Hiroyuki's Blog on Japanese Cooking

White rice is tasty but low in nutrition, brown rice is high in nutrition but not very tasty, and rolled barley is rich in dietary fiber bu...

Comment from another happy owner of Shigefusa knives. "Today I finally received the knives. It took really long but I am very ha...

I recently received these photos, together with a comment, from a happy owner of two Shigefusa knives, a 180 mm kitaeji petty and a 240 m...

Uni is a Japanese word for sea urchin or sea urchin gonad. ウニとは、sea urchinやsea urchinの性腺、生殖腺のことです。 I learned about uni in a milk bottle f...

On August 2, my father got more than 2 kg of frozen blueberries from a neighbor. 8/2、父は近所の方から冷凍ブルーベリーを２キロ以上もらいました。   I was given the a...

Doyo refers to the period of about 18 days before any one of the shiryu (lit. four starts, i.e., rikka (start of summer), risshu (start of f...

I keep making dishes using the summer vegetables my father keeps collecting from his field. 父が畑から採ってくる夏野菜を使って、料理を作り続けています。   "Ab...