All articles

Ingredients & seasonings

Dashi Isn't Fish StockDashi is a gentle extraction, not a long simmer, and some versions use no fish at all. How Japanese makers do it, plus a vegetarian dashi.
In Japan, "Sauce" Means Something Specific: Worcestershire, Chūnō and Tonkatsu SaucePlain "sauce" in Japanese means a brown Worcestershire-style sauce. JAS sorts it into three thicknesses; the thickest is sold as tonkatsu sauce.
Is Tamari Gluten-Free? Not AlwaysJapan's standard lets tamari contain a small amount of wheat, and some US tamari lists wheat. What the rules say and how to read the label.
Japanese Soy Sauce Isn't One Thing — Koikuchi, Usukuchi, Tamari and MoreJapan's standard defines five soy sauces. Why usukuchi is light in color but saltier, how it differs from Chinese light soy, and which bottle to use.
Kyushu's Sweet Soy Sauce — Why Southern Japan's Soy Sauce Is SweetSoy sauce in Kyushu is far sweeter than elsewhere in Japan. What's in the bottles, why it got sweet, how it's used, and why it isn't kecap manis.
Miso Isn't One Thing: Rice, Barley and Soybean MisoJapan sorts miso by koji, taste and color. Why sweet white miso has half the salt of red, what US "white miso" can mean, and why miso soup isn't boiled.
Rice Vinegar Is Not a Mirin Substitute — Here's What Actually WorksRice vinegar adds acid that mirin doesn't have. What mirin actually is, what's in US bottles labeled mirin, and what to use instead.
The Vinegar in Japanese Kewpie Mayo Isn't Rice VinegarJapanese Kewpie uses egg yolk, a vinegar Kewpie brews from apple juice, malt and other ingredients, and no sugar. The US-made Kewpie is a different recipe.
Thin-Sliced Meat: How Japanese Stores Sell It, and What to Buy in the USJapanese meat is labeled by dish and by cut: shabu-shabu, sukiyaki, kiriotoshi, komagire. What the labels mean, and how to find or slice thin meat in the US.
What A5 Wagyu and Kobe Beef Actually MeanA5 is a Japanese carcass grade, not a breed. Wagyu means four Japanese breeds, and Kobe Beef is a protected name with its own rules. Here's how they fit.

Dishes

"Hibachi" Isn't a Griddle — Hibachi Fried Rice and Yum Yum Sauce ExplainedIn Japanese, a hibachi is a charcoal brazier. What the American hibachi griddle really is, what's known about yum yum sauce's origins, and a garlic rice recipe.
Japanese Curry Is Not Indian Curry. It's a Stew.Japanese curry reached Japan via Britain as a flour-thickened, stew-like dish. What's really in a roux block, and how to build one from scratch.
Onigiri Isn't Made with Sushi RiceJapanese onigiri is plain cooked rice shaped with salted hands, not vinegared sushi rice. What Japanese sources say, plus a basic salted onigiri recipe.
Sukiyaki: Kanto Warishita vs. Kansai StyleKanto sukiyaki simmers in premixed warishita; Kansai sears the beef first with sugar and soy. A Japanese survey, the history, and a Kanto recipe.
Teriyaki Is Not a Sauce. It's a Technique.In Japanese, teriyaki names a way of glazing, not a bottled sauce. Where American teriyaki came from, and how the Japanese version is made.
What "100% Buckwheat" Soba Means in JapanJapanese rules let soba contain wheat. What the fresh and dried noodle rules say, juwari vs. nihachi, gluten, buckwheat allergy and how to cook dried soba.

Basics & the kitchen

Cooking Japanese Recipes in an American KitchenJapanese measuring spoons nearly match US ones, but a Japanese cup is 200 mL and a rice-cooker cup is 180 mL. How to convert recipes for a US kitchen.
How to Cook Japanese Rice — and Why It Isn't "Sticky Rice"Japanese rice is non-glutinous japonica, not glutinous "sticky rice." How to buy, wash, soak, measure and cook it in a rice cooker or on the stove.
Japanese Vegetables in American Stores: Sizes, Names and SwapsJapanese recipes count vegetables by the piece, but a Japanese onion, carrot or eggplant isn't a US one. Weights compared, plus negi, piman and yam names.
What English-Language Japanese Recipes Get Wrong — And WhyEnglish-language Japanese recipes drift from the originals in predictable ways. Six mechanisms behind the drift, traced through Japanese primary sources.

Food safety

"Sushi Grade" Isn't an Official Grade: What US and Japanese Rules Actually CoverWe found no US federal definition of "sushi grade." What FDA freezing guidance says, what Japan's raw-use label covers, and what to ask before buying raw fish.
Raw Eggs and Tamago Kake Gohan: Why Japan Eats Eggs RawIn Japan, the best-before date on raw-use eggs marks how long they can be eaten raw. What that system involves, what US agencies advise, and how TKG is made.