How to make takoyaki at home
Posted by JEAN PASTEUR
Takoyaki are Osaka's most iconic street snack. Here is how to make them at home with the right pan and technique.
Kakigori: how to make Japanese shaved ice at home
Posted by JEAN PASTEUR
Kakigori is Japan's iconic summer dessert: snow-fine shaved ice with flavoured syrup and condensed milk. Here is how to make it at home.
Sori Yanagi: the designer who made cookware beautiful
Posted by AKAZUKI
Sori Yanagi was one of Japan's most celebrated industrial designers. His approach to cookware and cutlery changed what we expect from everyday objects.
How to make okonomiyaki: Osaka's savory pancake at home
Posted by AKAZUKI
Okonomiyaki is the beloved savory pancake of Osaka and Hiroshima. Here is a simple home recipe with tips on the right pan and toppings.
The art of the Japanese table: how to set a beautiful Japanese table at home
Posted by AKAZUKI
Japanese table setting is guided by principles of harmony, seasonality and respect. Here is how to bring that approach into your own home.
Tsukemono: Japan's ancient art of pickling vegetables
Posted by AKAZUKI
Tsukemono pickles have been part of Japanese meals for over a thousand years. Here is how to make the three most common types at home.
How to choose a Japanese cutting board: wood, bamboo or plastic?
Posted by AKAZUKI
Choosing the right cutting board protects your knives and makes prep work more enjoyable. Here is what to know about wood, bamboo and plastic options.
Ochazuke: the most comforting two-minute Japanese meal
Posted by AKAZUKI
Ochazuke is a bowl of rice with hot tea or dashi poured over it. Simple, soothing and endlessly adaptable, it is one of Japan's great comfort foods.
How to use a Japanese mandoline and grater safely and effectively
Posted by AKAZUKI
Japanese graters and slicers are among the most useful tools in the kitchen. Here is how to use them safely and what each type is best for.
Japanese green tea: a guide to sencha, gyokuro, matcha and hojicha
Posted by AKAZUKI
Japan produces some of the world's finest green teas. Here is a guide to the four main types and how to brew each one correctly.
Karaage: the secrets behind Japan's crispiest fried chicken
Posted by AKAZUKI
Karaage is Japanese fried chicken at its finest: crispy, juicy, deeply flavoured and endlessly craveable. Here is the full technique.
Japanese Kitchen Gifts: What Our Customers Actually Give
Posted by AKAZUKI
The Japanese kitchen gifts our customers actually ordered last holiday season, sorted by budget, with practical advice on gift boxes and ordering in time for delivery from Japan.