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Gyoza: Are They the Same as Potstickers?

Asian Dumplings Differentiated Two of the most popular Asian dumplings ever invented are the gyoza and the potstickers. You might think they are essentially the same. You are quite right. However there are some slight differences. Let’s see about them, their origins, how they
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Essential Sauces and Condiments of Japanese Dishes

Sauces and Condiments for Japanese Cooking Let’s see a run-down of the more important sauces and condiments the Japanese use for cooking. Japanese chile oil (rayu) is an infusion of sesame and/or vegetable oil with dried, ground, hot red chiles. It’s a condiment and an ingredient
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The Tempura Journey: When It was First A Snack

Tempura’s Beginnings: Not Japanese The tempura is one of the best known dishes even among non-Japanese. Delicious batter wraps around fresh seafood inside as it cooks, and when ready to eat, is dipped in a slightly sweet and slightly tangy sauce. It’s one of the guilty pleasures
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Ikura: The Red Caviar of Japanese Cuisine

Not Just a Japanese Garnish The word ikura comes from the Russian word “Ikra”, meaning fish eggs. There’s ‘black ikra’ from Russian sturgeon roe (or caviar), and ‘red ikra’ from salmon roe (or ikura in Japanese). In Russian the word ikra refers to fish eggs in general. Ikura is a
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Which is Healthier: White Rice or Brown Rice?

Benefits of Brown Rice When it comes to rice, a lot of people think that brown rice is a healthier choice over white rice. Brown rice is good, clean and nutritious, while white rice isn’t. If you want to lose weight, build muscle, or just eat healthy, white rice should be avoided
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