PinnedPublished inAt HomeWhy Paper Sliding Doors Still Belong in Japanese HomesA Gentle Material That Has Wrapped Japanese Life for CenturiesOct 15A response icon24Oct 15A response icon24
PinnedPublished inTastybleThe Surprisingly Simple Japanese Way to Better VeggiesDiscover kasane-ni, a dish rooted in yin and yang that transforms vegetables into pure harmony.Aug 22A response icon22Aug 22A response icon22
PinnedPublished inSharing FoodMeal or Dessert? A Sweet Debate That Sparked Trouble in the UKJapan’s fruit sandwich rewrites the rules of what a sandwich can be.Jul 13A response icon20Jul 13A response icon20
PinnedPublished inTastybleMy Japanese Grandma’s Food Wrapper Beats Your TupperwareYou don’t need oil to protect your food — nature’s solution has always been here.May 30A response icon21May 30A response icon21
PinnedPublished inTastybleHow to Eat SushiPerfect Etiquette? Maybe Not. A Great Time? Absolutely.Jan 29A response icon19Jan 29A response icon19
Published inTastybleTaking on a Giant Mission at Just 8 Inches TallHow I Turned a Squid Bigger Than Me into a One-Dish Wonder1d agoA response icon21d agoA response icon2
Published inTastybleMiso Soup, Second Serving: A Taste of the EverydayExploring the Many Flavors of Japan’s Most Common Miso Made from Rice3d agoA response icon53d agoA response icon5
Published inAt HomeThe Bitterness That LastsLessons from an Unripe Fruit, a Gentle Hand, and the Passage of Time5d agoA response icon95d agoA response icon9
Published inTastybleHow Not to Follow a RecipeA chatty autumn mackerel taught me the quiet beauty of subtraction — and the soul of Japanese cooking.Oct 25A response icon15Oct 25A response icon15
Published inSharing FoodIn Search of Wagyu — But What We Found Was ValueWhat does loach — once a humble food of the masses — really taste like? And what did it quietly teach me?Oct 23A response icon10Oct 23A response icon10
