Introduction

Preparation of fish

Boiling conger eel

A bowl of conger eel

Egg cooking

Tasting

Introduction

Kabocha squash

Matsutake mushrooms

Pomelo fruit

Japanese eggplant

Ginger, onion, scallions

Thinly shaved beef and other meats

Arabiki pork sausages

Kurobuta (black pig)

Tarako (salted pollock roe)

Shokupan (milk bread)

Onigiri (seaweed/nori wrapped rice ball)

Beni shoga (red pickled ginger, not the light pink one for sushi)

Golden curry

Calpis/calpico yogurt drink

Furikake rice topping

Seaweed types (nori, wakame, kelp, hijiki) and katsuobushi (bonito flakes)

Gohan (Rice) Tomaki gold koshihikari (short grain)

Tsuyu concentrated soup base

Ramen and other instant noodles (Myojochukazanmai is my favorite brand)

Koikuchi (dark) shoyu, usukuchi (light) shoyu, and tamari (wheat-free)

Artificially flavored and true Mirin (watch out for the ingredients)

My favorite Japanese snacks: Senbei and arare (rice crackers), and Pocky

Poppin' Cook edible chemistry kits for kids, and some discussion of yoshoku cuisine

Making gyudon