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 | Freemium |
---|---|---|---|
Publishes | Weekly | Issues | 40 |
Subscribers | Read | japanesefoodsimply.substack.com |
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Recent posts by this newsletter. Browse the email archive.
Natto is to Japan, what the durian is to south-east asia. Defined by its odour and texture, it’s loved and hated. A polarising food that we love to talk about. Are you a natto eater or not?
This week’s recipe: Spinach Goma-ae and a Sesame Teri-chicken Rice Bowl
Don’t start with an excuse they say. Well, I’ve realised in writing this, that the subject is worthy of a deep dive. There are so many varieties of Japanese rice, brands and regions to choose from. I’ll be back with a longer guide to these....
In my first one-off, monthly online classes we'll cook this umami rich Tantanmen style ramen, prepare a batch of Japanese seven spice and use it to infuse La-yu oil.
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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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