Tokoroten (Japanese Jelly Noodles) ところてん

I'll show you the two-minute step most people rush, plus how to cut the blocks so they press into neat, even strands every time.

READ: Tokoroten (Japanese Jelly Noodles) ところてん

JOC Cooking Challenge September 2026

Join the September 2026 JOC Cooking Challenge! Learn how to make easy Osaka-style Tonpeiyaki in 30 minutes and enter for a chance to win a $100 Amazon gift card.

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Tonpeiyaki (Pork and Cabbage Omelette) とん平焼き

A spoonful of potato starch in the egg is my trick for a fold that never tears, and it's ready in 30 minutes when I'm craving okonomiyaki.

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Bean Sprout Salad もやしのナムル

Leftover bean sprouts never go to waste in my kitchen. I’ll show you the best way to blanch and the prepping secret I use every time.

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Bitter Melon and Tofu Salad ゴーヤの白和え

Learn how to make Bitter Melon and Tofu Salad with a creamy mashed tofu dressing. Blanching the bitter melon in salted water keeps it mild and delicious.

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Nikiri Mirin (Boiled/Alcohol-Free Mirin)

Master the simple nikiri technique to remove alcohol from hon-mirin in minutes—perfect for salad dressings and dipping sauces.

READ: Nikiri Mirin (Boiled/Alcohol-Free Mirin)

Yuzu Kosho (Homemade Japanese Yuzu Pepper) 柚子胡椒

Yuzu kosho is my go-to Japanese condiment this summer. Make it easily at home with three simple ingredients to add punchy, zesty flavor to any dish.

READ: Yuzu Kosho (Homemade Japanese Yuzu Pepper) 柚子胡椒