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While sushi masters train for years to perfect their fish-cutting techniques, you don't have to be quite so exacting. But the more carefully you slice it, the tastier your results.
Japanese Cooking from Koji
This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients.
Japanese Cooking from Koji
Hand roll sushi, also known as 'cone sushi,' is the easiest type of sushi to make, and you can fill it however you want —let your taste buds be your guide.
Japanese Cooking from Koji
According to Japanese tradition, aspiring sushi chefs must spend years perfecting their sushi rice before they're even allowed to cut fish. So consider this a head start.
Japanese Cooking from Koji
True to its name, this rolled sushi was invented in California by an enterprising Japanese sushi chef in the early 1970s.
Japanese Cooking from Koji
Kappa means cucumber, and maki means roll. So a kappa maki is a relatively simple affair—easy to make, and even easier to eat.
Japanese Cooking from Koji
You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.
Japanese Cooking from Koji
Like skiing and speaking a foreign language, chopstick use is a skill ideally acquired in childhood. But with a little perseverance, adults tired of feeling boorish in Asian restaurants can become adept.
Japanese Cooking from Koji
Has your child’s homework become a second job for you, too? If so, does that mean he’s being assigned too much of it? Here’s how to find out.