I posted a photo of my sprouted shiso seeds on Instagram this morning, which led to several people asking how to grow it. Although I've written about growing shiso a couple of times before, I have never described the procedure. So, here it is!

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Do you care if a restaurant has sustainable practices?

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What a beautiful fish! It's not real though...

Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish!


I've revised the plans for Lesson 5 of Japanese Cooking 101. We'll be tackling fish!


Japanese Cooking 101: List of fresh ingredients for Lessons 3 and 4

Here are the shopping lists for Lessons 3 and 4 of Japanese Cooking 101.


Today, March 11, is the 2nd year anniversary of the earthquake that devastated the north-eastern coast of Honshu, the main island of Japan. I would write many things about it, but I'd like to focus on some ways you can help the victims of the earthquake, besides the usual places such as the Red Cross and Doctors Without Borders, that you may not have been aware of.

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Japanese Cooking 101: Ingredients and equipment list for Lesson 2

Here's the list of ingredients and equipment you'll be needing for Lesson 2 of Japanese Cooking 101. We'll be tackling the heart of Japanese cooking, rice.

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Sake and other beverages

Answering Questions is a very sporadic series where I attempt to answer some of the backlog of questions I receive via email, via Facebook, or in comments to unrelated posts, the answers for which may be of interest to a broader audience. I’ve taken out any personal details and so on in the questions. Today I am answering some questions about Japanese ingredients, especially as they relate to the upcoming Japanese Cooking 101 course.

Nanohana no ohitashi

This month's Japanese Kitchen column in the Japan Times is about a quintessential early spring vegetable called nanohana. There's even a very well known children's song about it.

Japanese Cooking 101: The Fundamentals of Washoku


Announcing a new, free, online course that will teach you the fundamentals of Japanese cooking, conducted right here on JustHungry. Your teacher? Me!