Japanese Food. Simply.
Yuki GomiBring 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 |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 69 | Subscribers | Read | japanesefoodsimply.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
A Ritual for Risshun with a Classic Seafood Futomaki
Classic Seafood Fuotmaki from Sushi at Home - Photo by Keiko Oikawa
Why do Japanese families traditionally make miso in late winter?
Umami filled flavour - Miso-glazed Sweet Potato with Sea Vegetable Salad - Photo by Jamie Lau/Studio Lau
The Case for the Freezer Stir Fry
Stir fried hot vegan udon noodles - Photo by Yuki Sugiyura
Making Sushi with Brown Rice
A Hangiri or Sushi-oke, used to spread out and cool sushi rice - Illustration by Guilia Garbin
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Authors
The writers behind this newsletter.
Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create Japanese food - Simply.
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