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Japanese Food. Simply.

Yuki Gomi

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
PricingFreemiumPublishesWeekly
Issues85Founded3 years agoLast Issue15 days ago
Active

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Artwork for Japanese Food. Simply.

Latest Issues

Crunch, Cool, Repeat: The Salad I Can't Stop Making

Cucumber, wakame and crumbled tofu, dressed simply and eaten outside, in a garden that's finally a garden again.

For three years our garden has been mud. Not because anyone was still working on the house, that finished ages ago and we’ve b...

15 days ago
16
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Caramel, Miso, No More Plain Popcorn

Why a Japanese pantry staple has no business staying confined to Japanese cooking. Featuring Caramel Miso Popcorn, serves 4, if it lasts that long.

I made a batch of this for a football night at ours last month, and it barely lasted long e...

22 days ago
12
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Teriyaki Steak Don: A Rice Bowl for Someone Special

A quick seared ribeye, glazed in a three-ingredient sauce, and just as good eaten at room temperature on a warm evening.

There's a particular sound a ribeye makes when it hits a hot, dry pan, a sharp hiss that tells you everything is about...

a month ago
17
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A Sauce That Isn't Quite Teriyaki

On teri, teriyaki, and the sweet-salty glaze that makes a bowl of rice disappear. Featuring Sesame Teri Chicken with Japanese-style rice.

Ask five Japanese mothers how to make teriyaki and you’ll get five different answers.

a month ago
20
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Creamy, Dreamy Matcha Ice Cream (and the Secret is Tofu)

Silken tofu, coconut milk, and good matcha: a naturally dairy-free ice cream that's smoother than you'd expect, and easier than you think.

I came home from Tuscany last week. Nine days at Castello di Potentino, leading my fermentation work...

2 months ago
19
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  • Yuki Gomi

    Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create Japanese food - Simply.

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