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 | 77 | Founded | 3 years ago | Last Issue | 10 days ago |
| Active | |||||
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japanesefoodsimply.substack.comLatest Issues
Stuffed Shiitake: The Dumpling Idea That Ditched the Wrapper
Juicy prawn and ginger filling, steamed over spring greens, ready in under 15 minutes. All the flavour of ebi shumai, none of the pastry.
The idea started with ebi shumai. Those small, neat steamed prawn dumplings, soft wrapper, juicy fill...
A Splash of Yuzu: Japan's Most Useful Kitchen Secret
There is a bottle of yuzu juice in my fridge at all times. Not tucked away at the back, forgotten between jars of things I bought for one recipe and never used again, but right at the front, in the door, where I can reach it without thinkin...
The Roll That Came Back to Japan: Mastering the Inside-Out Futomaki
Photos by Keiko Oikawa - Sushi at Home by Penguin
I have a clear teenage memory of seeing an inside-out roll, perhaps for the first time, at a sushi counter in Tokyo, watching the chef work. He was fast, precise, barely looking at what his...
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...
Japanese Rice Vinegar: How to Choose and Use It (with Cucumber Tsukemono)
Six styles to explore, plus a simple recipe to taste the difference
Rice vinegar. One of those ingredients a lot of people already have, but don’t think too much about.
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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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