Chihiro Tomioka
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.
How to Cook Shirataki, the Flavor-Absorbing Japanese Noodle That Never Gets Mushy
It’s bouncy, chewy, starchy, and so easy to prepare.
You Can’t Make Japanese Curry Without Japanese Curry Powder
A can of kare-ko deserves a place in your pantry.
Two-Ingredient Chewy, Stretchy, Go-Anywhere Dumplings
The satisfying chew of mochi + tofu’s soft quiver.
This Is a Silken Tofu Appreciation Article
Five very good reasons to always keep silken tofu around.
For Layer Upon Layer of Seasoned Egg, Make Tamagoyaki
Japanese omelets are primarily responsible for my outlandish egg consumption.
How to Approximate Springy, Chewy Ramen Noodles With a Box of Angel Hair
Use them to make a bowl of refreshing hiyashi chuuka.