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Your Egg Has Visited a Hot Spring
Do you live in fear of salmonella, or otherwise fear eggs that have not been 100% cooked through? Do you scramble your eggs until they almost have some bounce t...
The Incredible, Versatile Tofu
Oh tofu, where to start my ode to you? You are soft when I want you to be, and firm when I need you to be. You are amenable to slow cooking, frying, even grilli...
The Wonderful World of Grated Ginger
You probably stumbled on to one of the most popular forms of ginger in Japan the first time you ate sushi. That large thimble of sliced, pickled ginger is calle...
Atsuage: Oh The Places You Will Go with Fried Tofu
For those who take issue with the plainness and acquired appreciation of tofu’s consistency, this post is for you! If you hate fried things then, well, this pos...
Real Wasabi: The Not-So-Burning Truth
If you’ve never had wasabi of the 100% natural variety, you have a big surprise waiting for you. Most commercial wasabi is horseradish with green food coloring....
Momiji Oroshi: Are there red Japanese radishes?
One of the staples in Japanese cuisine in the long, white radish known as “daikon” in Japanese. Removed of it’s outer skin, it finds its way into slow cooked, s...
It’s Tartar Sauce, and it’s Japanese Food
When you think of “sauce” and Japanese food, the first thing you probably think about is soy sauce, the dark, salty, soy based sauce into which you dip your sus...