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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
PricingOnly free issuesPublishesWeekly
Issues31SubscribersRead japanesefoodsimply.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Agedashi Tofu with Fried Sage

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!

22 days ago
12
15

Kombu Dashi Braised Chicken and Celeriac

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...

a month ago
6
0

The Simplest Dashi + Shiitake Mushroom Rice with Edamame

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...

a month ago
12
7

Delicious Store Cupboard Noodles with Tofu & Mushrooms

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...

2 months ago
10
1

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Authors

The writers behind this newsletter.

  • 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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