How to prepare and handle ingredients
Japanese cucumbers are available year-round, but late spring through summer is the best time to buy them. This guide covers seasonality, how to choose them, how to prep them, how to store them, and how they differ from Taiwanese cucumbers in texture, water content, and flavor.
Just finished peeling shrimp and your hands smell like the ocean? Kitchen air still carrying that seafood scent? This complete guide covers everything: how to de-smell shrimp before cooking, removing fishy odor from your hands, cleaning the kitchen, and handling…
You just started cooking pork ribs, and suddenly — there it is. That funky, off-putting smell that makes you pull back from the stove. If you’ve been living in Japan for a while, you’ve probably noticed that Japanese pork smells…