How to make tonkatsu: Japan's ultimate crispy pork cutlet
Posted by JEAN PASTEUR
Tonkatsu is one of Japan's most popular Western-influenced dishes. Here is how to make it at home with the right oil temperature and breadcrumb technique.
Japanese curry: the comfort food that became a national obsession
Posted by JEAN PASTEUR
Japanese curry is milder and richer than Indian or Thai versions. Here is how to make it from scratch and what makes the Japanese style so distinctive.
Shabu-shabu at home: everything you need for a perfect hotpot evening
Posted by JEAN PASTEUR
Shabu-shabu is one of Japan's great communal meals. Here is how to set it up at home, from the right pot to the sauces.
How to make ramen at home: tools, broth and technique
Posted by JEAN PASTEUR
Making great ramen at home is easier than you think with the right equipment. Here is a full guide to broth, noodles and toppings.
Tamagoyaki: the art of the Japanese rolled omelette
Posted by JEAN PASTEUR
Tamagoyaki is one of Japan's most satisfying breakfast and bento staples. Here is how to make it perfectly every time.
The Japanese bento: a guide to packing the perfect lunch box
Posted by JEAN PASTEUR
The bento box is one of Japan's most distinctive culinary exports. Here is the history, the philosophy and practical tips for making one at home.
Iwachu: the story behind Japan's most iconic ironware brand
Posted by JEAN PASTEUR
Founded in 1902 in Iwate Prefecture, Iwachu has spent over a century perfecting Japanese cast iron. Here is what makes them special.
The beginner's guide to Japanese cast iron cookware
Posted by JEAN PASTEUR
Everything you need to know about Japanese Nambu ironware: how it works, how to season it, and why it lasts a lifetime.
Kai knives: the Seki City bladesmiths trusted by chefs worldwide
Posted by JEAN PASTEUR
Kai has been making precision blades in Seki City, Japan's knife capital, since 1908. Here is what sets their knives apart and how to choose the right one.
How to choose the right Japanese knife for your kitchen
Posted by JEAN PASTEUR
A complete guide to understanding Japanese knife types, steel grades and how to pick the right blade for your cooking style.
Japanese tempura: technique, batter and the best frying setup
Posted by JEAN PASTEUR
Tempura is all about lightness. Here is how to make a proper batter, control the oil temperature and achieve that signature crispy-thin coating.
Yakitori at home: how to grill perfect Japanese chicken skewers
Posted by JEAN PASTEUR
Yakitori is Japanese grilled chicken on skewers, seasoned with salt or tare sauce. Here is how to make it at home with or without a dedicated grill.