Bring a touch of Japanese food to your kitchen with weekly tips, tricks, techniques, hacks & deep-dives into the world of Japanese cooking, fresh from Yuki's Kitchen.
Platform | Substack | Pricing | Only free issues | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 31 | Subscribers | Read | japanesefoodsimply.substack.com |
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Crunching through the freshly-fried outer shell of the crispy tofu, into its custardy softness, brings the thrill to this dish. Oh, and couple that with the flavour-packed, richness of the dipping sauce, that the tofu sits in. Oishi!
Kombu dashi is a (not-so-secret) secret flavour enhancer. This dashi will work to harmonise the flavours of the main ingredients in a dish. A go-to when you’re looking to boost the subtle, beautiful flavours of specific ingredients. Seafood...
Let’s stop calling dashi Japanese stock. It’s an easy shortcut, but misleading. I’ve introduced it this way for years myself. However, recently, I’ve wondered if it’s putting people off making it. Prepping a stock conjures up ideas of chopp...
Today’s recipe uses some unique dried ingredients. Along with these, by adding a few easy to find fresh ingredients too, you can make a freshly cooked plate full of Japanese flavour. This is great emergency food, without compromise. By emer...
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Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create Japanese food - Simply.
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