Kitchen Princess Bamboo: Yudane loaf

The Best Milk Bread Recipe Experiment Ep 2 | Kitchen Princess Bamboo Shokupan

Welcome back to our Milk Bread Recipe experiment! Last time we talked a little bit about the common starters for milk bread called yudane and tangzhong and we explored both methods and while it wasn’t a direct comparison on the techniques, it gave us an introduction into making milk bread. We did notice that Umi’s […]

Alton Brown's brownies

The Ultimate Chocolate Valentine’s Gift: Gooey Brownies

It’s a covid Valentines this year and maybe you haven’t been able to be with your significant other during these super tough times but that doesn’t mean you cant whip something up for them and drop it off like you are the sexiest delivery driver out there! Nothing says “I love you” or “I miss […]

half and half omurice, Muguni, Osaka, Japan

Journey To Making The Perfect Omurice: Part 1

Have you ever had omurice? It’s a thin yet fluffy omelet, runny on the inside topped on fried rice then drizzled with a homemade ketchup, or wait, doused with a special sauce that can range from a savory demi-glace or a velvety cream sauce. If you were to look in the dictionary under “comfort food”, […]

making miso from scratch: mix the koji and soybean mash

How to Make Miso Paste from Scratch

When we were in Japan in October of 2019 we were lucky enough to do a WorkAway with a lovely family in Iwanai. Akiko-san (Aki) the mom, taught us about Japanese cuisine like gobo root, kinako, and miso. She spoiled us with delicious home cooking and when we asked about her miso soup and if […]

knife and sharpening whetstones

Basic Guide to Sharpening a Knife | Sharpening with a Whetstone

Last time we talked about the basics of buying a knife so it is only natural that we go over how to keep that knife sharp or how to sharpen a knife. While it seems backwards, a dull knife is more dangerous than a sharp one, since it’s less predictable and even if it can’t […]

Carl's knife & cutlery collection

How to Choose a Knife | Guide to Buying A Kitchen Knife

I get asked which knife people should get all the time. I really do find this a difficult question as knives are a very personal kitchen tool. Both the shape and the material of the blade and handle can impact your cutting experience and when fatigue will start to come in. How you hold a […]

Homemade mochi made with rice

Mochi Making Journey (Part 4)

Making Legit Mochi from Rice – not Rice Flour We’ve made it to Part 4 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here where we tried a standard mochi recipe via steaming. We tried cooking directly over the stove in Part 2 and got […]

shiratamako and mochiko flours

Mochi Making Journey (Part 3)

Welcome to Part 3 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here. In Part 1 we tested a pretty standard mochi recipe via steaming, but our mochi kept tearing. In Part 2 we used a cooking directly over the stove method and skipped using […]