Being vegan in Japan can seem daunting, but with the recent popularity of plant-based cuisine across the major cities, it can be easy to find filling and tasty vegan meals!View Article >>
After painstaking trial and error spanning 30+ batches, three years, and three separate mochitsuki’s, we’ve compiled the essential notes for the “Goldilocks” zone of mochi consistency and texture: think not too hard, not too soft… just right.View Article >>
When certain nostalgic cravings hit, I love the idea of getting to follow family recipes. The eating portion is great, the "aw I get to connect with my family" is great, but the "here's a semi-legible recipe/grocery list, good luck" makes it much more of a challenge.View Article >>
A quiet ode to shokuhin sampuru, also known as those beautiful plastic food displays you see in Japanese restaurants.View Article >>
One baker reflects on her early food memories and how making food has proven to be a trusted form of self-love as an adult.View Article >>
Articles delivered to your inbox monthly.