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 |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 92 | Founded | 3 years ago | Last Issue | 5 days ago |
| Active | |||||
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japanesefoodsimply.substack.comLatest Issues
Ginger Pork and Shirataki: A Lighter Way Out of the Pasta/Noodle Rut
Why I reach for konjac when dinner needs to be quick, light and kind to the gut, plus a short guide to buying it.
The clocks went back last weekend and it’s dark by five pm. Half term has been loose and any sense of tiemtable’s been lost i...
Kabocha: The Pumpkin Worth Hunting For
Not your average Halloween pumpkin. How to spot Japan’s favourite squash, what it should cost, and a simple roast with a creamy miso tahini sauce.
Last night I took a tray of roasted kabocha out of the oven and left it on the counter to co...
One Word, One New Book - Introducing Oishii
The first time I took my husband to Japan, I had him eating breakfast in Tokyo’s fish market within hours of landing.
We’d arrived at Haneda very early, and we didn’t want to waste the morning. We went straight to Tsukiji, back when it was...
Hoto, the Hearty Kabocha Miso Noodle Soup from Yamanashi
Hokusai’s Mount Fuji arrives in south London this October. Here is the miso noodle soup I think of whenever I see it, made with kabocha, shiitake and a very forgiving pot.
When I arrive at my mother’s house in Yamanashi, the first thing I...
Nagano's Eel Town: A Family Daytrip for Unagi
The drive we make every visit to Japan, the smell of charcoal in the streets of Okaya, and a chilled soba to bring it home to London.
Landlocked and nowhere near the sea, Nagano prefecture is, against all logic, one of the best places in J...
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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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