Subscribe to the free Just One Cookbook newsletter for simple tips and techniques to make Japanese home cooking easier and more joyful.| Just One Cookbook
Japanese Mayonnaise (Kewpie Mayo) is creamy and rich from egg yolks with a tangy and sweet taste that scores high on the umami factor!| Just One Cookbook
Silky and smooth Hiyayakko or Japanese Cold Tofu is a perfect appetizer or side dish that you can whip up quickly and enjoy on a hot day!| Just One Cookbook
Here is the list of ingredient substitution for Japanese cooking that frequently appears when you cook Japanese dishes.| Just One Cookbook
Why sets Diamond Crystal Kosher Salt apart? Additive free, less sodium in volume, and light texture are just some of its best qualities.| Just One Cookbook
Shiso is an aromatic herb used in Japanese dishes such as sushi, salads, and tempura. It has a unique fragrance and flavor.| Just One Cookbook
Let’s make Japanese Karaage, some of the best fried chicken in the world! It’s exceptionally flavorful, juicy, and ultra-crispy.| Just One Cookbook
A classic street vendor snack in Japan, Taiyaki is a warm, fish-shaped cake with sweet red bean filling. Make this waffle-like treat at home!| Just One Cookbook
In my guide What is Dashi and How to Make It, I’ll explain the six types of Japanese soup stock and how to use them in Japanese recipes.| Just One Cookbook
We love eggs so much we found a way to make them even better – from plants.| Eat Just