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In these strange times, many of us are going back to our kitchens to rediscover long-lost domestic arts like bread baking (if you are lucky enough to find yeast and flour!), experimenting with fermentation, and making our own everyday staples – in my case, I’ve gone back to baking my own yeast bread, making tofu and fermenting my own yogurt and...

Summer in Japan gets scorching and steamy. Mid-summer Temperatures often reach 95 F or higher depending on the region. Along with beer, watermelon and soomen (cold udon noodle), kakigoori (shaved ice) is a popular cold food that cools us down during summer. 

Avocado lovers, rejoice! Today, we have a delightful recipe for you that combines the creamy goodness of avocados with a refreshing mix of vegetables and a tangy dressing.

Growing up on Okinawa, I enjoyed papaya more often as a vegetable than as a fruit.

Want to have some fun in the kitchen? Well, you should make her some Okinawan doughnuts. Sata Andagi are very simple to make, even if you are not an expert in the kitchen. It’s time to put on an apron and get cooking!

A genuine world of their own, the local foods of Okinawa prefecture draw on a deep cultural and historical heritage, finding inspiration through Chinese and Southeast Asian influences.