This cucumber salad is sunomono, a Japanese vinegar dish defined by restraint—and a classic sunomono recipe […]
Pasta is often finished with fat—sometimes olive oil, sometimes butter. Each choice changeshow the noodles hold […]
In Japan, there is a long-standing tradition of enjoying eggs raw—a practice made possible by freshness, […]
This dip reflects 耀 Hikari’s quiet approach to fermentation: gentle, balanced, and deeply comforting. Miso and […]
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Warm and hearty miso soup is at the heart of a traditional Japanese meal. Made with […]
This refreshing chilled tofu dish is topped with a savory “umami koji sauce” made from fermented […]
Salt koji (shio-koji) is a beloved Japanese fermented seasoning that tenderizes meat while adding deep umami […]
Have you heard of Rice-koji Amazake? A super easy recipe that only requires mixing three ingredients! […]
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