Chihiro Tomioka
Restaurants
There’s Never Been a Better Time to Eat Hokkaido Food in the United States
Soup curry in New York, Hokkaido-style ramen in Boston and Chicago, "flirtatiously sweet" soft serve in Seattle—We simply can't get enough.
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How to Cook Shirataki, the Flavor-Absorbing Japanese Noodle That Never Gets Mushy
It’s bouncy, chewy, starchy, and so easy to prepare.
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You Can’t Make Japanese Curry Without Japanese Curry Powder
A can of kare-ko deserves a place in your pantry.
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Two-Ingredient Chewy, Stretchy, Go-Anywhere Dumplings
The satisfying chew of mochi + tofu’s soft quiver.
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This Is a Silken Tofu Appreciation Article
Five very good reasons to always keep silken tofu around.
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For Layer Upon Layer of Seasoned Egg, Make Tamagoyaki
Japanese omelets are primarily responsible for my outlandish egg consumption.
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How to Approximate Springy, Chewy Ramen Noodles With a Box of Angel Hair
Use them to make a bowl of refreshing hiyashi chuuka.