Japanese cuisine uses many unique ingredients that can be difficult to find outside of Japan. So, I created this comprehensive guide that covers substitutes for commonly used ingredients in Japanese cooking!| Sudachi
How to make refreshing zaru udon served with a delicious homemade mentsuyu dipping sauce. It's the perfect way to cool down on a hot summer's day!| Sudachi
How to make simple and delicious Maguro Zuke Don with fresh sashimi-grade tuna soaked in a rich soy marinade and served over rice.| Sudachi
Learn all about dashi granules, what they're made of and how they can be used to level up your Japanese cooking game!| Sudachi
How to make homemade ponzu sauce from scratch with lemon, yuzu, lime, kabosu or sudachi. A versatile condiment with many uses.| Sudachi
Learn everything you need to know about cooking with sake, one of the key ingredients used in Japanese cuisine.| Sudachi
How to make delicious, crunchy and tangy fukujinzuke pickles with daikon, cucumber, eggplant, lotus root and ginger. Perfect served with Japanese curry rice!| Sudachi
These refreshing citrus-infused pickles are made with crunchy napa cabbage and flavored with yuzu. They're the perfect palate cleanser and are ready in just 24 hours!| Sudachi
Learn everything you need to know about kombu from its history and useage, to how to select the best kombu and make your own dashi like a pro!| Sudachi
How to make "bettarazuke", a sweet and crunchy Japanese pickled daikon flavored with amazake (sweet fermented rice beverage), kombu and a hint of chili.| Sudachi
