Taiwanese Malatang Soup Base You Can Make in Japan
A lighter Taiwanese malatang soup base for Japan, using doubanjiang, soy sauce, Sichuan peppercorns, star anise, cinnamon and supermarket-friendly add-ins.
How to Make Taiwanese Dougan from Momen Tofu in Japan
A practical home method for making Taiwanese-style dougan from Japanese momen tofu: press out water, color with soy sauce and five-spice, then dry in a toaster oven or microwave.
Garlic Double-Pepper Shrimp with Frozen Shell-On Shrimp
A dry Taiwanese-style garlic pepper shrimp recipe for frozen shell-on shrimp: thaw under cold water, dry well, fry the shells, then bloom black pepper and white pepper in shrimp oil.
Taiwanese Flour and Starch Substitutes in Japan: Rice Flour, Tapioca Starch, Katakuriko, and Cornstarch
A practical guide to replacing Taiwanese rice flour, sweet potato starch, taibai powder, glutinous rice flour, and cornstarch with Japanese supermarket ingredients such as 上新粉, 白玉粉, 片栗粉, タピオカスターチ, and コーンスターチ.
Can You Make Salted Eggs with Chicken Eggs? Brine Ratio and Curing Days
Yes, chicken eggs can be used for salted eggs when duck eggs are hard to find. Use a 3–4:1 water-to-salt brine, test from day 21, and cook fully before eating.
Taiwanese Salted Egg Bitter Melon: Using Okinawan Goya in Japan
A practical Taiwanese salted egg bitter melon recipe for Japan, using Okinawan goya, salted duck egg, and a gentle salt-prep method so the bitterness stays clean and the yolk turns sandy and fragrant.
How to Reduce Bitterness in Okinawan Bitter Melon: Remove the Pith, Salt, Blanch and Ice-Chill
A practical Japan kitchen guide for reducing the sharp bitterness of Okinawan goya: scrape out the white pith, slice thinly, salt at 4–5%, then blanch and ice-chill if needed.
Taiwanese Cold Noodles in Japan: Sesame Sauce with Nerigoma, Peanut Butter and Black Vinegar
A practical Taiwanese cold noodle recipe for Japan, using white nerigoma, unsweetened peanut butter and Japanese black vinegar to recreate the thick, garlicky sesame sauce.
Japanese and Taiwanese Sugar Types: 上白糖, グラニュー糖, Fine Sugar, Coarse Sugar, and 二砂糖
A practical Japan-life guide to choosing sugar for Taiwanese cooking: when to use 上白糖, グラニュー糖, 細砂糖, 特砂糖, 三温糖, きび砂糖, and 二砂糖 substitutes.
Taiwanese Corn Soup Recipe: School-Lunch Style, Light and Silky
A light Taiwanese corn soup made with canned corn, potato, carrot, onion and egg ribbons. It is smooth without butter, easy to cook in Japan, and comforting as a simple dinner soup.