KUIDOKORO

Thinly sliced pork and sweet onion coated in a fragrant ginger-soy sauce. An easy Japanese home-cooked meal served with shredded cabbage, steamed rice and miso soup.

Build a relaxed izakaya-style table with 24 recipes, from sesame cabbage and edamame to slow-simmered beef tendon, crisp karaage, and rolled omelets.

Fully cooked octopus and crisp cucumber make a refreshing sesame-dressed small plate.

A simple caffeine-free ginger honey tea for a warm, fragrant cup after dinner or on a cold afternoon.

A creamy alcohol-free amazake smoothie made with banana, soy milk, and the gentle sweetness of fermented rice.

A warm hojicha latte with roasted green tea, milk, and a gentle aroma that suits evenings and dessert.

Find the right pot for miso soup, dashi, noodles and slow braises. Compare saucepans, yukihira pots, stockpots and Dutch ovens, with advice on materials, lids and care.

Understand whetstone grits, honing and sharpening, and how to choose a compatible tool for your kitchen knives. Includes stone preparation, flattening and storage.

Choose a cutting board that suits your knives and your kitchen. Explore wood, plastic and soft synthetic boards, with practical advice on cleaning, storage and replacement.

Learn which pork cuts suit tonkatsu, ginger pork, kakuni, roasts, and ribs, with Japanese labels, cooking advice, and safe temperature guidance.

Choose chicken for karaage, oyakodon, wings, and everyday meals with a cut comparison, Japanese labels, cooking methods, and safe handling tips.

Learn how to choose beef for steak, yakiniku, sukiyaki, roasts, and stews, with a practical cut chart, Japanese meat-label tips, and cooking guidance.