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 | 64 | Subscribers | Read | japanesefoodsimply.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Quiet Power of Soy Sauce
Photo by Keiko Oikawa
Kabocha, Shiitake and Miso Stew. A Bowl of Warmth for a Rainy Autumn Day.
Yesterday was bright and unseasonably warm, the kind of late autumn day that makes you wonder if winter might hold off a little longer. But by this morning the light had changed. The rain came quietly, steady and fine, and the garden starte...
Steeped in Flavour: Aubergine and the Art of Nibitashi
A delicate, revitalising dish perfect to enjoy in autumn and traditionally at the start of the year. Nibitashi, in one sense, is a minimalist dish, a simple dashi based clear soup, with soba noodles and toppings. However, the pleasure is in...
A Geisha's Favourite. Make Temari Sushi Your Own.
Photo by Keiko Oikawa - Sushi at Home
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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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