Japan

A meeting place for food and word lovers

And a peek at cookbook no. 7

Mar 2 •

Kanten, the first food made in Japan

Visting a kanten producer to learn more about seaweed jelly

Dec 30, 2024 •

All my Japan travel tips

Sending luggage, onsen stays and the joys of konbini

Dec 23, 2024 •

A walk down Kappabashi, Tokyo's "Kitchen Street"

My address book for kitchen supplies (and nearby cafes) in Tokyo

Dec 9, 2024 •

An effortless, chilled Japanese noodle dish for hot summer days

Celebrating Japanese ancestors and Italy's ultimate summer holiday -- August 15 is both Obon and Ferragosto

Aug 12, 2024 •

Join me in a subscribers only online cook along!

A simple, comforting Japanese menu of noodles and buns

Feb 26, 2024 •

Oyakodon, a comforting Japanese dish

Flavourful chicken and egg over rice

Jan 29, 2024 •

KFC: the unlikely hero on a Japanese Christmas table

Behind the love of fried chicken and why fast food isn't looked down upon

Dec 25, 2023 •

Something a little Japanese & a little Italian for Christmas

Matcha tiramisu, the dish I'd break my no fusion rule for

Dec 11, 2023 •

Nasu Dengagku (miso eggplant), the Japanese dish I made to win over my husband

Plus in person and online events and giveaways!

Nov 26, 2023 •

A love letter to rice

And a peek at my Gohan book tour dates in Australia

Oct 24, 2023 •

Making tofu in the mountains of Nagano

An excerpt from Gohan: Everyday Japanese Cooking

Sep 18, 2023 •

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts