Fermentation My 2nd Nukaduke adventure
Couple of months have passed since I stopped making nukaduke.I have rightful excuse for this, I got pregnant and I'm a m...
Fermentation 
Fermentation Let’s make Shoyu (soy sauce)!
You have probably tasted soy sauce in your life. I'm proud that dark brown liquid from Japan has made its way far beyond...
Japanese tradition My Umeboshi journey part2
It's been too long since my first umeboshi blog post!My umeboshi journey continued, and it went pretty well!!I had so mu...
Japanese tradition What Is Dashi? The Invisible Heart of Japanese Cooking
When people think of Japanese food, sushi or ramen might come to mind. But behind the scenes, many dishes are brought to...
Japanese tradition Shun: Embracing Japan’s Seasonality Through Food
One of the most beautiful concepts in Japanese food culture is the idea ofshun (旬)— the precise moment when a food is at...
Fermentation What is Nukaduke? Japan’s Crunchy Fermented Treasure with a Surprising Modern Comeback
What is Nukaduke? Japan’s Crunchy Fermented Treasure with a Surprising Modern ComebackHave you heard ofnukaduke (糠漬け)—th...
Japanese tradition Umeboshi: Japan’s Timeless Preserved Plums and a Taste of Early Summer
As Japanese rainy season approaches — known as tsuyu (梅雨), literally "plum rain" — it also marks the time when ume, or J...
Fermentation What is Miso? – A Fermented Staple Rich in Flavor, History, and Creativity
If you’ve ever enjoyed a bowl of miso soup or tasted a rich miso glaze on grilled fish, you’ve encountered one of Japan’...
Japanese tradition Embracing the Japanese Seasons: Understanding the 24 Solar Terms
We all know 4 seasons, spring, summer, autumn and winter.But in Japan, there's lot more to feel!Japan's deep connection ...
Fermentation What is Koji? Japan’s Magical Mold Behind Miso, Sake, and More
What is Koji? Japan’s Magical Mold Behind Miso, Sake, and MoreWhen you hear the word mold, your first thought might be r...