Japanese Cutting Techniques & Tips • Just One Cookbook
Master essential Japanese vegetable cutting techniques & tips—from katsuramuki to julienne—with step-by-step guides, tips, and recipe uses.| Just One Cookbook
Master essential Japanese vegetable cutting techniques & tips—from katsuramuki to julienne—with step-by-step guides, tips, and recipe uses.| Just One Cookbook
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
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
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We spoke to some experts to help demystify what "sushi-" and "sashimi-grade" mean, and to outline best practices for preparing fish at home for raw consumption, whether it's crudo, sashimi, ceviche, or aguachile.| Serious Eats
