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Hello Reader, It's Yukari! It was a last-minute decision, but I went to visit my dear friend in Japan for two weeks. It cost 5,900 yen, which is about 38 US dollars, at a souvenir store. T-shirt had gorgeous embroidery on the back with Fujin and Raijin. Instead of handling the bag across the counter, the woman who helped me said, And it wasn't just that one store.I grew up in Osaka, and I'd always assumed the warmth I remembered was an Osaka thing. Is it just the culture, or the work ethic?Most of these places - a souvenir store, a cafe, a restaurant, and a grocery store- didn't have many people working, either. "Omotenashi" spirit in JapanI think it's this. So I'm curious.What's the smallest thing someone ever did for you? Thanks for being at our Kitchen Table on this cozy little corner of the internet. |
Hi, Iβm Yukari! Iβm a home cook married to Aric, a talented chef, and together we share practical, encouraging kitchen content for people who want to cook more at home without feeling overwhelmed. We believe food is more than fuel. It can be comfort, connection, creativity, and a small way to care for yourself and the people you love. Here, youβll find budget-friendly cooking ideas, meal prep help, relatable stories, and simple encouragement to help home cooking feel more possible in real life. And yes, youβll also occasionally meet Senna, our Bernese Mountain Dog, and Ka-En, our ginger cat, who are very committed to supervising everything we cook. πΆπ± If youβre looking for cooking that feels more doable, cozy, and joyful, welcome.
Hello Reader, It's Yukari! Two weeks ago, I asked why youβre still doing it the long way. Chicken breast was on the list. So we started there.I asked Aric how you keep it from going dry.He didnβt think about it. Heβs answered this a thousand times. In kitchens, to cooks, to me. It came out of him in one piece: "My goal is to make the chicken's thickness as even as possible." Then the methods came. Brine it. Cut it. Use a probe. Yogurt. And I stayed there thinking, I didnβt ask for four...
Hello Reader, It's Yukari!Aric's mother made a meat sauce that the whole family knew by name. She'd sear the meat. Build the sauce. And then she'd let it go on the stove for hours. Low, slow, the kind of long that fills a house. The part I still wonder about: How did she get up in the middle of the night to stir it? Not once. Every time she made it. Two in the morning, standing at the stove in the dark, making sure nothing caught on the bottom... That's the sauce Aric grew up on. So that's...
I know. It's August. Nobody wants to think about Thanksgiving right now, including me. It's still hot. The tomatoes and peppers are still full in our veggie garden outside. November is a rumor. But we're building something for that week, and I need to ask you about it before we build it. Not after. So bear with me for a few minutes, and then we can all go back to dog days of summer. Here's where it started. Last November, we were telling old Thanksgiving stories. The kind that are only funny...