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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
Issues74SubscribersRead japanesefoodsimply.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Ajitsuke Tamago: Japanese Jammy Eggs

Jammy eggs are one of those things that seem simple until you try to get them exactly right. A minute too long and the centre is fully set. A minute too short and the whites haven’t quite come together. What you’re aiming for is that specif...

10 days ago
53
2

Japanese Rice Vinegar: How to Choose and Use It (with Cucumber Tsukemono)

Rice vinegar. One of those ingredients a lot of people already have, but don’t think too much about.

24 days ago
65
5

No Fuss Homemade Prawn Dumplings

Dumplings are one of those foods that look way harder than they actually are.

a month ago
32
1

Why do Japanese Cooks Steam Seafood with Sake?

In Japanese cooking there’s a super, practical technique that appears often in home cooking. Sakamushi, simply means steaming ingredients with Sake. I love it and the idea is straightforward. Fish or shellfish is placed in a pan with a litt...

2 months ago
52
8

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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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