Please check my Pantry page and see the “Essential Japanese Condiments” section.
If you see any ingredients that you are not familiar with in the recipe, please go to the Pantry page. When you click on an item name, you can see the detailed picture of the item and its description. The kinds and brands I can purchase at Japanese grocery stores in San Francisco Bay Area are limited, but I usually purchase imported condiments and ingredients that I’m used to using/seeing in Japan, which may not be available in your local stores.
Just One Cookbook readers helped me create this list of Japanese Grocery Stores Around the World. Please take a look at your country/city to see if you find any. If you know any grocery stores that sell Japanese ingredients that you can’t find on the list, please leave a comment on the post so I can add them. Thank you for helping the JOC community!
I completely understand that some of the Japanese ingredients that I use in my recipes are hard to find especially if you live in an area without a large Japanese population. I try my best to suggest other ingredients that you can substitute with on the recipe post. You can also find my general suggestions on this page. However, I hope you understand that some recipes call for certain ingredients/seasonings because they work best and I want to keep my recipes as authentic as possible. So please try your best to use the specified items whenever possible to achieve the best results, and if you still can’t find them, please substitute with what you have, or leave your question on the blog post.
Dashi plays a VERY important role in Japanese cooking and we do not replace dashi with any other stock such as chicken stock or vegetable stock when we make traditional Japanese food. Unless I mention in the recipe, please try your best to make dashi. It’s very easy to make, and here are 3 ways to make dashi. If you’re new to dashi, please read this post.
You can make Vegan Dashi!
It is a bit tricky question because my advice will be different depending on the recipe. In general, if a splash of sake is used to remove the odor of meat and seafood, you can omit it (see why we use sake in the next question). If I add a splash of sake while cooking, it’s possible that I added some moisture to steam (on top of removing the gamey/fishy smell). In that case, add a splash of water. Many of Japanese sauce contains sake and you will need to substitute with water so the sauce is more proportional and not salty or sweet.
We use sake for cooking, just like how you use wine for cooking. Sake is often used in marinades for meat and fish to make them more tender and to mask their smell. Alcohol evaporates with the meat/fish odor. It also adds umami and a natural sweet flavor (from rice – the ingredient for sake).
If you cook Japanese food often, I recommend getting sake (less than $10) because many recipes require it. It doesn’t have to be expensive at all. I recommend 3 (inexpensive) brands on my pantry page here. It’s not the same, but you can substitute it with Chinese rice wine or dry sherry.
To substitute mirin, you can substitute mirin with sake and sugar. The ratio of sake and sugar is 3 to 1. Mix ¾ cup (or 1 Tbsp) sake and ¼ cup (or 1 tsp) granulated sugar. If you cannot use alcohol in your cooking, use water instead of sake.
I use Diamond Crystal Kosher Salt in my recipes instead of regular table salt (here’s why: please read here or here). If a recipe calls for 2 tsp. of kosher salt in my recipe, you will need 1 tsp. fine salt (table salt) or 1 1/2 tsp. Morton kosher salt.
In general, I use organic cane sugar (natural blond/tanned color sugar; I get one from Trader Joe’s) for savory recipes and white granulated sugar for baking recipes.
The blond-colored organic cane sugar can discolor a lemonade or a light cocktail, add a deeper depth of flavor to baked goods because it retains a little of the molasses, or make it hard to spot the color change when making caramel. With practice and experience, you can figure out when to stop cooking the sugar.
I only keep unsalted butter handy in my fridge and if I need to use salted butter, I add ¼ tsp kosher/sea salt to ½ cup (1 stick; 8 Tbsp) of unsalted butter.
Heavy cream and heavy whipping cream are the same except that heavy whipping cream has additives that make it easier to whip when cold and which extend shelf life.
Yes, my recipes use US measuring cup (1 cup = 240 ml) instead of a Japanese measuring cup (1 cup = 200 ml). However, please also note that when you cook Japanese rice, the measurement for 1 rice cooker cup (1 gō / 1合) is 180 ml (which is 150 g rice) instead of 200 ml or 240 ml.
A properly measured cup of all-purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depending on how you measure it. When you measure flour by volume, please follow fluff and sprinkle the method. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
It’s about 1/8 tsp in my recipe (between typically 1/4 tsp and 1/8 tsp depending on the size of your fingers).
An American large egg is about 50 grams without a shell (56.7 g with a shell).
Sometimes measures are given as heaping or scant. For example, a heaping cup is 1 cup plus 1-2 Tbsp and a scant cup is 1 cup minus 1-2 Tbsp.
All my recipes on my blog give instructions for the electric conventional oven (regular oven without a fan). If you use a convection oven (with a fan), please reduce the oven temperature by 25ºF (15ºC). If the recipe says 375ºF, then you will preheat the Conv Oven to 350ºF.
My oven rack position is in the middle of the oven, about 8-9 inches (22-23 cm) away from the heating element unless I mentioned otherwise.
1100W for recipes prior to my kitchen renovation in the summer of 2015. The new microwave oven I started to use in the fall of 2015 is 1000W.
The major difference is that the pressure cooker/slow cooker limits evaporation. While traditional cooking methods evaporate excess liquid, a pressure cooker/slow cooker cooks in a sealed pot. If you’re adapting a standard recipe, it’s best to reduce the liquid by roughly ⅓. Even though you reduce the liquid, you might be surprised the cooking liquid hasn’t changed much or might be increased after all the ingredients release their juices! Keep in mind that you might need to further reduce the liquid after pressure cooking/slow cooking. Add the ingredients into the pressure cooker/slow cooker the exact way your regular recipe calls for, keeping the amounts of seasoning or oil the same. As for cooking time, I highly recommend checking the instruction manual of your gadget for proper cooking time. If necessary, you will need to pressure cook/slow cook in batches.
You can shoot me an email (after reading this FAQs page) or leave a comment on my blog post if it’s a recipe-related question.
I personally read every email and do my best to write back as soon as I can. However, with the growing volume of messages I’m receiving every day, please understand that I’m no longer able to respond right away and sometimes I can’t respond. It’s important for me to spend more time testing recipes, filming & photographing new recipes, and writing the next blog posts. I’m really sorry! If it’s a question about a specific recipe, please ask it on the recipe post after checking if others asked the same question and I’ve already answered.
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Honestly, I’m not sure. Because I wasn’t in the kitchen with you, I couldn’t possibly tell you what went wrong. Most of the recipes that you see on my blog have been cooked in my kitchen at least several times (usually many times) before being published, and everything is measured precisely. Each kitchen has different equipment (gas vs. electric stove, the size of the oven, etc) and you might use different brands of condiments and ingredients than what I used. Therefore please understand that my recipes are the results that worked best for my kitchen (and my family’s taste buds).
Please understand that I will tinker with my recipes from time to time. When you use a recipe from my site, please check back to see if I made any changes.
I learned cooking from my mom at a young age, and I have been cooking on my own since I came to the U.S. to attend college. I cooked mainly because I missed my mom’s cooking and I was the only one that could re-create it. However, I only started to take cooking more seriously and cook almost every day after my children were born.
Unless stated otherwise, they are my recipes that came from my kitchen. However, I have been cooking for a long time and I might have adapted some recipes from magazines/newspapers (pre-Internet days) and do not have those sources anymore or remember them. If I used or adapted from someone’s recipe, it is noted under the recipe.
Most of the recipes you find here are Japanese food. I cook Japanese food most of the week but once in a while I cook non-Japanese dishes and keep the recipes that my family enjoys in my blog.
Yes, I host ads on my site, and I’m an Amazon affiliate (which means that when I link to an item on Amazon and you buy something, I get a small percentage of the sales). Blogging is my full-time job which takes a huge investment of time, effort, and money, therefore I host several ads on my site. I work closely with ads publisher and I make sure they are not disturbing. Please notify me with a screenshot if the ads are disturbing when you’re reading my blog.
I’m married to a Taiwanese American (Mr. JOC), hence my last name is Chinese. I was born and raised in Japan and came to the U.S. by myself when I was 20 years old.
I live in San Francisco Bay Area (Peninsula).
Please read my Gear page.
Mr. JOC films and edits all the videos shared on my blog. We film 1-2 videos every weekend and he edits videos at night during the weekdays.
Please read Your Guide to Japanese Knives post.
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