Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.| Just One Cookbook
About Me I was born and raised in Yokohama, Japan, a vibrant port city south of Tokyo with a rich culinary culture shaped by global influences. I moved to the U.S. at age of 20 to attend college, and I’ve been cooking ever since. However, my culinary journey began long before that (more on that […]| Just One Cookbook
Learn the sogigiri (slanted slice) cutting technique to create thin, even slices of meat, fish, and veggies to use in Japanese recipes.| 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
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
