How to Make Dashi (Japanese Stock)
Learn how to make authentic dashi from scratch. Dashi is the foundation of Japanese cooking - once you master it, every Japanese dish you make will taste better.
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Before you cook, learn the foundations. These guides cover the essential techniques and ingredients that make Japanese food taste authentically Japanese.
How to Cook Japanese Rice
The complete guide to cooking perfect Japanese short-grain rice, whether you use a rice cooker or a pot on the stove. Rice is the center of every Japanese meal.
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Essential Japanese Seasonings Guide
The five core seasonings of Japanese cooking - soy sauce, mirin, sake, rice vinegar, and miso - plus dashi. Know these and you can make almost any Japanese dish.
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Thickening with Katakuriko (Potato Starch)
How to use katakuriko, Japan's potato starch, to make glossy ankake sauces and gentle toromi - a technique that also makes food easier and safer for babies to swallow.
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Preparing Vegetables the Japanese Way
The foundational vegetable prep techniques of Japanese cooking - blanching, removing bitterness, peeling and chamfering, and pureeing - and how each one carries over directly into making baby food.
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Basic Japanese Cutting Techniques
The essential knife cuts of Japanese home cooking - from rounds and half-moons to julienne and rangiri - and how the right cut affects cooking, presentation, and safe sizes for babies.
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Japanese Sea Vegetables: Kombu, Wakame, Nori and Hijiki
A guide to Japan's everyday sea vegetables - how to use kombu, wakame, nori and hijiki, their nutrition, and which are suitable for babies, with honest safety notes on iodine and arsenic.
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