Crunch, Cool, Repeat: The Salad I Can't Stop Making
Cucumber, wakame and crumbled tofu, dressed simply and eaten outside, in a garden that's finally a garden again.
Japanese Food. Simply.
Bring a touch of Japanese food to your kitchen with weekly tips, tricks, techniques, hacks & deep-dives into the world of Japanese cooking, fresh from Yuki's Kitchen.
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Caramel, Miso, No More Plain Popcorn
Why a Japanese pantry staple has no business staying confined to Japanese cooking. Featuring Caramel Miso Popcorn, serves 4, if it lasts that long.
Teriyaki Steak Don: A Rice Bowl for Someone Special
A quick seared ribeye, glazed in a three-ingredient sauce, and just as good eaten at room temperature on a warm evening.
A Sauce That Isn't Quite Teriyaki
On teri, teriyaki, and the sweet-salty glaze that makes a bowl of rice disappear. Featuring Sesame Teri Chicken with Japanese-style rice.
Creamy, Dreamy Matcha Ice Cream (and the Secret is Tofu)
Silken tofu, coconut milk, and good matcha: a naturally dairy-free ice cream that's smoother than you'd expect, and easier than you think.
A Kyoto Kitchen Secret, and the Best Thing on the BBQ Right Now
From Kyoto kitchens to your grill: a white miso marinade that tenderises, caramelises, and tastes wonderful.
Better Than the Freezer Aisle: Making Mochi Ice Cream at Home
Soft, pillowy, and completely vegan. How to make matcha mochi ice cream at home, with a few things worth knowing before you start.
Ebi Furai Te Maki: A Hand Roll For Summer
Crispy panko prawns, sweet chilli mayo and cool sushi rice, rolled fresh at the table. A modern Japanese hand roll as fun to make as it is to eat.
Stuffed Shiitake: The Dumpling Idea That Ditched the Wrapper
Juicy prawn and ginger filling, steamed over spring greens, ready in under 15 minutes. All the flavour of ebi shumai, none of the pastry.
A Splash of Yuzu: Japan's Most Useful Kitchen Secret
On keeping yuzu juice in your fridge, and a simple dressed crab and king prawn salad with homemade yuzu mayo that shows what it can do.