Chef Reina– Author –

Learn how to make shio koji, an easy salted rice koji seasoning, in a rice cooker. This guide explains what shio koji is, how to make it, and simple ways to use it in everyday cooking.

This cold tantanmen udon features chewy noodles in a creamy, spicy sesame soup, topped with savory ground pork. A refreshing summer twist on Japanese-style tantanmen.

Learn the most common cutting techniques used in Japanese cooking, from basic slices and strips to sasagaki and sogigiri. Step-by-step photos and practical tips make each cut easy to understand and recreate at home.

Learn how to make kachuyu, an Okinawan miso soup made in a bowl with miso, bonito flakes, and hot water. No stove required.

Discover easy miso soup add-ins that can change the aroma, richness, heat, or mildness of your everyday bowl.

A simple tonjiru recipe for Japanese pork and vegetable miso soup, made with pork belly, root vegetables, dashi, and miso.

Discover simple miso soup ingredient ideas, from classic tofu and wakame to hearty pork, vegetables, clams, mushrooms, and more.

Discover convenient ways to prepare dashi at home using dashi packets, dashi powder, and shiro dashi for everyday Japanese cooking.

Discover how Japanese miso is classified by koji base, flavor, and color, and learn the characteristics of different types, including white miso, yellow miso, red miso, sweet miso, and salty miso.

Learn what miso soup means in Japanese home cooking, how it fits into everyday meals, and why there are so many variations.