cooking

Transparent soy sauce is a thing — we saw it, we tried it, we’re confused by it

Our resident soy sauce fanatic gives it a try and breaks her brain in the process.

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Don’t throw away your leftover ramen broth! Use it to make ice cream sauce instead!【Recipe】

Is there no end to the wonders Cup Noodle is capable of?

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Making a traditional Japanese dessert from “heaven grass”【Photos】

It comes from the sea, but when you’re done preparing it, it tastes divine.

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How to make a Japanese Air Cheesecake with just three ingredients

Simple recipe takes five minutes from start to finish!

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We tried making natto the old-fashioned way, and the result was unexpected but delicious 【SoraKitchen】

Who knew that fermenting soybeans was such a delicate process?

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Pad Thai oatmeal?? Our reporter tries another oatmeal cooking experiment【SoraKitchen】

You would be surprised to know it actually works!

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How to choose a great block of sashimi-grade tuna – 66-year maguro master shares his protips

He got his start in tuna wholesale when he was just 16, and today we’re learning from his experience.

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Try this easy, low-oil cheese spring roll recipe for your next camping trip (or cheese craving)

It’s so good you’ll want to eat it every day!

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Turn a persimmon into a pudding with one simple ingredient

No gelatin necessary for this no-bake Japanese purin recipe!

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How to make the best dalgona cookies from Squid Game

Simple recipe with tips and hacks from South Korea will give you perfect results every time.

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Persimmons are best served roasted? We try out a surprising expert recommendation【SoraKitchen】

As it turns out, roasting persimmons creates an entirely different food experience!

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Make your junk food more wholesome with homemade no-fry Jagarico croquettes【SoraKitchen】

Just like mom used to reconstitute.

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We try out a 100-yen store bowl designed for microwaving frozen udon noodles

This bowl went viral on Twitter…but for what?? We had to find out. 

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Flower field bento is cute, quick, and easy…just be careful not to make one mistake【Pics】

Japanese Twitter falls in love with both the clever before and disastrous after of this boxed lunch.

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Let’s make sashimi with…whatever in God’s name this thing is【SoraKitchen】

The “octagon” is a Hokkaido fish that’s virtually unknown elsewhere in Japan…but is this one secret better left undiscovered?

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We try clams from a Japanese vending machine and live to tell the tale

Mega clams turn out to be mega, in more ways than one. 

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Mr. Sato’s guide to easy-peasy no-bake chocolate mousse, courtesy of Kaldi import stores

Just mix the ingredients, chill, and enjoy!

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We’ve been doing it wrong – Japanese genius shows us how we should all be making sandwiches【Pics】

No more messy sandwich tragedies with this clever, easy furoshiki-style technique.

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Natto-infused ramen is a thing — we tried it, we love it【Taste test】

Made with Japan’s most expensive beans, this dish could sway even the biggest natto naysayers.

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Takoyaki makers surprisingly good at grilling meat for yakiniku too

Once again, Japanese whiskey comes through with a great cooking tip.

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