Japan: Cooking & Baking

485 topics in this forum

1. Help!? Mentaiko, Cod, Pollack or Whiting

   By GlorifiedRice, March 15, 2013
   • 4 replies
   • 4.5k views
   • 
   • GlorifiedRice
   • April 23, 2013

2. Mannanhikari

   By GlorifiedRice, January 25, 2013
   • 4 replies
   • 3.2k views
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   • Joe Blowe
   • January 25, 2013

3. Matsutake Uses for Osechi Dishes

   By Kataoka, December 28, 2012
   • 1 reply
   • 2.5k views
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   • Baselerd
   • December 28, 2012

4. Can't get kombu. What now?

   By ChrisTaylor, June 20, 2012
   • 0 replies
   • 5.5k views
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   • ChrisTaylor
   • June 20, 2012

5. Different flour types in Japan

   By cteavin, March 30, 2012
   • 4 replies
   • 7k views
   • 
   • cteavin
   • March 31, 2012

6. Tan Tan Men Ramen

   By TheTInCook, March 27, 2012
   • 4 replies
   • 5.2k views
   • 
   • TheTInCook
   • March 29, 2012

7. Shabu-shabu

   By DrewUK, November 27, 2011
   • 1 reply
   • 2.8k views
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   • Sally-chan
   • November 27, 2011

8. Seals on Japanese food packaging

   By Hassouni, November 9, 2011
   • 0 replies
   • 2.7k views
   • 
   • Hassouni
   • November 9, 2011

9. What exactly is negi?

   By Hassouni, November 7, 2011
   • 14 replies
   • 30.1k views
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   • StartAtTheMarket
   • September 12, 2016

10. Iwatani blowtorch–help with Japanese instructions

    By STP, October 25, 2011
    • 1 reply
    • 4.7k views
    • 
    • Mikels
    • January 20, 2012

11. "Pounding" mochi in a Kitchenaid mixer

    By _john, October 11, 2011
    • 2 replies
    • 9.7k views
    • 
    • emannths
    • January 3, 2012

12. Cooking sweet potatoes/Silicone cookware

    By skylarking, October 5, 2011
    • 3 replies
    • 4.8k views
    • 
    • skylarking
    • October 24, 2011

13. How to re-create this tsukemono at home?

    By STP, September 11, 2011
    • 0 replies
    • 2.8k views
    • 
    • STP
    • September 11, 2011

14. Guide to Miso?

    By bigchef, August 17, 2011
    • 11 replies
    • 5.1k views
    • 
    • Anna N
    • August 22, 2011

15. What dishes would benifit from sous vide in Washoku?

    By _john, July 21, 2011
    • 2 replies
    • 4.4k views
    • 
    • Brasshopper
    • July 26, 2011

16. Sushi Rice

    By mgaretz, July 12, 2011
    • 17 replies
    • 8.9k views
    • 
    • EatingBen
    • May 10, 2021

17. Sourcing Japanese pantry ingredients in EU

    By Jan Virtanen, July 4, 2011
    • 5 replies
    • 3k views
    • 
    • STP
    • October 8, 2011

18. How much hondashi (power) = katsuobushi?

    By skyhskyh, June 2, 2011
    • 8 replies
    • 7.7k views
    • 
    • helenjp
    • June 5, 2011

19. Nukazuke Pickling 1 2

    By Chris Amirault, May 21, 2011
    • 49 replies
    • 19.5k views
    • 
    • kurent
    • September 13, 2017

20. Myoga Ginger

    By GlorifiedRice, May 11, 2011
    • 13 replies
    • 10k views
    • 
    • shinju
    • May 5, 2012

21. Storing rice as brown rice and polishing before cooking

    By _john, March 11, 2011
    • 3 replies
    • 6.4k views
    • 
    • torakris
    • March 11, 2011

22. First home made Dashi

    By BarbaraY, March 9, 2011
    • 9 replies
    • 3.7k views
    • 
    • helenjp
    • March 11, 2011

23. Buying Global Knives in Tokyo

    By RickBehl, November 23, 2010
    • 10 replies
    • 13.9k views
    • 
    • RickBehl
    • November 25, 2010

24. Suggestion for Katsuobushi Kezuriki (Bonito Shaver)

    By STP, November 20, 2010
    • 7 replies
    • 17.1k views
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    • _john
    • October 6, 2016

25. cake sara ケーク・サレ

    By cteavin, November 17, 2010
    • 9 replies
    • 3.8k views
    • 
    • FrogPrincesse
    • December 8, 2010