Everything You’ll Need to Know Vol.32 Sushi

Ebook

Sushi Cookbook for Beginners: Discover the Art of Japanese Cuisine with Easy and Delicious DIY Sushi Recipes [COLOR EDITION]

Ebook

Sushi Made Simple

Ebook

How To Make Sushi: Your Step-By-Step Guide To Making Sushi

Ebook

Japan: The World Vegetarian

Ebook

Sushi Modoki: The Japanese Art and Craft of Vegan Sushi

Ebook

Sushi Party: Kawaii Sushi Made Easy!

Ebook

Japanese Homestyle Cooking: Quick and Delicious Favorites

Ebook

Japanese Cooking with Manga: The Gourmand Gohan Cookbook - 59 Easy Recipes Your Friends will Love!

Ebook

Sushi Art Cookbook: The Complete Guide to Kazari Sushi

Ebook

Sushi Basics: Start to Discover the Art of Japanese Cuisine

Ebook

Sushi Cookbook with Pictures: 30 Picture-Perfect Sushi Recipes for Your Palate

Ebook

Sushi for Beginners

Ebook

Japanese Homestyle Dishes: Quick and Delicious Favorites

Ebook

Sushi: A Pocket Guide

Ebook

The Asian Market Cookbook: How to Find Superior Ingredients to Elevate Your Asian Home Cooking

Ebook

How To Make Sushi At Home And Stop Being Intimidated By It? (Step By Step Guide with Colorful Pictures)

Ebook

Quick & Easy Asian Tapas and Noodles: Recipes that are Easy, Delicious and Fun

Ebook

Tokyo Cult Recipes

Ebook

Chinese Takeout Cookbook: Top 75 Homemade Chinese Takeout Recipes To Enjoy

Ebook

A Visual Guide to Sushi-Making at Home

Ebook

Mini Taiwanese Favorites

Ebook

Miso Tasty

Ebook

Tokyo Izakaya Cookbook: Delicious Pub Recipes from Six Popular Tokyo Eateries

Ebook

Japanese Cookbook - Made Simple, at Home: The complete guide around Japan to the discovery of the tastiest traditional recipes such as homemade sushi, tonkatsu, ramen, and much more

Ebook

The Art of Japanese Cuisine and Hospitality

Ebook

Easy Tofu Recipes : Simple and Delicious Tofu Recipes

Ebook

The Noodle Bowl

Ebook

Chinese Takeout Cookbook: 75 Favorite Homemade Chinese Takeout Recipes For Everyone

Ebook

Miso Soup Cookbook

Ebook

Chinese Cooking Made Easy: Simple and Delicious Meals in Minutes

Ebook

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Ebook

The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to Tasty Mickey Pretzels, 100 Magical Disney-Inspired Recipes

Ebook

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Ebook

The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using Your Instant Pot, Slow Cooker, or Sheet Pan

Ebook

Back to Eden

Ebook

Snoop Presents Goon with the Spoon

Ebook

The Dorito Effect: The Surprising New Truth About Food and Flavor

Ebook

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ebook

Mediterranean Diet: 70 Easy, Healthy Recipes

Ebook

Native American Herbalist's Bible - 10 Books in 1: Create Your Green Paradise of Medicinal Plants and Herbal Remedies to Unleash Your Vitality: Herbal Apotecary Collection

Ebook

The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan

Ebook

Summary of Dr. Kellyann's Bone Broth Diet: by Dr. Kellyann Petrucci - Lose Up to 15 Pounds, 4 Inches - -and Your Wrinkles! - - in Just 21 Days - A Comprehensive Summary

Ebook

Joy of Cooking: 2019 Edition Fully Revised and Updated

Ebook

Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

Ebook

The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs

Ebook

Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast

Ebook

I'm Just Here for More Food: Food x Mixing + Heat = Baking

Ebook

From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen

Ebook

The Tucci Table: Cooking With Family and Friends

Ebook

Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind

Ebook

Intermittent Fasting for Women: Beginners Guide to Learn Burn Fat in 30 Days or less for Permanent Weight Loss in Simple, Healthy and Easy Scientific Way, Eat More and Lose Weight With Ketogenic Diet

Ebook

Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan

Ebook

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

Ebook

Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining

Ebook

The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes

Ebook

Foraging for Survival: Edible Wild Plants of North America

Ebook

Korean Home Cooking: Classic and Modern Recipes

Ebook

Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot

Ebook

Homegrown & Handmade: A Practical Guide to More Self-Reliant Living

Ebook

On Food and Cooking: The Science and Lore of the Kitchen

Podcast episode

The Rise of Furikake: Discovering its Unique Flavors and Applications: Furikake seasoning is a savory Japanese condiment used to add flavor to rice, fish, and vegetables. The name furikake means "to sprinkle," and it is typically made from a blend of ingredients that may include dried nori (seaweed),

Podcast episode

Kombu: Healthy, Sustainable, Delicious Sea Vegetables: Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands. In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine. Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention,

Podcast episode

The Princess of the Rice Kingdom: Our guest today is Marie Akizawa, the 6th generation rice merchant Yamadaya Honten in Tokyo, which was founded in 1905. Rice is a quintessential food in Japanese culture since it started to be produced 3,000 years ago in the country. Japanese people enjoy plain rice like the best part of the meal. Also, Japanese chefs are crazy about their choice of rice. For instance, at a fancy kaiseki restaurant, the last savory course of the menu is often a bowl of shiny plain rice. You would be surprised how much deliciousness is packed in it! However, rice consumption in Japan has been steadily declining since the 1960s due to the diversifying diet of the people. But Marie is convinced that the future of rice is bright and its potential is huge. She is certified as a “rice meister” (rice expert) as well as a “kome shokumi kanteishi” (rice sommelier). She actively visits farms she works with and often participates in rice production. In this episode, we wi

Podcast episode

How to prepare, make & cook with Tofu

Podcast episode

Risotto!: Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com If you liked what you heard, please consider subscribing in...

Podcast episode

All About Tuna/Maguro (And Sustainability): Our guest is Masamitsu Ishibashi who is the president and CEO of Misaki Megumi Suisan based in Japan. Founded in 1986, the company has been focused on processing and sales of fresh seafood, in particular tuna. Tuna, or Maguro in Japanese, is one of the most popular fish among sushi lovers. Not only does the fish have a very special place in Japanese food culture, but on the other hand, sustainability is a major issue nowadays and seafood including maguro is one of the frequently discussed areas.  Masamitsu is devoted to educating people around the world about the precious taste and flavors of maguro and at the same time he aims to become the most sustainable maguro purveyor in the world.  In this episode, we will discuss how important maguro is in Japanese food culture, the characteristics of different parts of maguro, how Masamitsu exercises sustainability, and much, much more!!!

Podcast episode

Mayonnaise, satay sauce, gut health, slow cookers and lemons

Podcast episode

Snack and Fridge Swaps: This episode of food freedom and fertility is the 3rd installment of TCC friendly swaps! This week we jump into snack and fridge swaps and while we have some good ideas we want the listeners to know that you will need to expand your horizons for...

Podcast episode

In Pursuit of Sustainability With the Power of Koji: Our guest is Tetsuji Ishigaki who is a scientist and the president & CEO of SOI inc. based in Shizuoka, Japan. The company produces sustainable foods and ingredients using Japanese koji mold.  Tetsuji has a strong mission to help to create a fully sustainable society by providing healthy products. It sounds like a cliché but what he does is real. His family started a koji manufacturing business in 1739 and with the deepest understanding of the Japanese national mold, Tetsuji has been inventing unique items, such as delicious snack bars made with coffee grounds.  In this episode, we will discuss Tetsuji’s fascinating family history, what koji is and why it is so unique and powerful to produce sustainable products, fascinating examples of his delicious and sustainable foods like zero-waste coffee syrup, what koji can do beyond making fermented foods, and much, much more!!!

Podcast episode

Cooking Resourcefully with Eli Sussman: "You don't beed to cook everything to order for every single meal that you have..."

Podcast episode

5 Simple Food Waste Solutions - Earth Day 2023! l EP#166

Podcast episode

Five Favorite (Japanese) Foods: Miso, Sushi, Agar, Sea Vegetables, Shiitake/Maitake Mushrooms: Today I share some essential components of what happens to be my favorite cuisine.

Podcast episode

Episode 36: Blythe Whitten-Snarr, Ocean Hugger Foods

Podcast episode

Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois: Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and...

Podcast episode

A Nomadic Fishmonger Is Inspiring the Future of Seafood: Our guest is Arimi Asai who is the co-founder of Fish & Dish Sakanaya Asai based in Tokyo. Fish & Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing its whole shape. It is easy and convenient but the process reminds us that we have become very distant from how we used to eat fish. Arimi and her husband Kazuhiro have a mission to shrink the distance. Their innovative mom & pop business has no address and they are ready to deliver the freshest fish straight from the market to wherever their clients are. Not only that, they offer various catering and educational services to teach how a whole fish is broken down and comes to your plate. Their business started in 2015 and the idea of a fishmonger without a storefront has become popular through word-of-mouth recommendations among foodies and environmentalists alike.

Podcast episode

Our Recent Vacation to Cabo – Episode 96: PaleOMG Uncensored Podcast: Today on the podcast, I'm talking about our recent vacation to Cabo, chatting about why the CF Games stress me out, AND I'm announcing a little secret here on the podcast FIRST!!  ____________ Big thank you to this week’s sponsors! -

Podcast episode

Ask the Expert: How to Make Great Japanese Dashi Stock?: Our guest is Shohei Miyajima who is the manager of Dashi Okume in Brooklyn, New York. The New York location of Dashi Okume opened in September 2022 but the history of the company Okume goes back to 1871. Dashi is a Japanese-style stock, but unlike western style stock it is used very extensively in Japanese cuisine. Dashi provides a rich umami taste, which is foundational in many Japanese dishes. Dashi is very easy to make in your kitchen because its ingredients have been carefully made over a long time with special techniques. Dashi Okume sells a whole variety of premium ingredients of dashi and you can customize your dashi flavor as well. In this episode, we will discuss why Shohei decided to become a dashi expert, main ingredients of dashi and their characteristic flavors, how to effectively maximize umami by combining different dashi ingredients, easy recipes that you can try with dashi, and much, much more!!!

Podcast episode

30+ ways to use rotisserie chicken as a meal starter

Podcast episode

Beetroot curry, soup, reading food labels, bouillon and Buddha bowls

Podcast episode

23: The Importance of Bone Broth: I guess you could call me a broth snob! Our family drinks bone broth often and I make it at home all the time. I’ve perfected my own broth recipe and absolutely love it, so it is a big deal when I say that a broth is the best I’ve ever tasted. Chef Lance Roll has been a chef for over 20 years and he has an amazing chicken broth that he ships all over the world. I’ve tried his broth multiple times and it is incredible, so I asked him to come on the podcast and talk about all things broth. In this episode, we talk about the benefits and importance of bone broth and how it affects the body. He also explains how you can make your own nourishing and delicious broth and home and his special process for creating his highly concentrated and nutrient dense broth. Lance is so passionate about real food and spreading the message of the importance of broth. He sells his own amazing broth at TheBrothery.com but he also hopes that everyone listening will start consu

Podcast episode

Eat Your Veggies! Spiralizers, Mason Jars, Recipes, & More.

Podcast episode

What You Can Learn From The Burgeoning Health, Wellness And Nutrition Scene In Israel.: Welcome to the official report from Israel, where my wife Jessa and I are touring with , who have brought international on- and offline opinion leaders in health and nutrition on a weeklong personalized experience of the burgeoning wellness scene...

Podcast episode

Annada Rathi makes Indian Peanutty Noodles: A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights or wfh lunches.

Podcast episode

Annada Rathi makes Indian Peanutty Noodles: A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights or wfh lunches.

Podcast episode

Annada Rathi makes Indian Peanutty Noodles: A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights or wfh lunches.

Podcast episode

Opening Your Heart & Home: Hospitality should characterize God’s people. On this episode of Daily Grace, we discuss how the Bible defines hospitality and what role it should play in the believer's life.  Biblical hospitality is vastly different than what our culture...

Podcast episode

Pressure Canning: Not Bombs, Food! - PVP21: Save freezer space and can fish, meat, poultry, rabbit, and low acid vegetables.

Podcast episode

Grocery Budget Part 1: 7 Money Saving Grocery Tips l EP#116: This post contains affiliate links, thank you for your support of Prep Dish! Today’s episode of Meal Prep Monday is the first in a two-part series on grocery budget. Prep Dish founder Allison Schaaf shares tips on how to keep grocery costs down....

Podcast episode

Baked Avocado 'Fries' with Sriracha Mayo made by Nik Sharma: These avocado “fries” are a wonderful addition for a game or movie night to share with family and friends, or for those moments when you want a snack that’s crunchy on the outside and soft on the inside you simply don’t want to share.

Podcast episode

Growing Herbs for Scrumptious Seafood Recipes with Mitch Tonks - Episode 78