Fermentation 101, "light" vs. "dark" miso, and how to cook with the funk.
Caught between a liquid and a solid, these chocolates are the platonic ideal of cocoa.
Here's why it might be better than cold brew.
Homespun, a bit wonky, and highly adorable.
You need this furikake Chex in your life, like right now.
Snacks in the city.
Inside the workshop of Japan’s Miyabi Knives.
Mashed potatoes, meet potato salad.
Perfect way to use up your summer veg bounty.
Turns out the convenience store has more than you could ever imagine.
A practice that encourages you to accept the good, the bad, and the ugly.
Stop motion sushi never looked so good.
Weeknight dinner just got more interesting.
Plus, a juicy, glazed Japanese chicken recipe to practice on.
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