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Japanese Cooking
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Everyday Miso Soup and How to Vary It
A simple everyday miso soup recipe, how to choose white, awase or red miso, and easy ways to vary the…
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The Japanese Pantry: Ingredients Worth Stocking First
A short, practical shopping order for Japanese pantry staples: rice, soy sauce, miso, dashi, mirin and sake first, then dried…
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Japanese Curry from Scratch Without a Roux Block
Skip the roux block: build Japanese curry from caramelized onions, curry powder and a homemade thickener, with slow and 30-minute…
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Gyoza at Home: Filling, Folding and Pan-Frying
Make crisp-bottomed gyoza at home: prepare a juicy cabbage-and-pork filling, fold and pleat the wrappers, then steam-fry them in one…
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Perfect Japanese Short-Grain Rice on the Stovetop
No rice cooker? A heavy pot, a careful water ratio, a proper soak and a ten-minute rest are enough for…
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Dashi from Scratch: Kombu, Bonito and Vegan Options
A practical guide to making ichiban dashi from kombu and katsuobushi, with temperature tips, a second-brew niban dashi, a kombu-only…