Chasing umami
Shota NakajimaUnfiltered thoughts, recipes, and real stories from Chef Shota Nakajima’s journey through the world of food.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | chefshota.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Shōga Yaki (Japanese Ginger Pork): A Classic of Japanese Home Cooking
Shōga yaki (生姜焼き), often translated as Japanese ginger pork, is one of the most recognizable everyday dishes in Japan. It’s not festival food or restaurant-only food. It’s home cooking. The kind of dish that shows up on dinner tables across...
Umaki (Unagi Tamagoyaki): Kansai-Style Dashimaki Rolled Omelet with Grilled Eel
Umaki（鰻巻） is a Kansai-style dish, a comfort food that shows up in places like Osaka and Kyoto, where dashimaki tamago leans savory, tender, and full of dashi. At its simplest, it’s grilled unagi tucked inside a dashi-forward rolled omelet. ...
One Pot Kimchi Pork Hot Pot (20 Minutes, No Stress)
When the weather starts to cool down, I always find myself craving soup. Not the kind that takes all day, but something quick, warming, and satisfying—something you can throw together without thinking too much. This one-pot kimchi pork hot ...
This Is My Ultimate Japanese Soup — Black Cod Osuimono
Osuimono is the style of soup that’s closest to my heart. It’s the cleanest, most honest expression of Japanese cooking: a clear bonito broth seasoned with intention, not excess. When I trained in Kansai, I learned quickly, if your dashi is...
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Authors
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Top Chef S18 Finalist JBF Nomination x 3 Foodnetwork competitor
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