes rather than professional reviews, but I hope they're useful if you're exploring Japanese cheese yourself. 11. Tenerello Shiralica（テネレロ・シラリカ） Maker: Shiranuka Rakukeisha | Purchased: August 19, 2025 | Price: ¥821 for 110g […]
【2/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
This post rounds up my notes on every hard and semi-hard Japanese natural cheese I've tried so far. These are honest, personal tasting notes rather than professional reviews, but I hope they're useful if you're exploring Japanese cheese yourself. 6. Sachi, 12-Month Aged（幸12ヶ月） Maker: Arigatou Farm Shiawase Cheese Workshop | Purchased: November 6, 2025 | […]
【1/4】Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)
As I mentioned in an earlier post, baking hearty, rustic bread is one of my hobbies, and ever since my trip to France, I've been on a mission to find Japanese cheeses that pair well with it. My personal benchmarks are Comté and Edam — cheeses I fell in love with abroad — so keep […]
Katameru Tenpuru — How Japan Solidifies Used Cooking Oil
Have you ever wondered what on earth it's for? It's a product designed to solidify used cooking oil for easy, mess-free disposal. Dealing with Used Cooking Oil Tempura, karaage (Japanese fried chicken), and other fried dishes all use a good amount of oil, right? So what do you actually do with that oil once you're […]
How to Make Crispy Tempura at Home with Tempura Flour
Crispy Tempura at Home — Made EasyThe Secret Ingredient for Restaurant-Style Tempura Have you ever had tempura at a Japanese restaurant? That light, crispy coating is honestly one of my favourite things about Japanese food. Traditionally, tempura batter is made from scratch with flour, egg, and ice water — but getting that texture right at […]
Mentsuyu — The All-Purpose Seasoning Every Japanese Kitchen Relies On
What Is Mentsuyu? Do you know about mentsuyu (めんつゆ)? It might just be one of the most useful seasonings in Japanese cooking. In a single bottle, you get dashi, soy sauce, mirin, and sake all combined together. Honestly, with just this one seasoning, pretty much anyone can put together a proper Japanese meal. It's such […]
Easy Nikujaga Recipe: Shortcut Japanese Beef and Potato Stew (With Mentsuyu)
A classic Japanese comfort food — tender beef and vegetables simmered in a savoury-sweet broth. This shortcut version uses just one seasoning: mentsuyu. INGREDIENTS Nikujaga (Japanese beef and potato stew) Servings − 4 + STEPS NOTES A note on mentsuyu strength: mentsuyu comes in several concentrations \u2014 straight (ready to use), 2x, 3x, and even […]
Somen — The Noodle You Eat at Home, Not at a Restaurant
When people think of Japanese noodles, ramen is usually the first thing that comes to mind — it's famous worldwide, and for good reason. But did you know there's another noodle that's a huge part of everyday Japanese life, yet you'll almost never see it on a restaurant menu? It's called somen (素麺), and today […]
Our New Kei Truck Has Arrived
Life with a Kei Truck My husband and I spend from May through October living between two homes, maintaining his family house in Hokkaido during that stretch. It's out in the Niseko area — genuinely deep in the mountains. In a place like that, there's one thing you absolutely cannot live without: a vehicle. And […]