Food＆Cooking
【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 […]
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 […]
The Sugar You'll Find in a Japanese Kitchen
If you ask most people around the world what sugar they reach for at home, the answer is usually granulated sugar. But here in Japan, that's actually not the case. The sugar you'll find in nearly every Japanese kitchen is something called jōhakutō (上白糖), and there are quite a few other types too. Let me […]
How to Make Umeshu (Japanese Plum Wine)
Making umeshu at home is really straightforward. Here's everything you need. Homemade Umeshu (Japanese Plum Wine) A classic Japanese recipe with just three ingredients. The hardest part is waiting! 【Ingredients】 【step】 Can you swap rock sugar for granulated sugar? Technically yes, but I wouldn't recommend it. Granulated sugar dissolves too quickly, which causes the plum's […]