Cold Shiso Pesto Pasta for Summer | Sudachi
This invigorating pasta dish is made with a herbaceous Japanese-inspired perilla leaf pesto topped with juicy marinated tomatoes.| Sudachi
This invigorating pasta dish is made with a herbaceous Japanese-inspired perilla leaf pesto topped with juicy marinated tomatoes.| Sudachi
This super quick 10 minute Yakiniku Don is made with tender pieces of pan-fried beef steak coated in a shortcut Japanese-style BBQ sauce and served over fluffy white rice.| Sudachi
How to make delicious Buta no Shogayaki made with thinly sliced pork loin cooked in a fragrant and sweet homemade ginger sauce.| Sudachi
Learn the secret to making perfectly salted, tender-crisp edamame just like the ones served at your favorite izakaya!| Sudachi
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 addictive Japanese "yamitsuki" salted cabbage tossed in a variety of seasonings to create the ultimate umami bomb.| Sudachi
Otsumami, often served as finger food or nibbles in Japanese izakayas, are varied snacks ranging from pickles to fried chicken, like tapas. These 40 delicious and addictive otsumami recipes allow you to recreate the izakaya experience at home, offering a blend of socializing and snacking. You can also check out some of these recipes in […]| 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
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
