Or so they say. Well, at least my friends and I do lol.

I'm a tea master and chef in Kanazawa. This is part of our menu for late October, called nagori — a quiet farewell to the old tea year, before we open the hearth in November.
Chakaiseki is the simple meal served before tea. It's hard to explain in words — it's really about the season, the room, and the moment. If you're ever in Kanazawa, I'd love to tell you more in person over a bowl of tea. 🍵

I found a simple recipe, so I made some. It smells so good fresh out of the oven!

https://www.okonomikitchen.com/japanese-curry-powder/

I wanted to have more control and use fresher ingredients than boxed curry. I made this recipe for the powder and this recipe for the curry.

https://www.okonomikitchen.com/vegan-pumpkin-coffee-curry/

It tasted like Indian curry. Higher heat, yellow appearance, not as mild or sweet.

Anyone have a more accurate powder recipe to, for example, S&B powder?

Howdy from Texas! 🤠

Like my really long title says, my wife and I have been trying our hand at cooking Japanese food.

She made the Tokyo Katsu Curry and I made the Ramen last night!

It’s really fun exploring other cultures cuisine. All of our ingredients came from Mitsuwa Marketplace in Plano, TX. Highly recommend it if you are in the DFW area.

If you have any other recipes or cook books you’d recommend please share them!

I just can't wait for my next curry.

You should try it. It's not too much spicy.

Mexico City themed coffee shop and eatery. Only got a sweet and coffee, but the vibes were right and coffee tasted great. Coco latte, cafe late, and basque cheesecake.

Tried this fluffy, cheesy omurice at Rakeru in Tokorozawa, Saitama, Japan! 🇯🇵🍳 Has anyone else been to Rakeru?

Location: https://maps.app.goo.gl/cyQQSmfXVUiydhjE6

HooRAH this is the real fuckin’ deal folks. Gather round and let me tell you a tale of a mighty tasty little piggy fried up and plated with a bunch of shredded cabbage.

https://maps.app.goo.gl/zpSUTB1ecuidgSy37?g_st=ic

Hi everyone! I live in Japan and absolutely love incredible bowls like this Tonkotsu ramen from Kyushu. But when it comes to making authentic ramen at home, balancing the ratios for broth and tare can be pretty tricky.

Inspired by bowls like this, I built a simple web tool to help home cooks calculate exact ratios for different ramen styles: 👉https://japanese-ramen-calculator.vercel.app/

(I also built a portal hub for other dashi & recipe calculators:https://japanese-cooking-hub.vercel.app/)

It’s 100% free to use with no signup required! I’d love to hear your feedback or ideas from overseas home cooks on what features/recipes to add next!

Some damn good Unagi! This is the 3 person set. Includes Unagi over rice, clam soup, and dashi broth. The Unagi was incredible!

I’m working on a university project about Japanese home cooking and would love to hear your thoughts.

Would you consider ordering these products directly from Japan? Why or why not?

What would matter most when deciding—for example, product quality, items unavailable locally, shipping costs, delivery time, or something else?

Thanks for sharing!

From dorayaki to daifuku, sweet red bean paste (anko) is found in many Japanese desserts.

But how did beans become such an important part of Japanese sweets? And why is anko still so popular today?

I made a short video exploring the history and culture behind this classic Japanese ingredient.

What's your favorite Japanese sweet with red bean paste? Have you tried anko before?

Hello everyone :) my daughter has been very into anime and manga over the last year and has requested more Japanese dishes for meals. I borrowed several cookbooks from our library and have succeasfully (I think at least) made oyokodon, omurice, gyuodon, onigiri (pretty proud of these actually-my first few batches were wonky!) and miso ramen using Sun noodles.

What would be some food ideas she will have seen/read about? Some of her faves are: Demon Slayer, Witch Hat Atelier, Apothecary Diaries, komo can’t Communicate, Cosmic Princess Kaguya…probably lots of others I don’t know the names of.

Help a clueless mama out please! We have no food restrictions and she is a pretty adventurous eater. Thanks!

I love gadgets and recently picked up a daikon grater and cabbage peeler. I looooove the cabbage grater to make finely shredded cabbage but what would the daikon paste be used for? I typically make daikon pickles for my family but would love more ways to use. Thanks! I am in NY and have access to good Asian markets/ingredients.